Guacamole Recipe | Homemade Guacamole | The Gracious Pantry (2024)
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No gathering is complete without a truly great guacamole recipe. Everyone loves it (or at least most people do), but what makes the best guacamole recipe is a topic of hot debate.
If you’ve never made homemade guac before, this is your chance. It doesn’t get cleaner, fresher, or more tasty than this. And it’s simple to make, too!
Easy Guacamole
It’s not hard to make guacamole. But the easier recipes are the ones that have fewer ingredients. Fewer ingredients equal less chopping. That being said, there is a fine line between simple and bland.
This recipe is a very simple guacamole recipe that still has great guacamole flavor. And if you have any additions you just have to have, feel free to add them!
What Are The Ingredients To Guacamole?
No matter what recipe you use, the ingredients are usually the same, with only a few variations. Avocados, some lemon or lime juice, and some onion and garlic is about as basic as you can get it. From there, any other additions are what make each recipe unique.
What’s The Best Guacamole Recipe?
In short, the best guacamole recipe is the one you like best. It’s worth it to try different variations until you find the one you like best.
What You’ll Need To Make This Guacamole Recipe
Avocados – These should be as close to perfectly ripe as you can get them. They have to be soft enough to mash but not so ripe that the flavor starts to change. Overly ripe avocados have a very different flavor.
Fresh lime juice– You can use lemon or lime juice. While you can certainly use jarred lemon juice, nothing beats the flavor of freshly squeezed. For this recipe, you can adjust up to 2 tbsp. if you prefer a stronger flavor.
Garlic powder – I usually use garlic granules. But either granules or powder will work here. Garlic powder tends to blend into the guacamole a little quicker. But both work just fine.
Purple onions – If you prefer to use garlic granules or powder for ease, use 1 tbsp. of either.
Salt – I use pink Himalayan salt. But any salt you usually use in the kitchen will work here.
Jalapeño pepper – This is optional, and you can use as much or as little as you like.
Tomatoes – This is also optional but tasty.
Fresh cilantro– Optional for those who like it. Chop fine and use as much or as little as you like.
How To Make Guacamole
Chop all ingredients as needed. Consider wearing gloves when chopping the jalapeño pepper.
Tip: If you want your guacamole spicy, leave the seeds when cutting the peppers. To make your guacamole milder, remove some or all the seeds before cutting the peppers and mince at the end or on a different cutting board. If you don’t like any spice at all, leave it out completely.
In a large bowl, add the avocado and mash it with a fork or potato masher until you get a smooth consistency.
Then, add the juice of 2 limes and salt to taste, then mix well.
Tip: If you don’t add lime juice right away when you cut your avocado, it will turn brown fast. Adding lime will help to preserve the freshness and the natural green color of avocados.
Add all the other ingredients to the avocado and mix all your ingredients until well combined.
Enjoy with tortilla chips!
Chips For Guacamole
Corn Chips
Tortilla Chips
Have Lots Of Avocados?
How To Freeze Avocados
Guacamole Recipe
This deliciously basic recipe can be enjoyed as is or used as a base for other guacamole ingredients.
1tbsp.fresh lime juice(lemon juice works too – Use up to 2 tbsp.)
1tbsp.garlic powder
¼cupchopped purple onion
½tsp.salt
1mediumjalapeño pepper(optional – mince if using)
½cupchopped tomatoes
fresh cilantro(chopped and added to taste – optional)
US Customary – Metric
Instructions
Chop all ingredients as needed. Consider wearing gloves when chopping the jalapeño pepper.
Tip: If you want your guacamole spicy, leave the seeds when cutting the peppers. To make your guacamole milder, remove some or all the seeds before cutting the peppers and mince at the end or in a different cutting board. If you don't like any spice at all, leave it out completely.
In a large bowl, add the avocado and mash it with a fork or potato masher until you get a smooth consistency.
Then, add the juice of 2 limes and salt to taste, then mix well.
Tip: If you don’t add lime juice right away when you cut your avocado it will turn brown fast. Adding lime will help to preserve the freshness and the natural green color of avocados.
Add all the other ingredients to the avocado and mix all your ingredients until well combined.
Enjoy with tortilla chips!
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Recipe from the Gracious Pantry® archives, originally posted 10/28/09.
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If you taste your guac and it is bland, start with more salt. Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up.
If you taste your guac and it is bland, start with more salt. Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up.
The next time you make guac, just spray the top with some vegetable oil, coconut oil, or olive oil spray, then cover it in plastic wrap. It should stay green for up to 24 hours, according to PureWow.
From the second you crack open that avocado, it's a race against the clock before it goes brown. But with the right prep, you can make guacamole last in the fridge for three to four days. Planning on storing guacamole in the freezer? It should last for three to four months.
With ripe tomatoes so rare in the U.S., I generally leave them out.) I know what you're about to ask. "But what about oxidation?” While lime is touted as a way prevent avocados from browning, it takes a lot of lime for that to work—and it's generally a bad idea to transform a dish's taste for aesthetic reasons.
DOES LEMON JUICE KEEP GUACAMOLE FROM TURNING BROWN? Yes! The lemon forms a barrier between the outside air and the guacamole to make sure the dip stays its greenest.
I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.
To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.
Although brown guacamole isn't the most appealing, it's completely safe to eat (as long as you've stored the guacamole in the refrigerator, and it isn't more than three days old). "While a bit off-putting to look at, brown guacamole is totally safe," confirms Food Network's nutritionist, Dana Angelo White, MS RD ATC.
Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.
Once opened, store-bought guacamole usually lasts 1-2 days. Homemade guacamole also usually lasts 1-2 days. You'll know it's gone bad when it has a substantial puddle of brown liquid and the layers below the surface have lost their vibrant green hue. That's when it's time to throw it out.
You can freeze guacamole for up to 3 months. So, if you have a good avo that's about to turn, mash it, mix it with guac ingredients (here's the full recipe), drizzle with oil and freeze for when you next need a creamy avo dip hit, or want to jazz up a mid-week Mexican dinner.
Also, citric acid tastes more sour while ascorbic acid has a saltier flavor. In a store-bought guacamole, citric acid, ascorbic acid, or even a combination of the two are usually the culprit behind the tongue tickling.
There are two reasons for avocados to taste bitter: underripeness, or because they have been cooked. If the avocado is fairly firm, then it's probably just underripe and you can wait.
Preparing guacamole without mistakes also lies in the amount of lemon that is added. The lemon juice is used to give it a sour touch, and prevent it from oxidizing. However, adding too much will bitter the flavor of your guacamole.
To keep the leftover guacamole from browning, the employee rips off a sheet of plastic wrap, then presses it all the way down to the surface of the guacamole, knocking out the air that would be in the container if it was just sealed with a lid.
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