I can’t remember the first time I ate guacamole. I’ve loved it longer than I can remember. If I’m eating at a Mexican restaurant you can bet I’ll be ordering it. But it’s so much more than a dip for tortilla chips!
It’s delicious in wraps, on a baked potato, with fresh veggies, as a spread in sandwiches, as a dressing in a salad, on a crispy corn tortilla and topped with an egg. The list goes on and on. I love guacamole and this is my preferred way to make it.
1/4 cup finely chopped white onion, rinsed under cold water
1 medium tomato, diced
2 Tbsp chopped fresh cilantro**
2 tsp finely chopped jalapeno chile with seeds
1/2 tsp salt
2 ripe Haas avocados, pitted and peeled
1 Tbsp fresh lime juice
- Combine onion, tomato, cilantro, jalapeno and salt in a small bowl.
- In a large bowl, coarsely mash the avocados with a fork or potato masher.
- Add the onion mixture and lime juice, stir until well mixed.
*Can be made ahead. Cover and refrigerate up to 4 hours.
**Georgia’s Nerdy Note: As noted in previous recipes, if you are unable to eat cilantro, you can swap parsley for it. Some people have the same special genes, OR6A2, which cause the person to pick up other scents that others do not detect, causing cilantro to taste like soap. Parsley is an easy swap, so you don’t miss out!