Fresh Guacamole

About the Recipe

I fell in love with guacamole later in life. I discovered that I loved it while eating fajitas about 20 years ago. I can no longer enjoy grilled beef fajitas or chicken fajitas without the rich thick creaminess of guacamole.

I like to use it in burritos and street tacos too. For the street tacos, I will spread a spoonful on the tortilla, add the meat, and enjoy.

If you are new to avocados, try this recipe and you’ll be hooked.

Variations

If you are not a fan of Pico de Gallo, you can use diced tomatoes instead. They are in the recipe to provide enough acid to keep the avocado preserved and from turning brown.

A cool way to serve guacamole is in deep-fried corn tortilla bowls. You can use them to serve your guacamole, sour cream, and pico de Gallo on a bed of shredded lettuce.

Try out other favorite Mexican-inspired recipes.

Equipment Needed

You will need a mixing bowl and a large serving fork to make this recipe. Then you can service in any vessel you like.

Fresh Guacamole

Victor

No ratings yet

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Brunch, dinner, Dips and Sauces, Lunch, Salads

Cuisine Mexican

Servings 8

Ingredients

  

1x2x3x

Salsa Verde Ingredients

• 1 can Tomatillos 28oz cans, whole peeled
• 1 tsp Garlic Minced
• 1 Bunch Cilantro Fresh, washed, with stems cut off
• .5 cup White Onion Diced
• 2 tsp Lime Juice
• 2 tsp Salt Morton Coarse Kosher Salt
• 1 tsp Black Pepper Ground

Fresh Guacamole

• .25 cup Salsa Verde See Recipe Below
• 5 ea Avocados Peeled, seeded, and diced
• 1 tbsp Lime Juice Fresh squeezed, about 1T per lime
• .25 cup Pico de Gallo
• .5 cup Pico de Gallo For topping
• .5 tsp Salt Morton Coarse Kosher Salt
• .5 Bunch Cilantro Chopped

Get Recipe Ingredients

Instructions

 

• Place all the ingredients in a food processor and blend until everything is chopped and blended.

  If you don’t have a food processor you can use a blender but may need to add a little tomatillo juice if it is too thick.

  You can eat it right away, but you can chill it for a few hours or overnight in an air-tight container.  The flavors will bloom.
• Wash the avocados.

  Cut the avocados in half and remove the skin and seeds.

  Add the avocado to a medium mixing bowl.

  Wash and dry the cilantro.

  Chop the cilantro and add to the mixing bowl.

  Add the remaining ingredients except the 2nd listing of pico de gallo to the mixing bowl and mash together with a large fork or potato masher.

  Put the guacamole in the container you will serve it in.

  Cover the guacamole with pico de gallo then cover with a lid or plastic wrap.  

  Remove from refrigeration about 30 minutes before service.

Notes

To store it, make sure the guacamole is covered with pico de gallo and sealed.

You can use diced tomatoes instead of using pico de gallo.

If you like onion, add chopped white or red onion.

Tried this recipe?Let us know how it was!