We make a batch of this classic avocado dip every week, adding a dollop to tacos, burgers, salads, eggs, or enjoy straight-up with tortilla chips.
- 2 avocados ripe
- 3 green onions finely chopped
- 2 tbsp fresh lime juice
- 1/2 jalapeño minced
- Kosher salt to taste
- freshly ground black pepper to taste
- In a medium bowl, mash the ripe avocados with a fork; add the green onions, fresh lime juice, and jalapeño, and stir until combined.
- Add Kosher salt and freshly ground black pepper to taste.
You can use serrano or other spicy peppers instead of jalapeno, or omit the pepper altogether for an even simpler guacamole. Kick this recipe up a notch by adding a 1/4 teaspoon of cumin seeds – toast them in a dry frying pan until they’re fragrant. Remove them from the pan and crush them roughly before adding them into the mashed avocado. Think of this as a just-in-time recipe; make just enough to cover your current meal. It’s easy enough to make a fresh batch the next day to serve with leftovers, and it’s tricky to store guacamole overnight. Even with the lime juice, it still tends to oxidize and turn brown, which negatively impacts the taste.