The one thing you must have for any fajita or taco night is Guacamole! Who does’t love Guacamole! It is the perfect appetizer, dip, side dish, or snack. Sometimes I even just eat Guacamole for lunch!
It took me awhile to find the right seasonings to make my favorite guacamole but I like to think I have found the perfect blend of seasonings.
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There is this Mexican Restaurant we used to eat at, at least once a week when I was a teenager. They made the BEST Homemade Guacamole right at your table. I swear their secret was in their seasoning.
I’ll never forget my Dad used to always ask for a side of the seasoning they used and we would use it at home for our guacamole! It was just the perfect mix of spices to add to Homemade Guacamole. I like to think my blend reminds me of it.
How to find the perfect Avocados? You want them to be firm but able to press lightly into the avocado. It should not be hard, too hard is not ripe enough yet. You could always buy hard ones if you know you are going to make Guacamole in a few days.
They usually take a day or two to become that perfect ripeness. There is nothing like a perfect Avocado. I can eat it just by itself when they are perfectly ripe.
You want the Avocado to give just a bit when you press on it. Another way to tell is to remove the little stem on the bottom. If the Avocado is a pretty green then you are good. Brown or yellowish is not good.
One thing you will notice in my recipes is I use “To Taste” a lot. That is because everyone has different taste buds. Some people may prefer a lot of garlic to the person that can’t stand garlic. That is why I like to say to taste so you can make it your own.
- 4-6 Ripe Avocados
- 2 Tomatoes ( I Like to use Roma but you can choose your favorite tomato or use what you have on hand)
- Fresh Cilantro ( to taste)
- 1/2 Purple Onion
- 1 Jalapeno ( De-seeded if prefer not hot)
- Juice from 1/2 to 1 lime
- Salt & Pepper to taste
- Garlic Powder to taste
- Onion Powder to taste
- Cumin to taste
- Chili Powder to taste
Cut Avocados in half and scoop into bowl discarding seeds. Dice tomatoes. cilantro, onion, jalapeno and add to bowl. Squeeze juice of one lime or add to taste. Add salt and pepper plus all other spices to taste then mash with a fork and mix until combined.
Tip: If you like your Guacamole smooth just keep mashing and mixing with your fork. For chunkier Guac just don’t mash and mix as much.
If you have any leftovers you can squeeze lime or lemon on-top to keep from browning. I have also found that if you put it into a container where air is not hitting the top it will stay green as well (imagine Chipotle filling up that cup then the putting on the lid squeezing it out the side – no air = no browning).