Our Favorite Homemade Guacamole – Brown Eyed Baker
- 3 avocados
- 2 tablespoons lime juice
- 2 tablespoons minced yellow onion
- 1 tablespoon minced fresh cilantro
- 1 jalapeno, seeded and minced
- 1 large clove garlic, minced
- ¾ teaspoon (0.75 teaspoon) kosher salt
- ½ teaspoon (0.5 teaspoon) ground cumin
- ¼ teaspoon (0.25 teaspoon) cayenne pepper
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Slice each avocado in half, remove the pit and scoop the flesh into a medium bowl. Add the rest of the ingredients and use a potato masher or large fork to mash the mixture until the avocados are mostly broken down but still have a chunky consistency. Give a final stir with a spoon and serve immediately with tortilla chips.
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The guacamole can be stored in an airtight container with plastic wrap pressed directly on top of the guacamole in the refrigerator for up to 2 days.
Nutritional values are based on one serving
Calories: 165kcal, Carbohydrates: 9g, Protein: 2g, Fat: 14g, Saturated Fat: 2g, Sodium: 298mg, Potassium: 487mg, Fiber: 6g, Sugar: 1g, Vitamin A: 205IU, Vitamin C: 14.7mg, Calcium: 12mg, Iron: 0.7mg
