Guacamole
Mashing the avocado by hand instead of pureeing it keeps some texture, and adding the salt and lime before the onion and cilantro season the avocado itself instead of just sitting on top of it, so every bite tastes balanced rather than patchy.
- Prep
- 15 min
- Cook
- 0 min
- Total
- 15 min
- Servings
- 6
Ingredients
- 4 large ripe avocados, halved and pitted
- 1 1/2 limes lime, juiced
- 1/3 cup white onion, finely diced
- 1/4 cup cilantro, chopped
- 1 small jalapeño, seeded and minced
- 1 clove garlic, minced
- 3/4 tsp kosher salt
- 1 medium roma tomato, seeded and diced (optional)
Nutrition per serving
- Calories
- 227
- Protein
- 3g
- Carbs
- 15g
- Fat
- 20g
Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.
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Instructions
- 1Halve the avocados and remove the pits. Scoop the flesh into a mixing bowl and discard the skins.
- 2Add the lime juice and salt to the avocado right away, then mash with a fork or potato masher, leaving some small chunks rather than pureeing it smooth.
- 3Fold in the diced onion, cilantro, minced jalapeño, and garlic until evenly distributed.
- 4Taste and adjust: add more salt or lime juice a little at a time until the flavors taste bright rather than flat.
- 5Fold in the diced tomato last, if using, so it doesn't water down the mash before you can taste the balance.
- 6Press a piece of plastic wrap directly onto the surface of the guacamole if not serving immediately, and refrigerate until ready to eat.
Tips & variations
- Rinse diced raw onion in cold water for a minute and pat dry if its bite feels too sharp; it mellows without losing crunch.
- For a smokier version, stir in a spoonful of the juice from pickled jalapeños in place of some of the lime juice.
- Keep a reserved avocado pit or two nestled into the finished guacamole under the plastic wrap; some cooks find it slows browning slightly, though direct contact with plastic wrap does more of the actual work.
Storage & reheating
Guacamole is best eaten within a few hours of making it. To store, press plastic wrap directly against the surface to block air contact, then refrigerate for up to 2 days; expect some surface darkening, which can be scraped off before serving. It does not freeze well, since thawed avocado turns watery and grainy.
Tips from the Tulo kitchen
- A just-ripe avocado should yield to gentle pressure at the stem end without feeling mushy; rock-hard avocados won't mash smoothly no matter how long you work at it.
- Salting in stages, a little at first and more after tasting, avoids over-salting since the exact amount needed varies with how ripe and how large the avocados are.
FAQ
How do I keep guacamole from turning brown?
Press plastic wrap flush against the surface so no air reaches it, and keep it refrigerated; the lime juice already mixed in also slows browning but won't stop it entirely once exposed to air.
Can I make guacamole ahead of time?
It's best made close to serving, but it can be made up to 4 hours ahead if tightly covered and refrigerated; whisk or fold it briefly before serving to freshen the surface.
Why is my guacamole watery?
This usually comes from adding diced tomato too early or using an overripe, mushy avocado; add tomato last and choose avocados that yield gently rather than collapsing under light pressure.
What can I use instead of cilantro?
Flat-leaf parsley is the closest substitute in texture, though it won't replicate cilantro's citrusy flavor; some people who dislike cilantro's taste simply omit it.
