The iconic Mexican avocado dip made with perfectly ripe avocados, lime juice, cilantro, and just enough seasoning. Fresh, creamy, and essential for any Mexican meal or as a dip for tortilla chips.
Md Afroz Alam
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Cook Time
6
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0
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Easy
Difficulty
Finely dice red onion and soak in cold water for 10 minutes to mellow the bite. Dice tomatoes and remove seeds and excess juice. Finely chop cilantro. Mince jalapeño, removing seeds for less heat. Mince garlic.
Soaking onions in cold water removes harsh flavors while keeping the crunch.
Cut avocados in half, remove pits, and scoop flesh into a bowl. Immediately add lime juice to prevent browning. Mash with a fork to desired consistency - some prefer chunky, others smooth.
For the best guacamole, avocados should yield to gentle pressure but not be mushy.
Drain onions and add to avocados along with tomatoes, cilantro, jalapeño, garlic, and cumin. Gently fold everything together. Season with salt to taste.
Fold gently to avoid over-mashing - you want distinct pieces of tomato and onion.
Taste and adjust with more lime juice, salt, or jalapeño as needed. The guacamole should be well-balanced with bright acidity and proper seasoning.
Guacamole should be slightly more acidic than you think - the lime juice prevents browning.
Transfer to serving bowl. If not serving immediately, press plastic wrap directly onto surface to prevent oxidation. Serve with tortilla chips or as a topping for tacos.
Leaving an avocado pit in the guacamole does NOT prevent browning - only lime juice and airtight coverage work.
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