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𝚃𝚑𝚒𝚜 𝚖𝚊𝚗 𝚒𝚜 𝚂𝙴𝚅𝙴𝚁𝙴𝙻𝚈 𝚊𝚞𝚝𝚒𝚜𝚝𝚒𝚌.
𝙳𝚘 𝚗𝚘𝚝 𝚖𝚊𝚔𝚎 𝚕𝚘𝚞𝚍 𝚗𝚘𝚒𝚜𝚎𝚜 𝚗𝚎𝚊𝚛 𝚑𝚒𝚖.
𝙳𝚘 𝚗𝚘𝚝 𝚜𝚑𝚒𝚗𝚎 𝚋𝚛𝚒𝚐𝚑𝚝 𝚕𝚒𝚐𝚑𝚝𝚜 𝚗𝚎𝚊𝚛 𝚑𝚒𝚖.
𝙳𝚘 𝚗𝚘𝚝 𝚕𝚘𝚘𝚔 𝚑𝚒𝚖 𝚍𝚒𝚛𝚎𝚌𝚝𝚕𝚢 𝚒𝚗 𝚝𝚑𝚎 𝚎𝚢𝚎.
𝙳𝚘𝚒𝚗𝚐 𝚊𝚗𝚢 𝚘𝚏 𝚝𝚑𝚎 𝚊𝚋𝚘𝚟𝚎 𝚖𝚊𝚢 𝚜𝚎𝚝 𝚑𝚒𝚖 𝚘𝚏𝚏 𝚘𝚗 𝚊𝚗 𝚊𝚞𝚝𝚒𝚜𝚝𝚒𝚌 𝚛𝚊𝚖𝚙𝚊𝚐𝚎 𝚝𝚑𝚊𝚝 𝚌𝚘𝚞𝚕𝚍 𝚎𝚗𝚍𝚊𝚗𝚐𝚎𝚛 𝚝𝚑𝚎 𝚕𝚒𝚟𝚎𝚜 𝚘𝚏 𝚖𝚊𝚗𝚢.
- Add diced onion to a small bowl then cover with warm water, set aside. This “de-flames” the onions, making them less intense.
- Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.
- Add lime juice then use a fork to gently mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, salt and diced peppers (if using). Taste the guacamole and adjust with additional salt, peppers, or lime juice.
- Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
PREP 10mins
TOTAL 10mins
For the best guacamole, you will need ripe avocados. You’ll know when an avocado is ripe when it gives just slightly when squeezed. Keep unripe avocados at room temperature until they are ready. For more about how to buy, cut and store avocados see our tutorial. Try not to over mash or puree avocados when making guacamole. You want a chunky avocado dip, not smooth.
Makes approximately 6 servings
You Will Need
1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste
1 to 2 teaspoons minced jalapeño or Serrano pepper, optional
Directions
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