Holy Guacamole

Print Recipe

The best thing that can happen to a ripe avocado (though I am open to debating).

Prep Time10 mins

Cook Time0 mins

Total Time10 mins

Course: Appetizer, Side Dish

Cuisine: Mexican

Servings: Servings

Calories: 115kcal

Author: Katie Workman

Ingredients

2 ripe avocados preferably Hass
⅓ cup minced onion
1 medium-size ripe tomato cored, seeded, and chopped (about 2⁄3 cup)
Kosher or coarse salt and freshly ground black pepper
2 teaspoons fresh lime juice
½ to 1 teaspoon chopped seeded jalapeño pepper (optional)
½ to 1 teaspoon chopped fresh cilantro (optional)
Lots of tortilla chips for serving

Instructions

Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting one direction and then crosswise in a gridlike fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl.
Add the onion, tomato, 1⁄2 teaspoon of salt, and a few grinds of black pepper. Use a fork or a potato masher to combine the ingredients and mush up the avocado, leaving it as chunky or as blended as you like. Stir in the lime juice, then adjust the seasonings.
You can serve the guacamole as is with tortilla chips or see the Fork in the Road suggestions for adding other seasonings on this page.

Notes

Fork in the Road

Jalapeños are hot, and cilantro is a serious love-hate herb. There are various versions of the guacamole you can make. If you don't know if you have cilantro haters or heat averse people in the crowd, make the guacamole without the jalapeños and cilantro, then divide the mixture into two bowls. Leave one batch plain and spike the other with the more strongly flavored ingredients. Make sure to label the bowls if you do this.

What the Kids Can Do

They can cut the crosshatches in the avocados, which does not have to be done neatly, nor does it require a sharp knife. You could let littler kids scoop out chunks of the avocado with a spoon instead. And mash away.

Nutrition