I know there’s been a lot of green on the site recently, but there’s something about summertime that makes me want to share fresh, no-oven-required recipes that use up fresh produce. I promise I have plenty more sweet recipes coming your way later this week, but humor me because it’s about time I shared my favorite ever guacamole recipe with you. After sharing my avocado salsa last week, I received a few emails asking if it could be turned into guacamole. While you could, the ratios of veggies used won’t yield you the best possible results. I’ve been making guac this way for a while, so I’m not sure what took me so long to share this recipe with you. I think this one is sure to join the ranks of other savory favorites (you’ve made my homemade salsa recipe, right???), so let’s get to it.
Ingredients:
Avocado: It’s important that you select a ripe avocado, that way the flavor is best and it’s easy (/possible) to properly mash. Red onion. You may substitute a white onion, but I like the extra kick of flavor of red. Jalapeno. You can adjust this according to how hot you like yours! I find a single jalapeno pepper is usually plenty for me. For extra heat, you can add a few (really, just a few!) seeds, but do so sparingly. Start with just the amount of jalapeno listed in the recipe and then add more to taste. Garlic. I prefer using fresh garlic to powdered in this recipe. The flavor is fresher and is enhanced as it’s mashed along with the avocado. I’m a garlic fiend, so I always use the largest clove I can find. Cilantro. In my opinion, cilantro is a must, but I know not everyone can tolerate the taste (I find it fascinating that it tastes like soap to some people… I’m a verified “super taster” and like it very much!). If you can’t stand it, just leave it out. Tomato. Not all guacamole recipes use tomato and you may omit if you’d like, but I like the extra flavor. Scrape the seeds from the tomato (so it doesn’t water down your guac) and add the tomatoes last. They don’t mash as well as the avocados, so save them for mixing in at the end! Roma is the most commonly used variety, but you can substitute whatever you have on hand. Lime juice. Use fresh lime if at all possible! Start with the juice of half of a lime and then add more to taste. The lime juice also helps to inhibit browning of the avocados. Spices. I list amounts of (sea) salt, pepper, cumin (a must!), and Tabasco sauce (/hot sauce) in the recipe, but these are starting points and I recommend you taste testing and adjusting to your own taste. Once you can’t stop chip-dipping, you’re there 😉
As always, this is just an overview of the ingredients used and why, for full recipe with amounts of each ingredient please scroll down to the recipe card.
How to Pick a Ripe Avocado (The Nose Test!)
Choosing a ripe avocado can be tricky, but it’s so important for the best guacamole. I like to use the nose test, which might earn you some looks at a produce stand or the grocery store but has always been accurate for me. For this test, gently poke the tip of your nose from the bottom with your index finger. Then gently poke your avocado the same way. A ripe avocado should feel the same as your nose. I demonstrate this in my video, in case you’re wondering how ridiculous I look when I go grocery shopping (but it’s worth it!). Another way to tell if an avocado is ripe is to pop off the stem and check the color underneath. If the stem is easy to remove and is “medium-green” in color (bright yellow-green would be underripe and brown would be overripe), that’s a good indicator that it’s ripe.
How to Cut an Avocado
I demonstrate this process in the video that I’ve shared in the recipe card (and on YouTube, you follow me there, right? 🙃)
How to Make Guacamole
How to Store Guacamole
Guacamole is best served fresh, preferably within several hours of making. Even though the lime juice helps to inhibit the browning, avocados are still going to do their thing and turn brown in time. I recommend serving within 48 hours, but some browning may even occur before then. The best way to store is to place a piece of plastic wrap directly against the surface of the guacamole (this helps keep the air from reaching it, and air speeds up the browning).
More Recipes to Try:
Refrigerator Pickles Pineapple Salsa Corn Salad Texas Caviar
Enjoy! Join me in the kitchen! Don’t forget to watch the how-to VIDEO in the recipe card! If you try this recipe, please leave me a comment and let me know what you think!
