1 roma tomato, chopped (squeeze out/discard as much of the juice as possible)
1 jalapeno (seeded, and chopped – with all membranes removed)
2 Tablespoons chopped fresh cilantro
1 2 Tablespoons red onion (or green onion)
2 Tablespoons lime juice
1/2 teaspoon ground Cumin
1/2 tsp salt
dash of pepper (or a great 3 pepper blend)
- Peel and core the avocados. Using a fork, mash the avocados with the lime juice, but don’t over-mash. Guacamole is better when it’s a little chunky.
- Add the vegetables and seasonings. 1 Tbs of pickled jalapenos can be subbed for a fresh jalapeno. Needless to say, use more or less of jalapenos, depending upon your personal pain threshold.
- When it comes to salt – you’d never want to make guacamole without a little salt, but don’t overdo it – especially if you’re serving your guacamole with tortilla chips. The chips are salty enough, you don’t want to go overboard. About 1/2 tsp is honestly all you nee.
- Decorate the top of your guacamole with jalapeno slices, chopped cilantro, and/or chopped tomato.
Tips for Storing Leftover Guacamole:
The best tip I have for storing leftover guacamole is this: Don’t have any leftover guacamole. Honestly, I’d actually rather make a small batch, then if it’s eaten, make a second batch. Like avocados, guacamole turns ugly on a dime – and since they cost quite a few dimes, I don’t like to mess around with them.
However, if you MUST save your delicious guacamole for a short amount of time, here are two tips:
- Keep the pits after you’ve peeled your avocados. Place the pit down into the guacamole when you’re putting it into the refrigerator. The pit keeps it from turning brown on you too fast.
- Again, if you simply MUST keep your guacamole for a little while, place plastic wrap directly onto the guacamole itself. Don’t leave any “pockets” for air to get to the guacamole.
- Best bet: eat it all and make more.