The best homemade guacamole recipe is the one that uses fresh, high-quality ingredients. Living in Mexico for 8 years allowed me to bring this recipe to perfection!
Prep Time10 minutesmins
Total Time10 minutesmins
Course: Appetizer, Breakfast & Brunch, Snack
Cuisine: Healthy, Latin American, Mexican-Inspired
Pit the avocadoes and roughly mash them in a mixing bowl using a fork or a potato masher, don't overdo it. It's nice to leave some chunks. When you add the rest of the ingredients, they will naturally become more of a cream.
Mix the chopped tomatoes, onion, garlic, cilantro, lemon juice, and jalapeno pepper into mashed avocado until well combined; season with salt and extra-virgin olive oil (optional).
Leave the avocado seed inside the guacamole to prevent it from darkening. Serve with totopos (nachos).
Video
Notes
Olive oil is optional, avoid id adhering to a WFPB diet.Preservation: place your leftover guacamole in an air-tight container and patting it down firmly, so it’s flat on top. Add about ½ inch of cold water on top. Put back the container’s lid on the store it in the fridge. When you are ready to consume it, drain the water off the top, stir it, and be ready to eat. The guacamole will keep fine for 3 days.