Avocados are known to be an expensive, temperamental fruit, so it’s no wonder that store-bought guacamole is often loaded with fillers and preservatives to bulk it up and prolong the shelf life. Yet the one thing they don’t seem to bulk up guacamole products with is flavor! We vastly prefer homemade! The best time to make guacamole is when avocados go on sale, as they’re not only less expensive, but they’re typically at their peak as well.
- 2 medium Haas avocados, halved and pitted
- Juice of ½ lime
- 2 tablespoons chopped fresh cilantro
- 2 tablespoons minced red onion
- 1 tablespoon seeded and minced jalapeño
- ¼ teaspoon salt
- Use a large spoon to scoop the avocado out of the peel, then roughly chop.
- Place the chopped avocado in a medium-size mixing bowl, and toss with lime juice.
- Use a heavy fork or potato masher to mash the avocado until creamy and mostly smooth.
- Stir in the remaining ingredients. Serve immediately, or cover tightly and refrigerate for 1 hour to let the flavors combine.
HELPFUL TIP: A ripe Haas avocado has brown skin, is slightly soft to the touch, and reveals green when the short stem on the top is pulled out. Hard avocados should be ripened at room temperature. Ripe avocados can be kept in the fridge for 2–3 days before using.