Fresh guacamole recipe: zesty, garlicky with a hint of lime and the zing of cilantro… quick, easy and to-die-for-delicious!
If you want to be the hit of any party or get-together, just show up with a bag of nachos and a bowl of this fresh guacamole. I’m not kidding. People will adore you. Why does everyone go so nuts for homemade guacamole? Well, other than the fact that it tastes AMAZING, I mean. Maybe it’s because most people can’t be bothered to make guac at home. Everybody loves it but because they don’t have it very often, they go crazy for it when someone else makes it. Be that someone else! Whip up a fresh batch of his homemade guacamole for your next shin-dig, and everyone will love, love, love you!
And on the off-chance, you’ve never heard of it:
What is guacamole?
Guacamole (pronounced gwaka-molee) is a mexican, avocado-based dip. Often reffered to as “guac” here in North America, it’s generally served with nacho chips, but is also delicious as a condiment or a spread for hamburgers, sandwiches, wraps and tacos. Oh man, it’s sooooo delicious my mouth is watering just writing this. I could literally eat it smeared on a piece of toast or straight off a spoon. Seriously.
Whenever I’m invited to a get together or a girls’ weekend, when we’re in the food planning stages, my friends always say “you’re bringing fresh guacamole, right, Jack?” They don’t ask me if I can bring the guacamole, or if I want to bring the guacamole. No, it’s just a given that I WILL bring the guac. And honestly, I’d never even consider NOT bringing it.
Just look at it. Mmmmm….
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Sure you can make guac. using flavour packets and mixes, but trust me, you will never get a guacamole as tasty as the one that you make with fresh ingredients. In season, garden ingredients are unbeatable, but even off-season the grocery store variety will do. Once you taste fresh guacamole from scratch, you’ll never go back to pre-packaged mixes again.
To make fresh 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 guac!
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:
Ok. CHECK OUT MY 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 breeze!
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. This allows the flavours to marry.
Mmmmm…. fresh, homemade guacamole. There’s nothing like it!
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