EFK Kitchen Ready
Erickson Fresh Guacamole
This is the fresh guacamole we serve with our chicken skillet fajitas and other Mexican-style family meals. We keep it slightly chunky and adjust the lime and salt to taste. Jalapeño and Roma tomato are optional, so the basic version can stay simple.
- Prep
- 10 min
- Cook
- 0 min
- Total
- 10 min
- Yield
- 1 family-size batch
- Cuisine
- Mexican
Let’s get cooking
Ingredients
Tap an ingredient to check it off while you cook.
Directions
- 1. Cut the avocados lengthwise, twist them open, and remove the pits.
- 2. Scoop the avocado flesh into a large mixing bowl.
- 3. Add the lime juice and sea salt.
- 4. Mash gently with a fork or potato masher until combined but still slightly chunky.
- 5. Stir in the onion, cilantro, and the jalapeño and Roma tomato, if using.
- 6. Taste and adjust the salt or lime juice as needed.
- 7. Serve immediately with tortilla chips, tacos, fajitas, burrito bowls, or another family meal.
Equipment
Large mixing bowl
Fork or potato masher
Knife and cutting board
Food safety & storage
Wash the produce before preparing it and use clean utensils and a clean cutting board. Guacamole is best served soon after it is made. If it must be held, place it in an airtight glass container and press plastic wrap directly against the surface before refrigerating to reduce browning. Keep refrigerated until serving.
View this recipe on the original EFK website ↗