Yoribang
AppetizerMexicanFree to use

Guacamole

Chunky avocado dip with onion, jalapeño, cilantro, and lime. Best made right before serving.

Serves 4

Prep 10 min

Guacamole
Photo: Nikodem Nijaki, CC BY-SA 3.0, via Wikimedia Commons
Adds a copy you can edit, scale, and add notes to. You'll be asked to sign in first.

Ingredients

  • 3 ripe avocados
  • 1/4 cup finely chopped white onion
  • 1 small jalapeño, seeded and minced
  • 2 tablespoons chopped fresh cilantro
  • 2 tablespoons lime juice, plus more to taste
  • 1/2 teaspoon salt, plus more to taste
  • 1 small tomato, seeded and diced, optional

Steps

  1. Step 1. Mash the onion, jalapeño, cilantro, and salt together in a bowl until they form a rough paste. This releases their flavor.

  2. Step 2. Add the avocados and mash to the texture you like, chunky or smooth.

  3. Step 3. Stir in the lime juice and fold in the tomato, if using. Taste and adjust the salt and lime.

  4. Step 4. Serve right away with tortilla chips. To store, press plastic wrap directly onto the surface and refrigerate for up to a day.

Where this recipe comes from

Yoribang Mexican recipes by Yoribang. License: Free to use. View the original (opens in a new tab)

Original Yoribang write-ups of Mexican home cooking. Dried chiles such as guajillo and ancho give deep, mild-to-medium heat. Queso fresco is a soft fresh cheese, cotija is a salty crumbly one (feta is a rough substitute), and crema is a thin, tangy Mexican cream (sour cream thinned with a little milk works). Corn tortillas are best warmed just before eating.