Prep Time: 15 Mins
Total Time: 15 Mins
4 ripe Hass avocados
3 cloves garlic
½ tsp kosher salt, plus more to taste
½ medium red onion
½ large jalapeño, optional
¼ cup of chopped cilantro
2 tbsp fresh lime juice
Tortilla chips, store-bought or homemade
Make the garlic paste
1. Chop the garlic cloves roughly. After mincing garlic, sprinkle it with 1/2 tsp salt and massage it with the
knife’s flat side. This should take 1-2 minutes.
Mince the vegetables
2. Cut the red onion and jalapeno into small pieces. Cut both items into cubes no larger than ⅛ inch for the
garlic and ¼ inch for the onion (for the pepper). With 1 tbsp of jalapenos, you should have around ¼ cup of
red onions. To make a milder dip, throw away the jalapeno seeds.
Mix the guacamole
3. The avocado should be cut in half, scooped out, and placed in a big basin. With a fork, softly mash the
avocado, but for now, leave some chunks in there. When you combine everything, the avocado will get
4. To a large bowl, add garlic paste, red onion, jalapenos, and cilantro.
5. Then, carefully fold the ingredients together until everything is combined after adding the lime juice to the
bowl. To your liking, add extra salt to the guacamole.
Cover and store
6. Put some plastic wrap directly over the guacamole’s surface and cover the bowl with a lid if you don’t want
to consume it straight away. You may keep guacamole in the fridge for up to three days. Even while the
guacamole’s top may still be brown, you may scrape it off to expose the vibrant green guac underneath!