I love, love, LOVE guacamole and this is one of my absolute favorite guac recipes. It’s simple, quick, and uses all fresh ingredients. Serve it with tortilla chips, or to compliment any Mexican dish. **Keep reading to learn how to keep your guacamole from turning brown.
There was a time, long, long ago when I didn’t like guacamole. I guess I should specify; I didn’t like avocados period. But what did I know? I was young and maybe hadn’t acquired my taste yet. While living in Hawaii, I had a friend who offered to make me guacamole. I told him I didn’t like it and he said “Wait till you try mine”. From the first bite, I was forever hooked. I don’t know whatever happened to that guy in Hawaii, and I doubt he would ever know that a recipe was inspired by him. But I’m grateful for that day, and even more grateful that my taste buds matured because YUM! Now I’m obsessed. =) This guacamole is simple, but one that I’ve made over and over throughout the years. The most important part is FRESH ingredients. None of this “garlic powder” or “dried cilantro” crap. You MUST use fresh ingredients to really taste guacamole how it was intended. So how do you make it, you ask?
First gather your fresh ingredients!
Cut the avocado in half and scoop out the inside with a spoon (or special avocado tool). Add to a medium sized bowl and mash with a potato masher. Don’t mash too much; leave it a little chunky. Add the chopped white onion, diced tomatoes, chopped cilantro, minced garlic, salt, cumin, black pepper, lime juice and lemon juice. Mix until blended. Serve with tortilla chips, salsa, on top of burritos, tacos, nachos, you name it!
A little tip: If you’re like me, you’ve experienced guacamole getting brown (and let’s face it- gross!) within a day or even a few hours. My trick to keeping this recipe fresh is to transfer the guac into a plastic container. Then, cover it with wax or parchment paper, pushing down onto the guac, making sure there is no air between the paper and the guacamole. From there, I either A) screw the top to the container on, making sure to overlap the paper OR B) I secure it with a rubber band before putting it in the fridge. The key is to let NO air near the guacamole. That will ensure it stays fresher for longer. =)Print
Almost Famous Guacamole
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: about 2 1/2 cups 1x
- 4 small sized avocados (or 3 medium)
- 1/4 cup chopped white onion
- 3 small roma tomatoes, diced
- 1/4 cup fresh cilantro, chopped
- 3 garlic cloves, minced (sometimes I use 4 if I’m really in the mood for garlic)
- 1/2 teaspoon salt
- 1/2 teaspoon cumin
- dash of freshly ground black pepper
- juice from 1 lime
- juice from half a small lemon
- Cut avocados in half. Remove seed. Scoop out avocado from the peel; put in a mixing bowl. Using a fork or masher, mash the avocados (not too much, it should be a little chunky).
- Add the chopped onion and tomatoes (if not eating right away, put the tomatoes in right before serving). Add cilantro, lime juice, lemon juice, garlic, salt, cumin, salt and mix with a large spoon.
- To keep the avocado from turning brown, use your plastic tupperware- but…before you put the lid on place some good plastic wrap, over the tupperware bowl and press down over the surface of the guacamole. Be sure to get all of the air out.
- Serve immediately for freshest taste, or refrigerate until ready. Makes about 2 1/2 cups.