budros guacamole recipe
90kcal
Ingredients
- 4 ripe avocados
- 1 small onion finely chopped
- 1-2 cloves garlic minced
- 1-2 jalapeño peppers finely chopped (optional for heat)
- 1 medium tomato diced
- 1 tablespoon fresh lime juice or more to taste
- 1/4 cup cilantro chopped
- Salt and pepper to taste
Equipment
- Fork or potato masher
- Knife and chopping board
- Spoon for scooping avocados
Method
- Cut the avocados in half, remove the pits, and scoop the flesh into a mixing bowl. Mash the avocados using a fork or potato masher until you reach your desired consistency smooth or chunky.
- Add Fresh Ingredients:
- Stir in the finely chopped onion, minced garlic, diced tomato, and jalapeño peppers (if using). Mix well until everything is evenly combined.
- Season and Serve:
- Add the lime juice and chopped cilantro. Season with salt and pepper to taste. Stir everything together and adjust the seasoning as needed. Serve i
Notes
- Storage: If not serving immediately, cover the guacamole tightly with plastic wrap, pressing it directly onto the surface to reduce air exposure and prevent browning. Refrigerate for up to 1 day.
- Adjusting Spice: For a milder guacamole, remove the seeds from the jalapeños or reduce the amount. For more heat, leave the seeds in or add additional jalapeños.
- Add-ins: You can customize your guacamole by adding ingredients like mango, black beans, corn, or Greek yogurt for extra creaminess.
