Winter blues? Rainy day? Nice day but need a good snack? There is no bad time for guacamole. I love this recipe from Nancy Silverton’s Mozza at Home and it is my go-to every time. It makes a lot of guac, and it’s always gone within 24 hours. One more bonus to this amazing recipe is that the magic of lemon + lime and smooth texture means it never gets brown after some time in the fridge.
I like to eat it with carrot chips, cucumbers, celery but you can’t go wrong with corn chips.
- 5 ripe avocados
- ⅛th of a large spanish onion
- 2 jalapeño peppers, seeded
- ½ a bunch of cilantro
- 1 tbsp lime juice
- 2 tsp lemon juice
- red pepper flakes for garnish
- Roughly chop the onion, jalapeño and cilantro and add to the bowl of a mini food processor (or mortar & pestle). Pulse into the ingredients are very finely minced paste, stop before it gets too watery.
- Juice the lemon and lime into little bowls for easy measuring, keeping any extra juice for seasoning at the end.
- Scoop the avocado into a large shallow bowl and mash with a fork or potato masher. Add lemon and lime at this stage if you need help softening the mixture. Fold in the jalapeño onion paste which will incorporate very smoothly so it is almost a silky texture. Add lemon lime if you haven't already. Add salt one pinch at a time so you can season according to your preferences.
- Taste for seasoning and adjust accordingly if you need more salt, or more acidity by adding more lemon/lime.
- Serve with anything your heart desires and enjoy!