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[…] Homemade Guacamole :: While I don’t like Guacamole, I know my hubby will love this recipe that I found over at Faithful Provision! […]
One little suggestion from our time in California. A dear older Mexican friend taught me how to make guacamole, and she said the secret ingredient is cumin – so true! Instead of salsa, she finely chopped tomatoes, garlic, cilantro, and onion. 🙂
Hey Kelly! I tried to make guacamole yesterday and used firm avocados. (Usually, I use the really, really ripe ones because we eat all of it in one meal…) Anyway, I couldn’t get my avocados to smoosh at all… I even tried them in the blender (and with a tomato, thinking the tomato juice would help to smooth it out a litle bit). Any tips? I have 3 more avocados left from Aldi’s, but I’m nervous to use them when they’re still so firm…
Ripening avocadoes:
Slow-fast and and fast-fast method. If you have a day or two, stick the avocado in a paper bag with a cut apple. If you want it NOW, soften it in a microwave at 50% power for 30-45 seconds–and keep doing it til you can feel it’s soft. It won’t ripen, but it WILL soften.
I personally have never tried the microwave method – but I have used the brown bag method.
I love making guacamole from scratch—it’s simple, fresh, and packed with flavor. Ripe avocados, a squeeze of lime, chopped adult night care Long Beach onions, and a hint of chili make all the difference. I’ve found that letting it sit for a few minutes before serving really enhances the taste. It’s always a crowd-pleaser.