Guacamole

DifficultyBeginner
Yields4 Servings
 4 avocados
 5-8 TBSP onion, diced finely (I prefer yellow, but red could also be used)
 2 tbsp lime juice, juice from 2 limes (if you don't have limes or don't like their taste, although not authentic, lemon juice could be substituted)
 kosher salt, to taste
 1 jalapeno, finely chopped (removed the seeds and membranes for a milder version)
Optional ingredients:
 pinch of cayenne
 pinch of cumin
 1 garlic clove, minced or crushed
  cup cilantro leaves, chopped finely
 1 tomato, seeded and chopped
1

Place the onions in a bowl, sprinkle with a pinch of kosher salt and squeeze the lime juice on top. Toss the onions and let them sit for at least 10 minutes and up to 30 at room temperature.

2

Before adding avocados, be sure all of your additions are ready - chopped jalapenos, chopped cilantro, garlic, if using, etc.

3

Slice each avocado in half, remove the pit and scoop out the flesh into the bowl with onions. Repeat with the remaining avocados. Sprinkle with a pinch of salt. Mash with a fork ensuring some parts are mashed into a smooth paste while leaving plenty of chunks of various shapes and sizes. Place your prepared additional ingredients in the bowl and fold everything together.

4

Cover with plastic wrap pressing it directly against guacamole and squeezing any air pockets out. Allow to sit at room temperature for half an hour. Serve.

Ingredients

 4 avocados
 5-8 TBSP onion, diced finely (I prefer yellow, but red could also be used)
 2 tbsp lime juice, juice from 2 limes (if you don't have limes or don't like their taste, although not authentic, lemon juice could be substituted)
 kosher salt, to taste
 1 jalapeno, finely chopped (removed the seeds and membranes for a milder version)
Optional ingredients:
 pinch of cayenne
 pinch of cumin
 1 garlic clove, minced or crushed
  cup cilantro leaves, chopped finely
 1 tomato, seeded and chopped

Directions

1

Place the onions in a bowl, sprinkle with a pinch of kosher salt and squeeze the lime juice on top. Toss the onions and let them sit for at least 10 minutes and up to 30 at room temperature.

2

Before adding avocados, be sure all of your additions are ready - chopped jalapenos, chopped cilantro, garlic, if using, etc.

3

Slice each avocado in half, remove the pit and scoop out the flesh into the bowl with onions. Repeat with the remaining avocados. Sprinkle with a pinch of salt. Mash with a fork ensuring some parts are mashed into a smooth paste while leaving plenty of chunks of various shapes and sizes. Place your prepared additional ingredients in the bowl and fold everything together.

4

Cover with plastic wrap pressing it directly against guacamole and squeezing any air pockets out. Allow to sit at room temperature for half an hour. Serve.

Notes

Guacamole

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