How to make the BEST Guacamole recipe in just 5 minutes! Recipe includes tips for choosing the best avocados and hints for the best flavor! Be sure to watch the how-to VIDEO!
3ripe avocadosdiced (see post or video for instructions on how to cut)
1-3Tablespoonsfreshly-squeezed lime juiceI’m usually able to get all the juice I need from a single lime
⅓cup(45g)finely diced red onion
3Tablespoonsfinely chopped jalapenoremove seeds, this is usually one jalapeno for me but will vary depending on the size of your peppers
3Tablespoons(15g)finely chopped cilantro
1large clove minced garlicabout 1 ½ teaspoons
½teaspoonfinely ground sea saltplus more to taste as needed (if using table salt you will need less, start with a heaping ¼ teaspoon)
¼teaspoonfreshly cracked black pepperplus more to taste as needed
¼teaspoonground cumin
3dasheshot sauceI use Tabasco sauce, plus more to taste as needed
½cup(90g)chopped roma tomatoseeds scooped out and discarded
Salty tortilla chipsfor serving
Instructions
Place avocado in a medium or large sized bowl and squeeze one Tablespoon of lime juice overtop, gently toss to coat.
3 ripe avocados, 1-3 Tablespoons freshly-squeezed lime juice
Add remaining ingredients except for tomato.
⅓ cup finely diced red onion, 3 Tablespoons finely chopped jalapeno, 3 Tablespoons finely chopped cilantro, 1 large clove minced garlic, ½ teaspoon finely ground sea salt, ¼ teaspoon freshly cracked black pepper, ¼ teaspoon ground cumin, 3 dashes hot sauce
Use a fork or a potato masher to mash to desired consistency. Stir in tomato.
½ cup chopped roma tomato
Taste test with tortilla chips, add more lime juice, salt, pepper, cumin, or hot sauce as needed, until you can’t stop eating.
Salty tortilla chips
Video
Notes
This recipe may be doubled or tripled.
Storing:
Store in the refrigerator with a piece of plastic wrap pressed directly against the surface of the guacamole. For best results enjoy sooner rather than later, within 48 hours.