The best thing that can happen to a ripe avocado (though I am open to debating).
Serves: 4 to 6; makes about 2 cups
My kids started out not liking guacamole but were still ecstatic to see it come out of the kitchen because that meant the basket of tortilla chips wasn’t far behind. Eventually they tentatively dipped a chip—just a corner—into the green creaminess. It was deemed “not bad.” (Stop, stop you’re embarrassing me.) A bolder dip, a dunk, a scoop followed. It’s not like the chips aren’t still a big draw, but guacamole is now a most-requested appetizer.
- 2 ripe avocados, preferably Hass
- 1⁄3 cup minced onion
- 1 medium-size ripe tomato, cored, seeded, and chopped (about 2⁄3 cup)
- Kosher or coarse salt and freshly ground black pepper
- 2 teaspoons fresh lime juice
- ½ to 1 teaspoon chopped seeded jalapeño pepper (optional)
- ½ to 1 teaspoon chopped fresh cilantro (optional)
- Lots of tortilla chips, for serving
- Cut the avocados in half, remove the pits, and use a knife to cut the avocado flesh into chunks right in the skin, cutting one direction and then crosswise in a gridlike fashion. Use a spoon to scoop out all of the flesh into a medium-size bowl.
- Add the onion, tomato, 1⁄2 teaspoon of salt, and a few grinds of black pepper. Use a fork or a potato masher to combine the ingredients and mush up the avocado, leaving it as chunky or as blended as you like. Stir in the lime juice, then adjust the seasonings.
- You can serve the guacamole as is with tortilla chips or see the Fork in the Road suggestions for adding other seasonings on this page.
Originally appeared on TheMom100.com.