The Best Homemade Guacamole Dip; Five Star Recipe

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Making homemade guacamole starts with fresh ingredients. Avocados, red onion, garlic, Roma tomatoes, jalapeno, lime juice and cilantro.

This recipe calls for two firm avocados, one medium red onion, two cloves of garlic, two firm Roma tomatoes, one jalapeno, the juice from one lime, and fresh cilantro. Using the freshest ingredients will give you the best homemade guacamole dip and the best flavor.

What Makes Guacamole Good?

Making the best homemade guacamole dip starts with fresh ingredients. When shopping for produce it is important to choose vegetables that are firm and free of blemishes. Vegetables that look good and feel good actually taste good!

If you have ever bought guacamole dip at the store have you ever notice the ingredients?

Store Bought Guacamole

Guacamole can easily be bought freshly made in the produce department of most grocery stores. Have you actually taken a moment to look at the ingredients on the label? Don’t be surprised to see ingredients like dehydrated tomato, dehydrated onion, dehydrated cilantro, or even dehydrated garlic! WHAT!? Dehydrated!

In addition to the above ingredients you may also find ingredients like silicon dioxide, corn starch, and natural flavors. Really? Is it really necessary to include “natural flavors” on the ingredient list?! That’s ridiculous! What exactly are they adding to prepared foods?

The Best Homemade Guacamole

I know sometimes it’s just easier to go to the store and buy premade guacamole. I do hope you may change your mind and try making this five star recipe of my homemade guacamole.

Ingredients:

• 2 firm avocados
• 1 medium red onion
• 2 Roma tomatoes
• 1 jalapeno
• 1 lime
• 2 cloves garlic
• 1/2 cup cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions:

1. Cut tomatoes in half and remove seeds. Dice tomatoes and set aside.
2. Dice red onion.
3. Cut jalapeno in half, deseed and dice.
4. Crush garlic through a garlic press.
5. Chop cilantro.
6. Cut avocados in half, remove seed and scrape out pulp into a large bowl. This is the best tool for working with avocados. Using a large fork smash avocados.
7. Immediately cut lime in half and squeeze over avocados. I find using a reamer does the best job at squeezing juice from the lime. Using the entire lime will decrease your chances of the guacamole dip turning brown.
8. For the final step add the chopped ingredients, salt and pepper. Stir all ingredients together.
9. Serve with tortilla chips.

I AM EXCITED YOU ARE VIEWING JETT’S RECIPE FOR MAKING HOMEMADE GUACAMOLE AND WOULD LOVE TO HEAR HOW YOURS TURNS OUT SHOULD YOU DECIDE TO MAKE IT!

***Please come back and share your comments and tell my readers how you like this recipe.***

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The Best Homemade Guacamole Dip; Five Star Recipe

Making the best homemade guacamole starts with the freshest ingredients. Avocados, red onion, garlic, roma tomatoes, jalapeno, lime juice and cilantro.

Course Appetizer

Cuisine Mexican

Keyword avocado, dip, guacamole

Prep Time 30 minutes

Cook Time 0 minutes

Total Time 30 minutes

Servings 4 people

Author jettskitchen.com

Ingredients

• 2 firm avocados
• 1 medium red onion
• 2 firm Roma tomatoes
• 1 medium jalapeno
• 1 lime
• 2 cloves garlic
• 1/2 cup cilantro
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Cut tomatoes in half and remove seeds. Dice tomatoes and set aside.

2. Dice red onion.

3. Cut jalapeno in half, deseed and dice.

4. Crush garlic through a garlic press.

5. Chop cilantro.

6. Cut avocados in half, remove seed and scrape out pulp into a large bowl. This is the best tool for working with avocados. Using a large fork smash avocados.

7. Immediately cut lime in half and squeeze over avocados. I find using a reamer does the best job at squeezing juice from the lime. Using the entire lime will decrease your chances of the guacamole dip turning brown.

8. Add all chopped ingredients including salt and pepper to avocados and stir until well blended.

9.  Serve with tortilla chips.

10. Note: For any left over dip store in the refrigerator in a container and cover with plastic wrap. Make sure the plastic wrap is touching the guacamole so no air can get to the dip.