You are only 4 ingredients away from a perfect snacking sized portion of creamy homemade guacamole. I know! It's all very exciting for those of us who understand the allure of good snacking.
Now, normally I like to rotate my midnight potato chip snacking binges. Ya know? Mix things up a bit. Maybe Pringles on Monday night, Ruffles and dip for Tuesday, scrounge the bottom of the Salt & Vinegar bag on Wednesday. Keep things interesting and fresh.
But every once in a while I go on a Guacamole RAMPAGE.
Well, it's kind of Guacamole. I figure there are so many different Guacamole recipes out there you can practically call anything Guacamole. Stick an avocado in a shoe and step on it and in some districts ... THAT'S GUACAMOLE!
I make it fresh and only a small amount, since old Guacamole gets the colour of a cadaver pretty quickly. I don't want to make enough for a crowd, I just want to make enough to get me through an episode of Big Little Lies.
It's literally as the name suggests. One slice of everything and it's done. I made up the name. It kind of sucks, but it makes my point.
You need a 4 ingredients and a knife. And of course ... a vehicle for the guacamole. I like to use very thin, whole wheat cracker type things or pita chips.
Here we go ... grab these ingredients find out how to make homemade guacamole!
Homemade Guacamole
You'll need ...
½ an avocado, mashed with a fork.
One squeeze of lemon or lime juice. Lime is really what you should use but if you only have lemon don't let that stop you.
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One slice of tomato, diced.
One slice of red onion, diced finely.
Once you have all your ingredients prepped all you have to do is mix them together.
This is a simple, homemade guacamole recipe, in case you didn't notice. No garlic, no mayo, no spices. Just 4 delicious ingredients.
And salt! Good homemade guacamole needs big, loving pinches of salt.
This makes exactly enough for a midnight snack. Not too much, not too little. Which of course is pretty much the definition of exactly enough. If you have cilantro hanging around and you like it, throw that in too. Same for garlic or whatever else tickles your tongue but you don't need them.
Homemade Guacamole
Ingredients
- ½ avocado mashed with fork
- 1 slice tomato diced
- 1 tablespoon lime juice
- 1 slice red onion
Instructions
- Mash half an avocado with a fork.Dice tomato and red onion.Mix together and stir in a squeeze of lime juice.Salt to taste.
Nutrition
I'm sure I'll get tired of the one slice guacamole eventually. Then I'll have no choice but to move on.
To the two slice guacamole.
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I agree with Bonnie about the salsa. You can also buy pico de gallo in the refrigerated section (salads) too.... but throw the avocado pit in the mix before you refrigerate it.... it helps keep it green.
That looks delicious, and so easy! I'm making it tonight for sure....by the way, thank you sooooo much for your Master Chef Australia suggestion. Best show ever! I have the entire third season and I'm loving it!!
If you smear olive or veg. oil over the surface of the cut half of the avocado, place face down, with out the pit, in the Tupperware and seal, it stays pretty green for a day.
So funny, I've been on a total guacamole kick lately too! YUM!! Thanks for sharing!!
An even easier recipe, that is also delicious, is to get a really good fresh salsa in the refrigerator section of your store--it contains tomatoes, garlic, onion, cilantro, lemon, salt, pepper, etc. Then, just mash your avocado and add as much of the salsa as desired. I have made this for years and have had people rave about my guacamole! Easy and delish.
By the way, I am still harvesting green onion stems from my green onions that I put in a vase of water on my sill. I think you cut yours too short. I would send a pic, but I don't know how to attach a picture to send you.
Bonnie - I know. I cut them short on purpose to see if they would work, because I always use the white portion of my green onion too. If I couldn't cut off the white portion to use it and have it grow more white portion, then for me, the experiment was a bust. If you only use the green ... no problem. ~ karen
You're right. I use the white part, too. My husband, however, only uses the green. Since he uses much more of the green than I use of the white, it works for us to have the onions replenishing the green constantly. Every now and then I use the white part, and then just replace them with new ones. Actually, I like the way they look on the sill, too.
I have an anti-browning tip... well, it won't keep your guacamole fresh for ever, but that's not the point, as good guacamole - which as everyone knows contains (ahem) lime juice - should be eaten as fresh as possible. BUT, let's just say you have to make up a big batch and you want that beautiful green color to persist. Stir in some mayonnaise to your finished product. I eyeball things, so I don't have a measurement, but for your little serving, you might include a teaspoon. You don't want to taste the mayo per se, but it does help prevent discoloration.
That's how I learned to make guac as well, Melissa....I love it with a bit of mayo.
