There’s perhaps no dip more beloved than this easy guacamole recipe. Whether you’re using it as a topping for your taco or digging into it with tortilla chips, everyone has a favorite way to eat this creamy, delicious dip.
But what exactly goes into making this classic snack? Read on to learn how to make it yourself.
🥑 Ingredient Tips
Avocados – Choose ripe avocados. They should be firm but yield slightly when you press on the skin. If the avocados are too ripe you’ll wind up with mushy brown flesh. If they aren’t ripe enough, they’ll be too firm to mash.
Jalapeno – Be sure to de-seed each jalapeno or your guacamole might be too spicy. The seeds of a jalapeno pack a lot of punch!
Onion – Red onion works best for its unique flavor.
📝 Step-by-Step Directions
Cut the avocados in half and remove and discard the skin and pit. Put the avocado in a bowl, and set aside.
Dice the tomatoes and set aside.
Dice the red onion and set aside.
Mince the jalapeno and set aside.
Mince the cilantro and set aside.
Mash the avocado with a fork until smooth.
Add the diced tomatoes, diced onion, chopped jalapeno, chopped cilantro, and juice of the lime. Season with salt and pepper.
Mix until well combined. Serve with tortilla chips.
Yes, you can freeze guacamole. However, it is important to note that the texture of the guacamole may change after freezing and thawing. The water content in the guacamole can cause it to become slightly watery when defrosted.
To prevent this, it is recommended to add an acid like the lime juice in this recipe before freezing. It is also best to store guacamole in airtight containers or freezer bags with as much air removed as possible to prevent freezer burn and oxidation.
Thawed guacamole can be used for dips and spreads but may not work well for recipes that require a specific texture or consistency.
Guacamole is a healthy food choice because it contains heart-healthy monounsaturated fats and high levels of potassium, dietary fiber, and vitamins C, K, and B6.
However, guacamole can become unhealthy depending on what it is paired with or how much of it is consumed. When served with a lot of chips or high-fat sauces, the calorie count skyrockets quickly.
It’s essential to keep the serving size in check and pair guacamole with healthier options like vegetables or whole-grain crackers to make sure you get all of its health benefits.
One effective way to prevent the guacamole from browning is to add a layer of plastic wrap directly on top of the guacamole, pushing out any air pockets. This creates a barrier between the guacamole and oxygen exposure, slowing down the oxidation process that causes browning.
Another method is to add an acidic component (like the lime juice in this recipe) which can also help slow down the oxidation process.
Finally, it’s important to store the guacamole in an airtight container in the refrigerator until ready to serve. By following these steps, your guacamole will maintain its vibrant green color and fresh taste for longer periods of time.
Homemade guacamole can last for 1-2 days if stored in an airtight container in the refrigerator. However, its texture and flavor may change due to oxidation. Store-bought guacamole can last longer due to added preservatives.
Guacamole is typically keto-friendly, as it contains healthy fats from avocado and low carbohydrates from other ingredients such as tomatoes and peppers.
However, it is important to be mindful of the serving size and any additional ingredients that may be added. Overall, homemade guacamole made with fresh ingredients can be a delicious and nutritious addition to a keto meal plan. See the recipe card for the macros on this particular guacamole recipe.
🌮 Serving Suggestions
Guacamole is usually served with tortilla chips or various vegetables such as carrots, cucumbers, or cherry tomatoes. Other great options include celery stalks or whole-grain crackers.
Guacamole also pairs well with grilled meats or fish and can be used as a sandwich spread in place of mayonnaise. The possibilities are endless when it comes to dipping options for guacamole, so feel free to get creative!
If you’re having a Tex-Mex night, check out my recipes for pico de gallo, Mexican cornbread salad, elote, and homemade taco seasoning.
- 3 ripe avocados
- 2 Roma tomatoes
- 1 jalapeno
- 1 lime juiced
- ½ red onion diced
- 2 tablespoons cilantro minced
- salt & pepper to taste
- Cut the avocados in half, remove and discard the skin and pit. Put the avocado in a bowl, set aside.
- Dice the tomatoes and set aside.
- Dice the onion and set aside.
- Mince the jalapeno and set aside.
- Mince the cilantro and set aside
- Cut the lime in half and set aside.
- Mash the avocado with a fork until smooth.
- Add the diced tomatoes, diced onion, chopped jalapeno, chopped cilantro, juice of the lime, and season with salt and pepper. Mix until well combined.
- Served chilled with tortilla chips.
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