This is our favorite homemade guacamole recipe! Discover how to make the best guacamole at home. Our recipe is simple, fresh and no matter what else we serve, she’s always the first to leave. Go to Homemade Guacamole Recipe
What is guacamole?
Guacamole is a dip made from avocado, lime and other fresh ingredients. I like to serve it with tortilla chips or alongside my favorite fajitas or tacos. I especially like to spread some on the bottom of these Chili Lime Shrimp Tacos. Try it with our easy red sauce and this homemade cheese. After making guacamole over and over again (without complaining), we’ve figured out a few secrets to making the best guacamole at home, and from what our friends say when we make it for them, we have a winner !
Guacamole Recipe Ingredients
Let’s talk about the ingredients first. You only need six main ingredients for a classic and authentic guacamole!
- lawyers (I’ve shared our top tips for picking the perfect avocados below.)
- onions that we “drain” in some hot water so that the taste of raw onions is not overemphasized
- fresh lemon juice
- Jalapeno or Serrano chili add some spice. I like to remove the seeds and membrane before slicing them up and adding them to the bowl, but leave them in for flavorful guacamole.
I like to add two more ingredients to our guacamole. First I add crushed tomatoes. I know some recipes call for mixing salsa with guacamole, but for a cleaner flavor, chopped tomatoes will do. We especially like to add tomatoes when they are in season.
Second, we add a little ground cumin. It’s a bit smoky, but most importantly, the cumin ties everything together and enhances the flavor.
How to choose avocados for guacamole
Ripe avocados are essential for the best guacamole. How to tell if an attorney is ready or not:
- Gently squeeze the avocado with your palm (don’t use your fingertips, you’ll hurt them). When it gives a little, it’s ready to eat. If you don’t give up and feel stuck, it will take you a day or two. If it gives slightly, it’s probably overripe and may be brown on the inside.
- Check under the dipstick. Use your fingers to gently pull the stem at the top of the avocado. If the underside is green when you remove it, you’ve found a ready-to-eat avocado. If it is difficult to remove, it will take a few days. If the underside is brown, the avocado is overripe.
We bought more avocados than I care to admit. If you have leftovers in your kitchen, consider making our guacamole-inspired pasta, this high-protein avocado toast, or try adding avocado to an egg salad.
Tips for the best guacamole
For the best guacamole, we try not to mash or puree the avocados.. We are looking for a thick bathroom, not quite smooth. I gently mash things up with a fork, which helps leave some texture.
As I mentioned above, we add onions to the guacamole. You can add them raw or, since raw onions can be overwhelming, drain them. To do this, put the chopped onion in a bowl of warm water for 5-10 minutes. After 5 to 10 minutes, the raw onion will have lost its flavor but crispy onions will still remain. Try this method for fresh sauces as well.
When you’re short on ingredients, guacamole is just awesome when you use just avocados, a pinch of salt, fresh lime, onion, and cilantro. (In fact, we’ve already shared our easy guacamole with you.)
What our readers say
If you don’t think our recipe will help you make the best homemade guacamole, read what our readers have to say about the recipe! For more feedback see the comments section below.
“This guacamole recipe was delicious and easy to make, and knowing that all of my ingredients were fresh made it even more appealing. I would never go back to the store for store-bought guacamole!” -JoAnn
“This recipe was so easy to make and absolutely delicious!” – Megane
“This is the best and easiest guacamole recipe I’ve found. Easy to make and delicious!!” – Carol
“This is the best guacamole I’ve ever made!” – Emma
More avocado recipes
We bought more avocados than I care to admit. If you have leftovers in your kitchen, consider making one of these easy recipes:
Updated recipe originally posted January 2013. Since it was posted in 2013 we have changed the recipe to make it clearer and added a short recipe video. – Adam and Joanne
Plain Guacamole (our favorite)
For the best guacamole, use ripe avocados. You can tell when an avocado is ripe when it gives slightly when pressed. Store green avocados at room temperature until ready. Learn more How to buy, cut and store avocados, watch our tutorial.
For a flavorful guacamole, leave the seeds and membrane in the chilies and add to taste.
Makes about 6 servings
Watch us at the recipe
1/4 cup finely chopped onion
3 ripe Haas avocados
1 1/2 tablespoons fresh lime juice (or lemon juice)
1 large plum or roma tomato, seeded and diced
1/4 cup fresh coriander leaves and stalks, chopped
1/2 teaspoon ground cumin, optional
1/2 teaspoon salt or more to taste
1 to 2 teaspoons chopped jalapeño or serrano pepper, seeded and skin removed, optional
Place the chopped onion in a small bowl, then cover with warm water, let sit for 5 minutes, then drain. This “defines” the onions and makes them less intense.
Halve the avocados lengthways and remove the stone. Scoop out the meat and place in a bowl.
Add the lemon juice, then mash with a fork until creamy but still thick.
Add tomatoes, coriander, cumin, drained onions, salt and diced paprika (if using).
Taste the guacamole and adjust with more salt, pepper, or lime juice. Serve immediately or cover with plastic wrap by sliding the plastic wrap over the guacamole and refrigerate for up to 1 day.
Advice from Adam and Joanne
- Nutritional Information: The nutritional information below is an estimate. We use the USDA Supertracker Recipe Calculator to calculate approximate values.
If you make this recipe, take a picture and use the hashtag #inspiredtaste. We love seeing your creations on Instagram and Facebook! Find us: @inspiredtaste
Nutritional value per serving: Part 1/6 of the recipe / calories 119 / protein 2 g / carbohydrates 8 grams / fiber 5g / total sugar 2 g / total fat 10g / Saturated Fatty Acids 1g / cholesterol 0 mg
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Source : inspiredtaste.net
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