How satisfying is a scoop of guacamole on a tortilla chip? Right? Crunchy, creamy, limey… put a bit of kick in there… and yum! With this quick homemade guacamole you can serve up the tastiest dip for a party or top your Friday night nachos and your Tuesday tacos!
This timely guacamole is:
Ready in 10 minutes
Easy to make
So creamy
Fresh
And so addictive!
Ingredients For This Homemade Guacamole
Guacamole is an avocado based Mexican dip. Although you can change up the flavours however you like, as with any recipe, for it to be guacamole it typically needs at least:
Avocados
Salt
And Lime
Frequent add ins are:
Onion
Tomatoes
Cilantro
Garlic
And Jalapeños
Since jalapeños are not an ingredient I usually have on hand, my own spin comes in the, not so traditional form, of chilli powder. I also tend to use red onion instead of white for some extra colour.
Buying Avocados
So the first time I decided I wanted to make guacamole and selected my avocados, I followed my general fruit instincts and selected the greenest, freshest looking ones.
Well… if you are a seasoned avocado buyer you will know that my attempt at mashing those avocados… even cutting into them and taking the pits out… left me sadly guacamole less.
So unlike, say an apple, where you are looking for bright colour and firmness, a ripe avocado will have:
- A darker colour (darker green, almost closer to black).
- And should have some give when you gently squeeze it.
But…
- You don’t want it to be super soft and mushy. If it’s overripe it will likely be brown and inedible inside.
- And an underripe, hard avocado will be difficult to cut into and have a very unpleasant almost waxy, icky, taste!
Cutting And Mashing Avocado
An avocado has a pit inside. If it’s ripe, it will be easy to cut lengthwise and separate the two halves.
To remove the pit…
- If your avocado is nicely ripe you can often gently squeeze the sides of the fruit and the pit will loosen.
- If the pit doesn’t budge… CAREFULLY as it’s easy for the knife to slide on the smooth pit… strike the pit with the sharp, flat edge of your knife, the knife should stick, and gently twist the avocado. This will usually break it loose and you can lift up and remove the pit.
- If these methods fail, your avocado is probably a little underripe and you’ll have to cut around the pit. You may have a tough time mashing that avocado and the taste may be a little waxy and not the most pleasant.
Hopefully these tips help you choose a ripe avocado and you can get mashing!
Avocados will also brown quickly… hence the lime juice. So a good rule of thumb is to squeeze that lime in right away and slow down the oxidization.
Recipe Cost
Store-bought guacamole is usually sold in 227g or 454g. This recipe calls for two avocados and the yield will change slightly with the size of your avocados. It’s safe to say that this recipe will make enough to serve as a dip for guests and will be at least equivalent to a 454g tub. Pictured below is a 500g capacity bowl and the guacamole fills it nicely.
This quick homemade guacamole recipe costs us CAD $4.82 vs. CAD $7.99 – $8.99 for the equivalent store-bought guac. It’s so much tastier, fresher, and it’s thriftier!
So pick your ripe avocados, get mashing, squeeze that lime, and dip those chips! Or whip up our Ultimate Scramble And Spuds Breakfast Bowl and dollop some guac on top!
Let us know how it goes in the comments below!
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Timely Guacamole – This Way To Tastiness!
- Total Time: 10 minutes
- Yield: 450 g to 500 g 1x
- Diet: Vegan
Description
This quick homemade guacamole packs more tastiness and more freshness than store-bought! Ready in 10 minutes, so simple, and so satisfying!
Ingredients
- 2 avocados, mashed*
- 3 tsp lime juice
- ¼ tsp salt
- ½ tsp chilli powder
- ¼ tsp garlic powder
- ¼ – ½ red onion, chopped*
- 1 large or 2 small roma tomatoes, diced*
- ¼ cup cilantro*
*Fresh ingredients you need that are not part of our pantry and freezer tips.
Instructions
- Slice and remove the pit from your avocados. Scoop the flesh into a bowl and mash with a fork until smooth.
- Add lime juice, salt, chilli powder, and garlic. Stir to combine.
- Gently fold in chopped onion, tomato, and cilantro.
- Spoon into your serving dish, garnish with more cilantro, a sprinkling of more chilli powder and a squeeze of lime.
- Best when fresh but if you have leftovers, store in the fridge. To prevent as much browning as possible, try patting down the mixture in the bowl and pouring in half an inch or so of cold water. Cover the bowl with a tight fitting lid or wax wrap. To use again, pour the water off the top, give it a stir and use within 2 days.
Notes
*Cost Comparison: CAD $4.82 vs. roughly $7.99 store-bought
*I prefer my guac not too limey but feel free to add more lime and sub the chilli powder for chopped jalapeno or cayenne.
*Ripe avocados are darker green, closer to black, and should have some give when you squeeze them. If they are still very hard you will not be able to mash them. Too soft, they may be overripe and brown inside. A tip for speeding up the ripening of avocados if they are too hard is to leave them on the counter next to bananas (or sealed in a paper bag with a banana).
- Category: Sauces & Dips
- Method: One-bowl
- Cuisine: Mexican
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