Homemade guacamole is simple and quick to make.
Plus, you’re able to switch up ingredients to suit your tastes.
Homemade guacamole is easy to personalize to your tastes.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Prefer more of a crunch from onions?
Double (or triple!)
What Is Guacamole?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Guacamole is an avocado-based Mexican dip.
It’s traditionally made with mashed avocado, lime juice, salt, and cilantro.
But some recipes also include tomatoes, jalapeno pepper, garlic, cumin, and onion.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
In fact, guacamole comes from the Nahuati word,ahuacamolli, which means “avocado sauce.”
Any extraneous liquids will drip out, and youll have a thicker, richer product.
But use this tip to ensure you get perfect avocados every time.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
The full instructions are below, but here’s a brief recap.
(We have, many times.)
So really, guacamole is best enjoyed when it’s fresh.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Lime juice does help slow down the browning process, but it won’t stop it.
It might not be pretty, but it isn’t unsafe to eat.
Leave some small lumps of avocado.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Fold until just combined.
Garnish, and serve:
Before serving, garnish with queso blanco or pomegranate seeds if desired.
Frequently Asked Questions
Traditional guacamole is made of avocados, lime juice, salt, and cilantro.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Some recipes also include onion, tomatoes, jalapeno peppers, garlic, and other spices.
It might not be pretty, but it’s not “bad.”
For best results, spoon the guacamole into a small zip-top freezer-safe plastic bag.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Push out as much air as possible, then flatten the guacamole into a thin layer.
Place the bag in the freezer, and freeze until solid.
Wrap the bag in aluminum foil, then date it and write the food’s name on the outside.
