This is real deal, delectable, authentic guacamole. Made with simple, high quality ingredients, it’s incredibly delicious, naturally gluten-free, and always crowd raving. The simple secret to making it so delicious is to use only fresh ingredients. If there was ever a time for bottled lime juice, this is not it. Mash ripe avocados, squeeze a fresh lime and chop up tomato, red onion and leafy, green cilantro. Add a good dose of salt and mix it all together. If you like it spicy, mix in some fresh jalapeño – but that’s it. Oh, and be sure to serve it right away. There are assorted techniques for keeping guacamole fresh, all with varying degrees of success. I’ve included a few of the better techniques down below in the Recipe Notes section, in case you have leftovers. But let’s be real – when it comes to really great homemade guacamole…there are never any leftovers.
Fresh Homemade Crowd Favourite Guacamole
Time: 10 minutes
- 3 ripe avocados
- Juice of a lime (about 1 1/2 Tbsp)
- 1 tsp kosher salt
- 2 Plum tomatoes (also known as Roma tomatoes), seeded and diced
- 2 Tbsp finely chopped red onion
- 2 Tbsp finely chopped cilantro
- 1 Tbsp minced fresh jalapeño, or more to taste (optional)
Cut avocados in half, remove the pits and scoop the flesh into a medium-size mixing bowl. Using a potato masher or a fork, mash the avocados until they are as smooth or as chunky as you like. Stir in the lime juice and salt and mix well. Fold in the tomato, red onion, cilantro and jalapeño (if using). Serve immediately.
- Avocados are often sold rock hard in the grocery store. To speed up ripening, place them together in a paper bag for a day or two, along with an apple. The apple will release ethylene gas, which is a natural hormone produced by many plants that quickens the ripening process.
- This recipe calls for “seeded” tomatoes. This simply means that the tomato seeds and the liquid that surrounds the seeds have been removed, preventing the guacamole from being too watery (and seedy). Plum tomatoes naturally have smaller seed pockets that other types of tomato, and thick, firm flesh, making them the right choice for this type of recipe. To seed tomatoes, simply use a sharp knife to cut the tomato into quarters. Working with 1 quarter at a time, use the knife to carefully cut the seeds away from the tomato “walls”. Proceed to chop the “walls” for the guacamole and discard the seeds.
- Keep it green: Avocados oxidize once exposed to air, and quickly turn from a lovely green to an unappealing brown. Guacamole is best eaten right after it’s made, but if you make it ahead or have leftovers, there are a few things you can do to keep it looking fresh. Start by packing it into an airtight container, and pushing it down with the back of a spoon to remove any air bubbles and smooth the top. You can then lay a piece of plastic wrap directly on the surface to prevent any air from making contact with the guacamole. Put the lid on the container and store in the fridge for up to 2 days. When ready to serve, peel off the plastic wrap and stir it well. Or, after packing the guacamole into the container and smoothing the top, pour a layer of water directly on the surface of the guacamole to block air contact. Don’t worry, it won’t make the guacamole watery. The thick guacamole is so dense that the water will just sit on top of it, blocking any contact with air. After you’ve poured the water onto the surface, put the lid on the container and store in the fridge for up to 2 days. When ready to serve pour off the water, then stir the guacamole well.