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Guacamole

Guacamole with vibrant green mashed avocado and visible red tomato pieces, finished with fresh lime juice for a bright, dip-ready texture. This authentic-style method is quick: mash, fold in the mix-ins, then season and serve with tortilla chips.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment
Cuisine: Mexican
Calories: 330
Ingredients Method Notes

Ingredients
  

Guacamole
  • 3 ripe avocados Halved and pitted.
  • 0.5 white onion Finely diced.
  • 1 jalapeño Minced.
  • 0.25 cup fresh cilantro Chopped.
  • 1 Roma tomato Diced.
  • 2 tbsp fresh lime juice
  • 1 salt To taste.
  • 1 pepper To taste.
  • 1 tortilla chips For serving.

Method
 

Mash the avocado
  1. Scoop the avocado flesh into a medium bowl and keep it in a single layer if possible for faster mashing.
  2. Mash the avocado with a fork until the desired consistency is reached, leaving some pieces for a chunky texture or mashing smoother if preferred.
Mix in the fresh toppings
  1. Fold in the diced white onion, minced jalapeño, chopped cilantro, and diced Roma tomato, stirring gently so the tomato stays in visible red pieces.
  2. Add the fresh lime juice and gently toss to combine, coating the mash evenly without overworking it.
Season, serve, and prevent browning
  1. Season with salt and pepper to taste and stir once more to distribute the seasoning.
  2. Transfer to a serving bowl and serve immediately with warm tortilla chips.
  3. If not serving right away, place plastic wrap directly on the surface of the guacamole to prevent browning.

Notes

For best flavor, use ripe avocados and let the guacamole sit 2–5 minutes after mixing so the lime juice lightly mellows the bite. Refrigerate in an airtight container with plastic wrap pressed directly onto the surface for up to 1 day; it’s not recommended to freeze because the texture can turn watery. For a milder dip, remove the jalapeño seeds and ribs before mincing (or use less jalapeño).