Ingredients
4 ripe Hass avocados
1/2 cup red onion, finely diced
2 Roma tomatoes, seeded and finely diced (optional)
1/4–1/2 cup fresh cilantro, chopped
1 lime, juiced
1 teaspoon garlic, minced
Salt and black pepper to taste
1/2 jalapeno, seeded and finely diced (optional)
Instructions
- Cut avocados in half, remove pits, and scoop flesh into a medium bowl. Coarsely chop or lightly mash with a fork for a chunky texture.
- Add diced onion, tomatoes (if using), cilantro, and garlic. Toss gently to combine.
- Add lime juice, salt, and pepper. If using jalapeno, add here for a spicy kick. Mix until everything is evenly distributed.
- Chill until ready to serve. To store, press plastic wrap directly against the surface to prevent browning. Serve with tortilla chips or as a topping for your favorite Mexican dishes.
Notes
- Texture tip: If you like your guacamole extra smooth, mash the avocado more thoroughly, but keep some small chunks for the best texture.
- Adjust heat: Add more jalapeno for spice, or omit entirely for a mild guacamole.
- Storage: Consume within 24 hours for best flavor and color, even if stored with plastic wrap.
- Prep Time: 10 min