Homemade Guacamole

 

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Ingredients 3 medium ripe avocados, peeled and cubed 1 garlic clove, minced 1/4 to 1/2 teaspoon salt 2 medium tomatoes, seeded and chopped, optional 1. Ingredients 2 avocado, NS as to Florida or Californias avocados 1 small onion, finely chopped 1 clove garlic, minced 1 ripe tomato, chopped 1 lime, juiced salt and pepper to taste. Guacamole. Ingredients. 3 Haas avocados, halved, seeded and peeled.

1 lime, juiced. 1/2 teaspoon kosher salt. 1/2 teaspoon ground cumin. 1/2 teaspoon. Homemade guacamole has tons of health benefits, mainly from its primary ingredient – avocados: Healthy fats – Avocados are composed of over 75% fat (by calories), and over 70% of that is monounsaturated fat.

This also means they help you absorb fat-soluble vitamins, like A, D, E. How to Make Homemade Guacamole. Making homemade guacamole is easy and simple. No fancy equipment is needed for this recipe. Although a molcajete is traditional and makes it quick and easy to mash, a fork will easily mash the avocados also.

You want to make sure the avocados are ripe and soft to allow for easy mashing. Create a water barrier by gently pouring half an inch of cold water on top of the guacamole. Cover with an air-tight lid and store in the fridge for up to three days. Then, to use, just pour out the water, give the guacamole a quick stir and enjoy. Plastic wrap can create a similar barrier.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice —a splash of acidity—will help to balance the richness of the avocado. Then if you want, add chopped cilantro, chiles, onion, and/or tomato. Guacamole is a staple of Mexican cuisine. Although it is pretty simple to make, it can be tough to get the perfect flavor.

With this authentic Mexican recipe, though, you will be an expert in no time. Cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. (I use my hands.) Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt. How To Make Guacamole. Begin by cutting the avocados in half lengthwise. There are two ways to remove the pits.

You can carefully strike them with.

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Add the cooled tomatillos, avocado, lime juice, cilantro, and salt to the jalapeño mixture.

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Mash until the guacamole reaches your desired texture—make it smooth or leave it a little chunky.

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Process or liquidize the stoned and peeled avocados, adding 1% tablespoons (2 ths) of white wine vinegar, and enough oil to make the consistency thick but pourable.

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(Guacamole can be covered with plastic wrap, pressed directly onto surface of mixture, and refrigerated up to one day.

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AVOCADO EXTRACTION A key step in making fresh guacamole is removing the avocado flesh and dicing it without making a huge mess.

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Processed with sour cream, lime juice, and chipotles, the avocados turned into a super­creamy avocado dip with a deep, smoky flavor.

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With a little ingenuity, I created a simple guacamole that didn’t use the classic onion, tomato, and pepper mixture.

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Grab a few avocados at the grocery store and this guacamole comes together quickly, with just a few additions!

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* the To guacamole, make the salsa, cut the simply avocado mix together in half, remove all the the ingredients.

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If you make this guacamole ahead of time, you can keep it from turning brown by storing it properly.

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Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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40 comments

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  • In my 30 years of living I’ve never seen a white person working at a Mexican Restaurant… let alone two??? That end up together??? This story seems off. ������

  • Pro tip, many people in mexico don’t even add Lime to avocado, and if they so, that amount added here would serve 4x as much as here. Also the pit is a complete myth.

  • Crazy good! Also inspired me to try it out on my own fitness cooking channel but with mango ��. Love guacamole ���� greetings from Hong Kong ��

  • As a lawn care business owner I’ve seen how my employees cook their lunch. They do add guacamole on their tacos but the only ingredient they add to the kick is jalapeños.

    I don’t mind spice as long is not too spicy. I prefer mashing the avacados with the masher.

  • Crazy good! Also inspired me to try it out on my own fitness cooking channel but with mango ��. Love guacamole ���� greetings from Hong Kong ��

  • On Spicy Guacamole, if you are going to remove the seeds from Chile Serrano, you should try to add one Habanero Chile for a little bit of hottest.

