Guacamole is a favorite dip in our family. This guacamole recipe is healthy, and with only seven ingredients, so easy that my boys and their friends often make it as an after school snack. All you need is ripe avocados, lime juice, red pepper flakes, cilantro, chili, chipotle, and salt.
If you want to know how to make fantastic guacamole all you really need is perfectly ripe avocados. I have a couple of quick tips so that you will know how to choose the perfect avocado. First, hold the avocado in your hand and squeeze it, if the avocado is hard it is under ripe, and will not have the proper texture or flavor (it will be slightly bitter and astringent). If the avocado is super soft it is overripe and close to spoiled. The perfect avocado is one that is slightly “tender” when you hold it and apply gentle pressure.
Once you have an avocado that is tender, look at the stem on the top of the fruit (yes, avocado is a fruit). Do not buy the avocado if the stem is black. If that is the case it is overripe and the inside will likely be black as well. Look for a brown stem, which indicates a well ripened avocado.
Perfectly ripe avocados are slightly sweet, incredibly creamy (they are a great base for healthy puddings), and very rich. When mashed, the perfect avocado makes a beautifully smooth dip.
According to Wikipedia, “Guacamole is an avocado-based dip that began with the Aztecs in Mexico. In addition to its use in modern Mexican cuisine it has also become part of American cuisine as a dip, condiment and salad ingredient.” This simple guacamole recipe is perfect for beginner cooks wondering how to make guacamole. It’s a great starter project, and one my boys mastered when they were in elementary school.
If you like spicy food, add jalapenos and finely diced onions to the recipe above. To further turn up the heat, increase the amount of the spices in this recipe. Of course if you are looking for an avocado dip that is mild and more kid-friendly, decrease the amount of spices in this guacamole recipe; that’s what I did when the boys were younger.
Although this recipe contains a half-teaspoon of salt, I tend to add more for myself. I usually take a small serving of guacamole in a ramekin, and sprinkle additional salt on it. To be quite frank, I am a complete salt addict. Given that my blood pressure runs on the low side, this hasn’t been a problem for me. I listen to my cravings (other than for sugar because there are animal studies that say it may be more addictive than cocaine). In any event, we are all biochemical individuals with vastly different needs when it comes to diet. I don’t believe in one size fits all diets, and I think we all need to listen to our own bodies.
If you want to make your guacamole ahead of time, throw in a couple of the avocado pits and it will not go brown for 2-3 hours. If you need to know how to store leftovers of this delicious dish, Faith Durand has a fantastic post over at the Kitchn on how to store your guacamole!