Homemade Guacamole Recipe
Judge Judy serves up justice and guacamole in this important case!
How to make fresh, delicious, homemade guacamole
There are so many things to love about guacamole. It's zesty, spicy, creamy and tangy all at once. It's also one of those foods that just says "fresh," perhaps because it's made almost entirely out of fresh, raw vegetables and herbs. It could also be that it contains so many green ingredients, such as avocado, jalapenos and cilantro. Something about the color green just says "fresh" to me.
Guacamole is also a "fun" food. It's a dip so it's fun to eat, and it's often served at parties and other festive occasions, which gives it a reputation as a "fun" food. The word "guacamole" is even fun to say. When I make guacamole, it's usually the weekend, so I associate it with relaxing and hanging out.
Making fresh, homemade guacamole is really very easy, and the results are far superior and much more flavorful than packaged guacamole. All that chopping takes a bit of time, but overall it's fairly quick to make, and simple enough for a beginner cook. In fact, there's really no cooking involved in making guacamole. It just chopping, mashing and mixing.
To ripen avocados, place them in a paper bag overnight or until they become soft. Place a banana in the bag with the avocados for even quicker ripening. Other than waiting, there's not much you can do to ripen and soften avocados. Do not microwave avocados in an attempt to ripen them. It doesn't work. I know, I tried it. It just made them yucky.
- 2 soft, ripe, medium-sized avocados
- 1 dollup sour cream, perhaps 2-4 tablespoons
- juice from half of a lime
- 2 jalapeno peppers
- 2 green onions
- 2 small Roma tomatoes
- 1/2 cup diced onion
- 1/4 - 1/2 cup chopped cilantro leaves
- salt and pepper, to taste
- Slice the avocado in half. Remove and discard the pit. Use a spoon to scoop the flesh from the skins.
- Use the back of a fork to mash the avocado. Mash and stir until smooth, or leave the avocado with a more chunky texture. It's up to you and your preference.
- Stir in a dollup of sour cream and the juice from half of a smallish lime.
- Finely dice the jalapenos. Wear disposable food service gloves for this task, as the juices can burn, especially if you get juice on your fingers and then touch your eyes. I have never bothered to buy gloves, so I usually just put a baggie over my left hand, which holds the jalapeno, and leave my right hand, which holds the knife, uncovered. Stir the diced jalapenos into the avocado mixture. Discard the jalapeno seeds, or if you like very spicy foods, add them in. The more diced jalapeno and the more seeds you add, the hotter your guacamole will be. Adjust the amount of jalapenos to your own liking.
- Slice the green onions, dice the tomatoes, finely dice the onion and chop the cilantro leaves. Stir them all into the avocado mixture.
- Add some diced garlic or a dash of garlic powder, if you like. I don't like to add lots of garlic, because I prefer the taste of the avocado, jalapenos, onions and cilantro to shine through. In fact, I usually don't add garlic at all, because it says "Italian" to my palate, rather than "Mexican." However, if you're a garlic lover, go for it.
- Season with a dash or two of salt and freshly ground black pepper.
- Stir until all ingredients are evenly mixed. Transfer to a serving bowl.
Another great thing about guacamole is the variety of ways you can serve it. Probably my favorite methods are to eat it as a dip with tortilla chips or spread it on the shrimp tacos I make with the recipe at this link. I also love guacamole with chips as a side dish to my healthy Texas chili, easiest pinto beans on the planet or New Year's Eve black bean nachos.
Other options include spreading guacamole on burgers or sandwiches, or serve a generous scoop of it as a salad. Arrange the scoop on a large lettuc leaf alongside a scoop of chicken, shrimp or tuna salad and some sliced melon for a delicious summer lunch or dinner.
One of my favorite ways to serve it is in a small bowl, like a little island surrounded by a moat of queso dip. This way, you can dip your tortilla chips separately into the guacamole or the queso, or mix them up to taste a little bit of guacamole and a little bit of queso in the same bite. This link has my favorite queso recipe, which is guaranteed to be a hit. Another dish that goes ever-so-deliciously with guacamole is my corn and black bean salad.
Did you make this recipe? Please let me know how you liked it!
Julio's Corn Tortilla Chips -- you've got to try them!
In the photos that feature tortilla chips here in this article, the chips featured are my all-time favorite, Julio's Corn Tortilla Chips. If you are lucky enough to live in one of the parts of Texas where they are sold in stores, you may have heard of or even tasted the chips. The chips are so popular that they are often sold out my local grocery store. Julio's chips have a cult following. So many people who taste these chips love them and have to have more -- Amazon.com is even selling them now, so that those who move out of Texas can get their Julio's fix. Read more about these dangerously addictive chips here.
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