Homemade Authentic Guacamole! Simple, light, flavorful. The avocado shines in this easy-to-make guacamole. Perfect for dipping or for taking tacos or your favorite Mexican dish!
This guacamole is:
- Perfect for dipping chips in.
- Can be customized. Make it exactly as you like! If you serve more people, offer bowls of diced tomato, jalapeño, lime wedges and cilantro on the side so people can make it their own.
- The best topping for taco, nachos and burritos!
- Really authentic. Clean, basic, guacamole. No extra fuss is required.
How to make homemade guacamole
Making homemade guacamole is easy and simple. No decorative equipment is needed for this recipe. Although a molcajete is traditional and makes it quick and easy to mash, a fork will also easily mash the avocados. You want to make sure avocados are ripe and soft to allow for light mashing. If the avocados are tough, you may have to wait a few days.
- Nice dice: onions, cilantro, and other ingredients you might add (i.e. jalapeno, garlic, tomatoes).
- Mix: Add the onion, coriander, salt and lime juice to the bowl or molcajete. Mash this together and let sit while preparing avocados. This allows the lime and salt to work wonders on onions and coriander.
- Prepare avocado: Cut the avocados in half, remove the pit, and then dry the avocados while peeled. I prefer squares in squares, just a few slices in both directions to give a thick square cube. This helps create a wonderfully thick structure on the guacamole.
- Bog: At this point, add the avocados in the bowl or molcajete with the other ingredients. Mash until desired consistency is reached.
- Add tomatoes if desired. I like to do this step last so that the tomatoes remain in their lovely cubes and not mashed.
What ingredients are in Guacamole?
- avocados: Make sure your avocados are neat and ripe. You need to be able to gently tap the avocado and feel an easy give. If the avocados are too hard, place them in a brown paper bag on the counter for a few days and try again. If your avocados are mushy, they have gone too far. Try to choose another one if possible!
- White onion: I love the taste of classic white onion in this dip. But you can easily swap it out for red onion or even green onion if desired.
- Cilantro: cubes, fresh coriander (leaves and stems!) add a fresh herbal taint to the guacamole. If you are one of those offended by coriander, you can leave it out.
- Salt: an important ingredient to bring out the flavors.
- Lime juice: fresh juice helps add flavor and softens onions and coriander in the first step.
- Garlic: add some chopped garlic in the beginning if desired.
- Jalapeno: add some heat with a little finely diced jalapeño or Serrano pepper.
- Tomato: some diced Roma tomatoes mixed at the end add a bit of a juicy texture to the guacamole.
Guacamole is best served fresh. That said ..
If you need to store leftovers, take some plastic wrap and press it directly on top of the guacamole. Browning occurs due to oxidation. So preventing air directly on the guacamole itself helps prevent browning.
The trick to keeping this green, if you do it ahead of time, is to place the plastic wrap directly over the top of the actual guacamole.
Push it down so that the guacamole is actually smuggled up against the plastic. This keeps the air away and keeps the green color. Then seal in a container and refrigerate for up to 3 days.
More dips and salsa recipes:
- ¼ cup of garlic, fine cubes
- ¼ cup of coriander, cubes
- ½ teaspoon salt
- 1 tablespoon lime juice, freshly pressed (about 1/2 glue)
- 4 avocados
- 1 roe tomato, cubes
- 1 jalapeno, seeds and membranes removed, fine cubes
- 1 clove garlic, chopped
Add the sliced onion and coriander in a medium-sized mixing bowl or molcajete. Add salt and lime juice. Mash together. Let this sit while preparing avocados. (Add garlic and jalapeno in this step if desired.)
Cut the avocado in two, remove pit. While in the shell, crush the avocado into square pieces. Larger chunks for thicker guacamole, smaller cubes for smoother guacamole.
Pour the avocado with a spoon, add it to the bowl or molcajete. Mash together to desired consistency.
Stir in the diced tomato if desired.
Storage: Cover the guacamole with plastic wrap and press down to completely cover. Store in a sealed container in the refrigerator for up to 3 days. Guacamole is always best served fresh!
Serving: 1 g, Calories: 166 kcal, Carbohydrates: 10 g, Protein: 2 g, Fat: 15 g, Saturated Fat: 2g, Sodium: 153 mg, Potassium: 513 mg, Fiber: 7 g, Sugar: 1 g, vitamin A: 264IU, vitamin C: 14 mg, calcium: 12 mg, iron: 1 mg
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