Who doesn’t love guacamole? Especially in the summertime. It’s one of the most refreshing condiments. You can buy it at the store but it’s so much better when it’s freshly homemade.
Guacamole goes great with homemade corn tortilla chips made with coconut oil, or with tacos or quesadillas.
Homemade Guacamole
Difficulty: EASY
Ingredients
Avocados, preferably Hass (3)
Onion (1)
Garlic clove (1)
Sea salt (1/4 tsp) — where to buy sea salt
Lime or lemon, fresh, organic if possible (1)
Directions
1. Halve and remove the pit from 1 avocado. Scoop flesh into medium sized bowl and mash lightly with a fork.
2. Peel and finely mince onion — you need about 1 tablespoon — and garlic clove. Add to the bowl.
3. Halve and remove the pits from the last 2 avocados. Remove the flesh and dice. Add to the bowl.
4. Using a fork or lemon reamer, squeeze the juice of the lime over the diced avocado.
5. Mix entire contents of the bowl together lightly with a fork until combined but still chunky.
6. Add sea salt to taste.
7. Add more onion, garlic and/or citrus to taste.
8. Guacamole can be made up to a day in advance (cover with plastic wrap and refrigerate; include the pit and it will keep longer).
Photo Credit: avocado by ollesvensson on Flickr
Disclosure: cmp.ly/4 and cmp.ly/5
{ 11 comments… read them below or add one }
I like to add a fresh chopped tomato to mine. The kids gobble it up! It usually only lasts about 15 minutes in this house. Surprisingly, it also goes great with sliced up cucumber. ( Not a combination I thought would be good!)
Excellent accompaniment to fermented salsa.
Ciao, Pavil
It’s sooo good with a splash of the fermented salsa in it
Especially since I puree mine up so it’s smooth. What makes it keep longer with the pit in it?
I am a purist. I do not like tomatoes or salsa in my guacamole!
I also add finely chopped tomatoes, and LOTS more garlic! Usually about 4-5 cloves. You can never have too much garlic.
And cilantro! Cilantro puts homemade guacamole over the top!
I make yummy guac….
In the food processor mix:
Cilantro
Onion
Jalapeño
Lime juice
Salt
Chop it fine for the “paste”.
Put the paste in a bowl (preferably a molcajete) and then add in the avocado.
Mush it in with a fork while integrating the paste.
Stir in tomatoes at the end.
Good luck!
Following is my personal favorite. I tend to use much less lime as well. 2-3T. Also they claim that it will serve 5-10 people. I have not found this to be the case. I find it only serves one. One who will snarl like a caged animal at anyone who comes near his guacamole!
GUACAMOLE OF THE GODS
Ingredients:
5 cloves of garlic
5 tablespoons of lime juice (preferably fresh-squeezed)
3 hot peppers (jalapeno or serrano)
3 Hass avacadoes (not the big pale California kind)
1 teaspoon of coarse kosher salt
Directions:
Seed the hot peppers and peel the garlic. Chop the garlic coarsely,
sprinkle with the salt and chop some more until you have a coarse paste.
Chop up the peppers with this, so that you have a thick, gooey
garlic-salt-pepper sort of sludge (yummy!). Scrape this into a bowl,
taking care to scrape all the garlic and pepper juices in, too. Mix
two of the five tablespoons of juice in with this and put this aside
until you’re almost ready to serve the guacamole. You can make this
mixture a few hours before you’re ready to make the finished product.
When you’re ready to make the guacamole, peel and pit the avacadoes.
Mash them, preferably by hand–food processors will take too much of
the texture out. Mix in the above goo and the rest of the lime juice
and it’s ready.
You can also add finely chopped onion (say, half a large white onion)
and/or a lot of minced cilantro (a large handful of leaves). Serves 5
or 10 people, takes about 1.5 hours.
Ditto – tomatoes and fresh cilantro really make guacamole. And everyone note the salt – forget it, and your dish will taste flat!
I have to add cilantro, it brings out the flavor especially with the lemon. A little pepper and even a dash of cayenne and we devour it! I can’t wait for fresh guacamole all winter long, so the summer we have numerous times a week!
The recipe is very similar to the one I make, except I mash everything so it’s smooth.
I have also been known to add a little yogurt or kefired cream to ours. 
Wow! Sounds yummy, but hey–try some Himalayan pink salt. I get mine from Sustainable Sourcing https://secure.sustainablesourcing.com. The flavor is so much better than regular salt! Thanks for sharing this recipe—I can’t wait to try it!
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