Homemade Guacamole – Family Fresh Meals


The way guacamole was meant to be.

So, you all know I’m a huge fan of party dips. (Did you know I have an eBook dedicated to our favorite dips?!) And you know I’m really into making my own condiments – from salad dressing to cranberry sauce. So put those two obsessions together, and you can see why I just love making my own guacamole.Homemade Guacamole in a bowl

It’s a condiment and a party dip in one. You can serve it alongside all your favorite Mexican meals, from tacos to quesadillas. Or you can just bring a big bowl of it to a party, surround it with chips, and chow down.

And just like my homemade salsa, this Homemade Guacamole is so much fresher and better than anything you can buy at the store. It’s got hearty chunks of bright green avocado, red onion, jalapeño pepper, and tomato. It’s bursting with the piquant flavors of garlic, cilantro, and lime. It beats the heck out of a plastic tub of dull-green mush.

And it’s so easy to make! Just chop everything up, combine it in a bowl, and mash to your preferred level of chunkiness. Honestly, you can do it in less time than it would take to go to the store and buy some.ingredients for homemade guacamole

Homemade Guacamole

  1. Slice the onion into thick slices and add them to a large bowl of cold water. Allow them to soak while you prepare the rest of the ingredients.sliced red onion in a bowl of water
  2. Peel and pit the avocados and add them to a large mixing bowl. Use a fork or pastry cutter to mash the avocados to your desired consistency.avocado mashed in a mixing bowl
  3. Dice the jalapeño and tomatoes, removing the inner membranes and seeds from the jalapeño.
  4. Drain the onion slices and dice them into small pieces. Add the diced onion, jalapeño, tomatoes, garlic, lime juice, sea salt, and black pepper to the mashed avocado and stir to combine.jalapeno, tomatoes, onion and seasoning added to mixing bowl
  5. Fold in the chopped cilantro.Serve.adding cilantro to bowlHomemade Guacamole in a bowl

Storage Instructions For Homemade Guacamole 

  • Keep any leftovers in an air-tight container in the refrigerator for up to 3 days. You can also freeze the guacamole for up to 3 months. If you plan to freeze the homemade guacamole, leave the tomatoes out and stir them in right before serving.

How can I prevent my guacamole from turning brown?

  • Avocados naturally turn brown as they are exposed to air. To keep your guacamole bright and green for as long as possible add the guacamole to a container and use a spoon to spread it out so there are no air pockets. Gently pour about 1 inch of water on top of the guacamole and cover the container. When you are ready to serve, drain the water and give the guacamole a quick stir.

Are brown avocados/guacamole safe to eat?

  • If you’re guacamole or avocados turn brown quicker than you were expecting it should still be fine to eat. Brown avocados aren’t “bad” they have just changed color due to oxidation. As long as your guacamole is only a few days old, it should still be fine to eat but always use your best judgement.

What other variations can I make?

  • Make a spicy guacamole by leaving some jalapeño seeds in for some heat or add in some green chiles. Adjust how much you smash the avocados to make a chunky or smooth guacamole. Leave the tomatoes out if you prefer or add in extra salt, lime juice, and/or cilantro.

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Homemade Guacamole in a bowl

Homemade Guacamole

This Homemade Guacamole is so easy to make! Just chop everything up, combine it in a bowl, and mash to your preferred level of chunkiness.

Ingredients

  • 4 large avocados
  • ½ small red onion about ⅓ cup
  • 1 jalapeño pepper
  • 2-3 Roma tomatoes
  • 1 teaspoon minced garlic about 3 cloves
  • 4 Tablespoons fresh lime juice
  • ½ teaspoon fine sea salt
  • ¼ teaspoon ground black pepper
  • ¼ cup fresh chopped cilantro

Instructions

  • Slice the onion into thick slices and add them to a large bowl of cold water. Allow them to soak while you prepare the rest of the ingredients.

  • Peel and pit the avocados and add them to a large mixing bowl. Use a fork or pastry cutter to mash the avocados to your desired consistency.

  • Dice the jalapeño and tomatoes, removing the inner membranes and seeds from the jalapeño.

  • Drain the onion slices and dice them into small pieces. Add the diced onion, jalapeño, tomatoes, garlic, lime juice, sea salt, and black pepper to the mashed avocado and stir to combine.

  • Fold in the chopped cilantro. Serve.

Nutrition Information:

Calories: 151kcal (8%)Carbohydrates: 10g (3%)Protein: 2g (4%)Fat: 13g (20%)Saturated Fat: 2g (10%)Polyunsaturated Fat: 2gMonounsaturated Fat: 9gSodium: 137mg (6%)Potassium: 491mg (14%)Fiber: 6g (24%)Sugar: 1g (1%)Vitamin A: 296IU (6%)Vitamin C: 15mg (18%)Calcium: 16mg (2%)Iron: 1mg (6%)





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