Authentic Homemade Guacamole
Authentic Southern California cuisine staple. Fresh avocados mixed with garden produce for a dip, topping or filling. Perfect for carne asada fries, California burritos, chips and more. Vegan.
Servings 6
Calories 135kcal
Ingredients
- 3 medium ripe avocados
- 1 cup Roma tomatoes, diced 2-3 whole Romas
- 1/2 cup red onion, diced = approximately 1/2 large onion
- 1/2 cup cilantro, chopped
- 1/4 cup Anaheim pepper, minced = 1/4 of the whole pepper
- 2 cloves garlic, minced
- 1 lime, halved
- 1/2 tsp salt or to taste
- 1/2 tsp pepper or to taste
Instructions
Make pico de gallo:
- Combine diced tomatoes and onion with minced garlic and peppers in a large bowl. Add in chopped cilantro and add salt and pepper to taste. Squeeze in lime juice to taste and scrape in some of the pulp to finish. Stir together and set prepared pico aside.
Make Guacamole:
- Scoop out the pulp of the avocados into a separate bowl and use a fork to mash. Avocados should be mashed until no large chunks remain but do not over mix-- mash should be slightly chunky.
- Add the pico de gallo to avocado mash--beginning with only half. Depending on the size of the avocados and how much pulp they yield, you may not need to use all of the pico. Mix pico and avocados to combine but do not over mix. Top with salt/pepper and lime to taste. *Avocado to pico ratio should be about 2:1 when done but this amount can vary by taste preference
Notes
To check that an avocado is ripe the skin should give slightly when pressed (check at top like you would a pear). For this recipe, avocados need to be ripe enough to easily mash with a fork.
You can use any pepper you like, or none at all. Anaheim pepper gives a subtle sweetness with minor heat. For variations:
- Poblanos = smokey flavor
- Jalapenos= more heat
Nutrition
Calories: 135kcal