Guacamole is a Mexican dip, goes well with any Mexican food. This homemade Guacamole recipe makes a perfect party starter. This is vegan and gluten free for every one to enjoy. This makes a perfect side for corn/tortilla chips. Also, can be used in sandwiches and wraps as filling.

To make perfect guacamole use ripe avocados but not over-ripe avocados. Not ripe enough avocado will be hard and tasteless. With too ripe, the taste will be off. You can mash the avocado quickly and easily with a potato masher or a large serving fork. A regular fork will also work, but requires more effort. Stop mashing when the guac is still a little chunky.

I learned this trick from one of the blogs about how to keep leftover avocado from changing color. Onion is the best way to keep leftover avocado good—just place an avocado halve in a container with a chunk of onion, seal it with a lid, and it’ll stay good for a couple of days. This trick works because onions contain sulfur, and sulfur prevents the avocado’s browning enzyme from interacting with the air. This smart trick also works for guacamole.

How to make Guacamole

PREP TIME: 20 MINS TOTAL TIME: 20 MINS COURSE: SIDES CUISINE: MEXICAN

I am making this Guacamole with a little Indian twist. I add red chili powder and pepper for little more spiciness. You can omit veggies and spices if you just want to make smooth, plain guac.

Ingredients

avocados – 4 small, halved and pitted
jalapeño – 1 small or 1 tbsp seeds and ribs removed, finely chopped
onion – 1/4 small, finely chopped (white or yellow onion preferred if you have)
finely chopped fresh cilantro
lime juice – 1/2 lime, more if needed
red chili powder – 1/2 tsp/to taste
olive oil – 2 tsp
pepper – 1/2 tsp
green and red capsicum – 1/3 cup each, finely chopped
tomato – 1/4 (optional)
salt – to taste

Instructions

To slice open an avocado, cut it in half lengthwise with a knife and twist apart the sides. One side will have the pit. Carefully remove the pit, and scoop the avocado flesh into a bowl with a spoon. Discard any bruised, browned areas and seed.
Using a potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some chunky texture, so I mash it until there are just small chunks remaining).
Add lemon juice immediately to keep the color vibrant.
Promptly add the cilantro, jalapeño, oil, capsicum, red chilli powder, pepper and salt. Stir to combine.
Taste and add additional salt until the flavors really sing. If it needs more zip, add a little more lime juice.
Lastly add onion, cilantro/coriander leaves and tomato. Stir well again.
Serve immediately with tortilla chips or use in sandwich. If using in any other Mexican recipes, you may skip adding veggies.

Step by step photo instructions

Slice open an avocado, cut it in half lengthwise with a knife and twist apart the sides. One side will have the pit. Carefully remove the pit, and scoop the avocado flesh into a bowl with a spoon, discarding any bruised, browned areas and seed.

2. Using a potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some chunky texture, so I mash until there are just small chunks remaining).

3. Add lemon juice immediately to keep the color vibrant.

4. Promptly add the cilantro, 1 jalapeño, coriander, 2 tsp oil, 1/2 capsicum, 1/4 tsp red chilli powder, 1/4 tsp pepper and 1/4 tsp salt. Stir to combine.

5. Taste and add additional salt until the flavors really sing. If it needs more zip, add a little more lime juice.

6. Lastly add onion and tomato. Stir again well.

7. Serve immediately with tortilla chips or use in sandwich. If using in any other Mexican recipes, you may skip adding veggies.

Tips

HOW TO STORE LEFTOVERS: Transfer the guacamole to a suitably sized container. Place halve of onion on top and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.
If you have to choose between hard or mushy avocados, choose the hard ones and place them in a paper bag with a couple of bananas. The ethylene gas released by the bananas will ripen them up faster, but you still might have to wait overnight or up to a couple of days.