Fresh Guacamole

Ingredients

• •3 large Ripe avocados
• •2 pieces Lime
• •30 ml Lime juice
• •0.5 cup White onion
• •0.5 cup Onion
• •2 medium Tomatoes
• •2 tbsp Cilantro
• •1 pcs Jalapeno
• •1 medium Tomato
• •1 tsp Salt
• •1 clove Garlic
• •0.5 tsp Cumin
• •1 bag Tortilla chips

Instructions

1. 1

   Cut avocados in half lengthwise, rotate quarter-turn, and twist to separate. Remove pit by tapping with knife and twisting, or scoop out with a spoon. Working quickly, transfer avocado flesh to a large bowl.

   💡 Choose avocados that yield slightly to gentle pressure but aren't soft. For best flavor, use a mix of slightly underripe (for texture) and ripe (for creaminess). Work fast to prevent browning.

2. 2

   Mash avocados with a potato masher or large fork to desired consistency. For chunky guacamole, leave 1/2-inch pieces. For smooth, mash completely. Add lime juice immediately to prevent oxidation.

   💡 A potato masher gives more control than a fork. The acid from lime not only adds flavor but also slows oxidation. Add 1 tablespoon at a time, tasting as you go.

3. 3

   Add finely diced white onion, jalapenos (seeded and minced), fresh cilantro, diced tomatoes, and minced garlic. Sprinkle in salt and cumin. Gently fold all ingredients together until uniformly combined.

   💡 Dice all vegetables uniformly (1/4 inch) for consistent texture. For milder guacamole, remove jalapeno seeds. For extra heat, include some seeds. Cilantro stems add more flavor than leaves alone.

4. 4

   Taste and adjust seasoning - add more lime juice for brightness, salt for flavor depth, or extra jalapenos for heat. Serve immediately with warm tortilla chips, or store properly.

   💡 Guacamole should taste slightly too lime-forward when first mixed - the acid dulls as it sits. For make-ahead, press plastic wrap directly on surface to eliminate air pockets.

5. 5

   Add liquids and simmer for 10-15 minutes until cooked through.

   💡 Low and slow yields tender, flavorful results.

6. 6

   Adjust seasoning and serve hot.

   💡 Taste and adjust salt last - flavors develop as they cook.