Ingredients
Method
- Using a large spoon, scoop the flesh out of the avocado into a large bowl. Discard the pits.
- Add remaining ingredients, except the lemon juice, and mash together using a potato masher until combined, but still some small pieces remain, not completely smooth.
- Add lemon juice and stir to combine. Taste and add more salt or lemon juice, if needed.
- If not serving immediately press a piece of plastic wrap directly over the guacamole. You want the plastic wrap to be touching it, any places where it is not touching will start to turn brown. Refrigerate until ready to serve. The guacamole can be covered and refrigerated for up to 4 hours.
Nutrition
Notes
- Heat level: For a milder dip, remove the ribs and seeds of the jalapeño. For even spicier guacamole, swap the jalapeños for serrano chiles.
- Lemon vs. Lime: While lime is traditional, lemon offers a floral, sweeter acidity that pairs beautifully with the richness of the avocado. If you want an extra "sunny" flavor, add 1/2 teaspoon of lemon zest along with the juice.
- Add fruit: Try adding finely diced mango or pineapple for a sweet-and-sour twist.
- Salt & Citrus: The biggest mistake people make when making guacamole is to not add enough salt or lemon or lime juice. If the guacamole doesn't taste like much, keep adding a pinch of salt and a squeeze of lemon until it really sings.