Snacking doesn't have to be unhealthy. Homemade Guacamole made with fresh avocados tastes great and is rich in healthy fats that helps to satisfy your cravings.
I can't believe I haven't made a separate post for my recipe for guacamole until now. Sure, I've shared the recipe several years ago in my Irish Bunco and Other Ideas for St. Patrick's Day post, but you really can't search for it easily here on the blog.
Guacamole has got to be, hands down, my favorite appetizer; Bruschetta would be my second. It's so easy to make, takes hardly any time and it's a definite crowd pleaser. Not to mention it's much healthier than other appetizers or snack options.
I must go through 3-4 dozen avocados just in the summer months alone. There is nothing that is more flavorful on a hot summer day than guacamole with a glass of chilled sangria.
How do you make Guacamole?
For this recipe you'll need ripe avocados, plum tomatoes, jalepeno pepper, red onion, fresh chopped cilantro, lime zest and juice, and Kosher salt.
Start by cutting each avocado in half lengthwise, remove the pit, make cross-marks in the pulp with a knife; then scoop out the inside with a spoon and place in a bowl.
Using the back tines of a fork, smash the avocado until it’s smooth, but still chunky. Add the tomatoes, pepper, onion, lime zest and juice, cilantro and salt.
Mix well, cover tightly so air can't get to it; then refrigerate until ready to serve with Tortilla Chips. When the air hits the avocado it will oxidize and start to turn brown, so I suggest making Guacamole right before you're ready to serve.
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Guacamole
Ingredients
- 5 Ripe Avocados
- 2 Plum Tomatoes, chopped
- 1 Jalapeño Pepper, finely chopped
- 2 tbsp. Red Onion, finely chopped
- 1 Lime zest and juice
- 1 tbsp. Fresh Cilantro, chopped
- ¼ tsp. Kosher Salt
Instructions
- Cut each avocado in half lengthwise, remove the pit, make cross-marks in the pulp with a knife; then scoop out the inside with a spoon and place in a bowl.
- Using the back tines of a fork, smash the avocado until it’s smooth, but still chunky.
- Add the tomatoes, pepper, onion, lime zest and juice, cilantro and salt. Mix well, cover tightly so air can't get to it; then refrigerate until ready to serve. Serve with Tortilla Chips.
Nutrition
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Beverley says
good guacamole recipes are hard to come by and this looks perfect, thank you and hope life is good with you all xoxo
Carrie's Experimental Kitchen says
Yes they are and I LOVE this recipe. It's so easy and comes out perfect every time. We're hanging in there, thank you! xoxo
Charles Michealson says
How long does it last in the fridge?
Carrie's Experimental Kitchen says
I generally make right before I'm ready to serve; however, if you leave it in the refrigerator for an hour or two it should be fine as long as you cover it really well so that no air can get to it. Once that happens, it will start to turn brown.