Guacamole Recipe

Avocados: The star of the dish, providing a creamy base.

Lime: Adds a zesty kick and prevents the avocados from browning.

Onion: Adds a bit of crunch and sharpness.

Cilantro: Brings a fresh, herbal note to the guacamole.

Roma tomatoes: Adds color and a slight sweetness.

Garlic: Provides a pungent, aromatic flavor.

Salt: Enhances all the other flavors.

Jalapeño: Optional, for those who like a bit of heat.

To achieve a perfectly creamy guacamole, make sure to use ripe avocados. You can test their ripeness by gently pressing the skin; they should yield slightly to pressure. When mashing the avocado, use a fork instead of a blender to maintain a chunky texture. For an extra burst of flavor, let the guacamole sit for about 30 minutes before serving to allow the ingredients to meld together. If you prefer a spicier kick, leave the seeds in the jalapeño when chopping.

• ripe avocados - Substitute with mashed peas: Mashed peas provide a similar creamy texture and mild flavor, though the taste will be slightly different.

• juiced lime - Substitute with lemon juice: Lemon juice offers a similar acidity and citrus flavor, making it a good alternative.

• finely chopped small onion - Substitute with shallots: Shallots have a milder and slightly sweeter flavor compared to onions.

• chopped cilantro - Substitute with parsley: Parsley provides a fresh, green flavor without the distinct taste of cilantro, which some people dislike.

• diced roma tomatoes - Substitute with cherry tomatoes: Cherry tomatoes are sweet and juicy, making them a good alternative to roma tomatoes.

• minced garlic clove - Substitute with garlic powder: Garlic powder can provide a similar flavor, though it lacks the fresh bite of minced garlic.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste.

• chopped jalapeño - Substitute with serrano pepper: Serrano peppers are slightly hotter but provide a similar fresh, spicy kick.

• To keep your guacamole fresh and vibrant, transfer it to an airtight container. Press a piece of plastic wrap directly onto the surface of the guacamole to minimize air exposure.
• For an extra layer of protection, squeeze a bit of lime juice over the top before sealing the container. The acidity helps slow down the browning process.
• Store the container in the refrigerator. Your guacamole should stay fresh for up to two days.
• If you need to store it longer, consider freezing. Place the guacamole in a freezer-safe bag, flatten it out to remove as much air as possible, and seal tightly.
• Label the bag with the date and freeze. For best quality, use within three months.
• When ready to enjoy, thaw the guacamole in the refrigerator for a few hours. Give it a good stir to restore its creamy texture.
• If the guacamole appears watery after thawing, simply drain the excess liquid and mix well.
• Avoid freezing guacamole with tomatoes as they can become mushy. Add fresh diced tomatoes after thawing for the best texture and flavor.

• Store your leftover guacamole in an airtight container to maintain its freshness.
• To prevent browning, press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container.
• When ready to reheat, remove the guacamole from the refrigerator and let it sit at room temperature for about 15-20 minutes.
• If you prefer a slightly warmer guacamole, place it in a microwave-safe bowl.
• Microwave on low power for 15-20 seconds, stirring halfway through to ensure even heating.
• Alternatively, you can place the guacamole in a heatproof bowl and set it over a pot of simmering water, stirring gently until it reaches your desired temperature.
• Avoid overheating to maintain the creamy texture and fresh flavor of the avocados.
• Once reheated, give it a good stir and adjust the seasoning if needed, adding a bit more lime juice or salt to refresh the flavors.

• Knife: To cut the avocados, onion, tomatoes, and jalapeño.

• Cutting board: A surface to safely chop and dice the ingredients.

• Spoon: To scoop out the avocado flesh from the skin.

• Fork: To mash the avocado until smooth.

• Mixing bowl: To combine all the ingredients together.

• Juicer: To extract juice from the lime efficiently.

• Measuring spoons: To measure out the cilantro and salt accurately.

• Garlic press: To mince the garlic clove finely.

• Serving dish: To present the guacamole attractively.

• Plastic wrap: To cover the guacamole if refrigerating.

Prep ingredients in advance: Chop the onion, cilantro, tomatoes, and jalapeño (if using) ahead of time and store them in separate containers.

Use a potato masher: Instead of a fork, use a potato masher to quickly and efficiently mash the avocados.

Juice lime efficiently: Roll the lime on the counter before juicing to get the most juice out with minimal effort.

Pre-minced garlic: Use pre-minced garlic from a jar to save time on peeling and mincing.

Batch preparation: Make a larger batch of guacamole and store it in the fridge for up to two days, covered tightly with plastic wrap to prevent browning.