This Guacamole Recipe is so much better than store-bought. It's smooth and creamy, with chunks of tomato and a hint of garlic and lime.
- 1/4 cup onion diced
- 2 Tomato
- 3 Avocado
- 1 tsp salt start with 1/2 tsp
- 2 tsp jalapeño diced (optional)
- 1 garlic clove
- 2 tsp lime juice
Using a chopper or sharp knife dice up the onion and soak it in a bowl of cold water to reduce the strong oniony taste. After the onion has soaked for about 20 minutes, strain out the water using a mesh strainer and set aside. Using a tomato corer or knife, remove all the cores from each tomato. Cut the tomato in half and dice it using a chopper or sharp knife. In a bowl, mash the avocados with a potato masher. Using a zester, grate a small clove of garlic and add it to the avocados. If you don't have a zester, a garlic press works too.
Add 1 tsp salt and 2 tsp freshly squeezed lime juice and mix it into the mashed avocados.
In the bowl of mashed avocados, mix in the tomatoes and onions. At this point you could add diced jalapeños if you like your guacamole spicy.
How long does it last
This Easy Authentic Guacamole can last for 1-2 days in the fridge in an airtight container. It will start to turn brown the longer the guacamole is in contact with the air.
How to keep it from browning
The best way to keep your guacamole from browning is to cover the surface with citrus juice, like lime or lemon, to keep the enzymes that cause the discoloration from forming. It also helps to leave the avocado pit in the guacamole, as it protects the surface it touches. Finally, make sure to cover it with plastic wrap, pressing it directly against the surface of the guacamole to keep air out.
Calories: 129kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 446mg | Fiber: 6g | Sugar: 2g | Vitamin A: 380IU | Vitamin C: 14mg | Calcium: 12mg | Iron: 1mg