- Used a potato masher to mash the avocados. Worked like a charm!
- Definitely mix the avocados, lime juice, and salt together first. This will keep the avocados from turning brown.
- I'm not a huge cilantro fan. The first time I made this I subbed 1 tablespoon of flat leaf parsley and it was amazing!! The second time I used 3 tablespoons of cilantro. I would say it's best to adjust to suit your tastes.
- It looked pretty and tasted great for about 1.5 days in the fridge. It looked a little funky and tasted good after 2 days in the fridge. I guess what I am saying is eat it within 2 days. I promise that won't be hard to do!
Slightly adapted from here
3 avocados, mashed
1 lime, juiced
1 teaspoon kosher salt
1/2 cup onion, diced fine
1/2 jalapeno, seeded and diced fine
2 tablespoons fresh cilantro, chopped
2 roma tomatoes, seeded and diced
1 teaspoon fresh garlic, minced
1 pinch ground cayenne pepper
1 pinch cumin
In a medium bowl mash together the avocados, lime juice, and salt. Mix in onion, jalapenos, cumin, cayenne pepper, cilantro, tomatoes, and garlic. Let flavors blend in the refrigerator while the guacamole chills for approximately 1 hour.