Guacamole Recipe // Chef Andy

jalapeño

🥗Healthier: bell pepper

💰Cheaper: banana pepper

Bell pepper adds crunch without the heat.

lime

🥗Healthier: lemon

💰Cheaper: vinegar

Lemon offers similar acidity, vinegar is cost-effective.

cilantro

🥗Healthier: parsley

💰Cheaper: spinach

Parsley provides a fresh flavor, spinach adds greens.

red onion

🥗Healthier: green onion

💰Cheaper: white onion

Green onion is milder, white onion is more economical.

Cut the avocados in half and remove the pit.

Scoop the avocado flesh into a mixing bowl.

Add the juice of 1 whole lime to the bowl.

Add 2 pinches of kosher salt to the bowl.

Mash the avocados gently with a tool or fork, being careful not to over-mash.

Chop 1/2 a tomato and add it to the bowl.

Chop 1/4 of a red onion very finely and add it to the bowl.

Chop the cilantro, including the stems, and add it to the bowl.

Remove the veins and seeds from 1 jalapeño, chop it, and add it to the bowl.

Mix all the ingredients in the bowl until well combined.

Cut corn tortillas into quarters to make chips.

Preheat the oven to 300°F.

Spread the tortilla pieces on a cookie sheet.

Mix 1 tablespoon of salt into a spray bottle filled with water and spray the tortilla pieces lightly.

Bake the chips for 10 minutes, then flip them and spray again with the salt water.

Continue baking for another 10 minutes until crispy and golden brown.

Remove the chips from the oven and let them cool before serving with guacamole.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary