Ingredients
Guacamole
- 3 medium ripe avocados About 450 g flesh after removing skin and pits.
- 1/4 cup finely chopped white onion 40 g; red onion may be used.
- 2 tablespoons chopped cilantro 6 g
- 1 tablespoon fresh lime juice 15 g, plus more to taste if needed.
- 1 tablespoon finely chopped jalapeño 10 g; remove seeds and ribs for less heat.
- 1/2 teaspoon fine salt 3 g; adjust to taste.
Equipment
- Mixing bowl
- Fork
- Knife and cutting board
- Citrus juicer
Instructions
Mash and season
- Wash your hands and rinse the avocados, lime, chile and cilantro under running water. Dry well. Cut the avocados on a stable board, twist apart and lift out the pits with a spoon.
- Scoop the avocado flesh into a bowl and weigh approximately 450 g. Mash with a fork, leaving some small chunks rather than making a completely smooth purée.
- Fold in the onion, cilantro, lime juice, jalapeño and salt. Taste with the chips or other food you plan to serve; add a little more lime or salt only if needed.
- Serve immediately, divided into six portions. If holding briefly, press food-safe wrap directly onto the surface, cover and refrigerate at 40°F (4°C) or below. Use within one day for best color and texture; do not leave out longer than two hours, or one hour above 90°F (32°C).
Nutrition
Calories: 124kcalCarbohydrates: 7.4gProtein: 1.6gFat: 11gSaturated Fat: 1.6gSodium: 203mgFiber: 5.2gSugar: 0.9g
Video
Notes
Video companion: Rick Bayless demonstrates simple taco guacamole. His version uses blanched garlic; this formulation omits garlic and adds finely chopped jalapeño. Follow the quantities above.
Nutrition is an estimate for one sixth of the recipe, without dippers, based on USDA SR Legacy raw avocado (all commercial varieties), onion, lime juice, cilantro and jalapeño. Avocado variety and fruit size change the result. Salt adjustments are not included.