I recommend to add the amount of salt in the guacamole to complement what you’re eating it with–less salt when paired with tortilla chips and more if it’s spread on a wrap or on toast, or something else with mild seasoning. Since the ingredients are raw, I also use shallot instead of onion for a milder taste.
Finally, you can make your guacamole smoother or chunkier–I like the chunkier texture, but it can break tortilla chips.
Serves about 4 as a snack
INGREDIENTS
- avocado: 3 ripe
- lime juice: juice and zest from 1 lime
- cilantro/coriander: about 4 Tbps finely chopped
- shallot: about 1 Tbsp, or 0.5 of a small shallot, finely chopped
- garlic: 1 clove, finely grated or pureed with the side of a knife
- ground cumin: 0.5 tsp
- salt: 0.25 to 0.5 tsp, depending on what food you’re pairing with and your preference
- Tabasco, or your favorite hot sauce: a few drops (or more!) to taste
STEPS
- Crush and blend the avocado in a bowl–smooth or chunky as you prefer. Add the remaining ingredients and add salt to taste. Keep covered in the fridge until ready.