Guacamole is pretty much the perfect food isn’t it!? It’s one of those rare foods I crave that’s actually healthy! The creamy avocado mixed in with the other flavorful ingredients makes it something that you’ll want to make over and over again.
I’ve actually made this twice now to have on the blog. Made it the first time, photographed it, ate it all, then realized my memory card broke and none of the photos made it off my camera. I can’t say that I was too unhappy about having to eat the guac twice though! So I put twice the work into making this recipe for you guys and it’s totally worth it!
And for everyone shying away from bringing guacamole to a party because it can turn brown…I’ve got your back! There’s an easy way to keep that from happening and you’ll never have to scrape off a brown layer of guac ever again. **See my notes in the recipe for how to keep your guacamole green!
- 2 roma tomatoes (seeded and diced small...see notes)
- 1 clove of garlic (minced)
- 1/4 cup chopped red onion
- 1/4 cup chopped cilantro
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 hass avocados peeled and diced into 1/2 inch pieces)
- juice from one whole lime
In a small bowl, combine the tomatoes, garlic, red onion, cilantro, salt and pepper. Mix together to combine
Peel the avocados, carefully remove the seed, and dice into small pieces. Add the avocado pieces to a separate small bowl.
Squeeze the lime juice into the bowl with the avocado and toss together.
For a very chunky guacamole, just leave the avocado as is, and add to the bowl with the other ingredients.
For a semi-smooth guacamole (my favorite), I use a potato masher and mash the avocado until somewhat smooth but still some large chunks. Then add to the bowl with the other ingredients.
For a very smooth guacamole, add just the avocado to a food processor and pulse until smooth then mix together with the other ingredients.
Serve immediately with tortilla chips.
*To seed the tomatoes, just cut them in half, and use a spoon to scoop out the liquid and seeds in the center. (This keeps the guacamole from becoming watery)
**To keep the guacamole from turning brown, place in a air-tight container and place plastic wrap over the guacamole. Press the plastic wrap directly onto the surface of the guacamole so that no air can get in. Place the lid on your container and refrigerate.