go-to guacamole

prep: 10 MINUTES | total: 10 MINUTES | serves 4 TO 6

Guacamole is one of my all-time favorite foods. Besides cookies, it’s probably what I make the most. I aim to make a batch at least once a week so we can all munch on chips and dip on a lazy afternoon. I’ll also whip some up to go along with tacos, burrito bowls, quesadillas, enchiladas, and even salads.

This recipe makes the hands-down best guac I’ve ever had (including in restaurants). But I also like to get creative: I’ll add fun ingredients like diced mango, roasted corn, chipotle peppers, grated cheese, pistachios, or watermelon.

3 ripe Hass avocados (see here)

¼ cup diced red onion

1 small jalapeño, seeded and minced

¼ cup chopped fresh cilantro

Juice of 1 large lime

¾ teaspoon kosher salt

¼ teaspoon freshly ground black pepper

Cut the avocados in half lengthwise. Remove the pits and use a spoon to scoop the avocado flesh into a medium bowl. Discard the skins. Add the onion, jalapeño, cilantro, and lime juice. Mash with a fork to your desired consistency. Season with the salt and pepper.