Guacamole Jocelyn White Diggs. Guacamole Shane. Guacamole John Wright. Guacamole Sangrin Thompson. Recipe Summary test prep:. Nutrition Info. Ingredients Decrease Serving 4. The ingredient list now reflects the servings specified. Add all ingredients to shopping list View your list. I Made It Print. Tips Upgrade your cutting boards using our guide to the best cutting boards on the market, then use them to prepare our favorite recipes.
Full Nutrition. Reviews Read More Reviews. Rating: 5 stars. This was my first attempt at making gauc and I was not let down by the high rating on this recipe.
I adapted it a little to my taste by adding more cilantro and garlic and adding some ground cumin. When choosing your avocados choose ones that are blemish free and have a slight give when squeezed lightly.
There are so many different varities that color is not a good indication. Sure this has a lot of fat in it, but it's the good fat that our bodies need to keep are skin supple and our joints lubricated tell that to my hips!
My first review was the first time that I had made this recipe - now I am known for my guac! I don't use a recipe any more, but it is similiar to this. I think the key to delicious guac is lots of garlic and a lot of lime juice.
The lime juice does more than flavor the quac - it keeps it from turning brown. I also add jalepenios sp? Another thing I add is some cumin - one of my favorite spices.
Teh quac I make is chunky, but chunky from the tomatoes, onion and peppers - the avocado I make very smooth. You don't want to make this too soon as some discoloration can occur. I have made it the night before and it's fine but I prefer to make it a few hours before hand. That way it stays nice and fresh but the flavors have time to marry. Regardless of when you make it always flatten the top surface smooth and squirt the jui Read More.
Do not put them into the refrigerator. Avocados are often like this because they are usually picked when they are still hard and then shipped to non-local markets.
They do this because shipping takes time and they survive it better if they are still hard. Tree-ripened fruits would be the best, but they are difficult to find. How do you know then if the avocados are ripe enough and ready for a tasty guacamole? Pick it up and gently press on the skin. It should be soft but not squishy — ripe avocados should have a little give, but still feel firm. It should feel the same way as if you would press on a stick of butter or margarine.
If they are too hard or too squishy they are either over or under ripe. Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth.
Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. The most delicious, easy guacamole. Guacamole oxidizes and turns brown pretty darn quick. Consider it an old wives tale. Next, many say to add lemon juice. The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation.
And this may work for a day or two. I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway? Watch my step-by-step tutorial video below! Or my Agua Fresca for a non-alcoholic option. Recipe originally posted August , but updated to include new photos and video May and again today.
All comments are moderated before appearing on the site. Thank you for sharing your feedback! Omg omg OMG!!! My boyfriend and I tried this recipe for our Taco Tuesday date night and I must say this will be the staple to our recipe list. Followed every step and it taste so amazing.
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