Creamy Guacamole

• Mixing bowl
• Fork or potato masher
• Chef's knife
• Citrus juicer

Base recipe makes Serves 4Serves 4. Use the servings control to scale up or down.

• ripe avocados
• fresh lime juice
• finely diced red onion
• chopped cilantro
• 1 jalapeno, minced
• 1/2 tsp kosher salt + pinch of pepper

• Produce: Avocados, lime, red onion, jalapeno, cilantro.
• Pantry: Kosher salt, pepper.

1. 1.Mash to your texture. Mash the ripe avocados with a fork, leaving some small chunks so the guacamole still has body.
2. 2.Season in layers. Add the lime juice, onion, jalapeno, cilantro, and salt, then fold gently so it stays fluffy instead of turning pasty.
3. 3.Adjust salt before more acid. Taste and add another pinch of salt first if it tastes flat. Too much lime too early can flatten the avocado flavor.
4. 4.Protect the surface. Press plastic wrap directly onto the guacamole and chill briefly if needed before serving.

Best same day. If storing, press plastic wrap onto the surface and refrigerate up to 24 hours.

Values depend on avocado size and seasoning.