Best ever homemade guacamole recipe! You’ll be the hit of the party when you show up with this homemade guacamole! Zippy lime and the fresh taste of guacamole make this dip to-die-for!
I’m just crazy about guacamole! Of all the dips going, homemade guac is my absolute favourite, and this recipe is the best one I’ve ever found. I’ve never met anyone who doesn’t love this stuff!
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To make your homemade guacamole, you’ll need:
- 3 ripe avacados
- 2 plum (italian) tomatoes, seeded
- small onion (oops, there was supposed to be an onion in this photo – it must’ve rolled off the cutting mat.)
- 3-4 cloves garlic
- 1 lime
Want to know how to tell if your avocado is ripe?
Try this simple trick to check an avocado’s ripeness!
Let’s make that guacamole!
Cut your avocados in half, and slide a spoon between the flesh and the skin to quickly release it into a bowl.
You can mash your avocado with a fork, but I use the small container of my Ninja Master Prep
to make quick work of this step. 5 short pulses with the Ninja, and my avocado looked like this. Mmmmm! Creamy-smooth!
Don’t throw out the pits! You’re going to use those in a minute. Set ‘em aside.
Quickly seed your tomatoes by cutting them in half and squeezing out the seeds. Dice the tomatoes and add them to your mashed avocado.
Dice your onion and garlic, and stir those in as well. Once again, I used my Ninja for this. 3 quick pulses, did the job.
Cut your lime in half, and squeeze the juice into the bowl. Twisting a fork into your lime as you squeeze it helps you to get all the juice out.
Chop up a handful of fresh cilantro, and toss it in.
Triple Blade Herb Scissors:
You can use regular scissors to chop your cilantro, but I love my triple blade herb scissors. Three blades on each side of the scissors makes chopping herbs a snap.
Add a dash of salt, give it all a stir, and you’re done!
Now, to use those pits that you set aside.
Trick to keep guacamole from turning brown:
Pressing the pit of an avocado into your guacamole helps to keep it from turning brown. In addition, when I cover my guacamole with plastic wrap, I press the wrap down onto the surface of the guacamole to help prevent any oxidation from taking place.
Refrigerate your guacamole for at least an hour before serving.