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Guacamole

Guacamole – GoodLifeBlu
DipTex-MexFreshQuick

Fresh Guacamole Made the Right Way

Ripe avocados, lime, cilantro, onion, jalapeño. Chunky or smooth — your call. No filler, no shortcuts. Just real guacamole that tastes like it came from somewhere that takes it seriously.

Prep
10 min
Cook
None
Serves
4–6
Est. Cost
~$6

Good guacamole starts with one thing — ripe avocados. If they're not ripe, nothing else matters. Get that right and the rest is just taste and adjust. Fresh lime, good salt, and a little jalapeño. That's it.

— Blu
✦ ✦ ✦

Ingredients

The Guacamole
Ripe avocados3 large
Lime juice (fresh)2 tbsp
Kosher salt¾ tsp
Red onion, finely diced¼ cup
Jalapeño, seeds removed, minced1 small
Fresh cilantro, chopped3 tbsp
Garlic, minced1 clove
Roma tomato, seeded and diced1 small
✦ ✦ ✦

Steps

  • 01Cut avocados in half, remove pits. Scoop flesh into a bowl. Add lime juice and salt immediately — this slows browning and seasons from the start.
  • 02Mash with a fork to your desired texture. Chunky or smooth — both are valid. Leave some texture for a rustic feel or mash fully for something more uniform.
  • 03Fold in onion, jalapeño, cilantro, garlic, and tomato. Taste and adjust — more lime for brightness, more salt for depth, more jalapeño for heat.
  • 04Serve immediately with tortilla chips. If storing, press plastic wrap directly onto the surface of the guacamole before refrigerating.
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Blu's Tips

🥑
Ripe is Everything
Press gently — it should yield slightly, like a firm handshake. Too firm = not ready. Too soft/mushy = past it. Get this right and you're already most of the way there.
🍋
Lime First
Add the lime juice the second the avocado is out of the skin. The acid slows oxidation (browning). Don't wait.
🧅
Rinse the Onion
Rinse diced red onion in cold water for 30 seconds, then pat dry. It removes the harsh raw bite while keeping the flavor and crunch. Small move, big difference.
🥑
Pit Trick for Storage
Leaving the pit in the bowl and pressing plastic wrap directly on the surface dramatically slows browning. Use both tricks together for best results.
✦ ✦ ✦
Storage & Leftovers
Fridge
1–2 days (with pit + wrap)
Freezer
Not recommended
Best
Fresh, same day

Ripe avocados. Fresh lime. Good salt. That's the whole recipe. — Blu

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