There are many wonderful dips in the world, but none quite as wonderful as the Mexican guacamole. It’s incredibly creamy, it’s a bit spicy, and the pungency of the onion just takes it over the top. It’s wonderful as a dip for vegetables and chips, it’s great as a topping on stewed dishes. It’s very versatile. This is my homemade guacamole recipe.
Guacamole is loved all over the world, and while it is possible to buy a finished version at the store, it’s just not the same.
… ain’t the same f*cking ballpark. It ain’t the same league. It ain’t even the same f*cking sport.
Jules Winnfield, Pulp Fiction
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Jump to RecipeThe history of guacamole
Guacamole starts with avocados. The first traces of avocadoes that have been found are seeds in the Tehuacan Valley of Mexico. They are about 10,000 years old. They were first cultivated in Peru around 5,000 years ago.
The first recorded recipe for guacamole is in the book A New Voyage written by a privateer and naturalist William Dampier. During his travels in Central America, he recorded how the native people prepared a dish of ground avocados, sugar, and lime juice.
These days avocados and guacamole and wildly popular in the United States, but also in the rest of the world. During Super Bowl and Cinco de Mayo the sale of guacamole skyrockets because people make so much more guacamole for dipping.
Tips for getting ripe avocados
Getting a ripe avocado for this homemade guacamole recipe is essential. It does seem like avocados go from unripe to overripe in 5 minutes, but I’ve gathered a few tips so you can tell if an avocado is ripe or not.
Squeeze the avocado with your palm instead of your fingertips so that the avocado doesn’t get bruised. It should be soft, but not squishy. If it is squishy it means that it’s overripe.
When you find one that seems good, pop the stem cap off the avocado. If it pops off easily and the skin is green underneath it’s good. If it is hard to remove the stem cap, it probably needs a bit more time to be ready.
I already bought an unripe avocado. Can I speed up the ripening?
It’s super simple to speed up the ripening. Put the avocado in a paper bag with another fruit and fold the bag sealed.
The fruits produce a compound called ethylene, which is a hormone that aids ripening in certain fruits and vegetables. The bag traps the gas and helps to ripen the avocado.
Here’s a list of fruits that produce ethylene:
- Apples
- Apricots
- Avocados
- Ripening bananas
- Cantaloupe
- Cherimoya
- Figs
- Honeydew
- Kiwi fruit
- Mamey sapote
- Mangoes
- Mangosteen
- Nectarine
- Papayas
- Passion fruit
- Peaches
- Pears
- Persimmons
- Plantains
- Plums
- Prunes
- Quince
- Tomatoes
That means you can even help the ripening by placing several avocados in the bag. Use the tips above to figure out when the avocado is ripe.
The conclusion of this homemade guacamole recipe
Oh my freakin’ God! This guacamole hits on all parameters.
It’s creamy, it’s a lil bit spicy. It has chew. It pairs perfectly with spicy dishes, with nacho chips, or dare I say it. All on it’s own.
It’s perfect as a side for chili con carne, or any other Mexican or Tex-Mex dish that you make.
It’s a no-brainer. Make your own homemade guacamole.
Share this homemade guacamole recipe on social media
This is my homemade guacamole recipe. If you like the recipe please consider sharing it with like-minded dip lovers on social media.
If you make it and post it on Instagram, please tag me as @foodgeek.dk so I can see it. That would make me very happy.
Homemade Guacamole
Ingredients
- 2 avocados
- ½ red onion
- 2 cherry tomatoes none if you like it more traditional
- 1 jalapeño more if you like it spicy
- lime juice from 1 lime
- handful coriander us: cilantro
- ¼ tsp salt
Instructions
- Halve and deseed two ripe avocados, and add the flesh to a bowl. Mash them to your desired consistency.
- Finely chop half a red onion. Dice two cherry tomatoes and add to the bowl.
- Chop the jalapeño finely and add as much as you like. Grab a small handful of cilantro, chop it finely and add to the mix.
- Cut a lime in half and squeeze the juice into the bowl. Season with salt to taste, and mix it well.
- Cover it and refrigerate it until you need it. It lasts three to four days in the fridge if you cover it well.
I’m surprised your recipe does not have any fresh garlic. Although I’ve seen some recipes that don’t include it, they always seem rather bland to me.