The BEST dip ever! Guacamole is a dip make from ripe Avocados originated in Mexico. Avocados have a creamy, buttery texture and are good for health. It doesn’t have any taste in particular so seasoning it with salt and pepper is important. Also splash of acidity from lime juice for balancing the creaminess is must, which also prevents from oxidation.
For guacamole, all you need is ripe avocados. Ripeness is determined but pressing avocado gently in your palm. If it is firm, its not ripe. If too soft, they are past the ripeness. If they are perfectly ripe, it should yield to little pressure. You can also buy firm avocados and ripe them home. Put it in a brown paper bag and leave it for a day or 2. Refrigerate ripe avocados if you still want to give 1-2 days before using it.
Lately, I love eating mashed avocados with S & P and some lime juice over multi grain toast. Avocado is best substitute for any buttery spread.
Because, Guacamole is the most popular dip amongst all, I thought of sharing this quick and easy recipe. Simplest version of guacamole is mix mashed avocados, lime juice, cilantro, salt and pepper. But I like to add onions, tomatoes and little garlic to make it more flavorful. I suggest making guacamole just before serving. If, for any reason you have to make it in advance, I suggest to omit tomatoes and add them just before serving. I also like to add chopped jalapeño if I am not serving it to kids.
Be careful in mashing avocados. Always mash roughly using a fork and not with masher. It should be little chunkier. Sometimes I like to cut it in small pieces and skip the mashing as I like chunky guacamole.
Quick and Easy Guacamole
Ingredients
- 4 ripe avocados
- 1/2 cup finely chopped onions
- 1/2 cup finely chopped tomatoes
- 1 garlic clove finely chopped
- 2 tbsp lime juice
- 1 tbsp olive oil
- 1 chopped jalapeño optional
- handful of chopped cilantro
- salt and pepper
Instructions
- Cut avocados into half. Remove seed. Using a knife, gently score inside of avocado. Scoop out all the flesh using a spoon in a bowl.
- Mash it with a masher or fork. Do not over mash it. You can keep few chunks bigger if you prefer it that way.
- Add chopped onions, tomatoes, cilantro, garlic, lime juice, olive oil, salt and pepper. Mix it properly.
- Cover it with plastic wrap touching the surface of guacamole. It prevents from oxidation which makes guacamole turn dark.
- Serve immediately or refrigerate until ready to serve.