Karen, I wonder if spraying a bit of oil on top would coat the guac and keep it from browning? When I purchase hummus they always have a layer of oil to keep it from browning...was just thinking it might work for this, too.
Kim - You may be right! ~ karen
I think it was the NYT cookbook from the 60s that said to film a layer of mayo on top of the guac - it keeps the color bright. Then stir it in when you serve it. I've done it that way for many years. But I agree - nothing like eating it right away!
I think an experiment on the best way to keep an avocado from browning is in order...
The simplicity of this is great! Especially for late night eatubg! Unfortunately I tried the following guacamole-esque recipe this year and nothing else made with avacado compares anymore. (It's a Martha recipe. Sounds odd but oh so delicious.) I do think you would find it divine on your chips.
2 zucchini, trimmed and cut into ½ inch dices
1 tablespoons extra virgin olive oil
1 teaspoon finely chopped fresh oregano
½ teaspoon each coarse salt and freshly ground pepper
¼ cup finely chopped red onion
1 avocado, halved, pitted, peeled, and cut into ¼ inch dice (about 1 cup) (Use more)
½ cup pomegranate seeds
1 tablespoon crumbled feta cheese (use more!!! And buy the goats milk kind)
1 tablespoon fresh lime juice (can omit)
Preheat oven to 425°. Toss zucchini with oil, oregano, salt, and pepper and arrange on a baking sheet. Roast, tossing once, for about 25 minutes. Once zucchini has cooled completely, add remaining ingredients and gently stir to combine. Refrigerate 30 minutes before serving. Serve with either pita chips, toasted pita, or tortilla chips.
Meagan - LOL. I'm sure it'd delicious. Looks it. But THAT one I probably won't be making at midnight during a snack attack. ~ karen
I wouldn't add garlic, but I would add cilantro, salt & jalapeños!
I do like the idea of making a small amount, cause no matter how much I make, I'm going to eat all of it...
I'm allergic to tomatoes and garlic. But I love to mash up a avocado and add lime. Yummy!!!! I do miss having the "true" guacamole but it's not worth the migraine.
I love it, too. I learned all my Tex/Mex cooking skills from my oldest son't short marraige to a beautiful senorita in Texas. She made her mixture and then smoothed it out in the bowl and squeezed the lemon or in her case lime juice over the top. No oxidation at all and when you are ready to serve it just stir it in. Those Mexican people really know all the tricks to Mexican cooking. It's just amazing. LOL If I can remember the correct stacking order I tell you how to make an open face sandwich with guacamole that's to die for. My old tired brain says go to bed stupid and make sandwiches tomorrow.
Gayla - That's a good tip about the lemon/lime. It might just work too. ~ karen
Only you would dice a tomato and then put it back together again for a picture! You are priceless!
I'm feeling kinda bad for the onion though ...
:)
Me amo guacamole... es mi salsa preferida. :) I make my own guac all the time, love, love, LOVE the stuff! I did a one-day cooking class in Mexico a year ago.. O-M-G...the stuff I learned will knock your stinky socks off! Like...the ONLY way to make guacamole is using a molcajete and tejolete (Mexican mortar and pestle), talk about auténtico! Now....I was planning on getting groceries today (cuz it is raining, and it always rains when I need groceries), so I will be grabbing some avo's too, cuz now I have a hankering for guac...thanks.... :)
Do avocados grow in Canada? Just wondered if you are a local food person. Oh and the arrow thing is annoying.
Travis - What arrow thing? Do you mean the slide out sidebar with related content? That's on a trial run. ~ karen
Karen, that slide-out sidebar is definitely NOT working for me. It slides in from the left side of my screen when I scroll down to the comments section, covering the first inch or so. Very frustrating because I love reading the comments! Here's the strange thing though: it only does this on my Mac laptop and it doesn't show up at all on my iPad.
My mum-in-law is growing at least three avacado plants in her house (in Canada). I'm hoping they produce fruit one day, I think that would qualify as locally grown :)
Perfect. This is the kind of snack I consider worth a little late night slicing. I think I'll add a little diced chile or a teaspoon of green salsa for a little spice.
Great idea! Lots of lime juice helps repell the blackness, and makes it delicious.
Listen girlie...I learned how to plant garlic from you. The things I have learned from you could fill booku books, but listen here...I grew up in the avocado capital of the world...I marched in the avocado festival as a child in my mother's paper mache avocado costume while other kids rode their bikes w/streamers in their spokes. I watched as my dogs delivered avo's on my doorstep. I have earned my avocado green stripes, so listen here...where is the garlic???? First time ever dissapointment from TAODS.
You listen up girlie! I said in the post you can add garlic and cilantro if you want. I didn't want. So no garlic. Girlie. ~ karen!
