I know. Everyone claims to have the ultimate guacamole recipe, but this one definitely bloody brilliant – although I say so myself… I was given some tips and tricks on how to make it by a Chilean girl.
With just a few ingredients, ripe avocados, onions, tomatoesand some seasoning, you can conjure up this delicious guacamole in no time. Thefrying of the onion can be done in advance, making the guacamole even quickerto make just before you are ready to eat it. It´s best to mash the avocadosjust before serving, as avocados go brown quickly once they react with oxygen.By adding some lemon juice to the guacamole, you can make it look green andfresh for longer.
I like to have this guacamole as a quick snack, on a baked potato or on some rye bread fresh tomatoes in the morning.
It’s also perfect for serving at a summer BBQ, as a movie-night snack or at a dinner party.
Although, I should warn you: If it is for a dinner party, don’t make too much, otherwise, after stuffing their faces with guacamole, your guests won’t be able to eat any of the other lovely food you have made 😉!
Why not try this ultimate guacamole recipe alongside a few of my other recipes?
If you are having a summer barbecue, then why not also try and make this homemade Italian Rosemary Focaccia Bread? Or even this tomato and mozzarella focaccia? They are ideal for dipping into this delicious guacamole.
Or use up any leftover guacamole in this healthy breakfast recipe, of guacamole and egg omelette on rye toast!
My Ultimate Guacamole Recipe
Recipe
Ingredients (makes a medium-sized bowl, see pictures):
- 2 medium-sized, ripe avocados
- 10 cherry tomatoes
- ½ tbsp olive oil
- 1 medium white onion
- ½ tsp smoked paprika or chilli powder (if you want to add a spicy twist)
- Lemon juice
- Garlic powder
- Salt and pepper
- Tortilla chips, to serve
Method:
- This first step can be done in advance. You could do this in the morning, so that the onions are ready to go once you decide to quickly whip up the guacamole.
Peel and chop the onion. Add the olive oil to a frying pan and set over a medium heat. Once the oil has warmed through, add the onion. Cook slowly for about 10-15 mins, until the onion is soft and translucent. Patience is key in this step. Too high a heat will make the onions go crispy. Instead, you want to slowly sweat the onions, so that they become soft and taste sweet.
About half-way through the cooking time, add a little bit of salt, pepper and the smoked paprika or chilli powder and coat the onions with this spice mix.
Once the onions are soft, remove the pan from the heat and allow the onions to cool. - Wash and quarter the cherry tomatoes.
- When you are ready to make the guacamole, half and de-stone your avocadoes. Scoop the flesh into a bowl, then mash it with a fork. Once it is well mashed, add the onions you prepared earlier and the chopped tomatoes (with their juices) and give everything a good mix.
- Now comes the tricky bit, seasoning it to perfection. I start off by adding some salt and pepper, a generous squirt of lemon juice and some garlic powder. Mix well and continue tasting the guacamole, seasoning it to taste with more of the spices above. As a rough guide-line, I add a generous amount of salt and pepper, a tbsp of lemon juice and ½ tsp of garlic powder.
- In order to keep it fresh-looking for longer, drizzle the guacamole with a generous amount of lemon juice.
- Serve with tortilla chips, bread or a baked potato and enjoy!!!
Recipe Tipps
- Prepare the onions in advance. You could prep them in the morning, and then leave them to cool until you need them. That means you can whip up the guacamole quickly, right before you need it.
- Include plenty of lemon juice so that the guacamole stays as green as possible.
- You can keep the guacamole for a day or two in the fridge, as long as you drizzle it with plenty of lemon juice and tightly cover it with cling film (lay it directly over the surface of the guacamole).
- This recipe is easily halved, doubled, tripled etc. depending on for what you are wanting to use it or how many people you are making it for.
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