Guacamole at restaurants is expensive and the guacamole you buy at the store is usually not that delicious.
When that guacamole craving hits, we whip up a batch ourselves. Fresh, homemade guacamole tastes great and is easy to make. Plus, we use it to top just about everything we eat.
Let’s begin with Apronese right now.
What Is in Guacamole?
In Mexico, guacamole is a dip or condiment prepared with mashed avocados. It is usually made with mashed avocado and salt, but many recipes add other ingredients.
In addition to lime for brightness, cilantro for freshness, jalapeno for a spicy kick, and a little tomato and onion for color and texture, we love the traditional combination of lime and cilantro.
Can I Add Anything Else?
You can add so many fun ingredients to guacamole. Here are some funky ideas you can use with your guacamole:
- Roasted corn
- Sour cream
- Garlic (fresh or roasted)
- Cotija cheese
Storage of Guacamole
If you have leftover guacamole, here’s how to keep it from turning brown. The color of guacamole changes to brown when exposed to oxygen, just like apples or bananas do.
As a result, if you want to avoid this, simply eliminate the oxygen exposure. Place your guacamole in an airtight food storage container, then cover it with an extra layer of plastic wrap, making sure there are no air bubbles underneath. You need seal the container and store it in the refrigerator for 4 to 5 days.
If you have leftover guac, here are some ways to use it:
- As a sandwich spread (veggie sandwiches or egg sandwiches)
- On toast with scrambled eggs or other toppings
- As a salad or bowl meal topper
- Mixed into deviled eggs
- As a topper for baked potatoes
- As a topper for enchiladas or fajitas
- On burgers (beef or salmon burgers)
Guacamole made from scratch has a unique flavor that’s hard to beat! You will love how creamy, zesty, and delicious this avocado dip is.
Prep Time: 15 mins / Total Time: 15 mins
Servings: 10 (¼ cup each)
- 1 fresh lime (2 Tbsp juice) ($0.89)
- 2 Roma tomatoes ($0.44)
- 1 jalapeño ($0.09)
- 1/4 red onion ($0.11)
- 2 Tbsp chopped fresh cilantro ($0.15)
- 3 medium avocados (or 4 small) ($5.00)
- 1/2 tsp salt ($0.02)
- First, prepare the guacamole add-ins. You need to juice the lime. Tomatoes, jalapenos (remove seeds), and red onions should be finely chopped. Cut the cilantro into small pieces.
- Take the avocados and peel them. Remove the pits as well. Using a fork, mash avocados in a bowl.
- Mix the mashed avocados with the diced tomato, onion, and jalapeo, along with the chopped cilantro and 1 Tbsp lime juice.
- Stir together the ingredients, then taste the guacamole. Adjust the amount of lime and salt to your taste. We usually add about 2 tablespoons of lime juice and 1/2 teaspoons of salt. Let’s serve and enjoy!
Serving: 0.25 cup ・ Calories: 101 kcal ・ Carbohydrates: 6 g ・ Protein: 1 g ・ Fat: 9 g ・ Sodium: 121 mg ・ Fiber: 4 g
The nutritional values shown here are only estimates. Please see our nutrition disclaimer.
Step-by-Step Guide to Making Guacamole
For this simple recipe of guacamole you’ll need 3-4 avocados (We used four because ours were small), 1 jalapeño, 1 lime, 2 Roma tomatoes, 1 jalapeño, 1 lime, ¼ red onion, ½ tsp salt, and a couple tablespoons of chopped cilantro.
Preparation of all add-ins is the first step. Finely dice the red onion, tomatoes and jalapeño. Cut the cilantro into small pieces, and juice the lime.
Put the avocados in a bowl after you have removed the peels and pits.
Make a mash of the avocados. You can either leave them chunky or mash them completely smooth. The choice is yours. We prefer them to be a little chunky.
To the mashed avocado add the diced tomato, diced jalapeño, diced red onion, chopped cilantro, salt and lime juice. Start with about ¼ tsp salt and 1 Tbsp lime juice, then add more after tasting.
Stir all the ingredients well, then taste and adjust the lime and salt. Usually, we use 2 Tbsp lime juice and 1/2 tsp salt.
If you want to store leftover guacamole without it browning, place a layer of plastic wrap on top. Make sure you press out as many air bubbles as possible to prevent browning. The container should be sealed tightly and kept refrigerated for 4-5 days.
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