For me, there is nothing more satisfying then laying out a gigantic bowl of guacamole and devouring it with an arsenal of chips at hand (and friends too I guess). What I like about guac is that it seems super fancy, but is actually really simple to make. Not to mention, there is an added nutritional benefit from the avocado’s healthy fats!
One feature that tends to turn people off to guacamole is that it has the tendency to taste bland. Avocados by themselves don’t have a ton of flavor, so in order to make a flavorful guac you need some reinforcements!
There are 3 key ingredients everyone needs when making guacamole, so make sure to have these on hand!
THREE MUST-HAVE INGREDIENTS TO FLAVOR UP YOUR GUAC:
- Pickled Jalapeños—in my opinion, pickled jalapeños add more flavor than fresh cut ones, AND they aren’t as unpredictable when it comes to heat. I even like to scoop out a little extra juice and drizzle it in. If you have a spicy food aversion, don’t let this stop you from trying! Pickled jalapeños are mostly added for flavor, not heat content. Plus, these suckers are pretty low on the Scoville Scale! If you prefer, start with half the recommended amount and see how it tastes 🙂
- Lime Juice—fresh squeezed lime juice not only helps to bring out flavor, but also slows the avocados oxidation process, preventing it from browning right away. The acidic juices from the lime help to balance the bland flavor from avocados.
- Cilantro—have I ever mentioned how much I LOVE cilantro? This herb adds the extra flavor that gives guacamole its signature taste. Omitting it would just be a crime!
The timing of when to serve guacamole can be a little tricky, but thankfully there is still some prep work you can do before the avocado mashing commences! If serving at my house, I like to chop the veggies ahead of time and place in a small bowl. Then, right before serving, I’ll cut up the avocados, mash in a large serving bowl, and then mix my precut veggies in. Lastly, I make sure to squeeze fresh lime juice right before serving.
If bringing guac to a separate location, try to whip it up close to your departure time and cover with plastic wrap. I lay my plastic wrap right on top of the guac and then put a lid over top. That way I can keep as much air off of it to prevent browning. Once you are ready to serve, scoop off any browned areas and serve with chips!
HOW CAN I TELL IF AN AVOCADO IS RIPE?
The best way to tell an avocado’s ripeness is by touch. When ready to eat, and avocado should be firm, yet give in a little when squeezed. If an avocado is difficult to cut into, then it is not yet ripe and will need more time to soften up.
On the other hand, your avocado is over-ripe if these features are present:
- pit easily falls out when cut open
- brown spots observed in flesh when cut open for the first time
- brown strings in flesh
You’ll know when you have a ripe one, because it will be a beautiful green, easy to cut into, and easy to mash!
Fresh Homemade Guacamole
- 6 small avocados (or 4-5 large ones)
- 1 lime juice
- 1/3 cup red onion chopped
- 1/3 cup fresh cilantro chopped
- 1 roma tomato diced
- 1.5 tbsp pickled jalapenos diced
- 1 tsp sea salt
- Chop onion, cilantro, tomato, and set aside in a small bowl.
- Take each avocado and cut in half, long ways. Scoop out the pit with a spoon, and then scoop flesh intto a large mixing bowl.
- Pour fresh lime juice over avocados. Using a potato masher, mash avocados and lime juice together until the consistency is smooth with some chunks.
- Add in remaining ingredients and mix well. Transfer to decorative serving bowl and serve with chips. I like to serve mine with gluten free chips, like Siete or Food Should Taste Good, on top of meat, or on a salad..