Guacamole
- Prep Time: 15 minutes
- Total Time: 20 minutes
Ingredients
- 1 small, firm, ripe tomato, seeded and finely chopped
- ¼ small red onion, finely chopped (you can substitute a white or yellow onion)
- ¼ jalapeño pepper, finely chopped
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 1 tablespoon fresh lemon juice
- ⅛ to ¼ teaspoon salt
- 1 large ripe avocado or 2 small avocados; skin, remove pit, and mash
Instructions
-
Seed and chop tomato.
- Chop onion, jalapeño pepper, and cilantro; set aside.
- Extract the juice of a fresh lemon and a fresh lime and set aside.
- Peel the avocado(s), cut in half, and remove pit.
- Coarsely mash the avocado with a potato masher or a large fork.
- Using a spatula, scoop the mashed avocado into a small serving bowl.
- Add the onion, cilantro, tomato, and jalapeño pepper to the serving bowl.
- Add salt, lime juice, and lemon juice to the bowl.
- Mix and serve.
Recipe from Joy of Cooking, by Irma S. Rombauer, Marion Rombauer Becker, and Ethan Becker. New York: Scribner (1997).
Comments
Guacamole is great on tortilla chips or served with beef tacos with caramelized onions or chicken tacos with caramelized onions.Guacamole does not keep well so is best used up the day it is made.
The lemon juice does help to keep the avocado from turning brown so I have placed the guacamole in an airtight container and served it the next day. It may be slightly brown in color but that's usually just the very top and if mixed together looks and tastes fine.