Fresh Guacamole
Easy fresh guacamole with lime, cilantro, and a pinch of Salt-Free Adobo. Tips to pick avocados and keep it from browning.
The only secret to good guacamole is using fresh ingredients. That...and a dash or two of Salt-Free Adobo Seasoning.
Submitted by: Lonnie R. from San Diego, CA
Yield: 2 - 4 servings
- Use ripe avocados, fresh lime, onion, cilantro, and a pinch of Salt-Free Adobo for best flavor.
- Mash roughly with a fork for texture and adjust chile heat gradually to taste.
- Store with plastic wrap pressed on the surface or in an airtight container to slow browning.
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Featured in this Recipe
Preparation Instructions:
Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. Place in a bowl.
Using a fork, roughly mash the avocado. Add the lime juice. Add the chopped onion, cilantro, and chilis. Chili peppers vary individually in their spiciness. So, start with a half of one chili pepper and add more to the guacamole to your desired degree of heat.
Serve immediately:
If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air reaching it.
Garnish with slices of red radish or jicama strips.
Serve with tortilla chips.
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More About This Recipe
The oxygen in the air causes oxidation which will turn the guacamole brown. This is why plastic wrap is helpful when making ahead.
Frequently Asked Questions
How do I pick a ripe avocado?
Gently squeeze the avocado. It should yield slightly, not feel mushy. Darker skin often means riper fruit. If the stem end lifts off easily and shows green underneath, it is ripe.
How do I keep guacamole from turning brown?
Press plastic wrap directly onto the guacamole surface so no air touches it. You can also add a little extra lime juice and store in an airtight container. Any browned layer can be scraped off before serving.
Can I make guacamole ahead of time and how long will it last?
You can make it a few hours ahead using the plastic wrap method. Properly sealed, it will keep for 1 to 2 days in the fridge, but it tastes best the same day.
What can I use if I do not have Salt-Free Adobo Seasoning?
Use a pinch of salt plus a small pinch each of garlic powder and cumin, or a dash of regular adobo or taco seasoning. Start small and taste as you go.
How do I control the spiciness of the guacamole?
Remove seeds and ribs from the chile to reduce heat. Start with half of one jalapeño or serrano, mix, then add more until it reaches your preferred heat level.
How can I tell if an avocado or guacamole has gone bad?
Throw it out if you see mold, notice a sour or off smell, or the flesh is very stringy or black throughout. A little brown on the top from oxidation is okay and can be removed.
What can I use instead of red onion or cilantro?
Try finely chopped white or yellow onion if you do not have red onion. If you dislike cilantro, use chopped flat-leaf parsley or extra lime for brightness.
How should I mash avocados for the best texture?
Use a fork to roughly mash the avocado for a chunky texture. For smoother guacamole, mash more thoroughly or pulse briefly in a food processor, but avoid overprocessing.
How do I pick a ripe avocado?
Gently squeeze the avocado. It should yield slightly, not feel mushy. Darker skin often means riper fruit. If the stem end lifts off easily and shows green underneath, it is ripe.
How do I keep guacamole from turning brown?
Press plastic wrap directly onto the guacamole surface so no air touches it. You can also add a little extra lime juice and store in an airtight container. Any browned layer can be scraped off before serving.
Can I make guacamole ahead of time and how long will it last?
You can make it a few hours ahead using the plastic wrap method. Properly sealed, it will keep for 1 to 2 days in the fridge, but it tastes best the same day.
What can I use if I do not have Salt-Free Adobo Seasoning?
Use a pinch of salt plus a small pinch each of garlic powder and cumin, or a dash of regular adobo or taco seasoning. Start small and taste as you go.
How do I control the spiciness of the guacamole?
Remove seeds and ribs from the chile to reduce heat. Start with half of one jalapeño or serrano, mix, then add more until it reaches your preferred heat level.
How can I tell if an avocado or guacamole has gone bad?
Throw it out if you see mold, notice a sour or off smell, or the flesh is very stringy or black throughout. A little brown on the top from oxidation is okay and can be removed.
What can I use instead of red onion or cilantro?
Try finely chopped white or yellow onion if you do not have red onion. If you dislike cilantro, use chopped flat-leaf parsley or extra lime for brightness.
How should I mash avocados for the best texture?
Use a fork to roughly mash the avocado for a chunky texture. For smoother guacamole, mash more thoroughly or pulse briefly in a food processor, but avoid overprocessing.
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