Guacamole is one of my favorite snacks. It is phenomenally easy to make and so yummy that it is hard to stop eating. I learned how to make this traditional recipe from my Guatemalan husband and his family and have been making it ever since.
Authentic guacamole is so delicious and simple to make. Creamy and savory with a hint of lime, it’s the perfect snack for parties or topping for meals. Get those corn chips and margaritas ready baby!
This guacamole is the real deal. You won’t find any seasoning packets, added sugars and preservatives or unnecessary ingredients in this recipe. It is traditional, genuine, south-of-the- boarder snacking. This is exactly the way they make it in central America.
When I visited Guatemala there was an avocado tree that grew next to my mother-in-law’s house. We would climb up to the roof and pick a few avocados and make a quick bowl of guacamole for a snack or to go with a meal.
There is almost nothing better than fresh guacamole with crunchy bits of onions and smooth cooling avocado with just a hint of lime and salt. What a perfect combination of ingredients to make an irresistible dip or topping for just about anything.
The real bonus is that guacamole is super healthy. Avocados are high in potassium and loaded with heart-healthy mono saturated fatty acids. They contain fiber and can also help lower cholesterol and triglyceride levels.
Avocados may help prevent cancer and symptoms of arthritis. They also contain antioxidants, Vitamin K, Folate, Vitamin C, Vitamin B5, Vitamin B6 and Vitamin E.
Unfortunately, what you dip into your guacamole might not be so healthy. So just don’t overdo it on those corn chips or burritos. For a healthier options dry dipping fresh veggies. It is delicious on fresh sliced bell peppers, celery sticks and cauliflower bites.
Obviously, tortilla chips are a delicious choice to dip into your guacamole. It is also a great topping for foods like baked potatoes, tacos, burritos, enchiladas, taquitos and other Mexican foods. Guacamole also makes a great spread for your sandwich or for topping off a salad.
One of my favorite ways to eat this yummy dip is to spread it on a crunchy toastada and top with a little bit of crumbled cotija cheese.
Choose avocados that are just slightly soft when you give them a gentle squeeze. If they are very squishy and stay indented where you pushed they are overripe and probably already turning brown. On the other hand avocados that are hard and don’t move at all are underripe.
Gently squeeze toward the top of the avocado and look for the stem to move up and down just slightly. If you buy avocados that are a little on the hard side leave them on the counter for a few days and they will probably ripen up on their own.
To make this delicious authentic guacamole just halve your avocados and remove the seeds. Scoop out the avocado from the peels and mash with a fork until smooth.
Finely chop about half a medium sweet onion. Wash and finely chop your fresh cilantro. Add both to the mashed avocado.
Quarter the limes and squeeze for fresh lime juice. Mix in both the lime juice and salt.
Serve with tortilla chips or with your other favorite Mexican foods.
Omit the cilantro if desired. Save the seeds and add to the finished guacamole to help keep it green longer.
Cilantro is one of the most widely consumed herbs in the world but most people either love it or hate it. Apparently cilantro tastes like soap to some people. Approximately one quarter of people have a specific gene which gives cilantro a soapy flavor.
Leave the cilantro out entirely if you’d like. There will still be enough delicious Latino-inspired flavor from the onions and lime juice alone.
This recipe makes a large bowl and will probably serve about 8 to 10 people. It is a good size to bring to a small gathering or for a large family to enjoy. Since it is best when fresh it is better to just make the right amount.
It is easy to scale down the recipe for fewer people. For a smaller portion just use 1 avocado. Then add about ⅓ cup of chopped onions, ¼ cup of chopped cilantro, 3 Tb. fresh lime juice and about 1/16th of a teaspoon of salt (or several sprinkles). This portion will serve 2 to 4.
You can make it several hours ahead of time but it will begin to turn brown as it is exposed to air. Place the seeds back into the top of your finished guacamole to help keep it fresh longer.
To store, place plastic wrap directly on the top of your dip. Squeeze out any air from under the plastic and store in the fridge.
It is best to eat it when it is fresh. You can store it in the fridge for up to 24 hours. It will usually begin to turn brown when stored longer. Do not freeze guacamole.
- 3 Medium Avocados
- ½ C. Chopped Cilantro optional
- ¾ C. Chopped Sweet Onion
- ¼ C. Lime Juice
- ½ tsp. Salt
- Halve avocados and remove the seeds. Scoop out the avocado from the peels and mash with a fork until smooth.
- Finely chop about half a medium sweet onion. Wash and finely chop your fresh cilantro. Add both to the mashed avocado.
- Quarter the limes and squeeze for fresh lime juice. Mix in both the lime juice and salt.
- Serve with tortilla chips or with your other favorite Mexican foods.
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