I love fresh guacamole, it goes so well on something like avocado toast, served along side a Buddha bowl/salad, or to use as a dip for your tortilla chips. This keeps well in the fridge for a few days if you squeeze some lemon or lime over it before covering and refrigerating it in an air-tight container.
I know some people like smooth guacamole, if that’s your preference you can do a finer dice on the onions and tomatoes.
- 2-3 ripe avocados
- 1/2 lemon or lime juiced
- 1/2 onion finely chopped
- 1 small tomato chopped
- 2 cloves garlic crushed
- 1 handful fresh cilantro chipped finely
- salt to taste
- 1/2 tsp crushed black pepper
- 1 pinch cayenne pepper optional
- In a bowl big enough to hold all the ingredients, mix together the chopped onions and tomatoes, add in the garlic along with the cilantro.
- Scoop out the flesh from the avocado, discarding the peel and pit. Add the avocado to the same bowl and crush it with a fork. You can keep it as chunky, or make it as smooth as you like.
- Add the lemon juice, peppers, and salt. Taste and adjust the amounts of each of these until they are to your liking.
© Ammara Cokar 2020