Homemade Guacamole: Prepare the Best Guacamole Recipe
The fresh guacamole is made with only ripe avocados and a few tasty mix-ins. Serve it as a dip at your next get-together, or spread it on top of tacos for a quick dinner boost.
Homemade Guacamole! Did you aware that about 2 billion pounds of avocados are eaten in the United States each year? (Look it up.) That equates to more than 7 pounds for each individual. I’m betting that the majority of those avocados are used to make guacamole, America’s favorite guacamole dip recipe
Guacamole: A Traditional Mexican Dish
Both the word ” Homemade Guacamole” and the dip originate in Mexico, where avocados have been grown for thousands of years. The name is a combination of two Aztec Nahuatl words: ahuacatl (avocado) and molli (sauce).
Easy Homemade Guacamole Ingredients
Guacamole can be made using only ripe avocados and salt. Following that, a spritz of lime or lemon juice will help offset the avocado’s richness. If desired, garnish with chopped cilantro, tomatoes, chilis, and onion
Picking Perfectly Ripe Avocados for an authentic Homemade Guacamole recipe
Using avocados that are exactly the correct amount of ripe is the key to preparing excellent guacamole. If the avocado is not ripe enough, it will be tough and flavorless. If the fruit is overripe, the flavor will be off.
Gently press the outside of the avocado to check for maturity. If the avocado has no give, it is not yet ripe. If there is some give in the avocado, it is ripe. When there is a significant amount of give, the avocado is probably overripe and bad. In this situation, before usage, conduct a taste test.
How to Slice an Avocado
To open an avocado, cut it in half horizontally with a sharpened chef’s knife and twist the halves together. The pit will be on one side. To remove it, delicately tap your chef’s knife against the pit and twist to dislodge it (while holding a towel over your hand), or cut the avocado into pieces and remove the pit with your fingers or a spoon.
Homemade guacamole Other Contexts
Guacamole serves a purpose in the kitchen other than as a party dip. It’s delicious scooped on top of nachos, but it’s also a terrific garnish or side for enchiladas, tacos, grilled fish, or oven-baked chicken.
How to Keep Guacamole easy
Guacamole is best consumed immediately after making it. Avocados, like apples, begin to oxidize and become brown once chopped. However, the acid in the lime juice added to guacamole can assist halt this process. If you properly preserve the guacamole, you may simply make it a few hours ahead of time if you’re planning for a party.
The key to keeping guacamole green is to keep it away from the air! Place it in a container, cover it with plastic wrap, and push it down to squeeze out any air pockets. Make sure any exposed guacamole surface is touching the plastic wrap and not the air. This reduces the amount of browning.
Simple guacamole recipe:
Take 2 ripe avocados
1/4 teaspoon kosher salt, plus additional salt to taste
1 tablespoon freshly squeezed lime or lemon juice
2 to 4 tbsp. red onion chopped or thinly sliced green onion
1 to 2 serrano (or jalapeno) chilis, chopped, stems and seeds removed
2 tablespoons coarsely chopped cilantro (leaves and delicate stems)
1 teaspoon freshly ground black pepper
1/2 ripe tomato, diced (optional)
Slices of red radish or jicama for garnish (optional)
To serve, tortilla chips
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The procedure of making the best homemade guacamole
Cut the avocado: Halve the avocados. Take out the pit. With a blunt knife, score the inside of the avocado and scoop out the flesh with a spoon. (Also, For further information, see How to Cut and Peel an Avocado.)
Place in a mixing bowl.
Mash the avocado flesh as follows:
Mash the avocado coarsely with a fork. Don’t go overboard! (The guacamole should be thick.)
To taste, add the remaining ingredients: Season with salt and lime (or lemon) juice to taste.
The acid in the lime juice will assist to balance out the richness of the avocado and keep it from turning brown.
Add the chopped onion, cilantro, black pepper, and chilis. The spiciness of chili peppers varies. Begin with half a chili pepper and gradually add more to the guacamole to achieve the appropriate level of heat.
Because of the diversity in fresh ingredients, much of this is done to taste. Begin with this recipe and tweak it to your liking.
If making ahead of time, place plastic wrap on the surface of the guacamole and push it down to cover it to prevent air from getting in. (The oxygen in the air produces oxidation, which browns the guacamole.)
Garnish with red radish slices or jicama strips. Serve with your favorite store-bought tortilla chips or homemade tortilla chips.
Keep leftover guacamole in the refrigerator for up to 3 days.
