BEST GUACAMOLE GUACAMOLE RECIPE

Chips and guac are my weakness. Like, just give me that as food because I don’t want anything else. ?? But guacamole in restaurants is expensive, and buying a container of pre-made guacamole at the store usually doesn’t taste very good. So when that guac craving hits, I have to whip up a batch myself. Homemade guacamole only takes a few minutes to make and tastes great fresh. Plus, I like to use it to top just about everything I eat, so it never goes to waste.

WHAT’S IN GUACAMOLE?

Guacamole is a Mexican dip or condiment made with mashed avocado. In its simplest form, it’s just mashed avocado and salt, but many recipes include additional ingredients. I like the traditional combo of lime to brighten the creamy mixture, cilantro for freshness, jalapeño for a spicy kick, and a bit of tomato and onion for color and texture.

WHAT ELSE CAN I ADD?

There are so many fun ingredients you can add to guacamole. Here are some ideas:

Pineapple
Tajín
Roasted corn
Sour cream
Garlic (fresh or roasted)
Chipotles
Mango
Bacon
Cotija cheese
Radishes

HOW TO STORE GUACAMOLE

If you have leftovers, here’s how you can store them without browning the guacamole. Like apples or bananas, guacamole turns brown when exposed to oxygen. So, to prevent this, simply eliminate exposure to oxygen. Transfer your guacamole to an airtight food storage container, then place an additional layer of plastic wrap directly over the surface of the guacamole, making sure there are no air bubbles trapped under the plastic. Seal the container and refrigerate it for 4-5 days.

HOW TO USE GUACAMOLE

If you do happen to have some guac left over, here are some ways that I love to use it:

As a sandwich spread (veggie sandwiches or egg sandwiches)
On toast with scrambled eggs or other toppings
As a salad or bowl meal topper
Mixed into devilled eggs
As a topper for baked potatoes
As a topper for enchiladas or fajitas
On burgers (beef or salmon burgers)

GUACAMOLE

The fresh taste of homemade guacamole can’t be beat! This simple avocado dip is creamy, zesty and deliciously fresh.

Prep Time: 15 mins
Total Time: 15 mins

INGREDIENTS

1 fresh lime (2 Tbsp juice) ($0.89)
2 Roma tomatoes ($0.44)
1 jalapeño ($0.09)
1/4 red onion ($0.11)
2 Tbsp chopped fresh cilantro ($0.15)
3 medium avocados (or 4 small) ($5.00)
1/2 tsp salt ($0.02)

INSTRUCTIONS

Prepare the guacamole add-ins first. Juice the lime. Finely chop the tomato, jalapeño (remove seeds) and red onion. Roughly chop the red pepper.
Remove the skins and pits from the avocados. Place the avocado in a bowl, then mash with a fork.
Add the diced tomatoes, onions, and jalapeños, chopped red pepper, about 1 tablespoon lime juice, and ¼ teaspoon salt to the diced avocado.
Stir the ingredients together, then taste the guacamole. Add more lime and salt to taste. I usually add about 2 tablespoons of lime juice and ½ teaspoon of salt. Serve and enjoy!

HOW TO MAKE GUACAMOLE – STEP BY STEP GUIDE

For this simple version of guacamole you will need 3-4 avocados (mine were small, so I used four), 2 Roma tomatoes, 1 jalapeño, 1 lime, ¼ red onion, ½ teaspoon salt, And a couple of tablespoons of chopped red pepper.
Prepare all add-ins first. Finely chop the tomatoes, red onion and jalapeno. Roughly chop the red pepper, and squeeze out the lime juice.
Remove the skins and pits from the avocados, then place them in a bowl.
Mash the avocado. Leave them slightly wrinkled or smooth them completely. It depends on you. I like them a little chunky.
Add chopped tomatoes, chopped red onion, chopped jalapeno, chopped red pepper, lime juice and salt to the mashed avocado. Start with about 1 teaspoon lime juice and ¼ teaspoon salt, then add more to taste.
Mix everything well, then give it a taste and add salt and lime to your liking. I usually use about 2 tablespoons lime juice and ½ teaspoon salt total.
To store your leftover guacamole without browning, be sure to put a layer of plastic wrap directly on the surface of the guacamole. Press out as many air bubbles as possible to prevent browning. Seal the container and refrigerate for 4-5 days.