My bad. Avo ppl only look at pictures. Redemption granted.
To incredimombo and Karen.
Play nice you two.
Mind your own beeswax girlie. ~ karen
Mmm mmm Moley Moley Moley!
If you throw the pit in and cover it, it won't brown
missnicoleo - The pit thing is a tiny bit of a myth. The reason the pit helps stop an avocado from browning is because it stops oxygen from hitting the surface of the avocado. If you press plastic wrap down firmly on the guacamole it will lessen the browning, but it still gets brown because there's still going to be bits of oxygen bubbles under there. I know this because I am the one person insane enough to test pretty much every theory ever thrown out on the Internet. ~ karen
I somehow thought the lemon juice would stop it from oxidizing.... ah well, it works for bananas. At any rate, I have never had guacamole, and I doubt I ever will because I hate raw onions.
Every Jamaican I have ever met eats avocados 'straight up'. We call them pears, and eat them the way you North Americans eat your kind of pears, or on the side of a meal (not mixed in with anything). :-)
Do you get them all year round? I ask because we only get them during what YOU would call'summer'.
Ruth - Avocados are available here all year round. And I eat them with a spoon straight out of the shell too, with salt sprinkled on top. LOVE it. Someone earlier commented that if you mix everything up except for the lemon (or lime) juice and then squeeze it over the top, this will stop it from browning. Mix it prior to serving. Makes sense. ~ k
I actually thought to myself! aha, I will teach Karen something she does not know. but, duh. did you know the earth is round?
Have you tried putting leftover guac in a container - pushing it together tightly as possible in that container - covering with water and then plastic? I haven't personally, but it's a hint I've seen lots of times. Supposedly seals out all air and you simply pour the water off when you're ready to eat it in a day or two.... What I have tried is putting leftovers in a small Food Sealer bag and vacuum sealing. Works for a couple days with very tiny browning around the edges. Honest. (Would I lie to you?)
Hi Sherry - I barely remember putting oil on top of it and then dumping it off, but I think it was just gross, lol. Water might work better. I'm not sure I'd try foodsavering my guacamole. I'd probably just scarf it down if it came to that. ;) ~ karen!
I love that you love chips as much as I do! There's a brand that you can only find here in the deep South called Golden Flake. They make what is undeniably the perfect sour cream and onion chip! Everytime I eat them I think "Karen would love these chips". Then I think "Is that weird that I'm thinking about someone who doesn't even know me"? Anyway, you should try them some day, you will not be disappointed!
Traci - LOL. Well that will be very difficult, being that I don't live in the deep South. But if I ever see a bag on Ebay I'll snap em up! ~ karen
You are right, Golden Flake chips are great!!! But, the dill pickle potato chips are The Best!!!!!!! I am going home (to the Deep South) in 2 weeks and I CAN"T WAIT to get me some.
Well, Zapps Crawtators are great also, very great actually. I'm really homesick now.......
Nancy - Well, that's a coinicidence! I'm giving away a bag of Dill Pickle Chips on my Facebook page today to celebrate hitting 5,000 Facebook fans. ~ karen
Hey, I just went on facebook and there is a Dill Pickle Chip giveaway?!?!? I hope I don't win, as I will not be needing them.
LOL. I see you figured the Facebook contest out before I even told you about it. Yup. I give away a bag of Lays Dill Pickle Chips when I hit a milestone mark on Facebook. ~ karen!
Oh no Karen, not Lays!!! You will lose readers with Lays. Here in the PacNW there is Tim's, not as good as Golden Flake but all we got. But, perhaps Lays is your only choice. Poor thing. Or, as the Hawaiians say, Pua ting.
Lays is the only choice for "Dill Pickle" chips. I agree, Lays re NOT my favourite brand of chip, but she's the only route for Dill Pickle in these parts. I give away dill pickle because so many people can't get them in their countries or parts of their country. ~ karen!
Krunchers makes the best Dill Pickle chips ever!!
Don't you have Old Dutch in the east? I would die without my OD chips. Well, besides the fact that I'm on a diet and chips are evil and I can't have any for the rest of my life. FML. Lays are yucky.
In the East? Where's the East? East of what? Anyhow, I'm not sure what I'm East of. I think there's Old Dutch, but I never eat them, so I'm actually not sure. I recognize the bag in my head though, so I must have seen them somewhere in the grocery store. ~ karen
East of Calgary, which is where I am. Do try the Old Dutch if you come across them. . I think they used to be Cdn but sold out. They really are good. My fav is the Onion & Garlic, Sour Cream & Onion and Salt & Vinegar. But even just the Ripple are excellent.
You can get them on Amazon and maybe elsewhere.