Skip to content

The BEST Guacamole – Homemade

Guacamole is my FAVORITE late night snack. Sometimes I eat Guacamole for dinner and only Guacamole for dinner. I love that I don’t have to feel guilty for eating it, especially when I use this homemade recipe. Everything is fresh, at least as fresh as it can be for living in Northern Wisconsin and it being February. Makes me think of the summer days and the Farmers Market and how I can’t wait to have those fresh grown vegetables again.

This a recipe that is going to satisfy your taste-buds, I promise! This is such a good recipe because of the flavor that is there as well as the simple way to throw it together. The Immersion Blender really makes this easy, however you do not need one to make this recipe.

What do I need to start with?

You will need to get your ingredients together. Make sure your Avocados are ripe enough, but not too ripe. We all know how quickly sometimes those can ripen. Tip: To preserve the ripeness of your Avocado’s, put them in your crisper drawer in your fridge and they wont over-ripen.

Lets just pretend I had Cilantro in this photo 😉

Don’t be like me and forget the cilantro in the beginning when you are getting your things together. You can also use a half of a tomato instead of the grape tomatoes.

I do suggest leaving out the tomatoes, if you don’t plan to eat it within the next couple of days. The Tomatoes do cause the guac to get runny within a couple of days and it doesn’t taste as good as than. That is entirely your preference, its good either way!!

How do I prepare the vegetables?

Now you are going to cut up your vegetables. You can cut them up like you normally would, when making any sort of dish, this way the blender can blend it all together really nicely. Just throw everything together in a bowl.

Add your seasonings

This part is very crucial, as a lot of the flavor really comes from your seasonings. You will want to be “heavy handed” when it comes to this part, so you can get the most flavor out of everything once mixed together.

What not to do…

Don’t be like me and forget to add your cilantro in at the beginning. This should be added at the same time as everything else. Now careful, because you can over-do the cilantro sometimes. Just a few pieces is all a person really needs.

Added the Cilantro AFTER everything was blended (face palm)
Getting everything blended up.
Video of how the blender works to make this silky smooth!

How to store Guacamole?

If you’re an avid Guacamole eater but don’t finish it ALL in one sitting. Than you should get a Guac-Lock to store your Guacamole. This will keep it fresh for at least a week. This product keeps the air out and the Guacamole fresh.

Silky smooth Guacamole, added to the Guac-Lock
Side View – Now to push all the air out.
Place the wedge in the bottom and push down, so press the air out.
Guacamole with all the air out, ready for the fridge!

Time for a snack! Grab yourself some chips, celery, crackers, whatever it might be and enjoy your snack!!

Yield: 6-8 Servings

The BEST Guacamole - Homemade

The BEST Guacamole - Homemade

This guacamole is silky smooth with a TON of great flavor. Simple to throw together and a great late night snack, without feeling guilty.

Prep Time 10 minutes
Total Time 10 minutes

Ingredients

  • 3 Avocados
  • 1/2 Tomato OR Handful of Grape Tomatoes
  • 1/2 Yellow Onion
  • 2 Jalapenos
  • Cilantro - Bundle
  • Minced Garlic - Spoonful
  • 1 Tsp Black Pepper
  • 1 Tsp Salt
  • 1 Tsp Ground Cumin

Instructions

  1. Chop up your vegetables and put them all in a mixing bowl.
  2. Add your seasonings
  3. Grab the Immersion Blender and blend everything together until silky smooth. If you don't have a Immersion Blender, you can just mash everything together with a fork.
  4. Scoop Guacamole into the Guac-Lock and refrigerate until later, when you're feeling hungry.

Notes

  • You can easily do this without the Immersion Blender or the Guac Lock - It just helps and makes the Guacamole last longer.

Leave a Reply

Your email address will not be published.

Skip to Recipe