Ingredients
- 4 large avocados
- 1/2 red onion
- 3 to 4 serrano or 1 jalapeño
- 1/2 bunch of cilantro (about 1 cup of leaves)
- 1 teaspoon of kosher salt
- 1/2 teaspoon of cumin
- Juice of 1/2 a lime or as desired
- 1 diced tomato (optional)
Equipment
- Bowl for guacamole
- Kitchen knife
- Fork for mashing
- Cutting board
Instructions
- Slice chiles lengthwise and remove seeds
- Mince chiles
- Mince onion
- Wash and dry cilantro, then remove leaves from stems
- Chop cilantro leaves and discard stems
- Add chiles, onion and cilantro to bowl
- Wash your avocados
- Slice avocados in half lengthwise and remove the seed
- Scoop contents of avocado into bowl
- Squeeze lime juice over avocados (helps prevents browning and adds flavor)
- Mash avocados with fork
- Add salt and cumin and stir to combine all ingredients
- Cover bowl tightly with plastic wrap
- Press down on plastic wrap to remove as much air as possible
- Refrigerate for at least an hour to let flavor develop
Hints
- Instead of mincing chiles, onion and cilantro as well as mashing avocados you can use a molcajete
- Some people prefer using lemon instead of lime juice
- Add chunked strawberry pieces when in season for a nice change
- Air is your enemy and you should cover guacamole as tight as possible when storing for any length of time