• 2servings
  • 15minutes

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Nutrition Info . . .

VitaminsC, P
MineralsNatrium, Silicon, Sulfur

Ingredients Jump to Instructions ↓

  1. 3 ripe medium avocados, preferably Hass

  2. 2 tablespoons finely chopped onion

  3. 1 small jalapeño chile pepper, seeded and minced

  4. 1/4 cup finely chopped cilantro

  5. 1/4 teaspoon salt, plus more to taste

  6. 2 tablespoons fresh lime juice,or more to taste

Instructions Jump to Ingredients ↑

  1. Halve 1 avocado, remove the pit, and the scoop flesh into a medium bowl. Using a fork, mash the flesh lightly with the onion, garlic, jalapeño, cilantro, salt, and cumin (if using) with the tines of a fork until just combined.

  2. Halve and pit the remaining 2 avocados. Make criss-cross cuts in the flesh with a small knife. Gently scoop the avocado into the bowl with mashed avocado mixture.

  3. Sprinkle the lime juice over the diced avocado and mix lightly with a fork until combined but still chunky. Adjust the seasoning with salt, if necessary, and serve.

  4. Kitchen Notes • It’s essential to use avocados at the proper stage of ripeness to enjoy their fullest flavor. A ripe, ready-to-eat avocado will yield slightly to gentle pressure. Look for avocados that have an even, unblemished texture, that are uniformly hard or soft over their entire surface, and that feel heavy for their size. Avoid any with bruises and those with a hollow between the flesh and skin.

  5. • Unlike most fruits, avocados ripen only after they are picked, so most of those found on produce shelves are as hard as rocks. Ripen hard avocados by placing them in a brown paper bag. Close the bag and set it in a cool spot for 1 to 3 days. As avocados ripen, those with bright green skin often develop brown patches. That’s acceptable because it’s an indication that they are almost ripe.

  6. • Ripe avocados will keep in the refrigerator for 2 to 3 days.

  7. • Don’t cook avocados: Heat makes them bitter.


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