Easy 5 Ingredient Guacamole
This Easy 5 Ingredient Guacamole recipe is made by mixing together ripe avocados, red onion, lime, coriander, pickled jalapeños and my secret ingredient - the brine from the jalapenos!! It is not only the best but also the easiest appetiser you can make in 5 minutes for your next Mexican fiesta.
Ingredients
- ½ small red onion, finely diced
- Juice of 1 small lime
- 1-2 tablespoons sliced pickled jalapeños, finely diced, plus 1 tablespoon of the pickling liquid
- 2 tablespoon chopped fresh coriander (optional but recommended)
- 2 large ripe Hass avocados (or 3 small)
- Sea salt & pepper to taste
OPTIONAL ADD-INS
- 1 small tomato, deseeded and finely diced
- ¼ teaspoon ground cumin
Instructions
- Combine red onion, lime juice, jalapeños, pickling liquid and coriander in a bowl.
- Slice the avocados in half and carefully remove the stones. Using a spoon, scoop the flesh into the bowl with the onion mixture. Using a fork, gently mash the avocado into the mixture until just combined. Add extra add-ins now if using.
- Season well with sea salt and cracked black pepper to taste. Serve with corn chips or as desired.
Notes
- COOKS NOTES:
Oven Temps: Oven temperatures are for conventional, if using fan-forced (convection), reduce the temperature by 20˚C.
Measurements: We use Australian tablespoons and cups: 1 teaspoon = 5 ml, 1 tablespoon = 20 ml & 1 cup = 250 ml.
Herbs: All herbs are fresh (unless specified) and cups are lightly packed.
Vegetables: All vegetables are medium size and peeled, unless specified.
Eggs: We use extra-large size and eggs are 55-60 g each, unless specified. - MAKE AHEAD & STORAGE TIPS
Prepare the guacamole up to 24 hours ahead. Transfer it to an airtight container, smoothing the surface. Add a thin layer of water or lime juice, ensuring the surface is covered. Press a layer of plastic wrap directly onto the guacamole, eliminating any air bubbles, and seal. Cover the container tightly with a lid and refrigerate until needed. When ready to serve, remove and discard the liquid. Delight in your fresh guacamole! - TO FREEZE
ou have the option to freeze the guacamole for a maximum of 3 months. Transfer it into zip-lock bags, expelling as much air as possible. Label and date the bags before placing them in the freezer for up to 3 months. When ready to serve, thaw the guacamole in the fridge overnight for optimal texture and flavour. - PICKLED JALAPENOS
Feel free to choose any brand of pre-sliced pickled jalapeños for this recipe. However, if you have a preference, you can also opt for 1 fresh jalapeno. In the case of using fresh jalapeno, incorporate the juice of 1 large lime instead of a small one. The pickling liquid from the jarred jalapeños imparts a more pronounced flavour.
I included 2 tablespoons of jalapeños in my preparation, but keep in mind that the spice level can vary. Adjust the quantity according to your personal taste preferences; if the jalapeños are milder, you might want to add more to suit your own tastebuds. - NUTRITIONAL INFORMATION
The provided nutritional information is intended as a guide only and may not be exact. It does not take into account any additional ingredients or variations in serving sizes. Please note that nutritional values can vary based on specific brands, portion sizes, and preparation methods. It is essential to consider any serving suggestions or additional toppings separately when calculating the overall nutritional content of the dish. If precise nutritional information is crucial, consider consulting with a registered dietitian or using specific nutritional analysis tools for accurate measurements based on your individual ingredients and serving sizes.