Guacamole is a Mexican dip used in so many ways and loved by many! Simple to make, and when homemade, no preservatives added. It’s a delicious bowl of goodness to dip a chip, add to a sandwich, on an egg, a burrito, spread on toast or wherever you like. Consider a fresh bowl of homemade guacamole at any gathering, for a big hit.
Guacamole is no longer just an appetizer to enjoy before a Mexican dinner. It is now enjoyed as part of many main dishes including sandwiches and omelettes. Due to its popularity, it is easy to find pre-made guacamole in supermarkets and specialty stores. You can find decent guacamole that is pre-made. Modern technology has made it possible to preserve with decent results.
In our opinion, homemade guac cannot be matched by store bought versions. The reason homemade has such an advantage is, first, fresh vegetables are unmatched in flavor. Second, the dish is very perishable. Once the flesh is removed from the fruit it is vey difficult to keep fresh and visually attractive. Third, the cost to prepare your own is substantially less than store bought.
Where did Guacamole Originate?
It appears to have originated in Mexico. More specifically, it’s believed to have been created by the Aztec people who called it “ahuacamolli.” This delicious concoction of avocados, onions, chilies, a touch of tomato, cilantro and lime has been enjoyed for centuries and is now a beloved staple in Mexican cuisine, throughout North Americ and beyond.
How do I make Homemade Guacamole?
Making homemade guac is also very easy. The most important step is selecting a ripe avocado from your favorite supermarket or fruit store. When selecting from the store, if the stem is off, pick another. The fruit should be firm yet have some give. If you find one that satisfies this step, push the stem a bit. If it comes off easily and is light green on its inside the fruit is ripe. If the stem is brown it is overly ripe. If the stem doesn’t come off, it is not yet ripe.
When making guac we suggest using plum or Roma style tomatoes. Roma tomatoes are meatier than traditional slicing tomatoes and will give you a better result. Peel and remove the seeds as described below. If you are really pressed for time we have cheated and used tomatoes with the skin. It is still delicious. Some recipes recommend placing the avocado in a food processor. In our opinion this removes all the texture affecting its appearance and taste. We prefer some chunks. Use a fork to smash the avocado to your desired texture. Of course, this is a personal preference and you can crush the avocado to whatever texture you prefer.
Once all of the ingredients are chopped, simply mix together in a bowl, add lime juice, cilantro and salt to taste. Enjoy with tortilla chips, in a sandwich, with tacos, burritos or quesadillas, an omelette or any way you desire.
Can Guacamole be refrigerated?
As noted above, guacamole does not have a long shelf life once prepared. After making, you can cover tightly and store in the refrigerator til needed. We recommend just making enough for your need at the time. If you find yourself with leftovers, see our note below. We have had some success saving for another day or two. It will taste good if sealed tightly, however its visual appearance will degrade quickly.
Once you learn the ease to prepare we are confidant that you will enjoy this delicious treat regularly at home. You will save money and enjoy a fresher, better tasting dip with preparing fresh versus store bought. You will also think twice about paying $15 for fresh “guac and chips” the next time you are at your favorite Spanish restaurant, knowing you just enjoyed the same dish at home for a fraction of the cost.
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Guacamole
4
servings10
minutesA simple blend of avocado, garlic, onion, cilantro, jalapeño, tomatoes and lime. That’s it!
Ingredients
2 ripe avocados
2 medium plum tomatoes
1/2 small onion finely chopped
1 large garlic clove minced
1 jalapeño seeded and finely chopped
1/4 cup fresh cilantro chopped or to taste
1/2 lime juiced
Salt to taste
tortilla chips for dipping
Directions
- Dice the tomatoes and set aside if the skin and seeds do not bother you. Otherwise, cut a cross at the bottom of each tomato. Place tomatoes in a heatproof bowl and pour boiling water until tomatoes are fully covered. Leave for 30 seconds. Remove with a slotted spoon and immediately submerge in a bowl filled with cold water. Once you see the skins peeling back from the crosses, drain water. Remove the skins completely. Cut the tomatoes in half. Remove the seeds with a spoon and chop the flesh roughly. Set aside. Either way is great. It’s just a matter of preference.
- Slice the avocados in half. Remove the pit and scoop the flesh into a mixing bowl. Add the lime juice. Mash the avocados with a fork until it is the consistency that you like. Some prefer chunky while others prefer smooth.
- Add the chopped onion, garlic, jalapeño and cilantro. Fold the ingredients into the avocado.
- Add the chopped tomatoes and gently fold into the mixture.
- Add salt to taste. Enjoy!
Notes
- Leftover guacamole needs to be refrigerated. As you may know, it is very difficult to preserve guacamole for more than a day or two. There are many ways people have tried to preserve their guacamole. I find I can get at least 2 days by putting it into an airtight container. However, before putting the lid on, tightly cover the top of container with plastic wrap. Then place the cover on top.
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