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Guacamole
Chunky avocado with lime, onion and jalapeño, mashed just enough and never puréed.
- Serves
- 4–6
- Prep
- 10 mins
- Cook
- —
Ingredients
- Ripe Hass avocados, halved, stoned and scooped3 large
- Juiced lime1 large
- Finely diced white or red onion1 small
- Chopped fresh cilantro15 g
- Finely diced jalapeño or serrano1
- Kosher salt½ tsp
- Diced Roma tomato1 smallOptional
- Minced garlic1 small cloveOptional
Instructions
1Mash3 mins
- Put the avocado flesh (3 large)Ripe Hass avocadoshalved, stoned and scooped, 3 largein a medium bowl.
- Mash gently with a fork or potato masher, keeping it slightly chunky for the best texture.
2Add the mix-ins3 mins
- Add finely diced white or red onion (1 small)Finely diced white or red onion1 small, chopped fresh cilantro (15 g)Chopped fresh cilantro15 g, finely diced jalapeño or serrano (1)Finely diced jalapeño or serrano1, the lime juice (1 large)Juiced lime1 largeand kosher salt (½ tsp)Kosher salt½ tsp, plus diced Roma tomato (1 small)Diced Roma tomato1 smallOptionaland minced garlic (1 small clove)Minced garlic1 small cloveOptionalif using.
- Fold everything together gently until just combined.
3Taste and serve2 mins
- Taste with a tortilla chip, since the chip adds salt too.
- Add more salt or lime juice if it needs more zing.
Tips & Notes
- Texture: Don't over-mash; guacamole is a dip, not a purée. The chunks of avocado add great texture.
- Storage: Press cling film directly onto the surface so no air touches it before refrigerating, to stop it browning.
- Lime hack: Before cutting the lime, press down and roll it on the counter a few times to get far more juice out.