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Jamie Oliver Guacamole

Jamie Oliver Guacamole - recipe card
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This Jamie Oliver-inspired guacamole is a vibrant, no-cook dip bursting with fresh flavors. It features creamy avocados balanced with zesty lime, crisp red onion, and a hint of heat from jalapeño, all brought together with aromatic cilantro. Perfect as a snack or appetizer, it has a chunky yet smooth texture that’s ideal for tortilla chips or as a topping.

Ingredients

Scale
  • 3 ripe Hass avocados, pitted, peeled, and mashed
  • 2 tbsp fresh lime juice (from about 1 lime)
  • 1/4 cup red onion, finely diced
  • 1 medium Roma tomato, seeds removed, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 jalapeño pepper, seeds removed, minced
  • 1 tsp kosher salt
  • Optional: 1 clove garlic, minced

Instructions

  1. Select and prepare the avocados: Choose ripe Hass avocados that yield to gentle pressure when squeezed. Cut each avocado in half lengthwise around the pit, twist to separate, and remove the pit by striking it with a knife blade and twisting it out. Scoop the flesh into a medium mixing bowl using a spoon to ensure no bitter pit fragments remain, which can affect flavor.
  2. Mash the avocados to desired consistency: Using a fork or potato masher, mash the avocado flesh until it reaches your preferred texture—leave it chunky for a rustic feel or smoother for a creamier dip. Avoid over-mashing, as this can make the guacamole mushy and lose its appealing texture.
  3. Extract fresh lime juice: Roll the lime firmly on the countertop under your palm to break down the internal membranes and maximize juice yield. Cut it in half and juice it using a citrus reamer or squeezer to yield about 2 tablespoons, as fresh juice adds bright acidity that balances the avocado’s richness and helps prevent browning.
  4. Dice the red onion finely: Finely dice 1/4 cup of red onion to ensure it distributes evenly throughout the guacamole without creating overpowering bites. For a milder flavor, you can soak the diced onion in cold water for 5 minutes, then pat it dry with a paper towel before adding to avoid excess moisture.
  5. Seed and mince the jalapeño: Cut the jalapeño in half lengthwise and use a spoon to scrape out the seeds and membranes, which contain most of the capsaicin for heat control. Mince the pepper finely, and consider wearing gloves if sensitive to avoid skin irritation, adjusting the amount to your spice preference.
  6. Prepare the tomato to prevent sogginess: Core the Roma tomato and dice it into small, uniform pieces. Scoop out the seeds and excess juice with a spoon to keep the guacamole from becoming watery, which ensures a thick, cohesive dip that clings well to chips or toppings.
  7. Chop the cilantro for maximum aroma: Rinse the cilantro under cold water and pat it dry with a towel to remove dirt. Chop the leaves and tender stems finely, avoiding the woody stems, to release the aromatic oils that enhance the guacamole’s fresh, herbal notes.
  8. Combine all solid ingredients: Add the finely diced red onion, minced jalapeño, diced tomato, and chopped cilantro to the bowl with the mashed avocado. Use a spatula to gently incorporate them, ensuring even distribution without crushing the ingredients to maintain texture.
  9. Season with lime juice and salt: Pour the 2 tablespoons of fresh lime juice over the mixture and sprinkle 1 teaspoon of kosher salt evenly. The salt helps draw out flavors and balance the acidity, while the lime juice acts as a preservative against oxidation for a brighter color.
  10. Fold the mixture gently: Using a spatula, fold all ingredients together with light, sweeping motions until just combined. Overmixing can break down the avocado too much, so stop when the ingredients are integrated but still distinct for a visually appealing dip.
  11. Taste and adjust seasoning: Sample a small spoonful of the guacamole and adjust to taste—add more salt if needed for depth or an extra splash of lime juice for acidity. If using, stir in minced garlic now for an aromatic kick, but add sparingly to avoid overpowering.
  12. Let it rest for flavor melding: Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to minimize air exposure and slow browning. Allow it to sit at room temperature for 10-15 minutes so the flavors can meld together, enhancing the overall taste.
  13. Serve immediately or store properly: Transfer the guacamole to a serving dish and garnish with extra cilantro leaves or lime wedges for presentation. For best results, serve fresh, but if storing, proceed to the next step to maintain quality.
  14. Store for later use: To store, transfer the guacamole to an airtight container and press plastic wrap directly onto the surface before sealing. Refrigerate for up to 2 days; the lime juice will help preserve it, but it’s best enjoyed within 24 hours for peak freshness and texture.

Notes

Storage: Store in an airtight container in the refrigerator for up to 2 days, with plastic wrap pressed directly onto the surface to minimize browning. Freezing is not recommended as it can alter the texture, making the avocado watery and grainy upon thawing. Serve chilled or at room temperature; no reheating is needed. If the guacamole darkens slightly, simply stir the top layer before serving.

Nutrition

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Find it online: https://britishrecipes.uk/jamie-oliver-guacamole/