Looking for a simple guacamole recipe that’s quick, easy, and comes out perfect every time? Today, you’re search is over!
I wasn’t always a fan of guacamole, in fact when I was younger, any food that looked green was an absolute no. I know you can say it – my poor mom.
In my teens is when I was finally brave enough to venture out and try guacamole. It changed my whole life! Now I’m like what was I thinking?
Now I can eat guacamole all day. Don’t leave the bowl in front of me because I can easily finish it with a bag of chips. It’s one of my favorite things to eat, so we make it a lot at my house.
I also love the fact that making this guac doesn’t take much time, just a little mashing, chopping, and mixing.
So, let’s get to making the best damn guacamole ever! No seriously.
First, you want to make sure that you use avocados that are ripe. You will need 3 medium-sized avocados for your guacamole.
The way you know if they are ripe enough is by feeling them. They should feel somewhat soft to touch, but not mushy. Mushy is too ripe, and if they are hard it’s not time to cut them yet.
You want ripe avocados because that is the best time to eat them. Also because they are soft enough to cut and mash, this is helpful as you will see in just a bit.
So once I know my avocados are ripe, I’ll slice them open and take out the pit. Then, I will cut the avocado vertically and horizontally.
This helps me to scoop out the avocado easier and also makes mashing it a lot easier too.
Once I’ve made my cuts, I scoop out the avocado into a medium bowl.
See how it breaks it up into squares so you can get every last bit out. I need every last bit of my avocado.
Once I’ve done that to all three, I get my fork and start mashing.
This is also where the little squares come in, the avocado is already broken up into pieces so it makes mashing a lot easier. Plus if the avocado is soft enough you don’t have to work as hard.
I mash mine up real good. I’m not a fan of chunky guacamole. I like my guac just how I like my taters, mashed, soft and yummy!
This is my preference of course, so you can do what you prefer. If you fancy chunks you can skip this step and move right along.
When my avocados are mashed the way I like them, I move on to cutting my other ingredients.
Dice And Chop
First, I rinse and clean my ingredients. This includes one tomato, some onion, a medium jalapeno, and some cilantro.
I dice the tomato and onion, and chop my cilantro. I first take out the seeds of the jalapeno, then dice that up too.
After that, everything goes into the bowl with the mashed avocados and I mix it all together.
A few more ingredients go in after this and then we’ll be done. See, quick and easy.
Lime And Spices
One of my Nana’s always told me to roll out any citrus fruit before I cut it because it helps to bring out the juices. Since it’s like taking advice from Gandhi when it comes to food, because Nanas know best, I do what I’m told.
So I roll out my lime and squeeze the juice into the bowl with my lemon squeezer.
Lastly, I add garlic powder and salt.
We Have Guacamole
Mix everything together and that’s it!
Side note: If you’re guacamole doesn’t look creamy enough you can add the juice of another half of a lime.
This guacamole is amazing in salads, burritos, and used as a topping for tacos.
My favorite way to eat is as a dip with some chips.
If you like to eat your guacamole chilled, I would recommend making it ahead of time so you can put it in the fridge to cool until you’re ready to eat it.
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