This easy-to-make guacamole is made with ripe avocados, red onion, chilies, cilantro, cumin, and fresh lime juice. Serve with tortillas and fresh salsa for a delicious snack or use as a spread in varies dishes and wraps.
Chef's notes
When making guacamole, the trick is to use good, ripe avocados. To check for ripeness, gently press the outside of the avocado. If there is no, or very little give, the avocado is not yet ripe. If there is a bit of give (not too little, not too much) when you press the surface, the avocado is likely ripe. If, however, there is a lot of give, the avocado is likely overripe. To speed up the ripening, place the avocado into a brown paper bag for a day or so.
Variations:
If desired, seeded and diced tomatoes can be added to the guacamole just before serving.
To extend the guacamole, some cooks add a bit of mashed green peas to the mixture. This also makes the guacamole a little healthier and also really brightens up the color.
Steps
1
Preparing the Guacamole
Ingredients
2 tbsp minced red onion, or to taste
1 tsp minced garlic
1/2 jalapeño, or to taste*
1/4 tsp toasted, gr cumin
2 to 4 tbsp fresh cilantro
2 avocados
1 to 2 limes
sea salt, to taste
To prepare the guacamole, first, gather and prepare all of the ingredients.
Note: Serrano peppers can be substituted for the jalapeños. How much you use depends on how spicy you like your food. It is better to start with less and add more as needed. Also, note that we have made this without any spice and it is still delicious.
Lastly, cut the avocados in half and remove the pits. Carefully score the avocado (using something that will not cut through the skin and/or your hand) and then scoop out the flesh. Place the avocado into a bowl and then mash it up a bit with a fork. The texture is really up to you. We prefer our guacamole to be a bit chunkier, especially when serving it as a dip.
Next, add the red onion, garlic, jalapeño, cumin, and cilantro. Gently fold everything together and then add the lime juice and a bit of salt.
Lastly, taste for seasoning, adding more lime juice, salt and/or cilantro or red onions as desired.
Guacamole is best made and served immediately or, at the very least, within the same day. If you need to store it, be sure to cover the surface of the guacamole with plastic wrap to prevent it from oxidizing and turning brown. Refrigerate until ready to serve.
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So good ! ... I had a an avocado that needed to be eaten. I had to make a few modifications due to a lack of some of the ingredients ... and it still came out wonderful. Don't be afraid to play with the recipe. Next time, I'm going to make sure I have everything this recipe calls for ahead of time.
I'm laughing at myself because I keep looking at recipes that call for cilantro, which I will not consume; it tastes nasty and bitter to me. Is there anything I can use in place of cilantro, or do I just leave it out? Thanks for your help.
Hello there Diane,
Cilantro does have a distinctive flavor and you may certainly leave it out of your guacamole. I tend to find that working with lemon juice, lime juice or various peppers can easily build upon a delicious avocado. Have fun trying variations
Hi Riaz, you can certainly dry toast the garlic and onions and jalapeños to remove the rawness, as well as add some sweetener to balance to your liking. My preference is to use sweet ingredients (sweet onions, caramelized onions) as opposed to adding sugar. But be careful that guacamole is al fresco dish (made with fresh as opposed to cooked ingredients), so too many changes will make it an avocado sauce, dip, sauce, but not a traditional guacamole. If the ingredients are fresh and in season, the dish should be bright and flavorful. Cheers, Chef Randall
Hi Riaz- Here at Rouxbe we preach that recipes are a framework, or formula, to expand on. Watercress and basil sound like a flavorful addition to any avocado mixture. There can be endless creative ways to make a version of a "guacamole" that suits your taste. My suggestion to adding greens is to finely chiffonade before adding. Start with 2 -3 Tbsp. Add more to your taste. Enjoy, Demetra
Linda R •So good ! ... I had a an avocado that needed to be eaten. I had to make a few modifications due to a lack of some of the ingredients ... and it still came out wonderful. Don't be afraid to play with the recipe. Next time, I'm going to make sure I have everything this recipe calls for ahead of time.
Brian S •Hello there Diane, Cilantro does have a distinctive flavor and you may certainly leave it out of your guacamole. I tend to find that working with lemon juice, lime juice or various peppers can easily build upon a delicious avocado. Have fun trying variations
Ryan F •Not liking that the print function has been removed and replaced with a "save" (send to email) instead, not as convenient.
Lauren L •Hi Ryan. Noted, thanks for your participation and feedback. We want to be of service to our community. Lauren
Riaz M •How can I add a touch of sweetness and bitterness in this guacomole.what are the recommendations and amount of recommendations? Thank u.
Randall M • Rouxbe Staff •Hi Riaz, you can certainly dry toast the garlic and onions and jalapeños to remove the rawness, as well as add some sweetener to balance to your liking. My preference is to use sweet ingredients (sweet onions, caramelized onions) as opposed to adding sugar. But be careful that guacamole is al fresco dish (made with fresh as opposed to cooked ingredients), so too many changes will make it an avocado sauce, dip, sauce, but not a traditional guacamole. If the ingredients are fresh and in season, the dish should be bright and flavorful. Cheers, Chef Randall
Demetra S • Rouxbe Staff •Hi Riaz- Here at Rouxbe we preach that recipes are a framework, or formula, to expand on. Watercress and basil sound like a flavorful addition to any avocado mixture. There can be endless creative ways to make a version of a "guacamole" that suits your taste. My suggestion to adding greens is to finely chiffonade before adding. Start with 2 -3 Tbsp. Add more to your taste. Enjoy, Demetra