Forget store-bought guacamole packed with preservatives. This homemade guacamole is made using real food ingredients and is the perfect healthy snack or side dish for your favorite Mexican recipes.
Store Bought Vs Homemade Guacamole
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Not only is store-bought expensive, but homemade guacamole is so easy to make there is no excuse to reach for those plastic containers of green goo you find in the refrigerator aisle. It’s no secret that guacamole discolors quickly, which is why many store-bought brands add preservatives like citric acid to help maintain that fresh green color. What it also maintains is a slight chemical aftertaste that this homemade guacamole recipe avoids.
Tips For Choosing Perfectly Ripe Avocados
Did you know over 2 billion pounds of avocados are consumed each year in the U.S? As one of the country’s favorite dips, I’d guess guacamole is where a majority of those avocados end up.
However, the secret to delicious homemade guacamole is choosing perfectly ripe avocados. This can be a fine art to master, but I have a few tips that can help:
- Color: A ripe avocado have a darker green skin that is almost black
- Touch: Gently squeeze the avocado. If ripe, it should be soft to touch but not mushy or leave an indent.
- Compare: As a comparison, it should be about as soft as the soft side of your thumb
- Texture: The avocado skin should be bumpy if it is ripe.
How to Make Homemade Guacamole Step-by-Step
- After chopping the avocados, dice the onions, tomatoes and jalapenos. Mince the garlic and cilantro.
- Place all the ingredients into a large bowl.
3. Smash the ingredients with a fork or pastry blender. Then stir together until blended well.
4. Homemade guacamole is best served immediately. Store in an airtight container in the refrigerator if needed. Guacamole will start to discolor within 1 day.
While I believe authentic guacamole is best, there are a few add-ins that can add a non-traditional twist to your guac. These include:
- Greek Yogurt or sour cream: If you prefer creamier guacamole
- Chopped Nuts: Toasted almonds or cashews are a delicious addition
- Cheese: In particular queso fresco or feta work best in guacamole
- Chopped chipotle in adobo: Prefer a spicier guacamole? These are sure to take it up a notch.
How to Serve Homemade Guacamole
How to Store Guacamole
It is best to use guacamole immediately as it will turn brown due to oxidization. If you’ve made this recipe ahead, there are a few tips to avoid it browning. This is mainly done by ensuring the air doesn’t touch it. This can be done via plastic wrap, pressed down on the guacamole to squeeze out any air pockets or storing in an airtight container in the fridge for up to three days.
Tips For the Best Homemade Guacamole
- Don’t avoid the lime juice, not only does it help balance the rich avocado but it is essential in delaying the guacamole turning brown
- Don’t overdo the mashing process, chunky guacamole is best
- Red onion is traditionally used in guacamole but if you find the flavor too strong, rinse and drain the onion before adding it to the mix
- To avoid watery guacamole, choose Roma tomatoes as they are less juicy.
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- Mixing bowl
- 3 ripe avocados seeds removed, scooped from peel
- 1 garlic clove minced
- 2 roma tomatoes seeded and diced
- 1/4 cup onion finely diced
- 1-2 tbsp fresh cilantro minced
- 1/2 jalapeno seeds & membrane removed
- After chopping the avocados, dice the onions,tomatoes and jalapenos. Mince the garlic and cilantro.
- Place all the ingredients into a large bowl.
- Smash the ingredients with a fork or pastry blender. Then stir together until blended well.
- Homemade guacamole is best served immediately. Store in an airtight container in the refrigerator if needed. Guacamole will start to discolor within 1 day.
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