Use Ripe Avocados

Ripe avocados are essential to great guacamole. Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe. If you need to speed up the ripening process, throw them into a paper bag with a banana and leave for a day or two.

Leave It Chunky

Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not a completely smooth one. So, when you’re making the guacamole, gently mash things together with a fork and leave some texture.

De-Flame, Onions

Raw onions can be overpowering, we always tone them down by adding diced onion to a bowl of warm water for 5 to

10 minutes. This way, that raw onion flavor calms down, but you’re still left with crisp onions. 

Deseed, Tomato

We always deseed it first. If you don’t do this, the tomato seeds and juices add too much moisture. 

Add Ground Cumin

It’s a little smokey, but mostly, the cumin just brings everything together and punches up the flavor.

Spice is Optional

Think about who you’re serving to — If everyone loves spice, add some finely diced jalapeño or Serrano pepper. Otherwise, leave it out.

For the best guacamole, you will need ripe avocados. You’ll know when an avocado is ripe when it gives just slightly when squeezed. Keep unripe avocados at room temperature until they are ready. Try not to over mash or puree avocados when making guacamole. You want a chunky avocado dip, not smooth.

ingredients: 4 ppl

1/4 cup finely minced onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large Plum or Roma tomato, deseeded and diced
1/4 cup cilantro leaves and tender stems, chopped
1/2 teaspoon ground cumin
1/2 teaspoon salt, or more to taste
1/4 fresh parsley leaves, chopped (optional)
1 to 2 teaspoons minced jalapeño or Serrano pepper, optional

-Add diced onion to a small bowl then cover with warm water, set aside. This “de-flames” the onions.

-Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

-Add lime juice then use a fork to gently mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, de-flamed onions, salt and diced peppers (if using). Taste the guacamole and adjust with additional salt, peppers, or lime juice.

-Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.

-Serve on toast and or with tortilla chips, sprinkle chopped parsley.