Fresh Guacamole

Ingredients

• 3 whole ripe avocados
• 2 tablespoons fresh lime juice
• ½ teaspoon fine sea salt
• ¼ cup fresh cilantro, finely chopped
• 1 whole medium Roma tomato, diced
• ¼ whole small red onion
• ½ whole jalapeño pepper
• 1 whole garlic clove

Instructions

1. 1

   Cut each of the 3 ripe avocados in half lengthwise, working around the pit. Twist the halves gently to separate them, then strike the pit with a sharp knife blade, twist to dislodge it, and discard. You're looking for avocados that yield to gentle pressure — if they're still hard, they won't blend smoothly.

2. 2

   Scoop the avocado flesh into a medium mixing bowl using a spoon, being careful to get close to the skin for the creamiest texture.

3. 3

   Pour 2 tablespoons of fresh lime juice over the avocado immediately — the acidity prevents browning and brightens the flavor. Add 0.5 teaspoon of fine sea salt.

4. 4

   Coarsely mash the avocado with the back of a fork, stirring gently as you go. Leave it slightly chunky rather than completely smooth — this keeps the texture fresh and appealing.

5. 5

   Finely mince 1 garlic clove using a microplane or mincer, then finely dice a 0.25-inch slice from a small red onion into pieces no larger than 1/8 inch. Remove the seeds from 0.5 jalapeño pepper by slicing it in half lengthwise and scraping out the white membrane and seeds with a spoon (wear gloves or wash your hands right after — the oils burn), then mince very finely. Fold all three into the mashed avocado.

6. 6

   Dice 1 medium Roma tomato into 0.25-inch cubes — cut it in half, scoop out the watery seed chambers with your thumb, then cut the flesh into small, uniform pieces. This removes excess moisture so your guacamole doesn't get watery. Fold the tomato into the avocado along with 0.25 cup of finely chopped fresh cilantro.

7. 7

   Taste the guacamole and adjust seasoning — add more lime juice if you want brightness, more salt if the flavors feel muted, or more jalapeño if you want heat. Serve immediately with tortilla chips, fresh lime wedges, and warm corn tortillas, or cover the surface tightly with plastic wrap and refrigerate for up to 2 hours.

Tools you’ll need

• sharp chef's knife
• medium mixing bowl
• fork
• microplane or garlic mincer
• spoon
• cutting board

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