Classic Guacamole
The trick to making great guacamole is ripe avocados. It can be hard to find them ripe the day you need them, so keep a few on hand.
Bonnie Stern’s Friday Night Dinners
| Servings |
| 1 1/2cups |
| Servings |
| 1 1/2cups |
Ingredients
- 1 small jalapeño seeded and finely chopped
- 1/3 cup fresh cilantro chopped
- 1 tsp kosher salt
- 2 tbsp lime juice approximately
- 1 clove garlic minced, optional
- 2 ripe avocados (about 8 oz/250 g each)
Servings: cups
Units:
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Ingredients
Servings: cups
Units:
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Instructions
- In a bowl, combine jalapeño, cilantro, salt, lime juice and garlic, if using.
- Just before serving, cut avocados in half. Remove pits. Scoop out flesh and dice. Add to mixture in bowl and mash with a potato masher. Guacamole can be as smooth or chunky as you wish. Taste and adjust seasonings.If not serving immediately, cover surface of guacamole directly with plastic wrap to help prevent discolouration. (Lots of lime juice also does the trick.)
