Guacamole With Lime. PICTURE: Jennifer Farley for The Washington Post.
To tell how ripe avocados are, look at colour and firmness. Ripe Hass avocados have a dark green, almost black skin, and they give just slightly when you press. Underripe avocados will be hard, while overripe avocados will feel mushy, and the skin might feel like it's separating from the flesh inside

Guacamole With Lime (Serves 8- Makes about 4 Cups)

EQUIPMENT: Chef's knife, cutting board, liquid and dry measuring cups, measuring spoons, large bowl, spatula, fork or potato masher


4 medium Hass avocados, ripe but not mushy

1/2 cup fresh lime juice (from 3 to 4 limes)

1 medium red onion, minced

2 medium jalapeno peppers, seeded and minced

1 to 2 small garlic cloves, minced

1/4 cup packed fresh cilantro, leaves and tender stems, chopped

1 1/2 teaspoon kosher salt, or more as needed

1 teaspoon freshly ground black pepper, or more as needed

Tortilla chips, for serving


Slice the avocados in half, lengthwise. Remove the pits. Place the fruit in a large bowl and mash with a fork or potato masher, leaving some avocado chunks. Discard the skins and pits.

Add the lime juice, onion, peppers, garlic (to taste), cilantro, salt and pepper, stirring with the spatula to incorporate.

Taste, and add more salt and/or pepper, as needed.

Serve with tortilla chips.

Note: "Minced" ingredients are simply chopped very finely.

The Washington Post