+GF +QP +SF
This guacamole is our absolute favorite. We’ve been making this version for a few years, and it’s pretty similar to Chipotle’s style, if you’re familiar. There are a million different ways to make this green gold, but we like ours full of fresh lime juice, red onion and cilantro. We serve it up at every taco night, take it to parties and munch it on game day, too! —AS
SERVES ABOUT 4
4 medium ripe avocados
3 tbsp (28 g) finely chopped red onion
1–2 tbsp (3–5 g) chopped fresh cilantro
1–2 tbsp (15–30 ml) freshly squeezed lime juice
¾ tsp salt
1 small jalapeño pepper, seeded and finely diced, or ¼–½ tsp cayenne pepper (optional, for spiciness)
Slice the avocados in half, lengthwise, tossing the seed and scooping the green innards into a large mixing bowl. Mash the avocado with a fork or potato masher until it reaches your desired consistency; my recommendation is to keep it a little chunky.
Add the red onion, cilantro, lime juice, salt and jalapeño, if using. Stir to combine. Serve immediately with chips or as an accompaniment to tacos or fajitas!
Note: Don’t go squeezing (and ruining for everyone else) all the avocados at the store! If it has a little give and the stem doesn’t just fall off, you’re good. If it is overly softened or the stem falls off easily, revealing a dark or black area underneath, skip it.
The best way I’ve found to save leftover guac without it turning too brown is to cover it with plastic wrap, but push the plastic wrap against the guac in the bowl, so no air can stay trapped between the two. Alternatively, you can try one of the million tricks found on the internet. Again though, the plastic wrap trick works pretty well. So does scraping off the brown layer and eating the perfectly good guac underneath.