Easy Homemade Guacamole Recipe…
If you love homemade Guacamole, you’re going to absolutely love this recipe. It’s really easy, it calls for only a handful of fresh, simple ingredients, and in my opinion, it makes the best homemade guacamole ever.
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- 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
How to tell if an avocado is ripe:
Click here for a simple way to check the ripeness of your avocado!
How to make 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 to keep your guacamole from turning brown. I’ll share that little tip with you in a minute.
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.