We have officially entered avocado season! I just found them on sale for as little as 79¢ each. I repeat, 79¢ each!
Usually, the avocado is quite pricey where I’m from. So at 79¢, I stock up like a mad woman and make everyone eat guacamole until they’re blue in the face (no wait, that would be green in the face…) Buying pre-made guac is always an option, but those scary preservatives are not my thing.
For this recipe, I like to use haas avocados and vidalia onions. Haas avocados have a nice buttery texture and vidalia’s are great for their sweet, mild flavor. Although these onions are sweet, make sure to chop them up real fine. To do this, give them a quick dice and sprinkle with a pinch of salt. Gently smash with the flat side of your knife and they’ll break down into a paste. Little onions = good breath.
When you’re ready to assemble, grab a bowl and mash everything together. Don’t forget to add lots of cilantro and fresh lime juice! I like my guacamole slightly chunky, but feel free to make it creamy, chunky- however you’d like.
You’ll be happy to know that guacamole can be made in advance too. Squeeze some lime juice over the top, cover it in place plastic wrap, and chill in the fridge. Make sure that the plastic wrap is actually touching the avocados. Guacamole can go brown fast so getting this right is really important. I’d suggest making this in advance only on the day that you are going to eat it. You don’t want to take any chances!
And there you have it- my favorite recipe for homemade guacamole. Now if you’ll excuse me, I have a big bowl with my name on it!
What’s your favorite avocado recipe?Print
- Prep Time: 15 mins
- Total Time: 15 mins
- Yield: 2-4
- 2 haas avocados
- 2 heaped tbsp. vidalia onions, finely chopped
- 1 bunch of cilantro
- 4–5 limes
- 1 jalapeno (optional) ribs & seeds removed
- flaky sea salt, such as maldon
- Run your knife around the avocados. Remove the pit and score the flesh into medium size chunks. Scoop out into a large bowl and squeeze over some lime juice (prevents browning).
- Finely chop up your onions. To do this, ddd a pinch of salt and smash with the flat side of your knife. This will break them down into a paste.
- Roughly chop up some cilantro. The amount is up to you.
- Add the onion, cilantro, and diced jalapeno (if using) to the bowl.
- Gently mix the ingredients together. You can make it chunky or smooth.
- Give it a taste. Adjust the flavor with extra lime juice and salt.
- Serve with your favorite chips.
* Buy yourself extra limes as some can be juicier than others.
Mrs Mulberry says
I have to agree that guacamole is my favourite avocado recipe too! Just love your recipe and beautiful photos. There are some great avocados at the markets here too. Will give ths recipe a try today!!!
Thank you Mrs. Mulberry!
I hope you enjoy the recipe. Feel free to make it your own too- you can add spicy jalepeno peppers, tomatoes, extra lime etc. :)
I just got a great tip from Celia @ figjamandlimecordial (comment above). You can actually freeze avocado pulp as well as guacamole itself. How about that one? Enjoy!
Emilie, your guacamole looks fabulous! I could eat a bowl of it straight!
My mad parents once bought over forty avocados. They’d bought 60 for $5.40. What on earth they ever thought they were going to do with that many, I have no idea. Anyway, two things I discovered – you can freeze avocado pulp, and secondly, if you sprinkle over a little vitamin C powder dissolved in water, the pulp will never go brown (the Vit C stops oxidisation). I’ve got some photos here (hope it’s ok to put the link here, please delete if it’s not) :
Thank you Celia!
Wow, 60 avocados for $5.40? (and I thought I was getting a deal…) Thats really funny. Thank you for your guacamole link as well. I was actually wondering if you could freeze avocado pulp, and now I know! And I’ve actually heard about adding vitamin c to keep it green, but I’ve never tried it. I’m going to experiment with that one. As always, your tips are great. Thanks again!