Still, to this day, my guacamole recipe is the best I’ve tasted, with a simply added ingredient that takes this dip to the next level.
Servings: 8
Prep Time: 20 minutesminutes
Total Time: 20 minutesminutes
Ingredients
4ripe avocados
Juice of 1 lemon, or about 3 tablespoons
2seeded small diced vine ripe tomatoes
½peeled small diced large yellow onion
1finely minced garlic clove
1seeded small diced jalapeño pepper
1/4cupfinely miniced fresh cilantro
1teaspoonground cumin
sea salt and pepper to taste
Instructions
Holding the avocado in one hand, use a chef knife in the other hand and press down into the avocado until you reach the seed in the center and roll it around the knife until the two cuts meet.
Twist the avocado to separate it in half, and using your knife gently chop into the avocado seed while holding it with a towel underneath it with your other hand. Twist it and remove it.
Scoop the avocado out away from the shell.
Smash the avocado with lemon juice in a large bowl until smooth but still has a few small chunks.
Fold everything together using a rubber spatula. Adjust any seasonings with more lemon juice, cumin, salt, or pepper.
Notes
Make-Ahead: This is best served as soon as it is done being made.How to Store: Add the guacamole to an air-tight container and flatten it with a spoon. Next, add 1 to 2 tablespoons of lemon juice overtop, ensuring it covers the guacamole completely. Doing this will prevent it from turning brown. Cover and keep it in the refrigerator for up to 3 days. This will not freeze well.Feel free to use any breed of fresh tomatoes, like Roma, heirloom, or even cherry tomatoes.Try using a habanero pepper if you want more spice in this recipe.You do not have to add tomatoes to this recipe.