This classic Mexican dish, dating back to the Aztecs, is so versatile that it can be used as a dip, condiment or salad dressing.
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Type of dish: Condiment, Dressing, Dips
Servings: 2 Cups
Equipment: Large Mixing Bowl, Potato Masher
Ingredients:
- 3 Haas avocados, halved, pit removed and pulp scooped out
- juice of 1 lime
- ½ tsp sea salt
- ½ onion, minced
- ½ jalapeño pepper, seeded and finely minced
- 2 firm tomatoes, seeded and diced
- 1 TB cilantro, chopped
- 1 garlic clove, finely minced and mashed (optional)
Directions:
- In a large bowl mix avocado pulp with lime juice, salt, garlic (if using) and then mash.
- Fold in onion, tomato, jalapeño pepper and cilantro.
- Keep refrigerated in an airtight container.
- Tip: to keep the guacamole from turning grey, place an avocado pit in the guacamole and cover with plastic film (the film must be in contact with the guacamole).
Enjoy!
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Nikki says
I eat homemade guacamole at breakfast a couple of mornings a week, especially in the summer. I cut cucumber rounds, red bell pepper strips, carrot and celery sticks and use the guacamole as a dip. I eat a couple of eggs on the side for protein. YUMM!
Kristen says
OK, maybe I’m dense overall, but I hate when recipes just say “onion”…red onion? white onion? yellow onion? I’ve never really been a fan of guac so I’m not sure what the standard is but I want to try this.
Nikki says
Any kind of onion will work fine. I personally prefer red onion minced pretty small.
TL DeVita says
I squeeze a tiny bit of fresh lemon juice over guacamole dip.
It keeps the gray away til next day!
Pierangel says
Is it a sauce or a main dish?
Thanks
Pierangel
Catherine Wessling says
You can use it as a condiment, salad dressing or a dip.
Roman says
Great recipe! We’ll see how the pit and covering it works to keep the color, I’m a bit skeptical.