Homemade guacamole is super easy to make and will knock the socks off any store-bought guac. Oh, and it’s naturally gluten free!
Choose Haas avocados, the best for guacamole and typically available year-round in grocery stores. Dark purple or black when ripe, avocados should be firm (not hard) and yield to gentle pressure when squeezed lightly (not squishy!).
I like to sauté my onions first for a delicious caramelized flavor; layered with the chiles, salt and cumin, this guacamole is full of flavor without being eye-wateringly hot. Spice it up with ancho chili powder when you want more heat.
If you have a molcajete like this authentic volcanic stone one pictured above, it will benefit from the addition of all these spices, soaking them up like cast iron and getting even more seasoned with age. Not only are these mortar and pestle combos great for making the guacamole, but they are beautiful for serving, too, and will last for generations.
- 3 ripe Haas avocados
- ½ red or sweet Vidalia onion, minced
- 3-5 fresh Roma tomatoes or 2 medium vine-ripe tomatoes, diced (or 1 can Ro-tel®, drained)
- 2 Tbs. diced green chiles
- ½ Tbs. minced garlic, to taste (optional)
- 2 tsp. ground cumin
- ¾ tsp. coarse sea salt
- Black pepper, to taste
- ½ teaspoon ancho chile pepper powder or cayenne pepper (optional)
- 1 bunch fresh cilantro, slightly chopped (optional)
- 3 Tbs. fresh lime juice
Dice then sauté onions in 1-2 tablespoons oil until lightly browned.
Scoop avocado flesh out of shells and remove pits. Place avocado in a large bowl or molcajete and mash with a pestle, potato masher or the back of a large spoon.
Add onion, tomatoes, chiles and spices; mix together with a fork. Taste and adjust seasoning. Stir in cilantro and lime juice.
Cover with plastic wrap laying directly on the top of guacamole to prevent exposure to air.
Serve immediately or chill 30 minutes before serving. The lime juice will help prevent browning, but guacamole is best served soon after preparing.
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