My California Guac
Chunky, fresh, and balanced.
15 Minutes to Prepare
10 Minutes to Cook
INGREDIENTS
2 ripe avocados
Fresh cilantro (generous amount)
White onion, finely minced
Jalapeño (about 1, to taste)
Fresh lime (added in stages)
Spicy salt
Freshly ground black pepper
PROCESS
Cut and score two avocados directly into a bowl.
Roughly mash with the back of a fork. Keep it chunky.
Add lime juice gradually while mashing to help soften and flavor.
Season lightly with spicy salt and black pepper.
Add diced jalapeño and finely minced white onion.
Roughly chop cilantro and fold it in.
Taste and adjust salt and lime as needed.
Mix gently. Do not over-mash.
NOTES
No tomatoes. Ever.
Keep it chunky. This is not a purée.
White onion is traditional and preferred here.
Add lime slowly and taste as you go.
If storing briefly, keep the pits in the bowl and press plastic wrap directly onto the surface.
Best eaten the same day. It won’t last long anyway.
Works on tacos, eggs, brunch, or straight out of the bowl.
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