BY
Ripe Avocados
Too ripe and you’ll have mushy guac that will go brown quickly, not ripe enough and it will be hard to mash and the flavor will be off. You want slightly firm, yet ripe fruits. Here are some tips on picking good ones.
Fresh Garlic and Lime
No garlic powder, or even bottled minced garlic. For best flavor in guacamole, use the real deal. (Need help peeling it?) Also use a garlic press for best results. If you don’t have one, make sure to mince it very well so you don’t have huge chunks of garlic to bite into. (Then go buy a garlic press.) You can also grate it with a fine-holed cheese grater or microplane. This “fresh” rule goes for the lime juice too. None of that bottled stuff. Seriously.
Add Sour Cream
Most people know that the citric acid in lime juice helps avocados to keep their color, but even better, much better, is the enzyme found in sour cream. It not only adds a nice creamy texture and flavor, but it will keep the guac looking fresh and green for several days. Yes, that’s right, I said days. I’ve had some in my fridge that’s on day 3 now and it looks just as green as the first day I made it.
Try it with chicken or beef taquitos or served on fajitas or taco chicken.
Guacamole
- Total Time: 10 minutes
Description
Easy, basic guacamole– a perfect staple recipe to have in your kitchen!
Ingredients
Use these measurements as guidelines and then make to taste
2–3 medium avocados (when I diced them, I got about 1 ¼ cup)
1 tablespoon fresh lime juice (or a good squeeze from ½ a lime)
1/2 – 1 tablespoon fresh minced garlic (depending on how you like it, I always add 1 tablespoon or more)
2 tablespoons finely minced onion
2 heaping spoons of sour cream (I measured 1/4 cup)
Salt (and pepper if you like) to taste
Optional: 3-4 tablespoons finely diced tomatoes (If I happen to have them I add them, if I don’t, I don’t!)
Instructions
Scoop out avocado from skins and mash in a bowl with a fork. Add remaining ingredients and combine well. Store in an airtight container in the fridge. I like to make it at least 30 minutes ahead of time to let the flavors combine and intensify.
Notes
Try it with chicken or beef taquitos or served on fajitas or taco chicken.
Keywords: Avocado, guacamole, Mexican, Latin
So my friends call me "GuacaMolly" for a reason! LOVE THE STUFF! And blessed to live in San Diego where avocados are quite plentiful year round. Now one quick question – I see the cilantro on top but do you like to add it to the guac? I also put in a bit of seeded jalepeno. I think they're wonderful additions but maybe that's just me! 🙂
Guacamolly, cilantro and “jollypianos” as we call em, are a must in good guac 🙂
Yes! 🙂 I actually used homemade pico in mine, which has all the requirements… 🙂
this is the best guacamole ever!!! seriously, the greatest thing esp with the diced tomatoes. the sour cream trick is heavenly. now i don't have to buy those powdered guacamole packets!!! thank you =)
it's PERFECT with the creamy chicken taquitos btw.
Mmmm… I had this last week when I was visiting. BEST guacamole out there!!!
Thanks Hillary- yup. Monday is the day!
Sara– Aren’t you having a c/s on Monday? I remember seeing a date somewhere but can’t remember exactly when it was. Anyway, I just wanted to wish you good luck! 🙂
Ooooooh. . . that looks so yummy and easy! Thanks Sara.
I’ve always made mine with mayo instead of sour cream, so I’ll have to try that next time!
Great guac! As a big fan of avocadoes, esp for its aphrodisiac qualities, this is a must try.
Ya Kate, I meant to mention that too. Sometimes if I have good salsa around (or fresh pico) I’ll just add that for a quick mix-up! You know you want some, go make it 😉
Yummmmmmm…you’re making me want guacamole! I actually use pico de gallo instead of garlic and onions, but everything else is the same! I may need to get stuff to make some guac today.