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.
- 1 can Tomatillos (28oz cans, whole peeled)
- 1 teaspoon Garlic (Minced)
- 1 Bunch Cilantro (Fresh, washed, with stems cut off)
- .5 cups White Onion (Diced)
- 2 teaspoons Lime Juice
- 2 teaspoons Salt (Morton Coarse Kosher Salt)
- 1 teaspoon Black Pepper (Ground)
- .25 cups Salsa Verde (See Recipe Below)
- 5 Each Avocados (Peeled, seeded, and diced)
- 1 tablespoon Lime Juice (Fresh squeezed, about 1T per lime)
- .25 cups Pico de Gallo
- .5 cups Pico de Gallo (For topping)
- .5 teaspoons Salt (Morton Coarse Kosher Salt)
- .5 Bunches Cilantro (Chopped)
- Salsa Verde 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.
- Guacamole Instructions
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.
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.
