guacamole

Makes 3 cups

Prep Time: 15 minutes

• 3 ripe avocados, split lengthwise, pitted, and peeled
• Juice of 1 lime
• 1 teaspoon salt
• ½ onion, finely diced
• 1 tomato, finely diced
• ½ jalapeño, seeded and finely diced
• 3 tablespoons chopped fresh cilantro
• 1 clove garlic, minced

Guacamole is one of the most versatile condiments. Use it as a dip with carrots, celery, peppers, and jicama; drop a healthy dollop on your burger, chicken breast, or eggs; use it in place of mayo in tuna or chicken salad; or mix it with salsa for an easy Mexican-inspired salad dressing. Feel free to customize your guacamole too—add more lime juice and a dash of zest, make it spicy with ¼ teaspoon cumin and ¼ teaspoon cayenne pepper, or take a nontraditional approach and add chopped pineapple and mango, strawberries, pomegranate seeds, or kale to the mixture.

In a medium bowl, mix together the avocados, lime juice, and salt. Mash with a fork or potato masher if you like it chunky; use an immersion blender or food processor if you prefer a creamy texture. Mix in the onion, tomato, jalapeño, cilantro, and garlic.

Serve immediately, or store in an airtight container and refrigerate before serving. Your guacamole will keep in the fridge for up to 3 days.

✪Storing Guacamole Even if you store your guacamole in an airtight container, you’re likely to notice it turning brown on the top after a day in the fridge. This isn’t mold and won’t affect the taste, but it is kind of unsightly. You have two options here—either scrape off the top layer before serving, or mix it all up with a spoon until the brown color disappears. You can also try this tip from thekitchn.com for preventing the brown in the first place: pack your guacamole down tight into the container with the back of a spoon, pressing out any air bubbles. Then, pour a thin layer of lukewarm water over the top, making sure the entire surface area is covered. The water won’t let any air come into contact with the guacamole—no air contact, no browning.