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I’m about to confess something that very little people know about me… I refused to eat guacamole (even homemade guacamole) for most of my life. I used to watch other people talk about it and rave about how delicious it was, but it just looked like something that would taste awful, so I stood my ground and refused to try it for 30-something years.
It wasn’t until I took a trip to Tennessee for a seminar, about 6 years ago, that I started questioning my decision to never allow guacamole to pass my lips. We had gone to this little fast food Mexican spot and they included guac with their meals. I quickly moved mine to the side and kept eating my taco. My friend noticed that I wasn’t eating it and asked if she could have it. Sure! Enjoy!
It sparked a conversation about how it was one of her favorite foods. She couldn’t believe that I didn’t like it, and tried to get me to try it, but I couldn’t do it.
When I got home from my trip, that conversation just lingered in my mind. She spoke about guacamole like it was the greatest thing in the world. So I googled “how to make homemade guacamole” and printed the first recipe I found. I left out the onions because I’m just not a raw onion fan but followed the rest of the recipe.
It was ok and nothing like I imagined it to be (who knows what I thought it was going to taste like). I wasn’t blown away, but I patted myself on the back for at least trying it.
About a month later, we went to a local Mexican restaurant, where everyone raves about their homemade guacamole, because they make it right at your table. At $14 for 2 servings, I was torn between how badly I really wanted to try it and how little I wanted to spend $14 on something I might not even like, but we went ahead and ordered it (again, minus the onions).
Minutes later, the bowl was all but licked clean. Everyone in my family loved it (myself included) and the only disappointing part about it, besides how expensive it was, was that there wasn’t enough for the 5 of us.
It was that same week that I was determined to try to perfect my own homemade guacamole. Using the techniques I had watched at the restaurant, and adding more of what we loved and less of what we could do without, I finally got the recipe exactly the way we liked it. Best part is that it’s only 5 healthy ingredients! Over the years, we’ve eaten it so many different ways, including in regular tacos, vegetarian tacos, with tortilla chips, on toast and even as a side salad. Finally, I can join the rest of the world and profess my love for guacamole, especially this simple version.
We also make a fresh corn and avocado salsa that is AMAZING.
Quick Tips for Your Homemade Guacamole
First, use haas avocados (those are the smaller ones). Make sure the avocados are ripe. When you squeeze them, you don’t want them to be too mushy or too hard. They should be a dark color and be just a little bit soft when you squeeze them.
It’s best to slice the avocado before you scoop it out (see my photo above). You can also use an avocado peeler which does everything for you. Also, super important… Don’t completely mush the avocado. Trust me on this, you’ll want it be chunky.
If you can get plum tomatoes, those have fewer seeds than others. If not, you can use any other type of tomato, you’ll just need to scoop out the seeds with a spoon before you dice them. It’s a lot less messy without them!
Make sure to use kosher or sea salt. The coarser salts make all the difference! If you want a bit of a kick, you can also add diced jalapeños or diced red onions to your taste preference.
Now, that you know a little about my journey, I’m excited to share the recipe for our easy homemade guacamole with you. If you do make it, I’d love for you to share a photo and tag @thesupermomlife on social media or comment below and let me know what you think. We love feedback from our readers!
Easy Homemade GuacamolePrint
The easy recipe that finally convinced me to try guacamole is now my family’s absolute favorite homemade guacamole recipe!
- 3 haas avocados
- 2 plum tomatoes, diced
- 1 1/2 limes
- 1/4 cup cilantro, chopped
- 3/4 tsp kosher or sea salt
- Slice each avocado in half and remove the pit. Using a knife, slice each side of the avocado so that you have 12 or so pieces. Scoop out into a medium sized bowl.
- Dice your tomatoes and add to the bowl.
- Chop cilantro and add to bowl.
- Squeeze limes into the bowl (make sure there are no seeds)
- Add salt
- Mix until combined and serve immediately.
If you don’t plan to serve immediately, cover your bowl with plastic wrap and make sure to press down so that there is no air between the guacamole and the plastic wrap. Guacamole only turns brown when the air hits it for too long.
- Cuisine: Mexican
Keywords: guacamole, avocado, easy, fresh
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