Illustration, not a photo of this dishChunky Lime Guacamole
A bright, chunky guacamole. Soak the onion and chile in lime juice first so the raw bite softens before the avocado goes in.
Chef's note Avocados are ripe when they give a little near the stem. If they're hard, put them in a paper bag with a banana for a day.
Chef's note Avocados are ripe when they give a little near the stem. If they're hard, put them in a paper bag with a banana for a day.
Ingredients
- ¼ cup white or red onion finely diced
- 1 jalapeño seeded and minced, or keep the seeds for more heat
- 2 limes juiced, about 1/4 cup
- ¾ tsp kosher salt
- 3 ripe Hass avocados
- 1 plum tomato seeded and diced
- ⅓ cup cilantro leaves and tender stems, chopped
- ¼ tsp ground cumin optional
About 170 calories per servings (about 2 1/2 cups)
- Calories
- 170
- Protein
- 2.5 g
- Carbs
- 13 g
- Fat
- 15 g
- Fiber
- 8 g
- Sugar
- 2 g
- Sodium
- 150 mg
An estimate from each ingredient's USDA values (USDA FoodData Central, SR Legacy 2018-04), not a lab measurement.
Steps
In a medium bowl, stir together ¼ cup white or red onion, 1 jalapeño, 1½ limes and ¾ tsp kosher salt. Let it sit 5 minutes so the onion mellows and the salt dissolves.
Meanwhile, halve and pit the 3 ripe Hass avocados. Use a butter knife to score the flesh into a grid while it's still in the skin, then scoop it into the bowl.
Mash with a fork or potato masher, stopping while about half the avocado is still in visible chunks.
Fold in 1 plum tomato, ⅓ cup cilantro and ¼ tsp ground cumin, if you're using it.
Taste with a chip, since chips add salt. Add the rest of the lime (½ lime) or a pinch more salt as needed. Serve right away, or press plastic wrap onto the surface and refrigerate up to 4 hours.
Variations
Cooks branch a recipe to save their own take. The original never changes.
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