Recipe by Éva Raposa
If you have just the main ingredients (or heck, even just salt and avocado!), you have the basics of guacamole covered. But if you’d like the extra spice and freshness, do mix in the optional additions as you like!
- 2 ripe avocados, diced
- sea salt, to taste
- 1 Tbsp fresh lemon or lime juice OR apple cider vinegar*
- 1/2 cup delicious, local, organic, chopped island tomato**
- 1/2 cup finely chopped onion
- 1/4 cup fresh cilantro, chopped
- 1 tsp finely chopped jalapeño and/or 2 cloves minced garlic
* The apple cider vinegar is GREAT in a pinch and so easy. Due to the flavor profile (nice and sour!), I often toss in the vinegar just because it’s quick and it WORKS. While it’s perhaps more authentic to use lime juice, I’m admitting this to you in case you have those moments when you’d rather toss in the vinegar too!
** We’re sharing this recipe with you at beginning of a very abundant island tomato harvest. YUM!
- Chop or mince ingredients, adding them to your serving bowl. VOILA!
- If you’d like a super smooth, not-so-chunky texture, add all of the ingredients to a food processor. Process until your desired texture is reached, and now you can ENJOY!
want to store your guac?!
When attempting to store guacamole for a day or two, the trick is to put the guac in a container that is EXACTLY the same size as the amount of guac you’d like to store. This is because avocado oxidizes quickly, but if you pack an airtight container with less space, there is less air and therefore the oxidation will be much slower. Make sure (of course!) that you store the airtight container in the fridge.