Yummy and easy guacamole dip recipe
Guacamole is an avocado based dip, spread or salad which originates from Mexico. Guac as commonly referred to in the US, is very tasty and easy to make. For breakfast, guacamole can be used as a bruschetta topping instead of tomatoes. Traditional guacamole is made with avocado, sea salt, and lime juice and used as a tortilla chips dip. These days, there are different variations of guacamole recipe, which include tomatoes, fresh herbs, garlic, etc. This homemade guacamole recipe is very easy, straight forward and ready to be eaten in 10mins.
3 ripe avocados, 1 large vine tomato, 1 green or red jalapeno (or chilli pepper), 1 red/white onion, 1 fresh lime (or lime juice), fresh coriander and basil leaves (optional) and a pinch of salt. You can use other types of onions other than red onions. Garlic is also a popular ingredient used to make guacamole. Just keep it simple!
Peel the tomato skin off: Make an X sign at the bottom of the tomatoes and blanch in warm water for about 2-3mins in warm water. This will make the skin peel off easily before cutting.
It only takes about 10mins to make guacamole from start to finish; preparing the ingredients in order is necessary so the guacamole can look fresh when ready. When making guacamole, avocado will be the last ingredient to cut so it doesn’t turn brown.
Tools and Utensils
Homemade guacamole recipe tips and FAQ
How do you make guacamole from the scratch?
Chop and deseed one tomato, red onions, chilli pepper and coriander leaves; add all in a bowl. Cut 2 to 3 avocadoes into two and scoop out the flesh into the bowl. Add lime juice and sprinkle some salt and mash all together with a fork or whisk. You can serve guacamole straight away of chill for 30mins before eating so the flavours can blend together.
How do you keep guacamole from turning brown?
If you don’t plan to eat your guacamole straight away, you can preserve it by placing the avocado seed on it, cover with it with cling film and store in the fridge until you’re ready. Another way of preserving guacamole is to squeeze or pour an extra layer of lime on it and cover with cling film before chilling. The two methods will keep your guacamole from turning brown.
Is it OK to eat brown guacamole?
If the guacamole is still fresh, it should be okay to eat. You can scrape the brownish areas out so far as it is relatively fresh. Guacamole turns brown if it is exposed to air making the enzyme in the avocado to react to oxygen.
What kind of onions is best for making guacamole?
You can use any type of onions to make guacamole. Classical guacamole is made with sweet white but you can use either red or yellow onions as well.
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