Description
Creamy, fresh guacamole is always a crowd-pleaser. This recipe gets the simple details just right.
Ingredients
Scale
- 2 ripe avocados
- 1 medium lime, juiced and zested
- Salt and black pepper
- 2 garlic cloves, finely chopped
- 1 jalapeño, seeds removed and finely chopped
- 1/2 bunch (1/2 cup) fresh cilantro, finely chopped
- 2 Campari tomatoes (or 1 large ripe tomato), finely diced
- 1 medium shallot, finely diced
Instructions
- Halve the avocados, remove the pits, and scoop the flesh into a medium mixing bowl.
- Zest and juice the lime. Set aside the zest for later.
- Dice your tomatoes, shallot, jalapeño, garlic, and cilantro. Remove the jalapeño seeds for a milder heat.
- Add the lime juice, salt, and pepper to the avocado in the bowl.
- Mash to your desired consistency using a fork or spoon.
- Gently fold in the chopped garlic, jalapeño, shallot, tomato, and cilantro. Stir until evenly distributed, but don’t over-mix.
- Cover and place in the refrigerator for 15–25 minutes, or let it sit at room temperature for 20 minutes before serving.
- Scoop into a serving bowl, garnish with lime zest or extra cilantro if desired, and serve immediately with chips, tacos, or grilled meats.
Notes
- For a smoother guacamole, use an immersion blender instead of a fork.
- To prevent browning, gently press plastic wrap directly onto the surface of the guacamole before refrigerating.
- Substitute Roma tomatoes for Campari tomatoes if needed, but reduce the quantity slightly as they have less moisture.
- Prep Time: 15 minutes
- Chilling Time: 30 mins
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: 1/2 cup
- Calories: 250
- Sugar: 2
- Sodium: 150
- Fat: 20
- Saturated Fat: 4
- Unsaturated Fat: 16
- Trans Fat: 0g
- Carbohydrates: 15
- Fiber: 10
- Protein: 4
- Cholesterol: 10