I remember eating so much guacamole when I first moved out of my parents' house. I used to buy a tub every week. It was the perfect snack or easy lunch/dinner. The creamy avocado mixed with zesty lime, cilantro, and just the right amount of spice was something I could eat every day. But now I know how easy it is to make at home and I'll never buy it again.
Looking for more easy appetizers? Try my hummus next!
About This Recipe
I got inspired to make guacamole after visiting my sister's family in San Fransisco last week. My brother-in-law took us to one of his favorite Mexican restaurants, and their guacamole with chips was chef's kiss ๐ค.
This guacamole recipe is one that I've been making for many years. It's really simple and takes less than 10 minutes. The most important step is to have ripe avocados. If you do not have ripe avocados, I recommend waiting a few days for them to ripen; otherwise, the guacamole will not taste nearly as good and will be very chunky.
If you don't have ripe avocados, a cool trick I've learned to ripen them quickly is to bury them in a rice bin for 1-3 days. The rice traps the ethylene gas and helps the avocados ripen much faster. The last time I did this, it took only one day for my avocados to become soft enough for guacamole.
Key Ingredients
Avocados: I used 3 avocados for this recipe. Use the trick I mentioned above to ripen them faster.
Tomatoes: I typically use Roma tomatoes, but hot house tomatoes were on sale, so that's what I used today.
Onion: Any type of onion will be fine for this. We just need about ยฝ a cup or half a small onion.
Jalapeno: If you don't like spicy food, you can omit this, but I do not think it makes the guacamole spicy at all. Most of the spiciness comes from the pith and the seeds, and I recommend discarding those.
Cilantro: I like my guacamole with LOTS of cilantro. Feel free to add more or less to your own taste.
Garlic: Freshly minced or grated is the best here.
Lime juice: Add this to your own taste. After going to a few Mexican restaurants, I realized that restaurants use a lot less lime than online recipes. I typically add only 1-2 tablespoons.
Instructions
STEP 1: Cut the avocados in half and scoop the flesh into a medium bowl. Mash with a fork or potato masher.
STEP 2: Add the rest of the ingredients and fold until combined.
The guacamole should keep well in the fridge for about 3 days. The liquid will slowly separate from the avocados, so make sure to give the guacamole a good mix every time you want to eat it.
๐ Recipe
Guacamole
Ingredients
- 3 ripe avocados
- 2 small roma tomatoes (diced)
- ยฝ small yellow onion (finely diced)
- 4 tablespoons chopped fresh cilantro
- 1 jalapeno pepper (seeded and finely diced)
- 2 cloves garlic (minced)
- 1-2 tablespoons fresh lime juice
- ยฝ teaspoon salt
Instructions
- Scoop the avocado flesh into a medium bowl and mash with a fork.
- Add the rest of the ingredients and fold until combined.
- Taste and add additional lime juice or salt as needed. Keep leftovers in the fridge for up to 3 days, but keep in mind the top layer (that is exposed to the air) will get browner as it sits.
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