Guacamole

Ingredients:

• 3 ripe avocados (about 600g total)
• 1 lime, juiced (about 2 tablespoons/30ml)
• 1/2 teaspoon (3g) salt, plus more to taste
• 1/2 teaspoon (1g) ground black pepper
• 1 small onion (about 70g), finely chopped
• 1 medium tomato (about 100g), diced
• 1-2 serrano or jalapeño peppers (10-20g), seeded and minced
• 2 tablespoons (8g) fresh cilantro, chopped
• 1 clove garlic (5g), minced
• Tortilla chips for serving

Instructions:

1. Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
2. Add lime juice, salt, and black pepper to the avocados. Use a fork to mash the ingredients together until you reach your desired consistency, leaving some chunks for texture.
3. Add the chopped onion, diced tomato, minced peppers, chopped cilantro, and minced garlic to the mashed avocado.
4. Gently fold the ingredients together until well combined. Taste and adjust seasoning with additional salt if needed.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning.
6. Refrigerate the guacamole for at least 30 minutes to allow the flavors to meld.
7. Serve the guacamole with tortilla chips, using it as a dip or a topping for tacos and other Mexican dishes.

Notes:

For a spicier guacamole, keep the seeds in the peppers or add more. Freshly made guacamole is best enjoyed immediately but can be stored in the refrigerator for up to 2 days. To prevent browning, ensure the guacamole is tightly covered with plastic wrap touching its surface. You can also customize the guacamole by adding ingredients like corn, black beans, or even diced mango for a twist.