Next time you’re at the store and you have a bag of tortilla chips in one hand and a container of premade guacamole in another, STOP. Instead, pick up a package of tortillas and some avocados, lime, and cilantro. My friend, get ready. Make Authentic Guacamole and you’ve got the makings of a party.
At this risk of sounding cliche, if life gives you avocados, make guacamole! Avocados are the one thing that are always in our house ready for breakfast sandwiches, avocado toast and of course…lots and lots of guac. The best, perfectly ripe avocados are necessary for authentic guacamole, Keep reading for some tips on choosing avocados.
How to safely pit an avocado
- Knife in one hand and avocado in the other, carefully insert the knife into the long end of the avocado.
- While holding the avocado, rotate the knife slowly around to the other side resulting in slicing the avocado in half.
- Gently pull the knife out and grasp each side of the avocado and lightly twist the halves in opposite directions.
- Remove the pit by holding the knife in your dominant hand and the avocado in the palm of the other. In one swift stroke of the knife, “tap” the long edge of the knife into the pit and twist slightly. The pit should pop right out attached to the blade.
- Carefully pull the pit off the blade.
Confused? Check this avocado tutorial out.
Guacamole ingredients, Instructions, and secrets
- Once all of your avocados have been pitted (btw, save one pit to the side), place them in a bowl or molcajete.
- chopped cilantro
- diced jalapenos and a
- generous squeeze of lime.
- Salt: add about 1 teaspoon of salt per every 2-3 avocados, depending on the size. You have to taste as you go. Start with less if the avocados are smaller, like 3/4 teaspoon.
- Black pepper: start with 1 teaspoon and work your way up. Black pepper is THE key to great guacamole. At the Mexican restaurant where I worked, they made huge buffet pans of guacamole and covered the entire avocado-filled pan with pepper. Whatever you do, don’t skimp on the black pepper.
Oh and if you need some chips to go with your guac, learn how to make the the best homemade tortilla chips. Just be prepared—if there’s anyone around while you’re making guac or chips, you’d better make double batches.
How to tell if an avocado is ripe:
Pop off the little stem at the end of the avocado. you are looking for a bright green underneath. If it’s brown, the avocado is over-ripe. If it’s too light or yellow, it’s not quite ready. The avocado should also feel firm in your hand but give to light pressure.
For a few: Use at least two avocados (if they’re small) when making guac. One half of an avocado has approximately 120 calories.
For a crowd: Set up a guacamole bar for your next party. have a big bowl of guacamole with fun mix-ins like diced watermelon, mango, pineapple, goat cheese, pepitas or different peppers.
- sharp knife
- 2 avocados
- 1 jalapeno, diced, seeds optional
- 2 TBSP fresh cilantro, chopped
- 1/2 lime, juiced
- 3/4 tsp salt, minimum
- 1 tsp ground black pepper, to start
- Slice avocados in half and carefully pit. Click for more info.
- Placed pitted avocados in a medium bowl. Add diced jalapeno, cilantro and a little lime juice to start. [See note below]
- Using a potato masher or a fork, mash the avocados until you get a slightly chunky consistency. You can of course mash it smoother if you prefer.
- Add salt and pepper and taste for seasoning. Add more if needed.
- Serve with homemade chips.
- To store freshly made guacamole, place in a glass dish and put one of the pits in the center of the dish. Press plastic wrap directly on surface of the guacamole and then cover with a tight lid.
- Optional additions:
- 1/2 of a large tomato, diced.
- 1/2 finely chopped small onion
- Best eaten the same day it’s made.
- Double or triple as needed.