Homemade Guacamole
Homemade Guacamole is a lot easier to make than most people realize. I’ve made it homemade since I was old enough to hold a decent cutting knife in the kitchen. Over the years, I’ve learned a few things about making guacamole.
People in different parts of the country like their guacamole seasoned in different ways. The further south you go in Louisiana and Texas, the spicier they tend to like it. When I lived in Colorado, they liked it mostly plain and very simple. Here in Missouri, you find a mix of it, literally. They like it milder, smoother, but full of flavor.
For whatever reason, I just can’t tolerate raw or cooked garlic very well, any more. I use lots of powdered garlic and garlic salt instead.
I’ve seen lots of different things used in guacamole, but the main thing is to use an acid like lemon or lime juice to keep your guacamole from turning dark. The top portion, which is exposed to air often still tends to darken, but when you scoop into it or remix it, you’ll find a beautiful green color on the inside.
I’ve seen people use salsa, tomatillos, cilantro, jalapenos, onions, sour cream, and countless other things in their guacamole. The sky is the limit!
Need some help cutting or coring your avocado? Check out my tutorial on how to Remove the Pit from an Avocado.
Rating
Prep time:
Total time:
Serves: 5
- 3 halved and pitted Haas avocados
- 1 finely chopped medium tomato
- 3 pressed or finely chopped garlic cloves (I used garlic powder to taste)
- 2 tsp. lemon or lime juice
- ½ tsp. salt (omit if you used garlic salt)
- 2 Tbsp. chopped fresh cilantro (I used frozen)
- Cut the avocado in half starting at the stem end (the little pit or button at the skinnier end).
- Remove the core.
- Using a fork or pastry blender, smash the avocados in a medium bowl.
- Stir in remaining ingredients.
- Serve with favorite tortilla chips or as a side with your favorite Mexican dish.
Prefer to buy yours instead of making it fresh? I highly recommend Wholly Guacamole.
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