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I love avocados.  A little salt and a sprinkle of lime juice and I’ll eat it right out of the skin with a spoon!  It’s one of my favorite parts of some of my favorite sushi rolls.  If I somehow manage to have avocado in the house but no bananas, I’ll add it to my smoothies.  When I found out in culinary school that I was going to learn how to make real guacamole, I was super excited!

I’m not going to tell you some super long story before I give you the recipe (promise) but I will say this.  My husband does not like avocado unless it’s masked like in sushi and generally hates guacamole…but he will sit down and devour this with me!  Also note that this recipe is done by weight.  I don’t have access to my book anymore to give measurements with cups and tablespoons but will update this when I can get those conversions!  So here it is!  My favorite, go-to recipe for quick and easy guacamole!

Guacamole (Avocado Dip)
Yield:  2 cups/8 servings
Serving Size: 1/4 cup (try to resist the urge to eat more…and you’re gonna want to…promise)

Equipment You’ll Need:
Molcajete or mortar and pestle
Knife
Cutting Board
Scale (this is the one I have)
Bowl
Spoon
Small pot boiling water
Slotted spoon
ice bath

Ingredients You’ll Need:
1 small white onion (just slightly smaller than a tennis ball), diced to about 1/8″
2 jalapenos, seeded and diced to about 1/8″
Cilantro, finely chopped
1 lime, juiced
Salt
3 Haas avocados, ripe but not super soft
2 Roma tomatoes, peeled, seeded, diced about 1/4″ (Optional)

If you’re not using tomatoes (I don’t) then skip to the next step.  If using tomatoes, cut a small X in the bottom of the tomatoes about 1/4″ deep.  Place in boiling water for about 15 – 20 seconds.  Remove to ice bath.  Gently tug at the skin by the X cut.  If it starts to pull away, gently peel it back with a paring knife.  If the skin doesn’t pull away, place back in the boiling water for another 5 – 10 seconds.  Once tomatoes are peeled, quarter the tomatoes, scoop out the seeds and dice into about 1/4″ pieces.

In a molcajete or mortar and pestle, add 56 grams of white onion, both jalapenos, 28 grams of cilantro, 28 milliliters of lime juice (about 1 lime), and a good pinch of salt.  Grind together until smooth.  It won’t be super smooth but you’ll see it coming together.  If you don’t have a molcajete or a mortar and pestle, have no fear.  You can combine all these into a bowl and stir together.  You’ll have a chunkier guacamole…which you might prefer anyway!

Cut the avocados in half, remove the pit and scoop the flesh out and into the mortar.  Smash until well combined.  If making in a bowl, use a fork to mash the avocado.

If using tomatoes, gently stir in 140 grams into the avocado mixture.  Taste and add salt if needed.

Transfer into the serving vessel you are using, top with 28 grams of white onion and 2 grams of cilantro, in the center of the dip.  This can also be optional.

Serve with chips, store bought or homemade (I like to bake my own) or even thick slices of bell peppers or other veggies!

Nutritional Information (Includes tomatoes and garnish of white onion and cilantro):
Calories: 141
Fat: 12 g
Protein: 3 g
Carbohydrates: 10 g
Dietary Fiber: 3 g
Cholesterol: 0 mg
Sodium: 17 mg (will vary depending on how much you use to taste)

If you make this, let me know in the comments!