I know. Everyone claims to have the ultimate guacamole recipe, but this one definitely bloody brilliant – although I say so myself… I was given some tips and tricks on how to make it by a Chilean girl.
With just a few ingredients, ripe avocados, onions, tomatoesand some seasoning, you can conjure up this delicious guacamole in no time. Thefrying of the onion can be done in advance, making the guacamole even quickerto make just before you are ready to eat it. It´s best to mash the avocadosjust before serving, as avocados go brown quickly once they react with oxygen.By adding some lemon juice to the guacamole, you can make it look green andfresh for longer.
I like to have this guacamole as a quick snack, on a baked potato or on some rye bread fresh tomatoes in the morning. It’s also perfect for serving at a summer BBQ, as a movie-night snack or at a dinner party. Although, I should warn you: If it is for a dinner party, don’t make too much, otherwise, after stuffing their faces with guacamole, your guests won’t be able to eat any of the other lovely food you have made 😉!
Why not try this ultimate guacamole recipe alongside a few of my other recipes?
If you are having a summer barbecue, then why not also try and make this homemade Italian Rosemary Focaccia Bread? Or even this tomato and mozzarella focaccia? They are ideal for dipping into this delicious guacamole. Or use up any leftover guacamole in this healthy breakfast recipe, of guacamole and egg omelette on rye toast!
Ingredients (makes a medium-sized bowl, see pictures):
2 medium-sized, ripe avocados
10 cherry tomatoes
½ tbsp olive oil
1 medium white onion
½ tsp smoked paprika or chilli powder (if you want to add a spicy twist)
Lemon juice
Garlic powder
Salt and pepper
Tortilla chips, to serve
Method:
This first step can be done in advance. You could do this in the morning, so that the onions are ready to go once you decide to quickly whip up the guacamole.
Peel and chop the onion. Add the olive oil to a frying pan and set over a medium heat. Once the oil has warmed through, add the onion. Cook slowly for about 10-15 mins, until the onion is soft and translucent. Patience is key in this step. Too high a heat will make the onions go crispy. Instead, you want to slowly sweat the onions, so that they become soft and taste sweet. About half-way through the cooking time, add a little bit of salt, pepper and the smoked paprika or chilli powder and coat the onions with this spice mix. Once the onions are soft, remove the pan from the heat and allow the onions to cool.
Wash and quarter the cherry tomatoes.
When you are ready to make the guacamole, half and de-stone your avocadoes. Scoop the flesh into a bowl, then mash it with a fork. Once it is well mashed, add the onions you prepared earlier and the chopped tomatoes (with their juices) and give everything a good mix.
Now comes the tricky bit, seasoning it to perfection. I start off by adding some salt and pepper, a generous squirt of lemon juice and some garlic powder. Mix well and continue tasting the guacamole, seasoning it to taste with more of the spices above. As a rough guide-line, I add a generous amount of salt and pepper, a tbsp of lemon juice and ½ tsp of garlic powder.
In order to keep it fresh-looking for longer, drizzle the guacamole with a generous amount of lemon juice.
Serve with tortilla chips, bread or a baked potato and enjoy!!!
Recipe Tipps
Prepare the onions in advance. You could prep them in the morning, and then leave them to cool until you need them. That means you can whip up the guacamole quickly, right before you need it.
Include plenty of lemon juice so that the guacamole stays as green as possible.
You can keep the guacamole for a day or two in the fridge, as long as you drizzle it with plenty of lemon juice and tightly cover it with cling film (lay it directly over the surface of the guacamole).
This recipe is easily halved, doubled, tripled etc. depending on for what you are wanting to use it or how many people you are making it for.
Look at the color: A ripe avocado is shiny and dark green, not black and matte or pale green. Avoid very dark and soft avocados. Give it the squeeze test: Hold the avocado in your hand and squeeze gently with your palm, not using your fingertips. If the avocado is ripe, it will give a little while remaining firm.
Guacamole needs to be made fresh or just a few hours ahead of time. If you're not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.
Buy small, rough-skinned Hass avocados. Their rich flavor and buttery texture are essential for guacamole. Large, bright-green avocados are fine for salads but aren't rich enough for guacamole.
It depends on your guacamole recipe, but a good rule to follow is roughly half an avocado per person. Count your guests and divide by two to yield the number of avocados you'll need.
Pour a thin but visible layer of water or lemon/lime juice over the guacamole to form a barrier with the air. Cover the dish with plastic wrap, pushing the wrap, so it is flush with the guacamole to prevent air pockets, or put the guacamole in a sealed tub.
They don't add anything other than filler. When you eat guac, what you want is creamy avocado, fresh lime, savory onion, salt, and maybe a little cilantro, if that's your thing. I'm never putting tomatoes in my guacamole and neither should you.
Reed avocados are known for their exceptional taste and are often considered a gourmet variety. Fuerte: With its smooth, green skin and pear-like shape, Fuerte avocados have a creamy texture and a delicate, nutty flavor.
Your tongue is basically high-fiving your teeth every time you say it. Add the fact that our guacamole is made with real Haas avocados and you've got a taste-bud symphony going on here. Hmm…
Generally speaking, the guacamole in Mexico is going to taste a bit fresher. The avocados, cilantro, and even the chiles used in the Mexican version are likely to be significantly fresher than those in the U.S. version.
As a guideline, 15 to 30 percent of your diet should come from whole food sources of fat, including avocado and other healthy fats, like nutrient-dense seeds and nuts. Assuming you are eating some seeds and nuts and utilizing some coconut oil for cooking, a half to a whole avocado a day is a good general amount."
But according to experts, you're likely eating too much of the superfood. Unlike other fruits, a recommended serving of an avocado is not the entire thing. Instead, a healthy portion is about one-third of an average-sized avocado, according to Shauna Lindzon, a Toronto-based registered dietitian.
Guacamole must be made with perfectly ripe avocados, she insists. But if you find yourself with subpar avocados, add a teaspoon of olive oil into the mix. “The oil helps it be more lush and unctuous,” Cámara explains.
If the avocado is not quite ripe and not hard, you can use plastic wrap and your microwave to ripen them up in two minutes flat. Cut the avocado in half vertically and remove the pit. Wrap each half in microwave-safe plastic wrap and microwave on high for two minutes.
Overly soft but unspoiled avocados are safe to eat and can be used to make guacamole, smoothies, salad dressing, and baked goods. If they taste fine, you can eat overripe avocados, but be sure to avoid spoiled ones.
I Cut My Avocado Too Soon. Will It Still Ripen? Good news: If you store it properly, a cut avocado will continue to ripen and be just as creamy as if you'd opened it at peak ripeness. Published May 12, 2023.
Introduction: My name is Mrs. Angelic Larkin, I am a cute, charming, funny, determined, inexpensive, joyous, cheerful person who loves writing and wants to share my knowledge and understanding with you.
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