This super easy guacamole recipe is simple to make and tastes amazing. It is super simple, healthy, and so delicious. I promise you that anyone can make this! Don’t miss out on this simple but flavorful avocado dip.
I know that guacamole is the go-to party dip and it has been a favorite for some time. And I know that guacamole is 100% mandatory for any taco or Mexican dinner. But even though it is a favorite dip for so many people, I have only started liking guacamole in the last year or so. I know – everyone kept asking me – “How can you not like Guacamole?” Well I can tell you why – I do not like raw onions. I love avocados on my salads and sushi, but every guacamole I every tasted had onions in the recipe. To me there is nothing more disgusting than eating raw onions!! And yes this is a personal preference and yes I know so many people just love onions but I am not one of those. So recently it occurred to me – I said to myself (like a light bulb moment) – “Well Pam why don’t you just make yourself your own guacamole without onions?” That is what I did and now I just love guacamole. My recipe does not call for onions but please feel free to add onions to your batch. I am a true believer – “to each their own” so you if love onions you do you Boo!!!
One thing I have learned is choosing the best ingredients makes for a more authentic guacamole. Most importantly the Avocados. Picking avocados for your guacamole depends on how long you’re going to store the avocados before preparing the dish. If you know you will be making the guacamole right away, look for avocados that are darker in color. Place the avocado in the palm of your hand and give it a gentle squeeze; if it has some give but doesn’t feel mushy, it’s nice and ripe. The best way to begin your search for “The One” is to look for the dark avocados. When you find one, give it a gentle squeeze. Does it give just a little without giving in and feeling hollow? Awesome! This could be the one.
If you are you planning to wait a couple of days before making your guacamole, then choose avocados that are brighter green and have a much firmer texture. At this point, it will be 4 or 5 days before they reach proper ripeness.
Sometimes finding a ripe avocado can be quite a challenge. To help turn an under-ripe avocado into a guacamole ready one, you need to use the paper bag trick. All you have to do is put the avocado (or a few avocados) and an apple in a paper bag. Close the bag and set it aside on your counter. In about a day, you’ll have a ripe avocado.
You can also put under-ripe avocados in your fruit bowl to help them ripen. The gas that fruit releases, helps to ripen your hard avocado.
Another thing I have learned is typically, traditional guacamole only lasts a day or two in the fridge. In order to extend your homemade guacamole’s life, make sure that you seal it in an airtight container. Also be really liberal with your lime juice as it helps to prevent the avocados from oxidizing so quickly, which will keep your guacamole green longer. Please note that while your guacamole might be a bit discolored, it will still be ok to eat. Don’t keep it too long though because it will spoil after a few days.
How do you prevent Homemade Guacamole from browning?
Nobody likes brown avocados, right?! So, if you choose to make this Super Easy Guacamole in advance, or have leftovers, here are a few tips to accomplish these goals:
1) Store in an airtight container covered in plastic wrap:
Remember, the less oxygen that hits the guacamole, the better. So if you store it in an airtight container without extra room, there will be less room for oxygen to reach the guacamole to cause browning. Also, try covering it with plastic wrap before putting the lid on. Press the plastic wrap on top of the guacamole to remove air bubbles and then put the lid on the container.
2) Use lime juice:
Spray or spritz some extra lime juice on the top layer before covering the guacamole in plastic wrap. The extra acid from the lime juice drastically slows down the enzymes that cause browning. So making sure any areas of the guacamole that are exposed are coated in lime juice before storing will help prevent browning!
3) Keep it cold:
Browning will occur faster in warmer conditions, so chilling your guacamole recipe in the refrigerator is a great way to slow down the browning process too!
Super Easy GuacamoleCourse: AppetizersCuisine: MexicanDifficulty: Easy
This super easy guacamole recipe is simple to make and tastes amazing. It is super simple, healthy, and so delicious. I promise you that anyone can make this!
4 Medium Avocados, peeled, pitted, and diced
1 teaspoon ground cumin
1 teaspoon garlic powder
1 teaspoon onion power
1 teaspoon sea salt
1/2 teaspoon freshly ground pepper
3 tablespoons of fresh lime juice (typically juice from two limes)
2 tablespoons of chopped fresh cilantro
1 can (14.5 ounces) of fire roasted diced tomatoes with garlic (strained)
- To cut the avocados, run a knife around the avocado (from top to bottom) and twist in half. Pull out and discard the pit. Using a spoon or your thumb, remove the flesh and place into a medium-sized bowl.
- Cut the limes in half and squeeze both halves into the bowl with the avocado, being careful not to get any seeds in the bowl.
- Use a fork and gently mash the avocado, leaving it a little bit chunky at this point.
- Add cumin, garlic powder, onion powder, salt, and pepper.
- Add cilantro and tomatoes and stir until combined.
- Taste and add extra salt or lime juice if needed.
- Let sit for at least 30 minutes at room temperature before serving.
- Optional additions: chopped tomato, chopped onion, finely minced chilis, finely minced chipotle peppers, a few drops of liquid smoke finely crumbled cooked bacon.
Thank you Pam for this recipe. I’m also not a fan of raw onions and come to love avocados and fresh guacamole 🥑. Can’t wait to try this recipe!
Hope you enjoy it.