Homemade Guacamole

Guacamole is such a great go-to, and can be made more or less complex depending on what’s in your fridge.  I eat it with Mexican flavored meals, but also sometimes do a small scoop with breakfast to get those healthy fats in play.

Below is my ideal guacamole, but basically you can just take out the ingredients you don’t have and it will still taste delicious, sometimes subbing in with extra spices to compensate for a lack of fresh ingredients.

What you’ll need:

  • Avocados (okay, this part is mandatory)
  • White onion, chopped (I’ve also done red. For 2 avocados, I’d do less than half an onion, but follow your taste buds) [in absence, use dried minced onions or onion powder]
  • Jalapeño, chopped, seeds removed [in absence, vary heat with crushed red pepper or cayenne]
  • Small tomatoes, chopped (I tend to towards little yellow guys. The juice after chopping is good to add too.) [if you don’t have, or are too busy, skip!]
  • Splashes of lime and/or lemon juice
  • Salt, to taste
  • Crushed red pepper, to taste
  • Cayenne pepper, to taste (can also use paprika)
  • Garlic powder, to taste
  • Cilantro, if you happen to have fresh cilantro

Instructions: 

  • You know what to do.  Mush it all together until it looks like a guacamole texture you’d enjoy. Taste as you go so you know if you want more or less of what.

Side bar, I read somewhere that a good way to save leftover guacamole is to pack it all down tightly, gently pour some lukewarm water on top, seal your container, and then refrigerate.  I tried it once and it did work, Google it!

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