Simple Homemade Guacamole

Homemade Guacamole is probably THE easiest condiment to prepare. It’s also one of the most versatile and delicious. You can use it on meat, in dressings for salad, on chips, in tacos and a multitude of other scrumptious ways.

Ingredients to Make Homemade Guacamole

The most basic guacamole is nothing more than avocado, lime juice and salt. You can dress it up from there with things like cilantro, onion, garlic, tomato, black pepper and jalapeno. I’ve actually used all of those things in my guacamole, at one time or another. But, time after time, when I make everyday-fabulous, homemade guacamole, this recipe is the one I use. To make guacamole like this, you need:

• avocados
• onion
• lime juice
• salt and pepper

How to Prep an Avocado

Sometimes, a picture is worth a thousand words, so I’ll let this one do most of the teaching. Simply cut the avocado in half, lengthwise, all around the pit. Twist and split the avocado in half. Use your knife to remove the pit and then a spoon to scoop the pulp out of the shell. Easy-peasy!

You can see that the homemade guacamole pictures, and the cutting avocado pictures, were taken at different times. To make larger bowls of guacamole, cutting the avocado into small pieces makes it so much easier to mash. However, when you’re making a small batch, like this recipe, I leave the avocado halves whole. They’re simple to mash with a fork and require no extra chopping.

How to Make Homemade Guacamole

Scoop the avocado pulp into a bowl. Add the lime juice, minced onion and salt and pepper. Use the back of a fork to mash the avocado and mix in the other ingredients. Texture is a matter of preference, with guacamole, so continue mashing until you have reached the consistency that you like best. I prefer a few small avocado chunks in mine.

So, the moral of the story is this. Start with a basic recipe and then, make it your own. Dress it up or simplify it to fit your needs and your family’s taste buds. You’ve got this!

Storing Guacamole

I’ve discovered that even if I make guacamole in a container with a lid, it will still oxidize and turn brown throughout the day, if I don’t take one extra step. I have managed to keep guacamole fresh for two to three days by laying plastic wrap right on the surface. Allow the plastic wrap to press against the top of the guacamole without any air in between. Be sure to press it down snugly, even on the sides of the bowl. Then snap the lid on the container. I’ve never found a process that works better.

You’re a guacamole expert, now! You know all the best tricks to make this recipe and enjoy fresh guacamole any time you like! Enjoy!

Looking for some great ways to use guacamole? Try my Sheet Pan Chicken Fajitas or Enchilada Casserole. Guacamole would be perfect with both!