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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.
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Freeze Guacamole
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.
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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.
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.