Homemade guacamole is so much easier than you think. For just a little effort you'll have all of your guests asking how to make it. Easy, inexpensive and delicious.
- 1/2 Medium Onion finely diced
- 1 Small Jalapeno finely diced
- 2 Medium Roma Tomatoes seeded and diced
- 1/4 Cup Fresh cilantro chopped
- 1 Clove Garlic minced
- 3 Hass Avocados mashed but kept chunky
- 1 Medium Lime cut in wedges and juiced
- 1/2 teaspoon Kosher salt
- 1/2 teaspoon Ground cumin, optional
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Start by washing the vegetables and then dicing the onion and jalapeno. Chopping the cilantro, reserving some whole leaves for garnish. Slice the tomatoes into ¼” slices. Lay on their sides and scrape out the pulp and seeds to keep from making the guacamole from being watery. Lay tomato slices on top of each other and cut into 1/4" dice. Mince garlic.
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Wash and then cut the avocados in half lengthwise through the stem until you reach the pit. Then cut in half lengthwise again through the piece that still has the pit in it. Remove the pit with a spoon and toss. Scoop the flesh out of the avocado into a bowl and mash lightly with a fork. Leave a little chunky.
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Wash the lime and the cut into 6 wedges. Squeeze into mashed avocado and stir to blend well, reserve one lime wedge. Now add the remaining ingredients and stir to combine with a spoon. Use the spoon to keep the guacamole chunky.
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Taste, add more salt if needed. Store in bowl, squeeze the last lime wedge over the entire surface. See notes for how to store the guacamole.
Serve in bowl topped with chopped red onion, jalapeno or feta cheese.
To store the homemade guacamole, put in container, smooth and flatten the surface. Squeeze extra lime juice over the entire surface. Cover with plastic wrap with the wrap directly on the surface of the guacamole to keep from coming in contact with air. Then cover container with additional plastic wrap and store in the refrigerator up to a day.
If browning still occurs on the surface don’t fret. Scrape the thin brown layer on top and toss in the garbage. You’ll have bright green, delicious guacamole underneath.
Eat within a day of making your homemade guacamole.
See post for other avocado tips and tricks like how to buy, store and cut avocados