Guacamole recipe
All Recipes, Dips

Simple homemade Guacamole recipe

Comments are Disabled This post may contain affiliate links. I may earn a commission from the companies mentioned in this post if you visit or make a purchase.
Jump to Recipe Print Recipe

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.

Guacamole Ingredients

Guacamole Ingredients

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!

Preparation

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.

Peeling tomatoes

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.

Simple homemade Guacamole recipe
Pin
Print

Simple homemade Guacamole recipe

Recipe by Oluwaseyi O’shea
5.0 from 2 votes
Course: All RecipesCuisine: MexicanDifficulty: Easy
Servings

4

servings
Prep time

5

minutes
Cooking time

5

minutes
Calories

352

kcal
Total time

10

minutes

Chop and deseed one tomato, red onions, chilli pepper and coriander leaves; add all in a bowl. Cut 2 to 3 avocados 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.

Ingredients

  • 3 Ripe avocado

  • 1 large Vine tomatoes

  • ½ of 1 Red onions

  • ½-1 Jalapeno or chilli pepper

  • 1 Fresh lime

  • Fresh coriander and basil leaves

  • Pinch of salt

Directions

  • Cut one large tomato into two halves with a knife, deseed it and dice into small chunks. It is very important to deseed the tomato before using to remove the excess juice and seeds. After pulverising the tomatoes, turn it into a bowl.Guacamole recipe
  • Finely chop a handful of fresh coriander and basil leaves and 1 small red onion (or half a big red onion). Deseed and chop ½-1 jalapeno (chilli pepper) and cut 1 large lime into two.
  • Cut three avocados into two and scoop out the flesh (keep the seed).
  • Turn the avocado into the bowl with already chopped tomatoes, add the chopped coriander and basil leaves, jalapeno, red onions, lime juice and sprinkle some salt on it.
  • Mash and whisk the mixture together until it’s roughly mashed. You can use a fork or a whisk.
  • Squeeze some fresh lime juice on top and serve with tortilla chips.

Notes

  • 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. Chilling to half an hour before eating also helps the flavours blend together.
  • PS: Nutrition information is estimated using an online nutrition calculator and based on ingredients used.

Tools and Utensils

Knife, chopping board, small mixing bowl and fork/whisk. (You can buy any of the items on Amazon by clicking the link. This opens a new tab on your browser so you will still remain on this page)

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.

Let me know if yours came out well in the comment box below. Connect with me on my social media pages on Facebook, Instagram, Twitter, TikTok and Pinterest @Daddysnom.

Tags

Comments are closed.