Chef-Inspired
Ingredients
- 2 ripe avocados, peeled & pitted
- 1 small red onion, finely chopped
- 1 clove garlic, minced
- 1/2 cup roma tomatoes, chopped
- 1 lime, juiced
- salt & pepper to taste
Directions
In a small bowl, use a fork to mash avocado into your preferred sized pieced.
Gently fold in onion, garlic, and tomatoes then season with lime and salt & pepper.
Eat immediately or chill for up to 1 hour to blend flavors.
For a more personalized guacamole, try some of these additional ingredients
- Sprinkle with roasted pepitas for a crunchy and nutty touch.
- Stir in a tablespoon of Mexican crema to heighten and lighten, or sour cream for a cooling and tart affect.
- Hot peppers #1– One raw jalapeño, seeded (or not for more heat) and minced will turn this into spicy guacamole!
- Hot Peppers #2 – Roast a poblano chili. Peel off the charred skin, discard the seeds. Chop and add for a savory vegetal and spicy note.
- Add some fresh toasted and ground cumin seeds (a sprinkle of this adds an amazing flavor punch)
- Add in your favorite pickled chopped vegetables: jalapeño, onion, sweet peppers, carrots for a burst of brightness
- Top with Cotija or feta cheese for a salty, dairy note.
- Add minced cilantro for a fresh minty herbal kick.
Chef Tip:
While this homemade guacamole recipe is best eaten shortly after it’s made, it is possible to store it in the fridge. Here’s the best way to store leftover guacamole:
- Put the guacamole into a bowl and smooth the top with a spoon.
- Squeeze some lime juice or use a splash of white vinegar over the top.
- Place a piece of plastic wrap or parchment paper on top and press it firmly onto the guacamole so that there are no air pockets.
- Now your guacamole will stay fresh for 2-3 days in your fridge.
