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homemade guacamole sauce

Homemade Guacamole Recipe

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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 Servings
Course: Appetizer, Sauce
Cuisine: Mexican
Ingredients Method Notes

Ingredients
  

  • 3 ripe avocados
  • 1 small lime orhalf a large one
  • ½ small red onion finely diced
  • 1 small  tomato seeds removed and diced
  • 1 small  jalapeño minced
  • 2–3 tbsp  fresh cilantro, chopped
  • Salt, to taste
  • Freshly ground black pepper, to taste

Method
 

  1. Makesure they yield slightly when pressed but aren't mushy. If they're hard, leavethem on the counter for a day or two, or speed things up by placing them in apaper bag with an apple or banana.
  2. Dicethe red onion, tomato (if using), jalapeño, and cilantro. Squeeze your limejuice and set aside.
  3. Cutavocados in half, remove the pits, and scoop the flesh into a bowl. Mash with afork or potato masher to your preferred texture — smooth, chunky, or somewherein between. Add the lime juice now to prevent browning.
  4. Fold in the onion, tomato, jalapeño, and cilantro. Season with salt and pepper and stir until well combined.
  5. Addmore lime for brightness, more salt to bring out the flavors, or extra jalapeñofor heat. Make it exactly how you like it.
  6. Addmore lime for brightness, more salt to bring out the flavors, or extra jalapeñofor heat. Make it exactly how you like it.

Notes

Guacamole is best served right away. If storing, press plastic wrap directly onto the surface to slow browning and refrigerate for up to a day. Fresh lime juice is strongly preferred over bottled — the brightness makes a real difference.