Homemade Guacamole

I like to give a lot of detil in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!

Guacamole Ingredients

• Avocado – (how to select ripe, how to ripen)
• Onion – Red or white, your preference.
• Jalapeño – Substitute with serrano chili if you prefer.
• Cilantro – Omit if you don’t care for it.
• Tomato – Roma or heirloom tomatoes are preferable. In the winter, grape tomatoes work well, too.
• Salt and Pepper – To taste. For best results, use a grinder set to the largest setting for thick flakes of sea salt and fresh cracked pepper.

Variations and Optional Add Ins

• Fruits – Diced mango, pineapple, apple, peaches or pomegranate seeds.
• Cheese – Crumble on top or mix in cojita, chihuahua cheese, queso fresco, monterey jack, or cheddar.
• Vegetables – Corn, black beans, even roasted vegetables!
• Spices – Cumin, red pepper, paprika, cayenne and garlic.
• Nuts – Pistachios, almonds or walnuts.
• Meat – Bacon and chorizo are delicious protein packed additions.
• Sour Cream or Greek Yogurt – Make it creamy by folding in sour cream.

Guacamole Recipe Tips

• Use Ripe Avocado – A quick squeeze of the avocado while you’re shopping can tell you about ripeness. Soft to the touch? Just right for guac.
• Keep it Green – You cannot prevent guacamole from browning, but you can slow the process. Add lime to guacamole. Cover it with plastic to prevent air from coming in contact (directly on the guac), and keep it cold. Refrigerate until serving (best served immediately). Consider filling a larger bowl with ice and placing the bowl of guacamole in it to serve to keep it chilled.
• Find Your Texture – Chunky or smooth? Mix it up to your favorite consistency.
• Shortcut – Skip the tomato, onion and cilantro and substitute with Pico de Gallo, Watermelon Salsa or Pineapple Salsa

Quick tip: If you need ripe avocados for guacamole, check the organic section! I’ve found that often if the “regular” avocados are too hard, the organic ones are just right!

How to Dice a Jalapeño

A lot of the heat in jalapeños is in the membrane and seeds….

1. Slice the stem off.
2. Cut the jalapeño in half, longways.
3. Scoop the membrane with a knife.
4. Cut into strips.
5. Dice.

How to Slice Avocado

1. Slice the avocado in half longways. When you feel the knife reach the pit, rotate to cut all the way around it.
2. Twist the two halves apart.
3. Stab your knife into the pit and twist to remove.
4. Using a spoon, scoop the avocado out of the flesh.
5. Slice, dice or cube with flat side facing down.

To Store

• Refrigerate – Add to an airtight container. Cover in a thin, visible layer of lime juice or water. Press plastic wrap onto the surface to cover. Refrigerate up to 3 days.
• Freeze – Guacamole without tomatoes and onion, freezes well. Store in a ziplock bag removing air, up to 3 months. Thaw overnight in the refrigerator or by running cold water over the bag.

Serving Suggestions

• Tortilla Chips
• Pita Chips
• With Veggies – carrots, celery, julienne bell peppers, grape tomatoes, jicama sticks, broccoli, cauliflower, cucumbers
• With Fries
• Doritos Nachos
• Serve in a Taco Bowl
• On a Fajita Bowl
• On Soft Chicken Tacos, Carne Asada Tacos, Beef Tacos or Chorizo Tacos
• On Taco Salad
• In a Chicken Wrap
• On Cilantro Lime Chicken
• On Nachos
• On Carne Asada
• Add to a Burger Bar to top a Juicy Burger
• In a Gourmet Grilled Cheese
• On Toast
• As a Salad

With a margarita, of course!

Margaritas and Mojitos to Serve With

• Skinny Mojito
• Watermelon Mojito
• Homemade Margarita Recipe
• Cadillac Margarita
• If you’re entertaining – set up a margarita bar or make your own margarita mix so guests can serve themselves!