Ingredients
Equipment
Method
- Halve and pit the avocados. Scoop the flesh into a large mixing bowl and roughly chop or break apart.
- Zest 2 of the limes directly over the avocado. Juice all 3 limes over the avocado as well. The acid prevents browning and provides brightness.
- Add the minced red onion, seeded and minced jalapeno, and chopped cilantro to the bowl.
- Add Kinder's The Blend Seasoning. Using a spatula or large spoon, mix and fold everything together until combined. Leave some texture -- guacamole should not be perfectly smooth.
- Taste and adjust with additional lime juice or seasoning as needed. Serve immediately with tortilla chips and your favorite toppings.
Nutrition
Notes
- Ripe or nothing — Press near the stem. A ripe avocado yields without feeling mushy or waterlogged. Too firm means grainy. Past peak means watery. Find the one that gives.
- Zest first, always — Zest the limes before you cut them. Once squeezed, that zest is unreachable. Do it in order: zest two limes, then juice all three.
- Fold, don't mash — Use a spatula. Fold and press rather than grinding smooth. Restaurant guacamole has texture. Over-mashed guacamole doesn't.
- Press-seal for storage — Lay plastic wrap directly onto the surface before covering the bowl. Contact slows the browning. It won't stay perfect, but it holds two days.
- Dial the heat — Two seeded jalapeños is moderate. One jalapeño for mild. Keep the seeds for fiery. Adjust before you mix — it's easier than walking it back.
- Warm tortilla chips are the right start. Build out a dip spread with salsa, pico de gallo, and sour cream, and this guacamole holds the center.
- Beyond the chip bowl: spoon it over tacos, burrito bowls, grilled chicken, or fried eggs. Anywhere you want something rich, bright, and acidic — guacamole earns a spot.
- For drinks: a margarita on the rocks plays off the lime already in the bowl. An agua fresca or a crisp lager works just as well. Acid and carbonation are both good calls here.
- Press plastic wrap directly onto the surface of the guacamole before covering the bowl. Contact minimizes air exposure and slows the browning. Refrigerate and use within two days.
- If the surface turns dark, scrape it off. The guacamole underneath stays bright green.
- Don't freeze it. Avocado breaks down at low temperatures and comes back watery and grainy. Guacamole is a fresh-only situation. The 15-minute prep is the whole point.