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Guacamole
How To Make Homemade Guacamole
Makes: 4 cups | Prep Time: 15 mins | Ready In: 15 mins
How to make fresh homemade guacamole. Creamy, tangy, herbed and spicy, this authentic guacamole recipe won't disappoint. So easy yet full of genuine Mexican flavor. Homemade means you can give it as little or as much kick as you want. Avocados are the heart of this Mexican condiment. Hass avocados, in particular, are fleshy and have a wonderful buttery quality to them. Creamy, fatty mashed avocados can take on a stronger onion like the red onion, heat from a serrano pepper, as well as distinctive cilantro and bright lime flavors. So good... not only with tortilla chips or burritos and tacos, but also on burgers, sandwiches, hot dogs, seared ahi, your fingers... Guacamole is easily one of our most popular recipes.
• 3 ripe hass avocados
• 1 roma tomato, deseeded, diced
• 1/2 cup red onion, diced
• 1/2 cup cilantro leaves, finely chopped
• 1 large clove garlic
• 1 serrano pepper, with seeds*
• 1 TBSP lime juice, fresh squeezed
• 1 tsp distilled white vinegar
• 1 tsp salt
With Mortar and Pestle:
(Faster prep time and more uniform texture and flavors. Can also be done with food processor, but less chunky and more airy. If using food processor, add lime juice and vinegar in step 1 instead of 2 and pulse.)
- In large mortar and pestle, crush garlic, peppers, and salt to make a uniform paste.
- Add lime juice and vinegar. Halve, pit, and peel the avocados as you need them to reduce oxidation. Add them to mortar. Mash until slightly chunky consistency.
- Mix in red onion, tomato, and cilantro with a spoon. Taste and add more salt or vinegar, if desired. Spoon into a serving dish.
- Serve guacamole dip immediately with restaurant-style tortilla chips. Enjoy!
Alternatively, if you don't have a mortar and pestle:
- Crush garlic clove with the broad side of a cleaver then finely mince. Finely dice serrano peppers so you won't get any big surprises (use plastic/latex gloves if handling cut peppers).
- In a large non-reactive bowl--stainless steel, glass, ceramic, or non-staining plastic--combine garlic, serrano peppers, lime juice, vinegar, and salt. Halve, pit, and peel the avocados and add to bowl as you need them to reduce oxidation. Mash avocados with a fork, the back of a spoon, or a potato masher until slightly chunky consistency.
- Mix in red onion, tomato, and cilantro. Taste and add more salt or vinegar, if desired. Spoon into a serving dish.
- Serve guacamole immediately with restaurant-style tortilla chips. Enjoy!
Store any remaining guacamole in an airtight container in the refrigerator to refill your serving dish. Also freezes well. Using a zip lock bag, squeeze out all the air then seal. Toss it in the freezer for an emergency snack attack.
*If you can take the heat, use one pepper per avocado, making it 3 serrano peppers total.
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