Authentic Mexican Guacamole

When it comes to making Guacamole from scratch, I’ve become a bit of an expert. Although I live in California, I’m blessed to spend about three months a year in Puerto Vallarta, Mexico. In markets south of the border you can find gorgeous ripe avocados, Mexican limes, chilies and tomatoes year round.

INGREDIENTS

• 3 Haas Avocados
• 1/4 cup red onion, finely diced
• 1/4 cup Roma tomatoes, finely diced
• 1/4 cup cilantro leaves, chopped (no stems)
• 1 Jalapeno or Serrano chile (about 1 tablespoon), finely diced
• 1/2 teaspoon sea salt (or maybe a little bit more!)
• 1 tablespoon lime juice, squeeze the juice from 3 key limes
• Optional Garnish: cilantro leaves on stems, or sprinkling of Mexican Cotija Cheese

INSTRUCTIONS

1. Using a knife or avocado tool, slice avocados in half. Reserve the pits for later.
2. Remove the peels and place the avocado in a bowl.
3. Mash the avocados until the consistency is smooth with just a few small lumps.
4. Add remaining ingredients to the bowl. Gently fold all ingredients together.
5. If serving guacamole as an appetizer, transfer Mexican Guacamole to a molcajete.

Full Reading: https://www.confettiandbliss.com/best-guacamole-recipe-ever/

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