Food Processor Guacamole with Jalapeno and Cilantro
A creamy, bright dip made in minutes with ripe avocados, red onion, jalapeno, cilantro, and lime juice.
Equipment
- Food processor
- Rubber spatula
- Cutting board
Ingredients
Main Ingredients
- 2 ripe avocados peeled, pitted, and halved
- ½ small red onion quartered
- ½ jalapeno seeded for mild heat
- 1 cup fresh cilantro leaves loosely packed, stems removed
- ¼ cup cherry tomatoes halved
- 3 tbsp fresh lime juice
- 1 tsp kosher salt
Instructions
Cooking
- Load the bowl. Scoop the avocado flesh into a food processor, then add the onion, jalapeno, cilantro, and tomatoes.
- Season. Add the lime juice and salt.
- Pulse. Pulse in short 1 to 2 second pops, scraping the bowl once, until creamy with small flecks of green, about 8 to 10 pulses.
- Taste. Taste on a chip and adjust with more salt or lime juice.
- Serve. Transfer to a bowl and serve within 1 hour, or press plastic wrap on the surface and chill up to 2 days.
Notes
Substitutions: Lemon juice works in place of lime juice, and flat leaf parsley can replace half the cilantro.
Tips: Pulse briefly for a chunky texture and use fully ripe avocados for the creamiest result.
Storage: Refrigerate with plastic wrap pressed on the surface for up to 2 days. Do not freeze.