The Best Homemade Guacamole
Made with only 6 ingredients, this is the BEST recipe for guacamole! It is simple, authentic, and most importantly it has the best texture and flavor.
Servings: 8
Ingredients
- 2 large ripe Hass avocados mashed
- 2 tablespoons freshly squeezed lime juice about 2 limes
- 1 teaspoon kosher salt
- 1 pinch white pepper optional
- 1 large ripe Hass avocado cubed
- 4 medium Roma tomatoes seeded, and chopped
- ½ cup Vidalia onion or red onion
Instructions
- Cut 2 large ripe Hass avocados in half. Carefully remove the pits. I do this by using a sharp chef's knife to lodge into the pit and twist it out. Scoop out the flesh the the avocados and place into a mixing bowl. Add in 2 tablespoons freshly squeezed lime juice 1 teaspoon kosher salt, and 1 pinch white pepper. Use a fork or potato masher until the mixture is smooth.
- Cut 1 large ripe Hass avocado into chunks by cutting the avocado in half, removing the pit, then using a knife to score the flesh of the avocado into chunks while still attached to the skin. Then use a spoon to scoop out chunks of avocado into the mixing bowl with the mashed avocado.
- Cut 4 medium Roma tomatoes in half and use a small spoon to scoop out the majority of the seeds in the tomatoes. After removing the seeds finely dice the tomatoes and add them to the avocado mixture.
- Add ½ cup Vidalia onion to the avocado mixture. Gently stir to combine. Taste and season with additional salt if needed.
- Serve immediately.
Video
Notes
How to Select Ripe Avocados: Select avocados that yield when gently squeezed, but avoid avocados that are mushy or overly soft.
Pro-Tip for juicing limes: Microwave for 20 seconds and then roll on a counter. Cut open and squeeze.
Tomatoes: Use Roma or vine-ripened tomatoes. But be sure to remove the seeds from the tomatoes to prevent the guacamole from being watery.
Kosher salt is best as it enhances food, while iodized salt makes food taste salty. If you feel your guacamole is lacking flavor, add a pinch more salt and test again.
Store Guacamole in a deep, narrow bowl and place the avocado pits in the guacamole (this helps slow the browning process.) Then sprinkle the surface with extra lime juice. Wrap with plastic wrap, pressing the plastic wrap on top of the surface of the guacamole. This will help the guacamole from coming in contact with air. Store for 2 days in the refrigerator.
Nutrition
Calories: 130kcal | Carbohydrates: 9g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 298mg | Potassium: 454mg | Fiber: 6g | Sugar: 2g | Vitamin A: 368IU | Vitamin C: 13mg | Calcium: 14mg | Iron: 1mg
