Homemade Guacamole made only of fresh whole ingredients is refreshing and full of healthy whole food fats. It’s irresistible and will please any crowd until it’s gone! No nasty store-bought dip ingredients in this refreshing dipper so grab your favourite beverage and sit back and enjoy!
Simple and Refreshing
We like to keep our homemade guacamole simple. It get’s gobbled up by our kids (okay, and us too!) whenever we make up a dish of it. What better gauge of tastiness than that of teenagers.
Picking the Best Avocados and storing them
You’ll already know that the star of this dish is the avocados. You’ll want to pick ones that are just right. Too hard and they’re difficult to mash. If they are overripe, you risk disappointment when you open them up to find a brown mushy mess. You’ll generally want them when they’re more black than green (on the outside of course). They should yield lightly to the touch without being too soft. The trick we also use to make sure they are not overripe is to flick off the stem and confirm that it’s green underneath. If it’s brown, you should leave it in the grocery shop.
If you bought avocados and they’re just right, but you’re not yet ready to make your homemade guacamole, keep them in the fridge. They will stay fresher there as the lower temperature will slow down the ripening process. If you’ve had to bring some home that weren’t yet ripe, place them in a fruit bowl together with some bananas on the counter. They seem to help each other along with ripening.
How to Make Your Delicious Homemade Guacamole
We use all of the traditional ingredients and process them in a molcajete. This is a traditional mexican version of a mortar and pestle and is super effective in mashing the aromatics before adding the avocado and tomatoes. We mash the arromatics to a paste as shown in the photo below. This helps to ensure that the flavours are well incorporated with the avocado once it’s added to the molcajete.
If you don’t have a molcajete, you can still enjoy a good bowl of homemade guacamole, but you might want to find one because it’s always nice to do it the traditional way! See our post on Kitchen Sadhana is you want to read more about getting back to basics in the kitchen. A food processor or a blender is an effective alternative for processing the pepper, onion, cilantro, garlic and sea salt, but you’ll want to put it all out into a mixing bowl before adding the lime juice and mashing the avocado. Once it’s all combined, you can stir in the diced tomato and prepare to enjoy!
Make Your Homemade Guacamole Your Own
There are as many ways to make homemade guacamole as there are people who claim theirs is the best. It really does just come down to what YOU like and what is your BEST. If you prefer it more creamy, mash the avocados more. Don’t like garlic, skip it. If you can’t get hold of some nice ripe tomatoes, do without. If ground cumin or coriander is your thing, shake away. We like ours fairly simple and traditional and hope you’ll try it out, but there are so many variations. We’re pretty sure you won’t be disappointed!
This guacamole is perfect for dipping with your favourite tortilla chips or fresh veggies. It is also a perfect topping for avocado toast at any time of the day! Garnish with some more chopped cilantro, a little paprika or some hot chilli flakes and you’re good to go.
If you love dipping, try out this Creamy Roasted Garlic Hummus or this Vegan Cashew Queso Dip. This Habañero Plum Hot Sauce or this Mango Lime Hot Sauce are also nice additions to your condiment arsenal. You may also like to try this tasty Vegan Cashew Sour Cream.
Please let us know if you make this traditional and delicious homemade guacamole. We like sharing our deliciousness with our Planted and Picked community and always look out for your feedback! Leave a comment and a rating and don’t forget to tag us @plantedandpicked on Instagram and hashtag it #plantedandpicked. Pull up a chair and enjoy!
Ingredients
- 3 Haas Avocados
- 1 jalapeño pepper
- ¼ cup cilantro leaves packed
- ½ cup red onion diced
- 2 garlic cloves, minced
- ¾ tsp course sea salt
- 1½ limes juiced
- ½ cup roma tomato seeded and diced
Instructions
Using a Molcajete
- Remove seeds and veins from the jalapeño pepper and dice finely.
- Place diced jalapeño pepper, onion, cilantro leaves, minced garlic and course sea salt in molcajete and use mortar to process ingredients to a paste as shown in the post.
- Add lime juice and stir
- Slice avocados lengthwise around pit and remove pit using the blade of a knife. Remove avocado flesh and chop coarsely before adding to ingredients in mocajete. Mash avocado, mixing with previously processed ingredients. We prefer a chunkier guacamole and, therfore, leave some larger pieces.
- Stir in the diced tomato and garnish with some additional cilantro, some paprika or some hot chilli flakes, as desired.
Using a food Processor or Blender
- Remove seeds and veins from the jalapeño pepper and dice finely.
- Place diced jalapeño pepper, onion, cilantro leaves and course sea salt in food processor or blender and pulse ingredients to a paste similar to what is shown in the post. Be careful not to purée ingredients.
- Place processed ingredients into a dish large enough to also hold the avocados.
- Add the lime juice to the dish and stir to combine.
- Slice avocados lengthwise around pit and remove pit using the blade of a knife. Remove avocado flesh and chop coarsely before adding to ingredients in dish. Mash avocado with a fork, mixing with previously processed ingredients. As indicated above, we prefer a chunkier guacamole and, therfore, leave some larger pieces.
- Stir in the diced tomato and garnish with some additional cilantro, some paprika or some hot chilli flakes, as desired.
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