Easy homemade guacamole is the perfect blend of creamy avocado, great bursts of flavor and easy prep. It's so good, it will be gone in a flash - but you can easily whip up a second batch in ten minutes, tops. Just grab a chip and start dipping!
2medium tomatoesfinely chopped and excess liquid squeezed and drained
2small red onionsfinely chopped
Bunch cilantrofinely chopped
2teaspoonstaco seasoning
2limesjuice only
Instructions
Mash all ingredients in a medium bowl. Serve immediately.
Notes
Ingredient notes
Cilantro: If you have cilantro haters in your family, you can also use flat-leaf parsley. Or just never speak to them again. NO don’t do that, family is everything.
Avocado: Use ripe avocados that mash easily. I always buy 2 more than I’m going to need, in case some are bad!
Tomatoes: I used Roma tomatoes for maximum flavor, but feel free to use whatever tomatoes you have on hand. You’re going to finely dice them anyways, so even cherry tomatoes work (though they are quite cumbersome to chop up).
Make sure you really squeeze the juice out of the chopped tomato and drain it well. It’s essential!
If you want some heat in your guac (I always do, but then I have these two adorable kidlets who just happen to eat guacamole by the bucketload, so I… don’t), add a finely minced chili. Just don’t rub your eyes after chopping the chili because again… Ask me how I know ?
If you want to make this dip ahead of time, you can take a few precautions so it doesn’t brown too badly: Leave the avocado pit in the bowl with the guac (yes, really!), cover it tightly with clingfilm so the top of the film touches the guac and keep it well chilled until you’re ready to serve it. I still wouldn’t keep it for more than a couple hours. Avocado is just too finicky!