Limiest Guacamole Recipe That Ever Existed

• Vegan
• Gluten free

• Produce

  • 2 5.3 oz / 150g ripe avocados, medium-sized ripe
  • 1/3 cup Cilantro, loosely packed leaves
  • 1/4 tsp Jalapeno
  • 2 Limes, small
  • 2 tbsp Red onion
  • 1 Tomato, small

• Baking & Spices

  • 1 Sea salt

• Snacks

  • 1 Tortilla chips

Found on sophisticatedgourmet.com

Description

Ingredients

• 2 medium-sized (about 5.3 oz / 150g) ripe avocados
• 2 Small Limes
• 1 small tomato
• 2 tablespoons diced red onion
• 1/3 cup loosely packed cilantro leaves
• 1/4 teaspoon, finely chopped jalapeño
• Sea Salt, to taste
• Tortilla Chips

Directions

• For the sake of visual purposes– though it’s not necessary– save a bit of the tomato, red onion, and chopped cilantro on the side. This is for garnishing the the finished guacamole later on. Cut the avocados in half, and remove and discard the stones. Using a spoon, scoop the avocado into a large bowl, then roughly mash into a chunky paste. I use a fork here, though you can go the more traditional route and go with a molcajete / mortar and pestle. Juice the 2 limes into the bowl of mashed avocado (things might look a little liquid at this point, but I promise it’ll all come together). Add the diced tomato, red onion, cilantro, jalapeño. Quickly stir, and add salt per your taste. Top with the reserved tomato, red onion, and cilantro. Cover with plastic wrap and chill for up to 1 day or two in advance (there’s a lot of lime in here, trust me- it keeps), or serve right away with tortilla chips.