Description

A creamy, zesty, and irresistible dip made with perfectly ripe avocados, fresh lime juice, and a kick of spice. Perfect for chips, tacos, or as a topping for grilled meats.

Ingredients

3 ripe avocados
2 tbsp fresh lime juice (more to taste)
1/4 cup red onion, finely diced
1 jalapeño or serrano pepper, finely diced (seeds removed for milder heat)
1 roma tomato, diced and deseeded
1/4 cup fresh cilantro, chopped (optional for garnish)
1/2 tsp kosher salt (or to taste)
1/4 tsp freshly ground black pepper
Optional: chili flakes, crumbled queso fresco, extra lime wedges

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Instructions

Cut the avocados in half, remove the pit, and scoop the flesh into a mixing bowl. Use a fork or potato masher to mash the avocados to your preferred texture—smooth or chunky.
Add the lime juice immediately to prevent the avocados from browning.
Stir in the diced red onion, jalapeño or serrano, diced tomato, and chopped cilantro. Mix gently to combine.
Season with kosher salt and freshly ground black pepper. Taste and adjust the seasoning as needed—feel free to add more lime juice, salt, or cilantro to your liking.
If you prefer a spicier dip, add more jalapeño or sprinkle chili flakes on top. Serve immediately or cover with plastic wrap pressed directly onto the surface of the guacamole and chill for up to 1 hour.

Notes

If you prefer garlic, grate a small clove into the guacamole for a savory depth of flavor.
For a non-spicy version, you can omit the jalapeño or use a milder pepper.
If you’re making the guacamole ahead of time, store it with plastic wrap pressed directly onto the surface to help prevent browning.