This easy guacamole is a perfect party appetizer, and since it’s best fresh, this is an ideal recipe for procrastinators. This recipe is quick to mix up at the last minute so you can bring something homemade to any gathering even if you don’t have time to cook. Throw in some blue corn chips and it looks extra fancy!
The most important part of this recipe is choosing the right avocados. You want them soft to the touch but not mushy – they feel like a good peach or nectarine. Don’t pop off the stem to see if it’s ripe, that makes the end of the avocado go bad faster if it isn’t used right away. A wonderful secret about guacamole is that it freezes well, so when you see that lucky sign that avocados are perfectly ripe and on sale, go bonkers and fill your freezer with airtight ziplock baggies of avocado goodness (just set them in the fridge overnight to thaw).
- 3 ripe avocados
- 1/2 sweet onion, diced finely
- 1 ripe tomato, diced finely (leave this out for freezer batches)
- 1/2 tsp lemon juice or lime juice
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/4 tsp salt, or to taste
- Cut avocados in half. Remove the pits by gently squeezing the half with the pit - it should pop right out. No need for special equipment or sharp knives!
- Scoop the flesh into a large bowl (discard the peels), and add all of the other ingredients to the bowl.
- Mash with a potato masher or large fork until the big chunks are gone and the consistency is what you like. Taste and add a pinch of extra salt if needed.
Cover with plastic wrap until serving time - press the wrap up against the guacamole and get rid of any air pockets, it's the contact with air that turns it brown.
Remember to save your onion skins in a freezer bag for making vegetable stock!