Easy Homemade Guacamole Recipe
Easy Homemade Guacamole recipe: the fresh flavors of avocado and lime juice paired with the heat of jalapeno come together for Easy Homemade Guacamole in about 5 minutes.
Guacamole is probably one of the simplest recipes ever. Whenever we’re in Florida we get together with family at a Mexican restaurant where they make tableside guacamole. It’s fun to watch and customize the way we like it.
It’s easy to make guacamole at home too next time you’re having tacos or another Mexican dish ~ or whenever you’re looking for an easy appetizer ~ guacamole, chips and a margarita. What else do you need, right?
For the best guacamole, it’s all about fresh ingredients ~ avocado, jalapeno, cilantro, lime juice and cilantro. A little garlic powder, salt and pepper bring it all home.
I also have a few tips for storing guacamole (though we usually eat it all right away), plus how to *safely* remove the pit (and how to land in the ER if you’re don’t do it right).
During the early years of my Food Network addiction, I saw Rachael Ray demonstrate how to remove a pit from an avocado and thought it was the coolest trick ever.
Clearly I didn’t have the concept down because my husband watched in horror as I did the trick wrong and sliced right into the palm of my hand requiring several stitches. Needless to say, the guacamole didn’t make it to the table that day but I learned a couple of things:
- How to correctly (and incorrectly) remove a pit from an avocado.
- Why you shouldn’t show off.
- How to get out of doing dishes for a few weeks (note: this method is not recommended)
How to choose ripe avocados:
If you’ve ever cut into an avocado and found it brown *yuck* and had to cut away at most of it just to find a small portion that was salvageable, you’ll know you won’t want to do it again. Ever.
- First check for firmness by pressing gently on the exterior of the avocado with your fingers. It should have a slight give to it, not firm like an apple but definitely not so soft you can push your finger right through the skin.
- Peel off the little ‘cap’ at the end of the avocado. It should come off easily showing green underneath. If it’s brown, the avocado is overripe.
Removing the pit from the avocado:
Slice the avocado in half lengthwise then give it a twist in opposite directions and gently pull revealing the pit. Place a folded dish towel into your palm with the avocado on top the towel, then using a chef’s knife, carefully and firmly whack the knife into the pit. Give the knife a quarter twist and lift the pit out.
Making the guacamole:
Okay, now that you have the pit removed, use a teaspoon and scoop out the avocado flesh.
If you’re a fan of kitchen gadgets, this masher (called a Molcajete in Mexico) is a fun tool but not necessary. Before I got it I as a gift, made mashed the avocados with a fork. Either way, keep the guacamole a little chunky.
Blend in the rest of the ingredients without over-mixing, give it a taste and add another pinch of salt if you’d like.
Other Guacamole Tips:
- Make the guacamole the day of the party. I once made it the day before to save time. Ugh. Brown, mushy goo for about ½” into the bowl. Lesson learned.
- To keep guacamole fresh longer, press plastic wrap directly over the guacamole (not just over the bowl).
- Some people swear that if you add the pit to the guacamole and top with plastic wrap it’ll last longer. Personally, I haven’t had success with this method.
- Here’s a tip from Mary, a blog friend and follower of A Gouda Life who said “a trick to keep any leftover guacamole fresh is to cover with a thin layer of water. When you’re ready to eat it again just pour off the water and give it a good stir. Works perfect every time!”.
- 2 large ripe avocados
- 2-3 tablespoons finely chopped red onion
- 1 tablespoons finely chopped fresh jalapano or more to taste
- 1/2 teaspoon salt or more to taste
- fresh cracked black pepper
- 1/4 teaspoon garlic powder
- 3 tablespoons finely minced cilantro
- 1/4 - 1/2 lime juiced (to taste)
- tortilla chips
Remove the pit from the avocado (see instructions in body of post)
Mash the avocado using a fork, keeping it a bit chunky.
Fold in the remaining ingredients without over-mixing, taste and adjust the salt.