1 jalapeño or serrano pepper, seeds removed, finely diced
Salt and pepper to taste (I usually start with ½ teaspoon salt and ⅛ teaspoon pepper.)
Fresh lime juice to taste (about 1/8-1/4 of a juicy lime)
Tortilla chips for serving.
Peel avocados from skin and remove the large pit.
Using a fork, mash one avocado in a medium bowl until creamy. Dice the other avocado and add to the bowl.
Add diced red onion, chopped cilantro, diced tomato, salt and pepper, and a squeeze of lime.
Gently fold the mixture together.
Taste and adjust salt, pepper and lime juice. Don’t add too much lime or the guacamole will turn watery.
Serve immediately, or refrigerate for a couple of hours. I don’t recommend preparing guacamole a day ahead because as the avocado oxidizes, it will turn a mucky gray-brown. It’s still safe to eat, but isn’t very pretty.
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The nutritional information is an estimate.
Keywords: guacamole recipe, mexican food, party food