Guacamole is one of those favorites of mine that can go with virtually anything, I am almost sure of that! It pairs well with tortilla chips, sweet potato chips, (my new favorite) lentil chips, rice, tortillas, sandwiches, raw veggies, and the list goes on. Avocados just make the most perfect buttery smooth dip.
So now for my tips to a perfect guacamole dip
- Use only ripe, soft avocados. Don’t rush it! If your avocados are still hard or even a little hard, don’t try to make guacamole.
- When you mash up the avocados, leave a few chunks of avocado. Don’t perfectly mash it. Allow it to have a little extra texture.
- Always always use lemon or lime juice, garlic, and salt. There are no substitutes for these. Good authentic guacamole will always have these three.
- If you want to remove spice from your guacamole, just take out the jalapeno seeds, not the jalapeno. Good guacamole needs the flavor of a little spice. It does not have to be hot on your tongue to be perfectly spiced.
- 3 ripe avocados, peeled, pitted, and mashed
- ½ jalapeno, seeded and minced
- 3 tbsp fresh cilantro, chopped
- 2 tbsp lemon or lime juice
- 1 tsp Mrs. Dash table blend
- 1 tsp garlic powder
- ½ tsp cumin
- ¼ teaspoon cayenne
- ½ tsp sea salt, or to taste
- In a medium sized glass bowl, mash up your peeled and pitted avocados, leaving chunks of avocado still in the bowl.
- Mince a half of a regular sized jalapeno, as well as cilantro, and add to the mashed avocado.
- Next, add the remainder of ingredients, including diced Roma tomatoes if you would like (Roma only please), and mix everything in well with a fork or spoon.
- Store in the refrigerator until ready to use.
Storage Tip: Store your guacamole in an air tight glass pyrex-style container. If you do not plan on using the guacamole same day, keep the avocado seed, and place it in the middle of the guacamole. It will keep your guacamole from turning brown.