Homemade Guacamole
Guacamole is probably one of my favorite foods. No joke, I could eat it every day. And for me, there's nothing like fresh, homemade guac. There's just something different about guac when you make it at home - the mashed avocado mixed with diced red onion, tomato, minced fresh garlic, and chopped cilantro with various spices is just good for my soul. And pretty healthy too!
I have to say, I might be a guacamole connoisseur. If it's on a menu, I try it. If it's at a party, I try it. If I can get table side guacamole at a Mexican restaurant, I get it. I've tested out various guacamole recipes at home and I've settled on this recipe below. It's simple, it's fast, it's delicious. Basically, the three must haves when I make anything. It's a popular appetizer and snack amongst my siblings and even my grandma, before she passed, requested I make a huge bowl of it for her 60th anniversary party. When your grandma requests it, it's probably pretty good.
This no frills, straight forward guacamole recipe is the perfect appetizer for a party and the perfect complement to tacos, quesadillas, or your next burrito bowl at home. It doesn't take long to make and I'm sure there will be no leftovers. Try it out. Hope you enjoy!!
Homemade Guacamole
Prep Time: 20-30 minutes
Makes: approx. 5 cups
3. Dice roma tomatoes and onion and dump on top of mashed avocado. I remove insides of tomatoes if they're especially watery and runny. Mix these three ingredients. Eyeball your guacamole at this step. If you prefer a bit more tomato and/or onion, add some more.
8. Squeeze the juice of half a lime over the top and mix. This will add a yummy lime flavor and the lime juice can help to prevent the guacamole from browning too quickly. Be careful with the addition of the lime. It can very quickly
overpower everything else.
Top your tacos, burritos, quesadillas, or burrito bowls with guacamole. Sit down in front of your favorite TV show with some tortilla chips and enjoy as a snack. Serve with tortilla chips and fresh dipping veggies like carrots at your next party. However you choose to eat this guacamole, I'm sure it won't disappoint. Happy eating!
** Here's a tip for you! How do you know if an avocado is ripe. Well, give it a good squeeze. Is it a little soft? Probably ripe but an even better test is to flick off the stem at the top. If it's a nice, bright green color under the stem, the avocado is ripe. If it's brown, it's overly ripe. If there's no stem, you can sometimes still see a little bit of green where the stem was but this is where you've got to rely on your hands to feel. If it's really squishy, it's overly ripe and you don't want it. If it's hard as a rock, it's not ready. If it's got some really squishy spots and the rest is hard, it's probably been bruised right there. Look for ones with a stem to check for that green color. This is your best bet!
I have to say, I might be a guacamole connoisseur. If it's on a menu, I try it. If it's at a party, I try it. If I can get table side guacamole at a Mexican restaurant, I get it. I've tested out various guacamole recipes at home and I've settled on this recipe below. It's simple, it's fast, it's delicious. Basically, the three must haves when I make anything. It's a popular appetizer and snack amongst my siblings and even my grandma, before she passed, requested I make a huge bowl of it for her 60th anniversary party. When your grandma requests it, it's probably pretty good.
This no frills, straight forward guacamole recipe is the perfect appetizer for a party and the perfect complement to tacos, quesadillas, or your next burrito bowl at home. It doesn't take long to make and I'm sure there will be no leftovers. Try it out. Hope you enjoy!!
Homemade Guacamole
Prep Time: 20-30 minutes
Makes: approx. 5 cups
- 5 ripe avocados (how do you know it's ripe? see tip below!!**)
- 1 1/2 roma tomatoes
- 1/2 med red onion, diced
- 2/3 cilantro leaves
- 2-3 cloves garlic, finely chopped
- 3/4 teaspoon salt
- 1 1/2 teaspoons cumin
- Dusting of cayenne pepper, to taste (optional)
- Juice of 1/2 lime (optional)
1. Cut avocados in half, remove pit, and scoop out ripe avocado into a large bowl.
2. Using a potato masher, mash avocado until it's a good mix because chunky and mashed.
3. Dice roma tomatoes and onion and dump on top of mashed avocado. I remove insides of tomatoes if they're especially watery and runny. Mix these three ingredients. Eyeball your guacamole at this step. If you prefer a bit more tomato and/or onion, add some more.
4. Pull cilantro leaves off stems and roughly chop about 2/3 cup loose cilantro leaves. Do this to taste. If you don't love cilantro, do about 1/2 cup. Once your guacamole is mixed, you can always add more cilantro to taste. Dump on top of guacamole.
5. Finely chop garlic and add to bowl.
5. Finely chop garlic and add to bowl.
6. Add salt and cumin. Mix garlic, salt, and cumin into mashed avocado mix.
7. Dust a fine layer of cayenne pepper over the top and mix.
8. Squeeze the juice of half a lime over the top and mix. This will add a yummy lime flavor and the lime juice can help to prevent the guacamole from browning too quickly. Be careful with the addition of the lime. It can very quickly overpower everything else.
9. Taste test - add additional salt or cumin here. I would not add more cayenne yet. This flavor strengthens as your guacamole sits and the flavors meld. You can always add more cayenne later.
Allow guacamole to sit for at least an hour before serving. It will taste better when you put it out. Before putting it out, taste test again and add whatever you may need.
Top your tacos, burritos, quesadillas, or burrito bowls with guacamole. Sit down in front of your favorite TV show with some tortilla chips and enjoy as a snack. Serve with tortilla chips and fresh dipping veggies like carrots at your next party. However you choose to eat this guacamole, I'm sure it won't disappoint. Happy eating!** Here's a tip for you! How do you know if an avocado is ripe. Well, give it a good squeeze. Is it a little soft? Probably ripe but an even better test is to flick off the stem at the top. If it's a nice, bright green color under the stem, the avocado is ripe. If it's brown, it's overly ripe. If there's no stem, you can sometimes still see a little bit of green where the stem was but this is where you've got to rely on your hands to feel. If it's really squishy, it's overly ripe and you don't want it. If it's hard as a rock, it's not ready. If it's got some really squishy spots and the rest is hard, it's probably been bruised right there. Look for ones with a stem to check for that green color. This is your best bet!
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