Homemade Guacamole

My Results from Many Years of Trial and Error…

I love guacamole and let’s face it, avocados are nature’s (healthy) butter! It’s always better homemade and it’s taken years for me to perfect my guacamole recipe and technique. I think I’ve finally found a blend the works best for my tastes and want to share it’s goodness with the (internet) world!Ingredients:

  • 2 ripe avocados (a good bit of give with pressed)
  • 1 Roma Tomato (diced and deseeded)
  • 1/4 of a medium yellow onion (red onion works too, above I used Vidalia onion)
  • 1 garlic clove, minced
  • 1/2 jalapeno pepper (deseeded and minced)
  • 2 tbsp lime juice (any fresh citrus juice will do)
  • 2 tbsp finely chopped cilantro

Cut your knife around the avocado, remove the seed, slice and remove the skin. Place avocado into medium sized bowl and mash well with a fork (the riper your avocado, the easier it will be to get a smooth texture). Add in the garlic and onion and mix well. Then add in the Roma tomato, diced jalapeno, and cilantro. Finally stir in the lime juice. Let sit refrigerated for a few hours before serving so the flavors can meld together.

If you don’t use up all of the dip on the day you make it, store in an airtight container in the fridge. Note that the guacamole will oxidize quickly. It’s ok to eat if it’s a little brown on top, just stir it up and you’ll find the fresh guac below. However, if it gets a bit liquidy on top, it’s time to take it for a loss and pitch it…

Enjoy as an appetizer, on tacos, enchiladas, fajitas, salads, sandwiches, etc. The world is your oyster!