Jan has been cooking and writing about food for over 20 years. She has cooked on multiple television stations, including the Food Network.
Fresh, Homemade Guacamole
How to Make Homemade Guacamole: Fast, Fresh, Delicious Homemade Guacamole Recipe
I have two girls who would live on guacamole if I let them. So I decided I needed to develop out their favorite food so that it's quick and easy to make. Not just for myself, but so that they can make it for themselves as well.
It's incredibly easy. Other than dicing a few tomatoes and grating an onion, there's almost no chopping, especially if you use a garlic press like I do. I also grab a potato masher to mix the guacamole with. I like a creamier rather than chunkier consistency, and I think the masher is the easiest way to get that nice, smooth texture. If you prefer a chunkier style, just use a wooden spoon or rubber spatula to mix with.
Now, about the onion. I only use about 3 tablespoons of the grated onion. I like to grate it rather than mince it since the onion will release a lot more juices that way. The onion juice acts to acidify the guacamole, and that helps keep the avocado from turning brown with it's exposed to the air. The lime juice will help with this as well, but I find the onion really does the trick if it's grated.
Another trick to keeping the color nice is to place plastic wrap right down on top of the surface of the finished guacamole. Even if you store in a plastic container with a lid, use a layer of plastic wrap right on top. It won't affect the taste if your guacamole turns brown, but it sure does get ugly.
That's it! Try this recipe and see for yourself how easy it is to make really fabulous homemade guacamole fresh for yourself!
Homemade Guacamole: Ingredients
Homemade Guacamole - Ingredients
- 2 Roma tomatoes, diced
- 2–3 cloves garlic, minced
- 3 tablespoons grated white onion
- 1 teaspoon salt,
- OR 2 teaspoons kosher salt
- 5 ripe avocados, seeded and peeled
- fresh lime juice, from 1 to 2 limes
- Optional: 1–2 jalapenos, seeded and minced
- Serve with tortilla chips
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Homemade Guacamole: Directions
- Place all ingredients in a large, non-reactive bowl. Mash/stir together with a potato masher or wooden spoon until you reach the desired consistency.
- Serve rather quickly. Guacamole will last a couple of days in the fridge if covered well, and with plastic wrap is placed over the surface to prevent discoloration. But this recipe really is best if eaten immediately.
Start with Diced, Fresh, Roma Tomatoes
Lots of Garlic: Use More or Less to Your Taste
Just a Little Salt
A Potato Masher Makes it Easy
Lime Juice for the Perfect Finish
All Done—Ready to Eat!
© 2018 Jan Charles