Loaded with flavors and texture--zesty, spicy, creamy- this freshly-made guacamole comes together within minutes and not only offers a healthy side to Mexican meals, it also works as a great dip with veggie crudités or other roasted veggies.
1/2red onion, small(~1/4 cup finely chopped, can increase to 1/2 cup, can sub with any other type of onion)
1/2tspHimalayan pink salt*(or sub with regular salt)
2pinchescayenne pepper powder
2tbspfresh cilantro (finely minced)
2.5tbspfreshly squeezed lime juice(~3/4 lime, can sub with equal amount lemon juice)
1/2tsphomemade cumin powder(or sub with store bought, optional)
1/2jalapeño(seeded, finely minced, ~1 tbsp, can increase to 1 pepper if you like more heat)
Instructions
Slice the avocados in half. Remove the pit and skin and place the soft avocado flesh in a mixing bowl. Mash with the back of a flat spoon or a fork to a texture that you like --smooth or coarse.
Add the finely chopped tomatoes, red onion, minced jalapeño, salt, finely minced cilantro, lime juice, and cumin power (if using). Stir with a fork or spoon to mix well.
Notes
Garima's Tips
Let the Guacamole sit in refrigerator for 5-10 minutes, covered in an airtight container to melt flavors. I use these glass containers, these are excellent for storing food in refrigerator.
You can omit salt completely for a salt-free version. It still tastes pretty good.
This guacamole tastes best fresh, but you can totally store in airtight containers in refrigerator (as explained above) for about 2 days.