If a little bit of fresh guacamole is good, a lot of it is great! This recipe tastes just like the green gold from Chipotle and comes together in about 10 minutes.
- 4 Hass Avocados
- 1 Jalapeño pepper, seeded and minced (you can also use a tablespoon or so of pickled jalapeños)
- 1/2 of a red onion, finely chopped
- 4 Tablespoons of finely chopped fresh Cilantro (I’ve never tried the dried stuff, but it might work too)
- 1 Teaspoons of lime juice
- 3/4 Teaspoon of coarse sea salt
- Medium bowl
- 2 forks for mashing and mixing
Slice your avocados in half around the pit. Give them a slight twist and pull them apart. Using your knife, sink the blade into the pit. Give it a slight twist and pull it out. Using a paper towel, grab the pit and pull it off the blade.
You can tell if an avocado is ripe a couple of ways. Look at the skin. The darker it is, the more likely the avocado will be ripe. Give them a good squeeze. They should be slightly mushy.
Using a spoon, scoop the green flesh out of the avocados into a bowl.
Using your forks, mash the avocado until it is as smooth as you want it. I like it slightly chunky, but you can keep going until it is smooth if you prefer.
Add the jalapeño, onion, cilantro, salt, and lime juice. Give it a good mix and you’re done. It’s good to go now or put it in the cooler for a while to chill.
Coulda, Woulda, Shoulda’s:
- I don’t know what to do to make this stuff better. It tastes just like Chipotle’s guacamole, which I think is really good.
- Use this guacamole as a dip for tortilla chips or as an ingredient for tacos.
If you want to keep your guacamole from oxidizing and turning brown, pull out a piece of plastic wrap and dump the guacamole in the middle of it. Pull up the sides and twist them together being careful to let ALL of the air out. If no air can make contact with the guac, it can’t oxidize. This will allow the guacamole to keep for a few days as long as it stays chilled.