Growing up, guacamole was a luxury at the restaurant. And we never really made it at home. So you can imagine when we make fajitas at home now and I’m in the kitchen, I make a giant vat of guacamole. And it goes on everything. My recipe has nothing unhealthy in it and it has a special ingredient that keeps it from browning! It’s the only way I get away with making so much. My son loves it and it’s great the next day on some toast or in a sandwich. It takes minutes to make!
You’re wondering about the secret ingredient. It’s white onions! Plenty of them. Onions naturally have a component that help the avocados stay bright. If you don’t want chunks of onion in the guacamole, just cut a white onion into big rings and lay on top of the guacamole when you store it in the fridge. It seems to work best with white onions so I stick to those. Now let’s get to the recipe.
6 large ripe avocados
1 medium white onion
1 large jalapeño
Handful cilantro chopped
Juice of half a large lime
Himalayan Salt to taste (I use Flavorgod Pink peppercorn and himalayan salt)
- Scoop out the avocado in a large bowl and roughly mash it with a potato masher or fork.
- Add in chopped tomato, onion, jalapeño, and cilantro. Mix to incorporate.
- Add lime juice and salt to taste. Mix.
This guacamole has such a bright fresh taste. In my opinion it’s better than the restaurant! Let me know how you love it!