Description
Our favorite guacamole has a squeeze of fresh lime juice, homemade pico de gallo and pickled (instead of fresh) jalapeños. It's perfect as a dip for crispy tortilla chips or spooned onto tacos or fajitas.
Ingredients
Units
Scale
- 2 ripe avocados (see note)
- 1 clove garlic, grated on a microplane
- 1/4 cup finely chopped pickled jalapeño (see note) (1 Tbsp. of pickle liquid, optional)
- juice from 1 lime (zest of lime, if desired)
- 1 medium Roma tomato, chopped
- 1/4 cup finely chopped white or sweet onion
- 1/4 cup loosely packed chopped fresh cilantro, plus more for garnish
- 1/2 tsp. table salt
Instructions
- Slice each avocado in half lengthwise, cutting to (not through) pit. Remove pit by piercing with a knife and pinching the pit off the blade. Scoop out avocado flesh and transfer to a medium mixing bowl. Mash with a fork or potato masher to a coarse consistency.
- Stir in garlic until well combined. Add jalapeño (and pickle liquid, if using) and lime juice (and zest, if desired) and gently stir until well incorporated.
- Gently stir in tomato, onion, cilantro and salt. Top with more cilantro and serve immediately or store in an airtight container (see note) for up to 3 days.
Notes
- A ripe avocado should be dark green or black, have slightly bumpy skin, and should be soft but not super soft when pressed by the stem end.
- You can use fresh jalapeño but we prefer the briny flavor and moderate spice of pickled jalapeños.
- If storing leftovers, be sure to place a piece of plastic wrap directly on top of dip (even if storing in an air-tight container) to prevent oxidation.
- Prep Time: 10
- Category: Dips
- Method: Mixing
- Cuisine: Mexican