Guacamole Recipe/Fresh Guacamole Recipe
- 2 Ripe Hass avocados
- ¼ medium White onion (finely chopped)
- ½ cup Roma tomato (seeded, chopped)
- 1 Jalapeno / Serrano papers (seeded if desired, chopped)
- 1-2 Tbsp. Fresh lime/lemon juice
- 2-3 Tbsp. Coriander Leaves (finely chopped)
- Sea salt to taste
- Black pepper crushed or powder to taste
Wash the avocados, peel, scoop and mash to a chunky consistency in a bowl using fork. Or dice half piece of the avocado for chunkier texture. Reserve the seed of avocado, it help to keep it fresh for longer time.
Chop onion, tomato, jalapeño, and coriander. Remove seed and vein of jalapeno in case you need less spicy. Seeds and veins are especially hot.
In a mixing bowl add mashed avocado with 1 Tbsp. of lemon juice, stir gently. Lemon juice helps the guacamole to stay fresh.
Mix all the remaining ingredients and adjust the salt and remaining lemon juice. You are ready serve! Wasn’t that quick?
Serve with tortilla chips, vegetable, crackers, with toast or inside dishes- all option are delicious.
- Guacamole should be served immediately for best fresh taste, but can be store refrigerated in air tight container for 2-3 days. Add the seed while storing.
- Sea salt gives a nice crunch to guacamole than table salt. Use if it’s available.
- Avocados oxidize very quickly, thus changes its color. So make sure to cut them in absolute last moment for fresh and green pulp.
- How to Peel and Cut Avocado
- With a sharp knife slice the avocados in half lengthwise and remove the pit.
- Twist the avocados halves to pull them apart.
- Pull the seed out from the avocado half and make sure no seed bits remain in your avocado. Reserve the seed.
- Cube the avocados in a grid-like pattern in the avocado halves. Don't cut through the skin.
- Scoop the avocados into the bowl and use.
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