The best and easiest guacamole recipe made from scratch, perfect as an easy appetizer or for a loaded 7 layer dip
This guacamole recipe is an easy and quick recipe to whip up. Whether you want guacamole and chips as an appetizer, guacamole grilled cheese for lunch or you need one of the layers in a 7 layer dip, mixing up this recipe will only take 15 minutes.
The fresh ingredients used in guacamole are ripe avocados, garlic, tomato, lime juice, sweet pepper, red onion, jalapeño, cilantro and salt and pepper. These ingredients are easy to find.
One of the trickiest things for me has always been deciding when the avocado is at its peak for guacamole. If the avocado is too hard, it will not puree and you are left with hard chunks. Yes, this is experience talking. A ripe and ready to use avocado will be soft when squeezed, but still feel firm and holding its shape.
Make sure to wash the avocado before cutting. Cut it in half, remove the seed with a spoon and then remove the peel. Puree the avocado. Using an immersion blender makes this process 30 seconds or less. Cleanup is much quicker than using a blender. My favorite immersion blender is a Bamix. However, if you are doubling or tripling the recipe, you may want to use a blender instead.
Chop or dice the remaining ingredients and blend all together with the pureed avocado. The amount of heat in the taste depends on how hot your jalapeño is and whether or not you add the seeds.
Avocadoes are in season and on sale in my local grocery stores, just in time for football tailgate parties.
Here’s a new tip I just learned. You can freeze avocados!! So extend your guacamole making season. Freezing consists of peeling and pitting and then freezing avocado halves wrapped in plastic wrap. You can also mash the avocado and freeze in plastic bag. Adding either lime juice or lemon juice can help prevent browning. To dethaw, simply put the plastic bag in the refrigerator.
As with all good things, there is a slight caution. When I did thaw my avocado out, it was not quite the same smooth consistency. I haven’t tried eating a slice of previously frozen avocado, but I would assume that it is not the same as eating it fresh. However, thawing and then using the avocado in guacamole or another recipe would probably be the best option.
- 3 whole avocados (ripe)
- 1 clove garlic (minced)
- 2 tsp lime juice (freshly squeezed)
- 2 tbsp tomato (chopped in small pieces)
- 1 tsp red onion (minced)
- 2 tbsp jalapeno pepper (minced)
- 1 tsp cilantro (finely chopped)
- 1 tbsp sweet pepper (finely chopped (optional))
- 3/4 tsp salt
- 1/8 tsp pepper
- Cut avocado in half and pit and peel it. Place avocado and minced garlic in bowl and use immersion blender to puree.
- Add lime juice, salt and pepper and mix well.
- Add remaining ingredients and mix until well incorporated.
- Chill guacamole for 30 minutes so flavors mix. Serve with vegetables or your favorite dipping chips. Guacamole can also be used in 7 layer dip.