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Guacamole is a flavorful and tasty alternative to salsa. This authentic recipe takes buttery ripe avocados, adds some savory seasonings and tangy lime juice for an easy and irresistible dip that you can whip up in a flash.
You will need:
- 4 ripe avocados
- ⅛ cup lime juice, juice of 1 lime
- Pinch of salt
- ¼ teaspoon cumin
- ½ teaspoon chili powder
- 1 tablespoon chopped fresh cilantro
Pro Tip: You can also buy lime juice already squeezed, which will save you from squeezing the limes yourself.
Pro Tip: To ripen avocados faster, place them in a brown paper bag for about 3 days.
SUBSTITUTIONS AND ADDITIONS
Optional Mix-ins: This is such a versatile recipe, and there are so many options that you could add in based on your personal preferences. Try pico de gallo or finely diced tomato, garlic, diced jalapeños, finely chopped red onion, or hot sauce. Some southern restaurants even add in pomegranate seeds or anchovy paste.
Spices: If you want to make your guacamole extra spicy, some additional chili powder or even a pinch of cayenne pepper will do the trick.
Lemon juice: You could substitute the lime juice with lemon juice in the guacamole if you prefer.
HOW TO MAKE THIS GUACAMOLE RECIPE
STEP ONE: Slice each avocado in half by running the knife around the pit and twisting the two halves to open the avocado. Remove the pit and scoop the flesh from the skin of each half. Place the flesh in a medium mixing bowl.
PRO TIP: Use ripe avocados for the best flavor. Avoid using unripe avocados. Avocados should give just slightly when squeezed gently. Avoid avocados that feel fluid under the skin. A few brown spots in the avocado flesh are just fine and perfectly edible.
STEP TWO: Mash avocados with a fork or masher until mostly smooth, you can leave it a little chunky if you prefer.
PRO TIP: You can get kitchen tools to cube, mash, and pit avocados, or you could use a potato masher to mash them if you don’t have an avocado tool handy.
STEP THREE: Squeeze in the lime juice and add salt, cumin, and chili powder. Stir to mix evenly.
STEP FOUR: Add chopped cilantro and stir to combine.
HOW TO SERVE
IN THE FRIDGE: Guacamole can last in the refrigerator, covered, for 1 to 2 days. The top will turn brown from contact with the air, but the guacamole underneath should remain bright green.
Some people claim that keeping an avocado pit in the guacamole will keep it from turning brown, but we have yet to find this effective.
IN THE FREEZER: It is not recommended that you freeze guacamole. The avocados will lose their creamy, buttery texture, and any added ingredients such as tomatoes will also become mushy.
This is the best guacamole recipe for changing up your chip game and gives you another option to add to your Mexican-themed meals. This creamy homemade guacamole uses just a few ingredients to make delicious and versatile guacamole that your family will think is the best dip ever!
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- 4 ripe avocados
- 1/8 cup lime juice juice of 1 lime
- 1 pinch salt
- 1/4 tsp cumin
- 1/2 tsp chili powder
- 1 tbsp fresh cilantro chopped
- Slice each avocado in half, running the knife around the pit and twisting the two halves to open the avocado.
- Remove the pit and scoop the flesh from the skin of each half. Place the flesh in a medium mixing bowl.
- Mash avocados with a fork or masher until mostly smooth, you can leave it a little chunky if you prefer.
- Squeeze in the lime juice and add salt, cumin, and chili powder. Stir to mix evenly.
- Add chopped cilantro and stir to combine.
- Serve immediately.