Fresh and spicy, this easy guacamole recipe is great for a party treat or an everyday appetizer. Just follow the simple step by step photo instructions for never fail results.
Editor’s Note: Originally Published September 8, 2012. Updated with expanded discussion and updated photos.
I had not been a big fan of that smooth homogenized guacamole. I have found it bland with nothing special to recommend its consumption.
But make your guacamole fresh and add some spiciness, you have something special. Now I’m a fan.
A good rating for a condiment. I’m at a high 4. My wife is a solid 5.
Recipe Notes for Easy Guacamole
About Picking Out Avocado
There are several types of avocados, but we only get Hass in my area, so I only discussing them.
What to look for:
- Dark green
- Not too hard Not mushy -it should give just a little.
- Taking the stem off is also helpful. If it is brown underneath, it is over-ripe. If green or green with only a few specks of brown, It is too green.
Guacamole will turn brown within a few hours due to oxidation of the surface. You can prevent this by covering with plastic wrap pressed down to eliminate any air contact. Some also recommend a bit of lime juice to the top of the guacamole.
It will last a few days in the refrigerator.
See discussion in the notes above on choosing your avocado.
Chop half a medium red onion and Roma tomato. Mince one clove garlic. De-vein the jalapeno and chop finely.
Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. The seed may come out easy but if not put the knife into the seed a little and twist to remove.
Spoon the meat out of the avocado. It is easy. Combine the avocado with the prepped veggies in a large bowl.
Roll the lime on the counter to free up some juice, then cut the lime in half and squeeze all the juice you can out.
Add 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Mash to the consistency you want. I used a potato masher, but a fork is fine. Optional: Add 1/4 minced cilantro.
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Originally Published September 8, 2012.