Ingredients
Scale
- 3 ripe Hass avocados
- 1 lime, juiced (about 1–2 tablespoons)
- 1/2 teaspoon fine sea salt (or to taste)
- 1/2 cup red onion, finely diced
- 3 tablespoons fresh cilantro, chopped
- 2 Roma tomatoes, seeded and diced
- 1 clove garlic, minced
- 1 pinch ground cayenne pepper (optional for heat)
Instructions
- Slice the avocados in half lengthwise and remove the pits. Scoop the green flesh out of the skins and place it into a medium-sized mixing bowl. Discard the skins and pits immediately to keep your workspace clean.
- Use a fork or a potato masher to mash the avocado until it reaches your desired consistency. Some people prefer a very smooth dip, while others enjoy large chunks of avocado for texture. For a classic feel, aim for a mostly smooth base with some small pieces remaining.
- Stir in the lime juice and salt immediately. The acidity of the lime juice helps prevent the avocado from oxidizing and turning brown. Add the diced red onion, minced garlic, and chopped cilantro. If you enjoy a bit of heat, stir in the pinch of cayenne pepper at this stage.
- Gently fold in the diced Roma tomatoes. Using a folding motion rather than aggressive stirring prevents the tomatoes from breaking down too much and releasing excess liquid into your guacamole.
- Give the guacamole a final taste. Add a little more salt or lime juice if needed. Serve immediately for the best flavor and color.
- Cook Time: 10 minutes
- Diet: Vegan, Gluten-Free, Low-Carb