Holy Guacamole !!! Homemade Guacamole is fresher, cheaper and can be customized with your favorite flavors. But it can be made wrong too. We’ll show you how to make the best guac.
Guacamole is the Staple Mexican Dish
They say over 2 BILLION pounds of avocados are harvested each year! Avocado trees are native to Central and Northern South America. But did you know that 90% of the avocado production takes place right in California? Who knew.
Guacamole is a staple in Mexican cuisine. It is super easy to make, super delicious and must be on your table next to the tortilla chips and nachos if you are celebrating Cinco de Mayo. The key to making a good guacamole though is using ripe avocados and plenty of salt. Nothing is worse than a bland guacamole.
You can’t go wrong with this dip.
Ingredients to Make Guacamole
Guacamole is best when it’s kept simple. Don’t over mix and make it as close to serving as possible.
Here’s what you’ll need:
- Red Onion
- Lime Juice
- Salt and Pepper
TIPS FOR MAKING THE BEST GUAC:
- Ripe Avocados – the key to making good guacamole is in the avocado. Look for avocados that are on the ripe side. Ripeness can be checked by squeezing the avocado. If it is very hard then it is not ripe yet, but if it squishes in your hand it may be past ripe. You want one that squeezes slightly and is not bright green.
- Red onion – to alleviate the bite that sometimes comes with red onion, simply place it in a bowl of water for about 10 minutes. This helps soften the flavor.
- Garlic or no garlic – some guacamole recipes call for garlic, some do not. The choice is yours.
- Jalapeño peppers – again, some recipes call for it, some do not. If you want a little more heat, go for it!
- Tomatoes – freshly diced tomatoes do not like the cold, which is why we opt for canned Rotel tomatoes (they have a little extra flavor also). If you are using fresh tomatoes, add them just before serving so they aren’t subjected to the fridge.
- Salt – be sure to use SEA SALT in this recipe, not regular table salt.
Guacamole isn’t just for chips!Print
Simple, fresh ingredients always makes the best guacamole
- 4 Avocados, very ripe or over ripe
- 1 Jalapeno Pepper, minced
- 2–3 Cloves Garlic, minced (or pressed)
- ¼ Cup Red Onion, diced
- 2–3 Tablespoons Cilantro, finely chopped
- ¼ Cup Rotel Diced Tomatoes, drained (or Roma tomatoes)
- 2 Limes, freshly squeezed (you can sub lemon juice)
- Sea Salt and pepper to taste
- Begin by slicing the avocados in half lengthwise and twist the avocado is different directions. Twist the avocado to open.
- Using your knife, quickly tap the pit with your knife so the knife wedges into it. Gently twist and the pit should come right out.
- Scoop the avocados inner flesh and put in a small bowl. Mash with the back of a fork to the desired consistency.
- Immediately add the fresh lime juice to stop the avocado from browning. Add the jalapeno, minced garlic, diced onion, cilantro, Rotel tomatoes, salt and pepper.
- Mix and immediately refrigerate.
- Prep Time: 10 min
- Category: Appetizer
- Cuisine: Mexican