Guacamole lasts about 2 seconds in my house… we absolutely love the stuff! I usually have to make about twice as much as I think just so it lasts more than one sitting. I prefer eating it as a dip with chips, but a dollop on top of any Mexican dish comes in at a close second. I love how simple and easy it is to whip up and it only takes four ingredients! I’ve seen people add about 10 different ingredients to guacamole, but guacamole in it’s simplest form is the best. I say, the less you add to the avocados the better the guacamole will be! Plus it means less work and faster turn-around time which is really what our goal is: getting to eat it quicker!
Here’s what you need:
- Ripe Avocados
- Crisp Cilantro
- Fresh Lime Juice
- Kosher Salt
Buying avocados can sometimes be an annoying adventure – the selection always seems to be either rock hard bright green avocados or smooshy soft brown avocados. The best ones are a really dark green but aren’t super soft yet. If they just barely give with a squeeze it’s perfect. Now if you want to use them that same day – then you’ll probably want to keep digging around for softer options.
However, the firmer avocados will be perfect in just another day or 2! Take them home and put them into a brown paper bag, fold the top so it stays closed, and place the bag in a dark place. This will help ripen the avocados – Most of the time they’ll be ready to eat within 24 hours, but it could take up to 48 hours for the really firm avocados. Don’t place the avocados in sunlight hoping that will ripen them quicker because it doesn’t work. (I should know, I used to think this was how it was done!!)
Cut the avocados in half and remove the seeds then take one half and cut it diagonally one way, and then diagonally the other way to get little cubes. Just don’t cut through the skin! Scoop out the avocado with a spoon into a bowl.
Next, grab a bunch of fresh and fragrant cilantro and give it a good chop and add it to the bowl with the avocado.
Squeeze in half a lime and a good half teaspoon of salt. It seems like a lot of salt but it really brings out the avocado flavor – so start with a 1/4 teaspoon if you prefer, but I highly recommend using plenty more!
The best tool for mashing the mixture is definitely a fork – it diminishes the large clumps but still gives you a great guacamole texture.
Mash away until the guacamole is the texture you like – mash a little for a chunky guac, or mash a lot for a smoother dip. I tend to mash for a lightly chunky guacamole. Taste your guacamole at this point and adjust accordingly – add a little more salt or lime or cilantro if necessary.
Serve in a bowl with tortilla chips on the side.
Guacamole is so easy to make and can be whipped up in just a matter of minutes – plus it tastes so much better than any store bought version. Personalize it to how you like it: add diced jalapeno for heat, diced onion for a little crunch or tomatoes for more of a salsa taste. Or make it just the way I did, in it’s simplest form!!
p.s. This amount serves anywhere from 3-6 people – it just depends on whether you’re using it as a dip or as a topping for a taco bar, etc.
- 3 Avocados
- 1/3 cup Cilantro, chopped
- 1/2 Lime, juiced
- 1/2 teaspoon Kosher Salt
- Cut the avocados in half, remove the seed, and cut crossways. Dump into bowl.
- Chop a bunch of cilantro and add to avocados.
- Juice half a lime and pour into the bowl and sprinkle in the salt.
- Mash with a fork until desired consistency is achieved
- Taste and adjust accordingly.