- Appetizer
- Snack
- Mexican
- Stovetop
- Beginner-friendly
Good for, as AI judged the whole recipe.
Ingredients
- 2
jalapeños
- 3
ripe Hass avocados
- 1/2 cup
white onion, finely chopped
- 1/3 cup
cilantro leaves and tender stems, coarsely chopped
- 2 tbsp
lime juice, freshly squeezed, from about 1 lime
- 1 tsp
flaky sea salt, plus more to taste
1 tsp in step 4
tortilla chips, for serving
- Vegan
Not checked: cilantro leaves and tender stems.
Diets guessed by AI from the ingredients, not checked.
Steps
- Step 1
Set a dry skillet (cast iron if you have one) over medium-high heat. Add the whole jalapeños and cook, turning them every minute or so with tongs, until the skins are blistered and blackened in patches all over. Set them on a cutting board to cool.
6 min
- 2 jalapeños
- Step 2
When the jalapeños are cool enough to handle, pull off the stems and chop them finely, skins and all. For milder guacamole, slit them open and scrape out the seeds and white ribs first. Start with one chopped jalapeño; you can add the second at the end.
- Step 3
Halve the avocados lengthwise, twist out the pits, and scoop the flesh into a wide bowl with a spoon.
- 3 ripe Hass avocados
- Step 4
Add the lime juice and salt, then mash with a fork or potato masher just 5 or 6 times, leaving plenty of big, lumpy pieces. Do not make it smooth.
- 2 tbsp lime juice
- 1 tsp flaky sea salt
- Step 5
Fold in the onion, cilantro, and one chopped jalapeño with a spatula, using as few strokes as you can. Taste, then add the second jalapeño, more lime, or more flaky salt as you like.
- 1/2 cup white onion
- 1/3 cup cilantro leaves and tender stems
- Step 6
Serve right away with tortilla chips. If it has to wait, press plastic wrap directly onto the surface of the guacamole and refrigerate up to 2 hours.
- tortilla chips
Where it’s from
Written by AI from an idea
Version 1, saved Oct 5, 2026