No Mexican meal is complete without some amazing guac! I became obsessed with adding it to my burrito bowls (without rice or beans, of course) at my favorite Mexican place years ago, and started making my own shortly after. Even for novice cooks, fresh homemade guacamole is super simple to make from scratch.
¼ cup (3 ounces)
7 g fat
5 g total carbs
2 g net carbs
1 g protein
MAKES 2 CUPS
2 medium avocados (6 ounces each)
¼ medium jalapeño pepper, finely diced
¼ cup (1.3 ounces) finely diced red onion
3 packed tablespoons fresh cilantro, chopped
2 tablespoons lime juice
1 clove garlic, minced
½ teaspoon of sea salt
¼ teaspoon black pepper
Scoop the avocados into a medium bowl. Add jalapeño, onion, cilantro, lime juice, garlic, sea salt, and black pepper, and mash together using a fork or potato masher.
Adjust the sea salt, black pepper, lime juice, and jalapeño to taste.
TIPS & VARIATIONS
• Feel free to customize the amount of lime juice, jalapeño, sea salt, and black pepper you use to suit your palate—guacamole is super simple to adjust to taste.
• The jalapeño seeds and ribs have the most heat, so omit them for milder guacamole that still has some jalapeño flavor.