Guacamole Recipe

I love getting creative and sharing original and unique recipes, I also love to make classics….and adding some twists to the classics. Guacamole is one of my favorite classic dips that I put my own special touch to it.

I’ve make this guacamole recipe more than 10 years ago, and so many people enjoyed it my way! It has all the classic guacamole components: fresh avocado, lime juice, and salt….but there is more!

While plain guacamole is nice and refreshing, it’s just so much better with a pop of flavor from red onion, tomatoes, jalapeno, extra spices, and herbs. Now, this is a flavor you will want on your chips, tacos, quesadillas, and so much more!

Tips For Choosing Avocado and Ingredients

• What To Remember When Selecting Avocados: Select ripe avocados. You’re looking for darker green color with some wrinkles but not deep wrinkles. A ripe avocado also yields when you gently press it. If it yields too easily (feels soft), the avocado is over-ripe. If it doesn’t yield at all (feels hard) it is not ripe yet. Also, try to get avocados that have the little stem still attached.
• Tomatoes – Make sure tomatoes are not too soft or it will be hard to dice. Do hollow out the seed area from the inside of the tomato or it will add too much liquid to the guacamole.
• Jalapenos – you can adjust heat level with jalapenos. If you want spicier result, use jalapenos that have some veins in the skin and add the seeds. Choose smooth, firm jalapenos for less heat and discard the seeds. 
• If you want spicy guacamole – you can choose spicier chili peppers like red chili peppers, habanero, or serrano.

How To Store Leftover Guacamole

Can I Make Guacamole Ahead of Time?

• No, guacamole is not something you make ahead of time! While you can store leftover guacamole, it will not be as good as fresh. It also does not have a long shelf life.
• Avocado is also prone to oxidation soon after being open, so you have to put it some effort to minimize it. And even then, some oxidation will still occur.

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Guacamole Recipe

This is not your average guacamole! My guacamole recipe features fresh avocados loaded with tomatoes, red onions, jalapenos, cilantro, lime juice, and some extra seasoning. There is so much flavor here, it will be your favorite guacamole.

4.87 from 22 votes

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Course: Appetizer

Cuisine: American, Mexican

Diet: Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time: 15 minutes minutes

Total Time: 15 minutes minutes

Servings: 4 (Makes about 2 cups)

Calories: 336kcal

Author: Lyuba Brooke

Ingredients

• ▢ 4-5 ripe avocados
• ▢ 1 medium tomato seeds removed
• ▢ 1/2 small red onion
• ▢ 1 lg jalapeno
• ▢ Juice from 1 lime
• ▢ 1 Tbsp fresh minced cilantro
• ▢ 1 tsp cumin
• ▢ 1/2 tsp chipotle chili powder more if you want extra kick
• ▢ Salt to taste

Instructions

How To Cut Avocado:

• Cut avocados in half. To take out the pit, use a little bit of force to hit the avocado pit with a knife and then gently twist and pull it out.
• Use a large spoon to get in between the avocado pulp and the skin and scoop out avocado pulp out of each avocado half. Scrape out the inside of the leftover skin if needed. Discard the skin and pits.

Make Guacamole:

• Place the avocado pulp into a mixing bowl and mash it with a fork or a potato masher. Make sure the avocados are ripe or it won’t mash well. 
• Seed and mince jalapeno. Mince red onion and dice tomato. Add veggies to avocado.

  (Note: for spicy avocado, keep the jalapeno seeds, that's where most of the spiciness comes from.)
• Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
• Transfer into a bowl and serve with tortilla chips of your favorite veggies.

Video

Notes

• Picking Avocados: When selecting ripe avocados, first you are looking for darker green color with some wrinkles but not deep wrinkles. So don’t pick lighter green avocados or ones with deep wrinkles. Also, try to get avocados that have the little stem still attached.
  Next, pick it up and give it a gentle squeeze. A ripe avocado yields when you gently press it. If it yields too easily, the avocado is over-ripe. If it doesn’t yield at all, it is unripe.
• Saving Leftovers: Transfer the leftover dip into a glass container and give it another squeeze of lime juice over the top. Try to get the lime juice evenly all over the top and cover it flush with a sheet of plastic wrap. Plastic wrap should be touching the top of guacamole to create a barrier between the dip and the air.
• Store the leftover guacamole in the refrigerator for up to 3 days.

Nutrition

Calories: 336kcal | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 1076mg | Fiber: 14g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 29.5mg | Calcium: 35mg | Iron: 1.6mg

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More Appetizer Recipes To Try

• Guacamole Cups
• Shrimp Salad Stuffed Avocado
• Chicken Salad Stuffed Avocado
• Queso Blanco with Chorizo
• Salsa Verde

Originally published on Will Cook For Smiles on August 13, 2014.