Guacamole has been nourishing hungry Mexicans since long before the Spaniards arrived. This recipe takes a traditional approach to this centuries-old dish.
Want to learn how to purchase and store avocados, or how to tell when they're ripe? Click to read all about avocados from a 2015 Mexican Cooking Fiesta lesson.
2 ripe medium-sized avocados
1 jalapeno, diced (depending on the heat of your jalapeno, you may only use a portion of it)
Fresh squeezed lime juice
2 Tablespoons diced white onion
About 10-15 sprigs of cilantro, roughly chopped
1 small tomato, or about half of a larger one, diced (discard seeds and juice)
1. Cut the avocados in half, remove the pits and scoop the flesh into a bowl. Add about a Tablespoon of jalapeno (you can add more later if you wish), 2 teaspoons lime juice, the onions and cilantro, and 1/8 teaspoon of salt.
2. Use a fork to mash everything together until chunky. Don't over-mix. Guacamole should be sort-of chunky or lumpy, not completely smooth like mashed potatoes or ice cream. Small chunks of avocado remaining unsmashed in the final dish are considered appealing.
3. Add the diced tomato and mix lightly to combine.
4. Your Traditional Guacamole is ready! Enjoy with chips, on tacos, or on hamburgers or sandwiches.