Ingredients
Units
Scale
- 3 ripe Hass avocados
- 1 oz lime juice (1 lime)
- 1/2 tsp kosher salt
- 1/2 cup red onion (diced)
- 1/4 cup cilantro (chopped)
- 1 garlic clove (minced)
- 1 jalapeño pepper (seeded and minced)
- 2 Roma tomatoes (seeded and diced)
- 1/4 cup sweet corn kernels (cooked or grilled)
Instructions
- Add the garlic, onion, and kosher salt to a mortar and use a pestle to crush the ingredients.
- Add the cilantro and lime juice, and mash the ingredients into a chunky paste.
- Add the avocado and jalapeño pepper, and mash until it reaches your desired texture.
- Stir in the diced tomatoes and corn.
- Serve with warm tortilla chips.
Notes
To prevent browning, store guacamole in an airtight container with a piece of plastic wrap pressed directly onto its surface. This helps minimize the exposure to air, which causes the avocados to oxidize and turn brown.
Keep the guacamole covered and refrigerated until ready to serve.
- Prep Time: 15 minutes