Description
This fresh and zesty guacamole recipe combines creamy avocados with bright lime juice, spicy jalapeño, and fragrant cilantro to create a perfect dip for tortilla chips or a flavorful topping for your favorite Mexican dishes. Quick to prepare and full of vibrant flavors, this guacamole is an easy crowd-pleaser for any occasion.
Ingredients
Scale
For the Guacamole
- ¼ cup chopped fresh cilantro (divided)
- 3 tablespoons minced white onion
- ½-¾ teaspoon kosher salt (not table salt or fine grain salt)
- 1 fresh jalapeño pepper (stem, seeds, and membranes removed; diced)
- 2 pounds avocados (about 4 small) halved, pitted, and cubed
- 2-3 tablespoons freshly squeezed lime juice (from 1-2 limes)
For Serving and Garnish
- Chopped fresh tomatoes (optional, for garnish)
- Tortilla chips (for serving)
Instructions
- Prepare the Cilantro Paste: Mash 2 tablespoons of the chopped cilantro, minced white onion, ½ teaspoon kosher salt, and diced jalapeño together in a mortar and pestle until a smooth paste forms, releasing the flavors thoroughly.
- Combine Avocado and Lime Juice: If your mortar and pestle is large enough, add the cubed avocado and freshly squeezed lime juice directly to the cilantro paste and gently mash together until you reach your desired guacamole consistency. If the mortar is too small, transfer all ingredients into a bowl and mix gently.
- Add Remaining Cilantro: Gently fold in the remaining 2 tablespoons of chopped cilantro to add fresh bursts of flavor and color.
- Adjust Seasoning: Taste the guacamole and adjust the seasoning with additional salt and lime juice as needed, to balance saltiness and acidity.
- Garnish and Serve: Optionally, sprinkle chopped fresh tomatoes on top for a pop of color and freshness. Serve immediately with tortilla chips for dipping.
Notes
- Using kosher salt gives better control over seasoning than table salt because of its coarser grains.
- Removing seeds and membranes from the jalapeño reduces the spiciness, but you can adjust to your preference.
- Fresh lime juice is essential for authentic flavor and to prevent the avocado from browning quickly.
- If you don’t have a mortar and pestle, a bowl and a fork or potato masher will work fine.
- Guacamole tastes best when served fresh but can be stored in an airtight container with plastic wrap pressed directly onto the surface to minimize browning.
