Servings: 3–4 people
Portion size: About 2–3 tbsp per person
Preparation time: 10 minutes
Cooking time: None

Ingredients

• Ripe avocados – 2 large (Hass variety preferred)

• Onion – ¼ cup, finely chopped

• Tomato – ½ medium, deseeded and finely chopped

• Jalapeño or green chili – ½, finely chopped (adjust to spice level)

• Fresh cilantro – 2 tbsp, finely chopped

• Lime juice – 1 to 1½ tbsp (adjust to taste)

• Salt – to taste

• Black pepper – ¼ tsp (optional)

• Optional twist:

  • Finely chopped garlic – ¼ tsp (for a kick)

  • Sweet corn or pomegranate – 1 tbsp (for texture and sweetness)

Equipment needed

• Bowl

• Fork or potato masher

• Knife and chopping board

• Spoon

$

Instructions

1. Prepare the avocados:
   Cut them in half, remove the pit, and scoop out the flesh into a bowl.

2. Mash gently:
   Use a fork or masher to mash the avocados — keep it chunky for authentic texture.

3. Mix in the rest:
   Add onion, tomato, jalapeño, cilantro, lime juice, salt, and pepper. Mix gently to combine.

4. Taste and adjust:
   Add more lime or salt to taste.

5. Serve immediately:
   Serve with tortilla chips, tacos, nachos, or as a spread on toast.

Tips

• Avocado ripeness: A ripe avocado should yield slightly when pressed — not too soft or firm.

• Prevent browning: Add extra lime juice or cover tightly with plastic wrap (pressed directly on top of guacamole).

• For creamier texture: Add a spoonful of sour cream or Greek yogurt.

• For extra flavor: Add roasted garlic or a pinch of cumin powder.