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Holy Guacamole! This was my reaction when I tried this homemade guacamole recipe. I felt that I should share this because I enjoyed every dip. The thing that I liked most about this homemade guacamole was its freshness. The lime juice and cilantro (wansuy) really did a good job in making this concoction smell and taste fresh. I also loved the little kick from the cayenne pepper powder that I added.
I was eating this with restaurant style tortilla chips. The mild salty flavor of the chips complimented well with the guacamole dip. Too bad though because we were able to finish the dip before the tortilla chips were gone. Well, I guess that means I need to make more again.
I am using 4 medium hass avocados for this recipe. Hass avocados are the most common varieties sold in the grocery stores here in the Midwest. These are medium sized avocados that are dark purple-red in color. When I was visiting my relatives in Florida, I noticed that they have an avocado tree in their front yard. It produced hall variety avocados, which are extremely bigger compared to the hass. I haven’t really tried making guacamole from bigger avocado varieties, but I’m positive that bigger avocados will make good guacamole too. Have you tried making your homemade guacamole from larger varieties of avocado? How was it? I love to hear from you.
- 4 medium avocados
- 1/4 cup chopped cilantro
- 2 medium plum tomatoes diced
- 1 medium yellow onion diced
- juice from 1 medium lime
- 1 teaspoon finely minced garlic
- 1/2 to 1 teaspoon salt
- a dash of cayenne pepper powder or crushed red pepper
- Slice the avocados in half by running a knife around it lengthwise, just about to the point that you reach the surface of the pit (large seed). Do not slice through the pit. Instead, hold one side of the avocado with your left hand and the other with your right, and begin to to twist both hands in opposite directions. This will let the avocado split in half making the pit fully visible.
- Remove the pit from the avocado and scrape the avocado using a spoon until you reach the skin.
- Discard the skin and place the avocado in a bowl.Squeeze lime juice immediately over the avocado to prevent oxidation.
- Add salt and then mash the avocados.
- Put-in tomato, onion, cilantro, pepper, and garlic. Fold-in the mixture until well incorporated.
- Place in a covered container and cool inside a refrigerator for a couple of hours.
- Serve with tortilla chips. Share and enjoy!