Guacamole is one of my favorite dips in the world. I mean, who doesn’t love Guac?! If you don’t like Guacamole then we can’t be friends. I just don’t need that kind of negativity in my life LoL
In case you’ve never heard of this amazing dish, Guacamole is a dip made from avocados and is originally from Mexico. The name of this wonderful creation comes from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).
This is the easiest dip you can make. So easy your ex boyfriend can do it! The most important ingredients you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity to balance the richness of the avocado. The juice also keeps the avocado from browning keeping it that beautiful mix of green and yellow.
If you want to take it up a notch, add the chopped cilantro, chiles, onion, and tomato. Trust me you won’t regret it!
The secret to making perfect guacamole is using good, ripe avocados. To check for ripeness, gently press the outside of the avocado. If there is no give, the avocado is not ripe yet. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and won’t tase very good. We don’t want that now do we?
- 2 ripe avocados
- 1/2 teaspoon Kosher salt
- 1 Tbsp of fresh lime juice or lemon juice
- 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
- 1-2 serrano chiles, stems and seeds removed, minced
- 2 tablespoons cilantro (leaves and tender stems), finely chopped
- A dash of freshly grated black pepper
- 1/2 ripe tomato, seeds and pulp removed, chopped
- Garnish with red radishes or jicama. Serve with tortilla chips.
- Cut the avocados in half. Remove seed.
- Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
- Using a fork, roughly mash the avocado. (Don’t overdo it! The guacamole should be a little chunky.)
- Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown.
- Add the chopped onion, cilantro, black pepper, and chiles.
- Chili peppers vary individually in their hotness. Start with a half of one chili pepper and add to the guacamole to your desired degree of hotness.
- Start with this recipe and adjust to your taste.
- Place plastic wrap on the surface of the guacamole cover it and to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Refrigerate until ready to serve.
- Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.