Community Pick
Easy Authentic Guacamole
"My mom learned how to make this from a local of Guadalajara Mexico. It is very simple to make and quite delicious! It's always a big hit when I have guests over. Great for a margherita party! Serve with tortilla chips (try recipe #263512). Out of necessity, I have omitted the tomatoes and it still tastes great. I have also added a few tbsps of fresh chopped cilantro when I have it on hand."
photo by eabeler
- Ready In:
- 15mins
- Ingredients:
- 7
- Serves:
-
6
ingredients
- 3 large ripe avocados (should give a little when squeezed)
- 2 teaspoons lime juice
- 1 1⁄2 teaspoons salt
- 1⁄8 teaspoon pepper
- 2 plum tomatoes (~1 cup diced)
- 1 medium onion (~1 cup diced)
- 1 jalapeno
directions
- Wash and discard the peels and seeds of your avocados and put the remaining flesh in a medium sized bowl.
- Add lime juice, salt and pepper and mash into the avocado with a fork or potato masher until smooth.
- Dice tomatoes, onion and jalapeño and stir into avocado mixture. Add more salt to taste.
- STORING: Put into serving dish and cover with plastic wrap so that the wrap is pressed directly on top of the guacamole (eliminating air exposure) and refrigerate until ready to serve.
- OPTIONAL PREP TIPS: Dicing Tomatoes - Half tomatoes then squeeze each half gently and use your fingers to get rid of seeds and excess juice then dice. Dicing Jalapeños - Slice the jalapeño in half lengthwise and pull out seeds and membrane. Slice lengthwise into long thin strips, then bunch the strips together and cut crosswise into very finely diced pieces. (Be sure to wash your hands and don't touch your eyes, I learned the hard way!).
Questions & Replies
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Reviews
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This is the same as my recipe, except I add 1/4 of a bunch of chopped fresh cilantro! Not sure if the cilantro is authentic, but good! 3 tips** 1) keep the pits, don't throw them away. after you make the guac, push the pits down in the guac, it will not trun brown (the top will turn a little if you don't put plastic wrap directly on top) **2) if a fresh jalapeno is too hot for you, try jalapenos from a jar. Slight heat, still great! **3) when you cut open the tomatoes, remove the seeds for a less watery product. And yes, NEVER buy guac ever again! ENJOY! -
This is definitely the good stuff. Made as directed, along with your tortilla chips - thank you so much for that recipe as well.<br/><br/>Unfortunately, I used this experience to learn the hazard of touching your eyes after mincing jalapenos. Never again. >< -
This is my first ever review on this site. This recipe warranted a great review. Best guacamole ever!! I've made it twice now, exactly how the directions stated and both times were delicious! The second time I put the guac in a seven layer dip. I didn't have to change a thing. I didn't add any cilantro and I love cilantro... but this recipe really doesn't need anything extra. -
The guac I've been making for 40 years is very similar. Only difference is I add a little garlic powder and instead of the jalapeno I add a tsp or two of very hot salsa. Very good.
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HI. first time I made this and it turned out great. sitting in fridge cooling off now.
see 21 more reviews
Tweaks
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I add garlic powder and cream cheese in the mix. It's always a crowd pleaser.
RECIPE SUBMITTED BY
Emily Elizabeth
Shawnee Mission, Kansas
Growing up, my mom didn't keep any junk food in the house so if I wanted something sweet I had to find a way to make it (or go to a friend's house)! I loved looking through my mom's recipe books and trying to find recipes that I could make. I baked a lot of home made bread from Betty Crocker's Big Red Book, and every holiday, my mom and I would make pies together from scratch. I didn't actually get interested in cooking main courses until I got married and realized that I had to actually put dinner on the table every night. Just as I was starting to get the hang of it, I was diagnosed with Celiac Disease in May of 2007. This meant that I had to learn a whole new way of cooking - gluten free. I have accepted this as a new challenge and have fallen even more in love with cooking and baking. There is nothing like the feeling I get when I have success with creating a new recipe! My inspiration usually comes from a craving for something that I can't have because it is not gluten free. I immediately go back to my kitchen and learn how to make it myself! I also focus on creating recipes with all natural ingredients and avoiding artificial or added sugars.
