Our Favorite Guacamole
Ready-made guacamole may be easy to find these days, but it doesn't compare to the flavor you get from homemade. This recipe is so easy and quick to make there's no reason not to do it yourself. We've included the instructions for making your own baked tortilla chips too!
- 3 ripe Hass avocados, mashed
- Juice of 1 lime
- 1 clove garlic, very finely chopped
- 2 tablespoons sweet onion, finely chopped
- 1 jalapeño pepper, seeded and chopped
- 2 plum tomatoes, seeded and chopped
- 2 tablespoons fresh cilantro, chopped
- 2 teaspoons jalapeño pepper sauce
- Sea salt
- Freshly ground black pepper
- Pinch of cayenne
Combine the avocado, lime juice, garlic, onion, jalapeño, tomato, cilantro and jalapeño pepper sauce in a bowl. Mix well and stir in 1/4 teaspoon sea salt and a few grinds of black pepper. Cover and allow to stand for about 5 minutes. Taste and adjust the salt, pepper and cayenne to suit your preference.
For maximum flavor, cover tightly and let stand at room temperature for about 20 minutes before serving. Serve with baked tortilla chips (see recipe below).
Makes about 1-1/4 cups
- Baked Tortilla Chips
- Six 6-inch corn tortillas
- Vegetable oil
- Salt and freshly ground black pepper
Preheat the oven to 350°F and line a baking sheet with parchment. Stack the tortillas and cut them into 8 wedges each. Place them on the prepared sheet in a single layer and brush them lightly with the oil. Sprinkle with salt and pepper and bake for 10 to 12 minutes, or until crisp and golden.
Buying and ripening avocados:
Select a plump avocado with the button of the stem still in place. Ripe avocados will yield to slight pressure. Avoid fruit with blemishes and dark spots.
To ripen an avocado, place it in a brown paper bag and store at room temperature for two to five days. To accelerate the process, add a banana or apple to the bag.
For more about avocados, i.e. nutrition info, varieties and storage tips, check out An Avocado Primer in our reading section.