My mother's fresh, tangy and easy guacamole recipe contains no chile peppers, so it's even suitable for small children. If you want guacamole with a bit of a kick, add 1 teaspoon or more of finely chopped fresh jalapeño. This guacamole recipe is ideal as a dip for chips, or it can be used to spread on sandwiches or to serve with fajitas or fish tacos.
Prep Time: 10 minutes
Ingredients:
- 2 ripe avocados
- 1 medium tomato, roughly diced (about 3/4 cup)
- 1/3 cup purple or red onion, finely diced
- Juice of 1 lime
- Salt to taste
Preparation:
- Slice the avocados in half, remove the pit (reserve it if you'll be storing guacamole before eating), and scoop out the flesh into a molcajete or a medium bowl.
- Add diced tomato, onion and lime juice. Use a spoon or two forks to mash the avocado and mix ingredients together. Mix until the avocado is broken up into small chunks and everything is evenly combined. Season to taste with salt.
- Serve immediately or nestle avocado pit into the guacamole and cover surface completely with plastic wrap (to avoid browning) and store in refrigerator for up to 3 hours.
Serves 4 to 6.
