Total Steps
4
Ingredients
9
Tools Needed
3
Ingredients
- 1 teaspoon chopped fresh oregano
- 1 teaspoon chopped fresh basil
- 0 squeeze fresh <a href="/food/HSBJL3L8/lime-juice">lime juice</a>
- 0.125 teaspoon freshly ground <a href="/food/SWV3CGDQ/black-pepper">black pepper</a>
- 0.5 teaspoon <a href="/food/XBPNFKYS/salt">salt</a>
- 0.25 cup chopped fresh <a href="/food/835SF6DX/cilantro">cilantro</a>
- 1 tablespoon finely chopped jalapeno pepper (seeds removed)
- 2 tablespoon finely chopped <a href="/food/YCPMHNRB/onion">onion</a>
- 2 lg. ripe Haas <a href="/food/TSZ3573V/avocado">avocados</a>
Instructions
1
Step 1
<a href="/technique/XZBDDD5G/cutting">Cut</a> the avocados in half lengthwise. Drive chef's knife into large <a href="/technique/WV6R7ZCH/pitting">pit</a> and twist to remove. <a href="/technique/G463W56J/scooping"> Scoop</a> the avocado out from the<a href="/technique/8YHHJCST/skinning"> skin</a> into a bowl.
2
Step 2
Mash the avocado with a fork, add in onion and cilantro, oregano and basil.. Mix to incorporate.
3
Step 3
Season to taste with salt, pepper and lime juice.
4
Step 4
Serve immediately or chill. If you are not going to eat the guacamole immediately, store in refrigerator with plastic film wrap pressed onto the guacamole.
Tools & Equipment
Fork
Mixing bowl
Chef's knife