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The secret to fluffy, creamy yet slightly chunky guacamole is to start with ripe avocados, make sure they’re cold. I use a potato masher and mash the heck out of them until they are creamy with a bit of tiny avocado pieces still intact. A fork will do if you don’t have a potato masher-it just takes a little more work.  The cilantro and onion need to be chopped extremely fine and fresh limes are a must. I like my guacamole extremely spicy so I double up on the jalapeno’s but I went lighter for this recipe. You can add or take away as much heat as you want!


4 to 5 cups


4 ripe avocados

1/2 medium white onion, finely chopped

1/2 cup cilantro, finely chopped

6 tablespoons fresh lime juice

1-1/2 teaspoons kosher salt

2 jalapenos, 1 finely chopped, and 1 sliced thin, for garnish

1 lime, sliced thin, for garnish

Split the avocados along the sides and divide in half. Remove the pit, and scoop the avocado into a ceramic bowl. Mash with a potato masher (not a ricer) until smooth. Add the onion, cilantro, lime juice, salt, and chopped jalapeno, and continue to mash until the guacamole looks whipped and fluffy. Adjust the seasoning, adding more salt if necessary. Place an avocado pit in the middle of the guacamole to help keep it from turning dark. Garnish with sliced lime and jalapeno.

Serve immediately with warm tortilla chips, or cover with plastic wrap and refrigerate until ready to serve. Refrigerate leftovers in an air tight container for up to 24 hours.

Serve with warm tortilla chips. To warm tortilla chips, place them on a baking sheet in the oven at 400 F. for 3 to 5 minutes. Serve immediately.


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Filed under: Appetizers, Recipes