Rock your taste buds with a scrumptious Guacamole that has its origin in Mexico. This authentic Mexican Guacamole is fresh, slightly chunky, and zesty. A perfect healthy vegetarian dip to serve with tortilla chips, tacos, tostadas, vegetarian enchiladas and more. This simple tasty dip is an incredible appetizer to serve at your next Super Bowl gathering. Why not make this savory dip for Cinco De Mayo? It is one of my most beloved go-to recipes. 


3 ripe Avocados 

1 Lime juice  (add to taste)

1/2 cup grape Tomatoes 

1/4 cup diced Red Onion 

1/4 cup fresh Cilantro finely chopped       

1/2 Tsp Salt (add to taste)

1/2 Jalapeño pepper, seeded and diced 



Slice the ripe avocados into half and squeeze the top and bottom to loosen the seed. Remove the pit and scoop them into a mixing bowl.

Using a fork or a potato masher, gently mash them to your desired level of  chunky or smooth. 

Add the chopped onions, tomatoes, cilantro, lime juice, salt, pepper and the jalapeño. Then stir everything gently until evenly distributed. 

Note: Search for avocados that are perfectly ripe, yet firm. It is important to pick the right ones for the best texture and flavor since you certainly don’t want  soft and mushy avocados for this recipe. 

** Mash less if you like your guacamole a little chunky. Mash more if you like it smoother. 

Lime:  the use of fresh lime juice is the best; it brings out the most authentic flavor making the guacamole zesty and bright. The lime juice also prevents the guacamole from browning too quickly.

Onion: In Mexico yellow onion is frequently used, however you could use red onion too.

Tomatoes: add freshness, texture, and flavor. Make sure to remove the seeds from the tomatoes to prevent the guacamole from having excessive liquid. Grape tomatoes are of preference because the regular ones tend to be too watery, 

Cilantro: If you have a dislike for cilantro you can leave it out.

Jalapeño: You can adjust how spicy your guacamole is by removing or leaving the seeds and white membrane inside the pepper. It is also important to finely dice the jalapeño into your guacamole. 

In the event that you don’t have a jalapeño pepper, a Serrano pepper would work too.

Salt: A pinch of  salt strengthens the overall flavors.

To Store: Pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days. Adding extra lime juice helps prevent browning. 

Garnish the Guacamole dip with Tortilla chips and some fresh Cilantro on top. 

Bon Appetit!

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