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Guacamole and Chips

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Makes 6 to 8 servings (about 4 cups) 1x

Time 30 minutes

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Ingredients

  • 2 large or 3 medium avocados (about 2 pounds)
  • 1 small onion, chopped
  • 1 medium fresh hot green chile (like jalapeño), seeded and minced
  • 1/2 teaspoon minced garlic
  • 1 teaspoon chili powder
  • 1 tablespoon fresh lime juice, or more to taste
  • Salt and freshly ground black pepper
  • 2 tablespoons chopped fresh cilantro leaves for garnish
  • 6 to 8 cups tortilla chips (1 large bag)

Instructions

  1. Cut each avocado in half lengthwise and remove the pit. Scoop out the flesh from both halves with a large spoon and put it in a medium bowl.
  2. Add the onion, chile, garlic, chili powder, lime juice, and a sprinkle of salt and pepper. Mash the mixture with a fork or potato masher until it’s as smooth or as chunky as you like. Taste and adjust the seasoning.
  3. Garnish with the cilantro and serve immediately with a bowl of tortilla chips. (You can also wait to add the herb; cover the guacamole tightly with plastic wrap, pressing down so the wrap is touching the top; and refrigerate for up to 2 hours before garnishing and serving.)

—Recipe from How to Cook Everything: The Basics

Recipe variations

5 Fast Guacamole Stir-Ins.Right before serving, try adding up to 1 cup of any of these:

  1. Fresh or frozen corn kernels
  2. Salsa (any kind)
  3. Chopped tomato
  4. Firm mild cheese, like crumbled queso fresco or grated cheddar
  5. Chopped cooked shrimp or crab