Guacamole
Mash ripe avocados with lime, tomatoes, and cilantro to make Guacamole that pops with bright, fresh flavor.
Ingredients
- 1 fresh lime (2 Tbsp juice, $0.25)
- 2 Roma tomatoes ($0.50)
- 1 jalapeño ($0.41)
- ¼ red onion ($0.26)
- 2 Tbsp fresh cilantro (chopped, $0.12*)
- 2 garlic cloves (minced, $0.06)
- 3 avocados (medium-sized (or 4 small) $3.00**)
- ½ tsp salt ($0.01***)
Instructions
Step 1: Prep the aromatics and lime
Juice the lime into a small glass jar and set it aside. Finely dice the Roma tomatoes and place them in a small ceramic bowl; finely dice the red onion into another bowl, and thinly dice the jalapeño after removing the seeds into its own small ramekin. Roughly chop the cilantro and put it in a tiny bowl, and mince the garlic into a separate dish. Keep the salt measured in a small porcelain spoon so everything is ready to fold together—bright, fresh, and organized on the countertop.
Step 2: Halve and mash the avocados
Split the avocados, remove the pits and gently scoop the flesh into a matte black mixing bowl. Using a fork, press and mash until mostly creamy with some small, rustic chunks remaining—you want a mix of silky puree and toothy avocado pieces for texture. Taste the mashed avocado and decide how much lime you’ll start with; this is the tactile moment where the base becomes a creamy canvas for the other ingredients.
Step 3: Fold the vegetables and season
Add the diced tomatoes, red onion, seeded jalapeño, chopped cilantro, and minced garlic into the mashed avocado. Pour in about 1 tablespoon of the lime juice and sprinkle in about 1/4 teaspoon salt, then gently fold everything together until the mixture is evenly distributed but still chunky—flecks of red tomato and purple onion punctuate the green. Give it a quick taste and adjust with more lime and salt if you like, keeping the bright, balanced flavors.
Step 4: Finish and plate
Spoon the guacamole into the same matte black bowl, smoothing the top while leaving some texture visible—small avocado lumps, visible tomato dice, and cilantro flecks on the surface. Garnish with a few cilantro leaves and a light scatter of diced tomato, place a couple of tortilla chips casually beside the bowl, and keep a halved lime and one avocado with its pit nearby to signal freshness.
Notes
- Use slightly soft avocados for the best texture.
- Press plastic directly on the surface to slow browning.
- Taste and add lime and salt gradually for balance.
- Reserve extra diced tomatoes and fold in just before serving for a fresher bite.