The key to making great guacamole is to use fresh, ripe avocados. When you cut the avocado open, it should be a vibrant green that yearns to listen to salsa music and dance with you.
- 4 ripe avocados
- 1 cup red onion, minced (about one medium onion)
- 2 tablespoons fresh squeezed lime juice
- 2 teaspoons coarse sea salt
- 1/8 teaspoon freshly ground black pepper, or to taste
- 1 ripe tomato, seeds and pulp removed, chopped
- Using a knife, cut avocados in half and remove pits. Using spoon, scoop out green flesh into a medium sized non-reactive bowl.
- Using a potato masher (or a fork), mash the avocados.
- Add chopped onion, lime juice, salt, and pepper. Mix with a spatula until well combined.
- Using a clean spoon, taste the guacamole and add more lime juice, salt, or pepper to your taste (¼ to ½ teaspoon at a time).
- Chop tomato. If serving immediately, mix in with guacamole. Otherwise, store tomatoes in an air tight container and mix into guacamole right before serving.
- If you are not serving immediately, tear off a small sheet of plastic wrap and place directly on top of guacamole. Push out any air pockets or bubbles so that the guacamole is directly in contact with the plastic wrap. Add the chopped tomatoes and mix with a spatula or spoon.
- 33 fat
- 20 carbs
- 4 protein