Welcome, Pinners! Please be sure to check out my Recipe Box at the top to find more avocado recipes and appetizer ideas!
If you want an invitation to Pinterest, leave your email in the comments and I’ll send you a personal invitation! (I won’t publish your email address.)
I love, love, love homemade guacamole. In fact, my husband and I almost made a meal out of it this weekend. It is so simple, and I make it when I can find avocados for under $1. I got them for $.79/ea this week at Aldi, but I see them for around $.25-.50/ea during peak season.
*Scroll down to use print recipe feature and add to your Recipe Box.
You can even freeze your homemade guacamole. Just put it in a freezer bag, get ALL the air out, and then mash it flat like a book. Store in 2 cup increments for serving later.
A few tips…
- Reserve seed, and leave in dip. The seed helps reduce the oxidation (browning).
- Place plastic wrap directly on top of any unused dip before you store in the fridge. This also reduces the browning. You can just skim the brown off the next time before serving.
For step-by-step visual instructions, see below:
Cut avocados in half, remove seed (reserve the seed–you will need it), and scoop out green flesh with a spoon.
**See my tutorial on how to get the seed out.
Use a fork and mash avocados until you like the consistency. I like them a little lumpy, but you can make them very smooth.
Add remaining ingredients. Now, I add more depending on my tastes that day.
TIP: If you are not going to make your own salsa, I recommend getting a “fresh” salsa, like the one pictured below here at Aldi’s. This usually runs me about $1.99/container.
You might also like:
Recipe developed by Kelly Hancock ©2010 Faithful Provisions. For personal use only. May not be reproduced, reprinted or distributed for capital gain without prior permission from Kelly Hancock.