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Guacamole Recipe
Guacamole is hands down the best appetizer or snack recipe. This easy avocado dip is not only healthy, vegan, gluten-free but also extremely delicious! Serve it as dip with chips or use as a spread for your sandwiches, wraps and burgers!!
Ingredients
- 3 ripe avocados
- ½ jalapeno de-seeded and finely chopped (or use serrano peppers or regular green chilli)
- ¼ cup red onion finely chopped (half small red onion)
- ¼ cup roma tomato finely chopped, 1 small roma tomato or use 8 cherry tomatoes, remove seeds/pulp
- 2-3 tablespoon cilantro finely chopped
- ½ lime juiced, adjust to taste
- Salt and pepper adjust to taste
Instructions
- Cut the avocados in half lengthwise and take off the the pit (do not discard it if you are making this dip ahead of time).
- Scoop out the green pulp or flesh from each half and place it in a mixing bowl. Using a fork, mash till you get desired consistency i.e. smooth or chunky. I like it somewhere in between, not too smooth or chunky.
- Immediately squeeze some lime juice (or lemon juice) over it & mix well.
- Stir in rest of the ingredients like onions, jalapeños, tomatoes, cilantro, salt, pepper and mix until combined. Taste and adjust salt pepper as needed.
- Your creamy delicious Guacamole is ready !
Notes
Tips for making Best Guacamole:
- Use ripe Hass avocados which have dark skin and yield to gentle pressure. It makes them easily mashable and are also naturally creamier.
- Squeeze lemon or lime juice immediately after mashing the avocado to slow down browning due to air exposure.
- Add the avocado pit to the guacamole while storing it. That helps prevent browning too.
- Tomatoes secrete moisture and can temper with the dip consistency. If you want to use tomatoes, de-seed them and add them just before serving.
- Use pico de gallo (which is nothing but salad made from diced onions, tomato, jalapeños, lime juice, cilantro, salt and pepper) a tablespoon or two to the mashed avocados to make a quick guacamole!!
- Prep the pico ahead of time and refrigerate in airtight container and then just before serving mash the avocados, add the pico, mix and serve!!
- Mix in the pit with your prepared guacamole and store in air-tight container in refrigerator for a day or two.
- Place a cling (plastic) wrap touching and covering the surface of the guacamole to prevent air exposure and store in air-tight container in refrigerator for couple of days.
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