This homemade guacamole recipe, a traditional Aztec dish, consists of mashed up avocado, tomato, onion, jalapeño, lime juice, cilantro and some spices.
For those around my age (32), you might have noticed an increase in the popularity of guacamole and there is actually a reason for it. The U.S. government lifted a ban on importing Mexican avocados in the 1990s. I really don’t get why we had a ban on avocado to begin with, but alas that’s no more.
So tomorrow is our one year anniversary. It’s crazy to think we’ve already been married a year. It was a day neither of us will ever forget and are so thankful for all of our family and friends that were able to join us. Quite a bit has happened in the past two years, including new jobs for both of us, a new house, and starting this blog! So why did I pick guacamole to post today? Because any time we make anything Mexican related (which is quite often), Lauren immediately goes “Guacamole?” She thinks it’s required to have guacamole as a side. And while we don’t have it every single time, we do have it more often than not.
This guacamole is house staple for us. I don’t think we’ve made another version in at least three years, although I have looked at some different recipes, but just have never pulled the trigger because we know how good this authentic guacamole recipe is. It’s inspired by Alton Brown’s recipe on Food Network. Make no mistake, there is nothing fancy about his, but if you’re looking for a good homemade guacamole, this should be the one you try.
What Ingredients are in this Homemade Guacamole Recipe?
- Produce – avocados, limes, tomatoes, white onion, jalapeño, garlic, cilantro
- Spices – cumin, kosher salt, cayenne pepper
How to Make Homemade Guacamole
- In a large bowl, scoop out the avocado and lightly mass, leaving chunks.
- Add remaining ingredients.
- Mix and tastes, adjusting for spice level with amount of cayenne pepper.
Tips for the Best Guacamole
- Use Ripe Avocados: Don’t take the chance of buying avocados the day of and not having any ripe avocados. Buy a few days ahead of time while they’re still firm and then leave at room temperature until soft. You’ll know when ready when the avocado yields to firm pressure. Also make sure the stem is still in the avocado when you buy it so air can’t get in and brown the avocado.
- Stay Chunky: Don’t mash the avocado too mush. Having some texture leads to a more satisfying guacamole.
- Add Flavor: Authentic guacamole isn’t just avocados mashed with some salt. You want some added flavor from cilantro, onion, peppers and some lime juice. You can add even flavor more with some spices.
How Do I Keep My Guacamole from Browning?
So there are a few things you can do to help aid in keeping guacamole from browning. Keep in mind, no matter what you won’t be able to keep it longer than 1-2 days.
- Seal the guacamole with plastic wrap, making sure the plastic is actually pressed against the guacamole.
- Add extra lime juice. If you’re making this particular recipe you don’t need to do this, as I add a little extra to begin with.
- Place avocado pit in guacamole before covering with plastic wrap. The pit helps protect guacamole because it keeps a portion of the dip’s surface from being exposed to air which is what turns it brown.
Other Dip/Salsa Recipes
- 3 avocados, halved, seeded and peeled
- 1 1/2 limes, juiced
- 2 small tomatoes, diced
- 1/2 medium white onion, diced
- 1/2 jalapeño, seeded and minced
- 2 cloves garlic, minced
- 3/4 tsp cumin
- 1/2 tsp kosher salt
- 1/2 tsp cayenne pepper
- 2 tbsp cilantro, chopped
- In a large bowl, place scooped avocado and half of the lime juice. Using a potato masher, mash the avocados to desired consistency. Add remaining ingredients and mix thoroughly.
- Taste to see if spice and amount of lime juice is just right. Let sit for 1 hour at room temperature and serve.