How to Make the Best Guacamole

⏱ 10 min · Serves 4

A fresh, chunky guacamole built on ripe avocados, bright citrus, and just enough chile to wake it up. It comes together in one bowl with a fork in about ten minutes.

Per serving: 175 kcal · 2.3g protein · 10.0g carbs · 15.0g fat

Ingredients

• 2 ripe avocados
• 1/4 teaspoon salt, plus more to taste
• 1 tablespoon fresh lime or lemon juice
• 2-4 tablespoons minced red onion or thinly sliced green onion
• 1-2 serrano (or jalapeño) chiles, stems and seeds removed, minced
• 2 tablespoons cilantro (leaves and tender stems), finely chopped
• Pinch freshly ground black pepper
• 1/2 ripe tomato, chopped (optional)
• Red radish or jicama slices for garnish (optional)
• Tortilla chips , to serve

Method

1. Halve the avocados, twist out the pits, score the flesh lightly with a table knife, and spoon it into a mixing bowl.
2. Mash with a fork just until spreadable, leaving plenty of texture — a chunky guacamole is the goal.
3. Season with 1/4 teaspoon salt and the lime or lemon juice; the acid balances the rich avocado and slows browning.
4. Fold in the minced red or green onion, chopped cilantro, black pepper, and minced chile. Start with half a chile, taste, and add more heat as you like.
5. Taste and adjust salt and citrus. Stir in the chopped tomato now, if using.
6. To hold it for a few hours, press plastic wrap directly onto the surface so no air touches it, then chill.
7. Garnish with radish or jicama slices and serve with tortilla chips. Leftovers keep, covered, up to 3 days in the fridge.