  • When you put a garlic in an acid, allicin reacts with the amino acids in the garlic to produce rings of carbon-nitrogen called pyrroles. Pyrroles linked together form polypyrroles, which causes the change of colors. 😉

  • Quick version, just add 4 tbs of picante sauce per avacado, grate in some onion, pepper to taste, done. I have high blood pressure, no salt needed anyway.

  • If you quarter the Avocado you don’t need to scoop out the fruit. just remove the pit with a knife and then simply peal the skin off of each quarter. Piece of cake!

  • I like this recipe a lot. I think grinding the onions and cilantro in the beginning add to it, and is skipped in a lot of recipes. I will try adding a bit of garlic here at this step and see how that goes. Even using the spoon to scoop pieces of avocado in and grinding is more efficient than other videos. And yes, good point that this would be an easy appetizer for when people come over. Nice video.

  • There are Chinese recipes where the garlic is intentionally coloured this way. It’s called Laba garlic or Jade garlic I believe.
    There is a jade green dip/condiment made with it that is amazing.

  • Some regions of MEXICO specially in the remote areas of Jalisco and Michoacán state they sprinkle a bit of a dry sharp cheese on top, known as ‘queso fresco’ or ‘cotija’… (pecorino Romano or Parmesan will make a nice substitute) enjoy!!!

  • And a chef who associates with habitual drug users -stoners, potheads, marijuana users is not worth watching, so unsubscribed.

    Winners don’t use drugs

  • ‘…talking about the tootsie roll commercial, you’re probably too young…’ that one hurt. guess i’m officially old. oh well, at least i’m not going bald… [looks in mirror] AW, DAMN IT!!!

  • Is it also ASMR because if it is it sounds amazing but I’m pretty sure you already knew that ��������������������������☺️☺️☺️☺️☺️☺️

  • Is it also ASMR because if it is it sounds amazing but I’m pretty sure you already knew that ��������������������������☺️☺️☺️☺️☺️☺️

  • “Mexican” guacamole, I’ve traveled extensively throughout Mexico and every region has its own take on guacamole, Sonora uses cilantro, Oaxaca doesn’t, Chihuahua doesn’t use garlic Michicoan does…it’s alot like mole, even people from the same neighborhood make it different!

  • Hi guys! Thanks so much for all of your support, love and kindness in helping to grow this channel. I appreciate it beyond words and can’t wait for the giveaway next week.:) Hope you enjoy this guacamole and Cinco de Mayo! xo Lisa

  • Crazy inspiration, 100k subs 2 years ago and now 1.1M. Wow! Also inspired me to try it out in my own channel but with mango ��. Love guacamole ���� love from Hong Kong ��

  • TO all the haters on here if you don’t like this recipe go to a Mexican video on how to make it ( hypocrites ) but yet you same people who are criticizing should not make Italian/Sicilian food you don’t have a clue….black people and Mexican people lmfao!

  • Guacamole is not Tex-Mex…. Its originated from Mexico. �� The Aztecs first made guacamole prior to the 16th century. The modern name derives from the Nahuati word, āhuacamolli. Āhuacamolli literally translates to “avocado sauce”. Guacamole became incredibly popular in Mesoamerican society because of the abnormal nutritional value of avocados mmmm yum… �� Avocados have a very high fat and protein content for a fruit. Aztecs believed guacamole to be an aphrodisiac, further increasing its popularity so in result I guess different varieties of Guacamole recipes have been made a long passed time’s could be considered “Tex-Mex” but let’s not forget it’s a Mexican side dish. Tex-Mix dishes are absolutely one of my fav’s though!! Delicioso ✌

  • i was in mexico twice and i love the food, the original guacamole was fantastic. i live in germany, and believe me, you wont find autentic guacamole hier. they often add ketchup or sugar. just sad.

