I love guacamole.  It’s dangerous for me to start eating it, because I have trouble stopping.  So yummy.  And it’s very easy to make homemade.  The only trick is having ripe avocados.  Anybody know how to have perfectly ripe avocados when you need them?

Here’s what you’ll need:

  • 2 ripe avocados
  • 2 cloves garlic, pressed or minced
  • lemon or lime juice to taste
  • salt and red pepper to taste

Slice the avocados in half and take out the pit.  Mash them together with the other ingredients.  I put everything in the stand mixer to do this.  Adjust the seasonings as needed.

The last time I made guacamole , I used it in a Mexican Layer dip.  It was delicious and would make great Super Bowl party food.  I used ideas from both Pioneer Woman’s site and Simply Recipes to make my layer dip.  I wish I could order up a plate of it now, along with a bag of chips. Mmmm!

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  1. Guac with chips is my absolute all-time favorite snack! I can’t hardly stop once I get started. I have to have a bit of chopped onion and tomato in mine.

  2. Oh! That’s not a fair post to read at 9am!! I’m thinking some guacamole and chips sound really good right now!! I use black pepper and add in some cumin, chopped cilantro, onions and tomato, too!

  3. I just started making guacamole this winter, something about it seems so decadent and Caribbean-warm. I’ve loved it!

  4. Guacamole is delicious any time of day…have you ever put it in a tortilla with some scrambled eggs and shredded cheese? Yummers! Will be trying your version as soon as I can.

  5. Guacamole is one of my favorites. I think it’s the perfect dip!

  6. My husband is from Chile so we eat advocado weekly (and sometimes more!) and always when I prepare Mexican food. We found that adding a little green onion is also nice 🙂 Your recipe is actually very close to the one we use now and that we learned at a Mexican restaurant in Vegas where they made the guacamole fresh at our table! As far as getting advocados ripe, who knows. Always, when they are on sale, it’s that they are too ripe (going rotten) or rock hard (they usually import from Chile and freeze the advocados on the way here! It drives my husband nuts!!) We’ve even found that the “organic” advocados at Ralph’s are often just regular Chilean advocados with fancy yellow tape to cover the original produce sticker (sneaky store!) If the advocado is still hard, we put it in a paper bag overnight. We do not put our advocados in the fridge unless they are too ripe and we aren’t eating advocado for a few nights!!

    • Erin, I have heard of the paper bag trick, but I’ve never tried it. I made the mistake of putting an avocado in the fridge once, because it was going to be several days before I would need it. The thing was as hard as a brick bat. I’ll avoid storing them in the fridge from now on.

  7. I have found that the brown bag trick does work, but not an exact science. 🙂 I do fridge them and then let them sit out for 2-3 days before I need them. On rare occasions I’ve had them actually ripen in the fridge and go bad in the fridge. I love avos that I’ve been known to eat a half of one at a sitting topped with hummus or hot sauce! I love guacamole, I often put oregano, parsley, cumin, chili powder, scallions and chopped tomatoes in it. That is if I’m really going to make it. But I’ve done simple like yours. 🙂

    PS- I love your site, I’m mainly a lurker but am on here just about every day!

  8. I could eat Mexican food 10 times a day! Don’t fret over eating guacamole… the avacados are monounsaturated fat, which is good for you! 🙂

  9. Yum! I have been on a guac kick as of late ~ have been adding it to fish tacos and it’s absolutely delish. I’ve found that adding a serrano pepper to the guac gives it the perfect kick that I like. I have some in my fridge right now… is it too early to break it out? 🙂

  10. I’m a confirmed guac addict. Years and years ago, I came across a wonderful recipe in Bon Appetit magazine that my family loved. Lost the recipe over the years, but just remember it used all fresh ingredients — and no sour cream or mayo. More recently, I’ve compromised with a quicker way to make it, and I’ve been amazed that even non-guac eaters love it. I just sprinkle some lemon or lime juice over the cut and peeled avocado, then mash it leaving some chunkiness. Sprinkle with salt (garlic salt, if desired), cayenne pepper, and cumin to taste. Now add a bit of Herdez salsa — I find mild is plenty warm enough. You want enough to add flavor but not make it soupy. Great for eating with chips — we love Santitos (cheap and good. Oh, and the paper bag trick works wonderfully. Be sure to check after 24 hours. If still too firm, leave in and check about every 10 hours as they can ripen quickly at that point.

  11. just stopping by from SITS!! This looks so good!

  12. I love guacamole too. When I’m too lazy to make it, I just slice the avocado, sprinkle with salt & lime and pretend. As for getting ripe ones, I let them get just ripe in the window, then refrigerate them. I find that refrigerating stops the ripening process. Or you could reverse it and keep them cold, then let them ripen a couple of days before ready.

  13. Molly McButter says:

    Holy Guacamole! I love avocados, especially while I’m pregnant. They are so good for you. I also make a simple version of guacamole where you just add as much salsa as you like and a bit of sour cream to your avocados. It is not as “pretty” as you might like, but it sure is easy and tasty. Mashing with a fork or even with a nice mortar and pestle works well. I like sliced avocado on everything from salads to sandwiches like grilled cheese or breakfast sandwiches. About storing them, I know if you put them next to other fruits like oranges and apples, they will ripen faster… so putting a hard avocado in a bag with an apple should work for ripening. For one that’s getting over ripe, you can stick it in the fridge for a couple days. I often have a half leftover that I just put some lemon or lime juice on and wrap tightly in plastic wrap before placing in the fridge. That will only keep for a day or so. FYI, the color we are about to paint our nursery is “Guacamole”. I hope it turns out well! : )

  14. I recently learned you can freeze ripe avocados. Simple cut in half, remove the pit, and remove the peel. Freeze in halves in Ziploc bags. When you need some for dip, just remove what you need, thaw briefly, mash & prepare. I even started the thawing process in the microwave and the guacamole I made turned out great! Terrific way to store avocados if you have too many ripe ones at once!


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