Classic Guacamole (naturally gluten-free)
Skip the restaurant and make this classic guacamole next time the mood hits! It's always a hit from a family taco Tuesday to a Cinco de Mayo party!
Ingredients
- 5 Large Ripe Avocados
- 1 Medium Tomato Seeded and diced.
- ¼ Cup Red Onion Small diced.
- ½ Jalapeno Small diced and seeded if you want less heat.
- 3 Cloves Garlic Minced or 1 teaspoon garlic powder.
- ½ Cup Fresh Cilantro Chopped.
- 4 Tablespoons Lime Juice
- ½ Teaspoon Cumin
- ½ Teaspoon Salt
- ½ Teaspoon Pepper
Instructions
- Slice open and remove the seed from the avocado. Scoop the flesh of the avocados into a shallow serving bowl, discarding any bruised, browned spots. I like to rough chop mine before adding them to the bowl to help with texture later.5 Large Ripe Avocados
- Add all of the remaining ingredients to the avocado. Stir to combine, while slightly mashing the avocados to make the ingredients mix. Do not over mix, as the texture will become mushy, and no one likes mushy guacamole. It should have some texture to it.1 Medium Tomato, ¼ Cup Red Onion, ½ Jalapeno, 3 Cloves Garlic, ½ Cup Fresh Cilantro, 4 Tablespoons Lime Juice, ½ Teaspoon Cumin, ½ Teaspoon Salt, ½ Teaspoon Pepper
- Taste and add additional salt if needed. I sometimes add up to ¼ teaspoon more depending on the heat of the jalapeño, or the flavor in the tomato, since they can be bland.
- If it needs more zip, add a little more lime juice. If it has more lime than you prefer, just simply stir it more. The flavor of the lime will mellow as it blends with the avocado and onions.
- Serve it alongside your favorite dipping choices, with your favorite tacos and more! I hope you enjoy this recipe as much as I do!
Notes
Storage Tips
Ingredients – if your ingredients are fresh, the longer it will last.
Acids – In most store-bought guacamole, vinegar and other preservatives are added to help keep the guacamole with its signature green color. When you make it fresh, you aren’t adding those extra preservatives to do the same thing. This is where the acids we add to the guacamole come into play. The acids (in this case, lime) help coat the avocado and help prevent browning.
Covering the surface – Avocados turn brown because of the oxidation that occurs with the flesh. Therefore the same happens with guacamole. There are several myths about how to do this, everything from adding the pit into the bowl, topping it with an onion, adding sour cream to the top, and even adding a layer of water. The simplest thing to keep your guacamole is to keep it from being exposed to air and thus prevent oxidation. The best way that I’ve found for this (without adding extra flavors or watering it down) is a simple plastic wrap—making sure to press the plastic entirely on the surface. If there are any air pockets in the plastic wrap, oxidation can occur, and therefore browning can occur, so you want it as smooth as you can get it.
Nutrition
Calories: 211kcalCarbohydrates: 13gProtein: 3gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gSodium: 156mgPotassium: 678mgFiber: 9gSugar: 2gVitamin A: 395IUVitamin C: 19mgCalcium: 23mgIron: 1mg
Tried this recipe?Let us know how it was!