Guacamole is probably the recipe I make most often (I’m talking at least once but sometimes twice a week!). My one year old son absolutely loves it. He would literally just stick his face in the bowl if we let him, and so yeah, we have guacamole a lot. And I’m okay with that because I absolutely love it too.
It also tastes way better when you make it yourself than if you buy it at the grocery store. This way, it doesn’t have that “processed taste” that all processed food seems to have, and you can make it as spicy or mild as your heart desires.
There honestly isn’t really much to making guacamole, and the most important part is having the perfect avocados. To choose the perfect avocado, you want to hold it in the palm of your hand and squeeze gently. A guacamole-ready avocado will be firm but have a slight “give” when you squeeze. If it feels really soft, it’s too ripe. If it’s super firm, it’s not ready and it could take a few days until it is.
You can also test the avocado by pulling the little stem off the top. If it comes off easily and is green underneath, it’s good to go, but if it won’t come off or if it’s brown underneath, this also won’t be good for guacamole.
To make the guacamole, slice the avocado in half and remove the core. Scoop the avocado out of the skin and into a medium sized bowl. Squeeze the juice of one lime (or approximately two tablespoons of lime juice) into the bowl, and begin to smash the avocado with a fork. Once the avocado is smashed (while leaving it a bit chunky), add your diced red onion, tomato, salt, and hot sauce. Mix to combine. Taste and adjust hot sauce and salt to your preference. Refrigerate for about 20 minutes before serving.
Obviously this guacamole is great with tortilla chips, but I actually love to put it on eggs or low carb toast for breakfast, and it’s sooooo delicious. This guacamole is seriously one of my (and my son’s) favorite things, and no matter how often I eat it, I never get sick of the stuff.
Have a wonderful weekend everyone 🙂
Easy Homemade Guacamole
2 large avocados
Juice of one lime / or 2 tbsp lime juice
1/2 medium tomato, diced
1/2 small red onion, diced finely
1/2 tsp salt
3-5 dashes of your favorite hot sauce
1. Slice avocado in half and remove the core. Scoop the avocado out of the skin and into a medium sized bowl. Add the lime juice. Smash the avocado with a fork until its just a little bit chunky still.
2. Add the diced onion, tomato, salt, and hot sauce. Stir to combine. Taste to adjust salt and hot sauce if necessary.
3. Refrigerate for 20 minutes before serving. Store in an airtight container with plastic wrap over the top to prevent browning if you would like to keep it overnight.