This recipe for the best homemade guacamole gives the perfect relationship of avocados to acidity to salt. In addition, learn the best kitchen tool to do it!
Obtaining the balance of flavors is the key is key to the best guacamole in history. Keep reading to get tons of tips and many complement suggestions!
Proportions of flavor for homemade guacamole
I do a lot of homemade guacamole. It is one of our favorite snacks and is a garnish to explode for meals throughout the year or summer barbecues. I don’t want to show off, but my homemade guacuada is very good.
It is not space science! But I have learned the perfect guacamole proportions. This is how I do it. ⤵️
For every two middle and mature avocados, I add:
- 1 tablespoon of lime juice (I like a prominent lime taste, if you wish softer, return to 2 teaspoons)
- 1/4 teaspoon of table salt
- Black pepper
- 1 small clove garlic (you can leave this out, but I like the touch of garlic in the homemade guacador)
With this basic recipe, you can increase or decrease the recipe to the content of your heart! And if you say, “Where the hell are all good things?” -Don’t worry, I have tons of complement suggestions below.
I have had a really delicious guacamole in Mexico and in some Mexico -American restaurants made with a mortar and mortar hand (Molcajete), which is a very traditional way of making guacamole.
But at home, in the absence of a mortar and a maja, my favorite tool to make homemade guacamole is a pastry blender.
It may sound a bit unusual, but this practice cake manufacturing tool is perfect to achieve the perfect consistency of homemade guacamole! The teeth of the pastry blender press the avocados without destroying them in porridge. You can decide how thick or soft you want the guacador!
If you do not have a pastry blender or a molcajete, two forks can make the trick.
Home Guacamole accessories
If you love guacamole with many things, here are some accessories suggestions:
- Red onion finely cut into cubes, yellow onion or green onion
- Cubes cut tomatoes
- Chopped fresh coriander
- Finely chopped jalapeños
- Cumin, chili dust or other condiments
Add these ingredients to the guacamole to the environment or at the end of the avocados mixture so that the flavors and juices of these ingredients can more completely incorporate into the guacamole (instead of simply stirring them at the end).
How to prevent guacamole becoming brown
There are many internet suggestions on how to prevent guacamole becoming brown. I think I have tried them all.
I do not personally suggest cover the guacamole with water (when I did, it definitely affects the texture of the guacada even after spilling from the water) or putting a avocado well in the center of the guacada (the guacamiento will still become brown, this seems to be a type of tale tip of the old road).
The best way to prevent guacamole becoming brown is:
- Extend the guacamole very uniformly on a plate
- Take a plastic wrap and pressing it on each surface of the exposed guacamole, such as Really press It is at the top of the guacamole so that there are no areas exposed to the air (or air bubble bags)
- Cover the container with a lid
If there are small brown spots after discovering the guacador, disregard them slightly or revolt them in the guacamole; Brown bits do not affect the taste.
A year ago: Hot sugar Buddine cake {9×13 inches}
Two years ago: Triple Baya Ruibarbo Cake
Three years ago: Chicken salad and vineyard paste
Four years ago: Green salad of fresh basil loaded and sweet of sweet corn
Five years ago: Pork and grilled vegetable salad
Six years ago: Lemon Swig sugar cookies with divine lemon glaze {without rolling or cut!}
Seven years ago: Spaghetti of instant pot
Eight years ago: My brownie recipe {from a bown, deep, black chocolate brownies}
Nine years ago: Brownie chocolate mousse cake for peanut butter
Ten years ago: Banana bars with gold butter glaze
The best homemade guacamole
Guacamole:
- 2 half Ripe Avocado
- 2 to 3 teaspoons Fresh Lima Juice (approximately 1/2 small lime)
- ¼ teaspoon table salt
- Black pepper
- 1 little Clove garlic, finely chopped or a shortage of 1/4 teaspoon of garlic powder
Complement ideas:
- Red onion finely cut into cubes, yellow onion or green onion (or chives)
- Tomatoes cut into cubes (I like small cubes)
- Chopped fresh coriander
- Finely chopped jalapeños
- Condiments such as cumin, chile dust, etc.
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Reduce the avocados in half and remove the wells (see note). Remove the meat in a medium bowl.
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Add the lime juice (add the smaller amount if you want a soft lime taste and add the additional teaspoon if you like a stronger lime taste), salt, pepper and garlic (if you use it).
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Use a pastry blender or two forks to mix the avocados with the desired consistency.
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If you add additional ingredients, add them to the environment or end of the avocado mixture so that the flavors and juices of the ingredients can completely incorporate into the guacamole.
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Try and add salt salt, pepper and additional lime, if necessary (important)!
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Serve immediately (see note to store).
Eliminate avocado graves: Turn the avocado so that the well is down and the well comes out by pressing the back of the avocado skin with the thumbs and relieving the well at the bottom with the rest of its fingers.
Storage: If you refrigerate to serve later, extend the guacamole in a very uniform layer in a bowl and press a plastic wrap directly over the entire surface. When serving, if part of the guacamole has become brown, slightly scrape brown spots or stir to the rest of the mixture (it does not affect the taste).
Service: 1 portion (1/8 of the recipe), Calories: 81Kcal, Carbohydrates: 4gram, Protein: 1gram, Fat: 7gram, Saturated fat: 1gram, Sodium: 76mg, Fiber: 3gram, Sugar: 0.4gram
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