¼cupred or white onionsliced into rounds, rinsed in cool water, then diced
1jalapeno * see notes about heat levels
2tablespoonfresh squeezed lime juice
½teaspoonkosher salt (more to taste)
1garlic clove minced
Scoop out the ripe avocados into a serving bowl. Mash with the back of a fork, leaving some small chunks.
Add the diced onion, jalapeno, cilantro, lime juice, kosher salt and garlic clove.
Stir together until it is well combined.
Since avocado sizes can vary drastically, give your guac a taste and see if you need more salt, lime juice, or garlic.
Serve with Salsa or Pico de Gallo and tortilla chips or as a condiment for tacos, burritos, or quesadillas!
Cover with plastic wrap and press it directly on the surface of the guacamole. Refrigerate for up to 3 days.
The surface may brown in the fridge, scoop off the very top layer and it should be nice and green underneath!
You can also freeze guacamole! Place in a freezer safe baggie and squeeze out all the air.
Pop in the freezer for up to 3 months. Thaw in the fridge overnight to serve.
Jalapeno Heat - choose your level of heat by following these guides:
Low heat - only use the green flesh.
Medium heat - use the green flesh and the white ribs/pith.
Most heat - use the whole pepper, seeds, green flesh, and white pith.
Ripe Avocado - it will have a nice dark green, almost black skin. It will feel softer than the bright green ones. Remove the stem piece and if it is a nice green underneath it is ripe and ready!Quick Ripening - to quickly ripen your avocados place in a paper bag with some ripe bananas. They will ripen in a day or two.