The best guacamole recipe coming to ya today. Perfect for snacking or dipping. Eat it as an appetizer or serve it with your favorite Mexican dish. Comes together fast with all fresh ingredients. You’re going to love this guacamole.
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Hello my friends!
I’m back from spring break and super happy to be here.
Did you see my Saturday Snippet post all about planting the spring garden, our spring break adventures and the lazy ironman we finished? Lots of fun stuff to share.
And today I’ve got a really yummy guacamole for ya. I’m calling it THE BEST just because it is.
I love guac.
Some might wonder if a guacamole recipe is even required. Maybe you’re one of those people that can make guacamole with your eyes shut.
But me…well I like a recipe. Maybe I have control issues but I like to ensure that my guacamole turns out the just as good the next time I make it.
This guacamole is so much more than just mashed up avocados.
It’s a little avo action with just the right lime tang. Throw in some finely minced tomatoes, cilantro and red onions. Finely minced is critical so the flavors blend in and there aren’t intrusive. Roma tomatoes work the best because they aren’t too juicy.
This recipe is best made fresh or within a few hours, but it will last a few days in the refrigerator (if you don’t mind a slight discoloration which doesn’t affect the flavor).
And I’ve included a few variations that you can try in the recipe because well, why not.
Happy guac making!
The Best Guacamole
The best guacamole recipe coming to ya today. Perfect for snacking or dipping. Eat it as an appetizer or serve it with your favorite Mexican dish. Comes together fast with all fresh ingredients. You're going to love this guacamole.
Ingredients
- 3 ripe avocados
- 1 Roma tomato
- ¼ cup finely chopped cilantro
- 2 tablespoons finely chopped red onion see note
- 1 tablespoon fresh lime juice
- ½ teaspoon coarse kosher salt plus more to taste
- black pepper to taste
Instructions
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Halve the avocados, scoop out the flesh and place in a medium bowl. Mash with a fork until smooth.
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Wash and core tomato and finely chop. Add to avocados. Then add chopped cilantro purple onion, fresh lime juice and ½ teaspoon salt. Mix well.
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Taste and add additional salt and pepper, if needed. Serve immediately as a appetizer with chips. Or use as a topping or dipping sauce for your favorite Mexican food.
Recipe Notes
1. The Roma tomato can be omitted, but I really like it in there. It’s best if you use a tomato that’s not super juicy so that’s why I usually use Roma’s. Any plum-type tomatoes will work.
2. For the purple onions I like to use the small purple pearled onions. I like them because they are smaller so I don’t have to waste the rest of the onion. They also have a milder flavor.
3. This recipe is best served fresh but it will keep for a couple of hours in the refrigerator if needed. It can be served the next day as well but may discolor slightly.
4. Variations: Use salsa in place of the tomato, add some hot sauce or Tabasco sauce to taste, add minced garlic for a bit more of a garlicky flavor.
Recipe Source: Heather @ The Cook’s Treat
All images and text ©The Cook’s Treat
Disclaimer: post contains affiliate links for items on Amazon.
