How to make Guacamole: A Step by Step Guide
Webster’s Definition of Guacamole: A popular Mexican specialty of mashed avocado mixed with lemon or time juice and various seasonings (usually chili powder and red pepper) Sometimes finely chopped tomato, green onion and cilantro are added. Guacamole can be used as a dip, sauce, topping or side dish. It must be covered closely and tightly to prevent discoloration.
My definition: Yummy – when made right.
This past weekend, since I had an extra day, I made sure to do as much cooking as the time would allow me to do. On Saturday I decided to put together some guacamole and then nachos for dinner. Not exactly gourmet food, but tasty and satisfying nonetheless.
Ingredients
- 3-4 Large Haas Avocados (or 5-6 small) – Make sure they are ripe
- 1 medium red onion
- 2 limes
- 2-3 Fresh Jalapenos
- Salt (I used coarse kosher)
- Pepper (fresh ground)
Also, I had originally planned on adding some fresh chopped cilantro, but the wife picked up parsley instead. Recipe turned out fine without it, but you can make it either way.
Slice your avocado lengthwise, and then twist to separate the two sides.
Carefully, cut your avocado (still in skin) crosswise into small cubes.
Now, using a spoon, you can easily scoop out the cubes from the avocado. This really helps speed up the process and it’s a snap to do.
Step 2: Chopping the Onion & Jalapeno
Chop your onion and seeded jalapenos finely.
Step 3: Putting it together
I didn’t get a photo of one step. Prior to adding all the ingredients together, you need to mash the avocados with a potato masher, but not too much, as you will do some additional mashing when you add in the other ingredients.
In this step, add all the onions, jalapenos, salt & pepper, as well as the juice of one lime. Mix well.
Step 4: Guacamole
Now, since I hate tomatoes, I made my batch without. But if you like them, then mix in some fresh chopped tomatoes last. You don’t want them watering down the guacamole too much.
Nachos
Below are the Nachos I made, topped with the Guacamole from above.
I always add chopped garlic and a dollop of sour cream in mine. It guarantees no one goes home lucky that nite.
great recipe! I love garlic so i would put in a small amount of diced garlic into the micture just to spice it up some more or am I now challenging the Guacamole Gods?
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Nope- can’t ever go wrong with garlic 🙂 Wow Dewi- you sure do get around this blog! 🙂 I’m going to quit chasing you 😉
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Check out Round 2 of How to Make Guacamole – I took the advice of the folks here on the HSB and added lots of garlic and some sour cream.
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Done & done 🙂 Thanks Nick!
Thank you so much for having a visual step by step instructions…. It came out delicious!! Thanks a bunch!!
Yeah the guacamole was absolutely amazing; my college buddy’s scarfed it right down!
I tried guacamole when I was in 1st grade,and I didn’t think it looked good or how it tasted like.My teacher said everyone has to try it.so when I tasted it was out of this world.So now I love guacamole.This recipe is awsome!
Not bad, however, I like to add just a drizzle of my favorite salsa, some cilantro, plus a dab of mayo – its the bomb.
I Love guacamole, but have never made it…Now that I’ve read this, I’m going to make some for my Babe and I to enjoy! I love Mexican Food! I Love Mexican Music, Mexican People! My Mexican Friends (I’m from San Diego—back in the day when we loved everybody, drove low-riders and ate from the corner family owned Roberto’s taco shops, and ate street tacos, rolled tacos, burritos with “shredded beef”, and grilled chicken and grilled shrimp, or grilled fish. I Love the Mexican flavor. I would like to see New Mexico catch onto the “grilled” meat on nachos at Gardunos etc…and black beans in enchiladas, nachos, double decker quesadillas (with all mentioned plus crumbled real bacon)….Oh My Gosh!