For all you avocado haters out there – this recipe miiiiight change your mind. The flavor is spot-on, and the ease of making it? It’s quicker than driving to your local spot to pick some up to-go.
I’ll admit: I haven’t always been the biggest avocado fan, but I’ve come around to it over time.
This a great topping for tacos, and a really easy appetizer to bring to a party. I usually make it on the weekend to have for snacking the week ahead, but, it only makes it a few days or so before I eat it all – whoops!
To make this, you will need ripe avocados. How do you know if they’re ripe? Give them a gentle squeeze, and if they give a little and feel slightly soft, they’re ready! If they feel rock hard, they are not ripe. You can ripen them at home though – see the recipe notes below!
Also, the lemon juice in this recipe is key so that your avocado doesn’t oxidize and turn brown. You want to keep that vibrant green color, don’t you?!
Here’s my Homemade Guacamole:
- 3 large, ripe avocados, diced or mashed
- 1 shallot, minced
- 1 large jalapeño, minced
- Juice of 2 large lemons
- 3 tablespoons chopped cilantro
- Salt to taste
Rinse and dry the jalapeño, lemons, cilantro, and avocados.
Mince the shallot, jalapeño, and cilantro – set aside.
Slice the lemons in half, and set aside.
Slice the avocados lengthwise, from top to bottom, all the way around. Take a spoon and scoop out each half, Discard the pit. Here, you can either dice it and add it to the bowl (if you like it chunky), or, you can add it directly to the bowl and mash it, if you prefer a smoother texture.
Add the pre-cut shallot, jalapeño, and cilantro to the avocado, and squeeze the juice from the lemon halves using your hands to catch the seeds (or, you can use a hand-held citrus juicer.)
I recommend to add about half a teaspoon of salt to start, then mix and taste it to see if you need to add more. Salt level is totally your preference!
You can technically eat this room-temp, but I prefer to stick it in the fridge for a few hours and serve it cold.
And, it wouldn’t be a true “recipe” of mine without a few notes:
- Want more onion flavor? Swap the shallot for a small red or white onion.
- Avocados not ripe? Place them in a brown paper bag with a banana and seal the bag. The banana will release ethylene gas which will help ripen the avocado. *Note: this takes a few days, so if you need it sooner, try to find ripe avocados when you’re shopping.
- If you want more spice, you have a few options:
- When you cut the jalapeño, leave the seeds and membranes (this is where the heat of the pepper is located!)
- Add another jalapeño
- Instead of jalapeño, swap it for one serrano pepper – careful, this one is much hotter than a jalapeño!
If you try this recipe, I’d love to hear what you think!