Homemade Guacamole
Servings 625 ml
Ingredients
- 3 Haas Avocados
- 1 jalapeño pepper
- ¼ cup cilantro leaves packed
- ½ cup red onion diced
- 2 garlic cloves, minced
- ¾ tsp course sea salt
- 1½ limes juiced
- ½ cup roma tomato seeded and diced
Instructions
Using a Molcajete
- Remove seeds and veins from the jalapeño pepper and dice finely.
- Place diced jalapeño pepper, onion, cilantro leaves, minced garlic and course sea salt in molcajete and use mortar to process ingredients to a paste as shown in the post.
- Add lime juice and stir
- Slice avocados lengthwise around pit and remove pit using the blade of a knife. Remove avocado flesh and chop coarsely before adding to ingredients in mocajete. Mash avocado, mixing with previously processed ingredients. We prefer a chunkier guacamole and, therfore, leave some larger pieces.
- Stir in the diced tomato and garnish with some additional cilantro, some paprika or some hot chilli flakes, as desired.
Using a food Processor or Blender
- Remove seeds and veins from the jalapeño pepper and dice finely.
- Place diced jalapeño pepper, onion, cilantro leaves and course sea salt in food processor or blender and pulse ingredients to a paste similar to what is shown in the post. Be careful not to purée ingredients.
- Place processed ingredients into a dish large enough to also hold the avocados.
- Add the lime juice to the dish and stir to combine.
- Slice avocados lengthwise around pit and remove pit using the blade of a knife. Remove avocado flesh and chop coarsely before adding to ingredients in dish. Mash avocado with a fork, mixing with previously processed ingredients. As indicated above, we prefer a chunkier guacamole and, therfore, leave some larger pieces.
- Stir in the diced tomato and garnish with some additional cilantro, some paprika or some hot chilli flakes, as desired.
