Ingredients
Equipment
Method
- Prep: Slice the avocados open lengthwise, remove the pit (see notes) and use a spoon to scoop out the flesh into a mixing bowl. Halve and juice the lime into the bowl and add the spices.
- Mash: Use the back of a fork to mash the avocados and incorporate all of the ingredients. Feel free to leave it a little chunky, or keep mashing to make smooth. If desired, mix in some chopped tomatoes.
- Enjoy: Serve immediately with chips or alongside a favorite meal, and enjoy!
Nutrition
Notes
Use ripe avocados: For best results, make sure your avocados are ripe! Give them a little pinch before you make this recipe; they should be soft when pressed gently. If they are still hard, let them sit out on the counter for another day or two. (For faster ripening, place your avocados in a paper bag with a banana; the banana gives off a gas that accelerates ripening.)
To remove an avocado pit: Place the half with the pit in it on a hard surface and give the pit a fairly strong but controlled whack with a chef's knife to lodge the blade partway into the pit. Then, hold the avocado in one hand as you turn the knife with the other to loosen and remove the pit.
Storage: Guacamole will stay fresh in an airtight container for up to 2 days in the fridge. Some brownish discoloration is normal during storage; simply mix it up again just before serving if desired.
