This guacamole recipe is simple and bursting with bright flavors like tomatoes, onions, fresh lime juice, and cilantro.
2 cups mashed ripe avocado (approx. 2 large)
¾ cup seeded, chopped Roma tomatoes (approx. 2 medium)
½ cup chopped onion, (approx. ¾ medium)
¼ cup fresh lime juice (approx. 2 limes)
¼ cup fresh cilantro, finely chopped
2 Tbsp. seeded, chopped jalapeno pepper (approx. 1 medium) (optional)
1 Tbsp. lime peel (lime zest) finely grated, (approx. 2 limes)
1 Tbsp. extra-virgin olive oil
½ tsp. sea salt (or Himalayan salt)
¼ tsp. ground black pepper
Combine avocado, tomatoes, onion, lime juice, cilantro, jalapeno (if desired), lime peel, oil, salt, and pepper in a medium bowl; mix well.
Serve immediately, or refrigerate, covered tightly, for a few hours to let the flavors meld.
The myth that leaving an avocado stone in the guacamole will keep it from turning brown began because people noticed that the guacamole directly under a stone stayed green, but this is because that was the part not exposed to the air. So, if you want to keep your guac bright green while storing, press a piece of plastic wrap directly over the top, squeezing out all the air bubbles so that the plastic is in direct contact with the guacamole, and voilà, no more browning!
Mashing avocados can be done with a potato masher, the back of a fork (for a chunkier guacamole), or in a food processor (for a smoother guacamole).