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Serves: 2

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Juice of 1 lime, plus more, as needed
Kosher salt
1/2 red onion, finely diced
1 jalapeno pepper, seeded and minced
1/2 bunch cilantro, roughly chopped
2 ripe Haas avocados, halved and seeded
Tortilla chips, for serving


In a medium bowl, combine the lime juice and a hefty pinch of salt. Add the onion and jalapeno, and let sit for 5 minutes. Stir in the cilantro.

Using a large spoon, scoop the avocado flesh into the bowl and coarsely smash with a fork. Mix just enough to bring everything together, but not so much that the avocados resemble a puree. The guacamole should still be somewhat chunky. Season to taste with more salt and lime. Serve with the tortilla chips.

About the recipe

Serve immediately, or the avocados will begin to turn brown. If you want to make the recipe a little ahead of time, place a piece of plastic wrap directly on top of the guacamole to minimize oxygen exposure, and store in the refrigerator for a maximum of two hours.