Homemade guacamole made with ripe avocados, Roma tomato, red onion, cilantro and garlic salt. This heart-healthy appetizer is best served with tasty homemade tortilla chips!
I know, I know…I’m revamping (pictures for) two recipes in a row. And republishing them so my fresh ’n clean content is visible again to the world and not buried in the depths of 2013.
Maybe it means I’m lazy. It actually just kinda means I had a recipe flop last weekend and this is all I can muster to get done. Mostly because the pictures were already edited. And, I’m pregnant, so give me a break. Please? 🙂
Being serious though (for like three seconds), homemade guacamole is one of my longest standing recipes. And I’m quite well known for it, actually. If you could ask my friends one food I’m known for making, I’d bet you $100 they’d all say guacamole. There have been times that people offered to bring guacamole to a party, and were denied so that I could bring it instead. I’m like, so popular.
And please don’t actually take me up on that bet, just in case someone said hummus (even though I haven’t made it in forEVER). I can’t afford to loose $100. #babiesareexpensive
So now that the truth about my guacamole skills are out, I’ll also tell you that I very rarely make it exactly the same way every single time. At least, not that I know of. I hardly ever measure out all the ingredients. But this is actually fairly standard in anything that I cook leisurely. Of course, when I’m developing a recipe I always make it a few times measuring ingredients to make sure what I’m coming up with doesn’t suck. But after that? I’m usually winging it. I’ve got the general idea, and throwing things together is sometimes way easier. I’m going to bring lazy back into the picture here, but also impatience. Two wonderful characteristics for a mother-to-be. HA I have some things to work on, don’t I?
I personally think that guacamole is pretty difficult to screw up when you have the correct ingredients. I guess you can probably add too much salt, but other than that, you’re pretty safe. I also like to exclude any kind of citrus juice from my guac. I really do not like any guacamole with lime juice. It’s ALL I can taste when it’s in there, and I’m just not a fan! I like straight savory flavors so much more, and we all know I’m a sucker for garlic salt. So, no limes necessary.
You don’t need it to help prevent the avocado from browning either, because you won’t have anything leftover to brown. Trust me on this one.
- 2 large avocados
- 1 finely diced Roma tomato
- ¼ cup finely diced red onion
- 2 tablespoons cilantro
- ¼ teaspoon garlic salt
- Cut your avocados in half. With a knife, cut through the avocado both ways so you are left with it looking diced. Scoop out with a spoon into a large bowl.
- Partially mash down your avocado chunks.
- Finely dice up your Roma tomato and red onion, add to avocado. Add to avocado along with cilantro and garlic salt.
- Begin to mix together, mashing up some more of the avocado chunks, but leave it a chunkier consistency. Or whip it all up if you’d prefer it that way.
- Serve with veggies or tortilla chips, or both!