From Lukas Volger’s Snacks for Dinner
- When I make this for my children, I omit the minced hot chilies, and it’s still delicious. I also reduce the amount of cilantro.
- If you hate cilantro, you can omit it. Lukas also likes using basil in place of cilantro here.
- 1/3 cup finely minced red onion
- kosher salt or flaky sea salt
- 1 – 2 limes
- 4 ripe avocados
- 1 or 2 serrano chilies, seeded and finely diced, see notes above
- 2/3 cup chopped cilantro, see notes above
- Place the minced onion in a large bowl. Sprinkle with two big pinches of salt and the juice of one lime. Stir to combine, then let stand 5 to 10 minutes so the onion ever so slightly pickles.
- Cut each avocado in half and remove the pit. Score a crosshatch pattern into each avocado half using your knife, then scoop out the flesh into the bowl with the onions using a spoon. Season the avocados with salt. Add the chilies, if using.
- Stir everything together. If your avocados are ripe, a “sauciness” will form as you stir the mixture, and you won’t necessarily need to mash it. If necessary, however, use the back of a fork or a pastry cutter to gently mash the avocado cubes. Taste for acidity and salt. I’ve been adding more salt to taste and the juice of one more lime, but I tend to like things on the acidic side, so add lime to taste. Lukas’s Note: It’s a good idea to taste the guacamole with the chips you plan to serve alongside, so as to make sure to salt the dip properly.
- Last, stir in the cilantro. Serve immediately.
- To store, transfer to a storage vessel. Lay a sheet of plastic wrap over the surface of the guacamole, pressing it flush against the surface to create a barrier from the air. Store in the fridge for 4 to 5 hours or until ready to serve.
- Prep Time: 15 minutes
- Category: Dips
- Method: Stir
- Cuisine: Mexican, American
Keywords: guacamole, red onion, lime, salt, chilies, cilantro, avocados