We all love and hate guacamole. One day it’s an unripe, tasteless green mess...the next day we’re served an overripe, soupy green mess. Or we try to make it ourselves. That is, until we go to the supermarket and all we find are rock hard avocados that take days to ripen...but it’s Saturday 2 pm and your guests are arriving at 6 pm, so it’s a “there won’t be any guacamole tonight” kind of situation.
Let’s solve all that. It’s easy to make perfect guacamole, every time. It starts in the produce section of your local market.
Avocados are shipped unripe so that they’re not bruising during transportation. The next time you’re at the market and see rock hard avocados, go ahead, buy a few. Just make sure they’re all universally hard. If they have soft areas, that’s where they’re bruised. By the time the rest of the avocado is ripe, the bruised part will be rotten. Pick another one.
If you’re going to use the avocados in the next 3-5 days, leave them on the countertop and let the ethylene-magic ripening process happen. Put them close to bananas or apples, and the ripening will speed up. If you only have two days to spare, put them (together with a banana or apple) in a brown paper bag on the countertop, and now the ethylene-magic ripening process will happen even faster.
- Sweet white onion
- Habanero pepper
- Lime juice
- Olive oil
- Salt and freshly ground black pepper
See the recipe card below for full list of ingredients and their measurements.
🥣 How to make guacamole
So here it is: Cut the avocado in half lengthwise. Using a chef's knife, give the pit a slight whack, gently turn, and remove. Scoop it all out with a spoon and put it in a bowl.
Mash the avocados with a fork. Add finely chopped sweet white onion, finely chopped cilantro, a habanero or two (or whatever your favorite hot pepper is), lime juice, and olive oil. Add salt and pepper.
Mix everything together with the mashed avocados. Enjoy!
We like ours with simple corn chips. Currently, our favorite chips are Calidad Corn Chips, which we found in our local supermarket. They cost less than half the price of big brands and taste twice as good.
How did yours work out? What are your favorite chips for guacamole? Have you tried it on my carne asada quesadillas yet?
😃 Fun facts
- On Super Bowl Sunday, Americans eat over eight million pounds of guacamole.
- Avocados are climacteric, meaning they mature on the tree, but ripen off of the tree.
- Avocados are the Aztec symbol of love and fertility because they cannot self-pollinate and grow in pairs on trees.
- Avocados are called Alligator Pears because of their pear-like shape and green skin.
- Avocados contain a fungicidal toxin called persin that is completely harmless to humans; however, it is poisonous to many other animals (including pets!)
- Avocados have more protein than any other fruit.
- The Aztecs believed that avocados were so sexually powerful, virgins were banned from eating them.
- Brazilians like to add avocados to ice cream.
- The word "avocado" is from the Aztec word for "testicle.”
- Mexican cartels make over $152 million a year by manipulating the avocado market.
Did you make this Guacamole recipe? Let us know in the comments below!
- 2 avocados
- ½ sweet white onion
- ⅓ cup finely chopped cilantro
- 1 Habanero pepper, finely chopped
- 2 tablespoons olive oil
- Juice of 1 lime
- Salt & freshly ground black pepper
- Cut the avocado in half lengthwise. Using a chef's knife, give the pit a slight whack, gently turn, and remove.
- Scoop avocado out with a spoon and put it in a bowl and mash with a fork.
- Add finely chopped white onion (sweet), finely chopped cilantro, a habanero or two (or whatever your favorite hot pepper is), lime juice, and olive oil. Add salt and pepper.
- Mix everything together with the mashed avocados. Enjoy!
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