A simple homemade guacamole recipe that is all about the flavor, texture and freshness of ingredients.
A pinch of sea salt, some green and red onion, cilantro, hot chile pepper and a squeeze of lime is all it takes to whip up a bowl of simple homemade guacamole.
I am not quite sure what the commercial green stuff in the plastic container labeled Guacamole is… just be safe and stay away from it.
Considering the fact that my better half has hot latin blood running through his veins, I consider myself the queen of simple homemade guacamole. I make so much of this stuff, that experience alone makes me the authority on the subject Haha! Just kidding, I’m sure you can make a bomb guacamole too.
Just leave it to yours truly to add to the world’s knowledge of guacamole making. Just can’t help it you guys, forgive me.
This is the secret to a perfect but simple homemade guacamole: your avocados can’t be too soft nor too hard.
So it is best to plan in advance, starting with really firm avocados that you keep in a paper bag on the kitchen counter for a couple of days.
In my world, a perfect but simple homemade avocado has both rustic texture and creaminess. The perfect balance !
What that really means for us, is that we can not mash the avocado. Seriously, no avocado mashing allowed.
You see, once you have a perfect avocado in your hand, all you need to do is scoop the flesh out of the shell into large chunks. And then, once you mix it with the rest of the ingredients, and a smooth lug of olive oil, magic happens!
Just from mixing ingredients alone you will obtain that perfect texture that is creamy, yet with plenty of rustic textures throughout.
I told you it was a simple homemade guacamole, but it still has its secrets to be the ultimate guacamole.
- Never ever add tomatoes to the guacamole, it will make it watery. Instead spoon some of this fresh tomato salsa fresca on top just before serving.
- If preparing the guacamole in advance you want to keep it away from browning or oxidation. So make sure to throw one or two of the avocado seeds in the middle of your guacamole bowl. Then cover the top with thin slices of lemons or limes and cover with a tight plastic wrap before refrigerating. – Florentina Xo’s
- 5 large ripe avocados
- 2 green onions diced
- 1/2 small red onion diced or sliced
- 1 tbsp extra virgin olive oil + more as needed
- 1 lime squeezed + more to taste
- 1/2 c fresh tomato salsa
- sea salt & black pepper to taste
- 1 in small jalapeno pepper diced without seeds if you like it mild or with seeds if you like it very spicy ( or you may use Serrano chiles but keep mind they are about 5 times hotter than the jalapenos)
- 1/3 c fresh cilantro leaves + more to taste
- lime wedges for serving
- 3 tbsp fresh chives snipped
- freshly cracked black pepper to taste optional
Cut the avocados in half lengthwise and remove the seeds. Reserve a couple of them.
Inside the shell cut the avocado in half lengthwise.
Using a spoon scoop out the avocado from its shell and transfer the flesh to a bowl.
Add the green onion, red onion, chile pepper, lime juice and cilantro to the bowl with the avocado. Drizzle with the olive oil and gently toss to coat.
Season with sea salt to taste and mix well.
Adjust seasonings with more sea salt and lime juice and taste again until happy. (11 times 😉 )
Garnish with the snipped chives and at this point you can serve it with fresh tomato Salsa on top, or cover it with thinly sliced lemons or limes to save for later.
Serve with freshly cracked black pepper on top.
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