  • I just discovered your channel, and you now have over 1 million subscribers. And I can see why! I was hooked after I watched your video on how to make different levels of hardboiled eggs. I love how detailed you are in your research and testing, but you don’t bore the viewer with a long drawn out background about it either. You have such great tips, and you know the science behind the foods you are using. I think the world was craving a food channel host like you!

  • When he was quoating the tootsie roll owl I was like: “where have I heard that before?”

    Babish: “in quoting the tootsie roll owl”
    Me: “oooh”

  • Is this cooking or a chance for you to add an unnecessary and obnoxious soundtrack
    No reason for it
    Now I apologize if you had a fkn band in the kitchen
    No one opens a clip praying for added noise Opening it to learn how to fix GD g/mole.

  • I just watched the Aaron Sanchez version before this, and he was like, “Don’t seed the tomato! That’s a gringado move.” Also if your guac turns brown u didn’t put enough acid in it. I always do lime and maybe a half tsp of white vinegar. When there isn’t enough brightness in it it has that cloying stuck to your mouth taste and feel of peanut butter or bananas, which I hate.

  • One of these days a creator of a show or movie or game will comment and say no Babish got the recipe wrong and not elaborate on the ACTUAL recipe, just to piss all of us off.

  • Does anyone else think that Gramarly is a terrible, terrible thing for humanity?! i.e, How the hell will anyone learn how to become good at writing if they cheat? (It is always advertised everywhere.)

  • Reading the chunky guacamole recipe… you’ve made me proud Natasha! Lol thank you for keeping that recipe traditional, those are the same ingredients I grew up knowing as far as Mexican Guac goes. ������������

  • My Ma says to keep metals like forks, spoons or even knives staying in the guacamole for long periods of time. Itll brown or oxidize if it stays in for a long time.

  • I don’t think people like to be told something’s they really love is a major no-no, ‘but YOU can do it if you want’. Maybe next time just say “this is why I don’t prefer it.” I seed my tomatoes, and don’t have this issue you are referring too. Doh! You did it again with cilanto.

  • La receta original de Guacamole Mexicano, no lleva jalapeños en escabeche ni aceite de oliva, claro lo que estan presentando es una excelente opcion, pero podrian cambiar el nombre a “Guacamole Tex-Mex” por ejemplo, pero no decir que es “receta orginial de guacamole Mexicano,,, porque definitibamente no lo es. Saludos.

  • As a lawn care business owner I’ve seen how my employees cook their lunch. They do add guacamole on their tacos but the only ingredient they add to the kick is jalapeños.

    I don’t mind spice as long is not too spicy. I prefer mashing the avacados with the masher.

  • YOUR VIDEOS ARE SOOO GOOD!!! Very well done and good content with just the right amount of explanations without droning on and on.

  • Best guac I’ve ever made!!!!
    The minced garlic & Jalapeños, with the fresh lime juice, is what really sent it OVER THE TOP!!!! I’ve never used Japs & garlic before. That’s what’s been MISSING! SO DAMN GOOD!! Thank you so much. All other guac. recipes are getting tossed!!! Lol…

  • Waw!! It is very Amazing!! Thank you so much for your Amazing cooks, Every day I am trying yours and I am enjoying it!!! Thank you so much again!

  • looks so yummy and and delicious.
    and easy to follow and do it.this is finished and connected.
    stay connected to me,waiting for you.

  • 3/5 stars, could improve jump cut scenes and do it all in one take. Lady was good, could use less monotonic voice, keep up the good work!

  • USAMOLE!

    Guacamole = avocado+green chiles ( serranos or de árbol, pero verdes)
    Very little cilantro and a few drops of lime so it stays fresh longer
    The moment you add tomatoes and onions then it’s called Pico de gallo that’s it.

  • i am the mexican and when i make the guaca moley i cannot do the recipe right thsnk you very much for the recipe i need the help withw