HOW TO MAKE BEST EVER GUACAMOLE - 3 EASY WAYS

Ingredients

• 9 pieces Avocado (large, ripe, peeled and mashed)
• 9 tablespoons Lime Juice (freshly squeezed)
• 1 large White Onion (half used for classic guacamole, half for spicy guacamole)
• 0.5 large Red Onion (half used for corn guacamole)
• 2 medium Tomato (diced, seeds removed optional)
• 1.33 cups Cilantro (chopped, roughly 1 1/3 cup total)
• 1.5 teaspoons Salt (divided among batches)
• 0.75 teaspoons Black Pepper (ground, divided among batches)
• 1 teaspoons Ground Cumin (divided among batches)
• 2 ears Corn Kernels (grilled, kernels removed by hand)
• 2 pieces Serrano Peppers (seeded, finely diced; wear gloves when handling)
• 2 pieces Garlic Cloves (fresh, pressed)

Instructions

1. Select Ripe Avocados

   Choose avocados that yield slightly to gentle pressure and have a green color under the stem when removed.

   Time: PT5M

2. Remove Pit Safely

   Slice each avocado lengthwise, twist the halves to separate, then tap the pit with the knife blade and twist to pop it out. Use a paper towel to catch the pit.

   Time: PT2M

3. Scoop Out Flesh

   Using a fruit scoop or a regular soup spoon, scoop the avocado flesh into a large mixing bowl.

   Time: PT2M

4. Coarsely Mash Avocados

   Using a potato masher, mash the avocados to a chunky consistency, leaving some larger pieces for texture.

   Time: PT3M

5. Add Lime Juice

   Stir in 9 tablespoons of freshly squeezed lime juice (one tablespoon per avocado) over the mashed avocados to prevent browning.

   Time: PT1M

6. Prepare Classic Chunky Guacamole

   Finely chop half of a large white onion, dice one medium tomato (seeded or patted dry), and chop 1/3 bunch of cilantro (~½ cup). Add to the avocado mixture, then season with ½ tsp salt and ¼ tsp black pepper. Stir gently until just combined.

   Time: PT5M

7. Cover Classic Batch

   Place a sheet of plastic wrap directly on the surface of the classic guacamole, then refrigerate.

   Time: PT0M

8. Grill Corn Kernels

   Grill two ears of corn on the cob over medium heat until charred on all sides, about 10 minutes. Let cool, then cut kernels off the cob with your hands.

   Time: PT10M

   Temperature: medium heat

9. Prepare Corn Guacamole

   To the remaining mashed avocados, add the grilled corn kernels, half a red onion (finely chopped), half a cup cilantro, ½ tsp salt, ¼ tsp black pepper, and ½ tsp ground cumin. Stir gently until just combined.

   Time: PT5M

10. Cover Corn Batch

    Cover the corn guacamole with plastic wrap directly on the surface and refrigerate.

    Time: PT0M

11. Prepare Spicy Guacamole

    Chop half a white onion, dice one medium tomato, and chop half a cup cilantro. Wearing gloves, halve two serrano peppers, remove seeds (or keep for extra heat), slice into strips, then finely dice. Press two garlic cloves. Add all to the remaining mashed avocados, then season with ½ tsp salt, ¼ tsp black pepper, and ½ tsp ground cumin. Stir gently until just combined.

    Time: PT7M

12. Cover Spicy Batch

    Cover the spicy guacamole with plastic wrap directly on the surface and refrigerate until ready to serve.

    Time: PT0M

Nutrition Facts

Calories

200

Protein

2g

Carbohydrates

12g

Fat

18g

Fiber

8g