This cilantro lime guacamole recipe is bursting with fresh herbs, ripe avocados, and a splash of lime juice that is ready in as little as 5 minutes! Serve it with a side of chips or over tacos to please any crowd!
WHY THIS RECIPE WORKS
• perfect for every holiday, celebration, and gathering – guacamole is a party favorite easy appetizer that can be whipped up at moment’s notice using a couple of ripe avocados
• simple to make with minimal ingredients – this guacamole recipe uses 5 ingredients and is fuss-free!
• gluten-free, vegan, paleo and keto – since it is made with almost all produce, it caters to most diets
• versatile– not only can this guacamole recipe be served as a dip, it is delicious topped over salads, seafood, chicken, steak, tacos, burritos, nachos and more!
• avocados – the bulk of the guac! Make sure they are nice and ripe, but not overripe, brown, or stringy. They should be soft and green and mush well.
• lime juice– gives this guacamole recipe a little kick! plus it keeps it from browning right away from oxidation as it slows down the browning process
• cilantro – chopped finely, this herb, adds nice Mexican flavors to the dish
• garlic salt and pepper– used to enhance aromas and season the guacamole
HOW DO YOU MAKE GUACAMOLE FROM SCRATCH
STEP 1. Cut the avocados in half and squeeze the top and bottom to loosen the seed. Then using a knife, cut into the seed and remove the seed.
STEP 2. Use a fork to mash the avocado, about 2 cups worth.
STEP 3. Make it a creamy consistency or chunky consistency (which ever your preference).
STEP 4. Add in the cilantro, lime juice, garlic salt and pepper.
STEP 5. Mix the ingredients together.
STEP 6. Serve right away with chips and homemade salsa!
FAQS and EXPERT TIPS
Guacamole turns brown due to oxidation, which can be prevented two ways. One of them is to add lemon or lime citrus acid juice to the recipe, or around the skin. The second is to wrap it tightly with cling-wrap, pressing it to touch on top of the guacamole so that air can not get in. You can learn more about the chemistry of avocados here. The cling-wrap method is the best method to store leftovers.
Ripe avocados that are soft, but not hard are the main ingredient in guacamole. Make sure the avocado is soft to touch, not mushy or brown and does not contain strings. If it is stringy and brown then the avocado is bad and needs to be discarded. If the avocado is too hard it will not separate from the skin and will also not mash together well. For any guacamole recipe, ripe is best, but not too ripe!
Yes and no. If you make this guacamole recipe from scratch, then yes and even better as it has extra nutrients from the addition of cilantro. If you buy store-bought guacamole no as most store versions contain added preservatives and fillers to prevent browning. Also note that salt is added to homemade versions, which adds sodium to your diet and for some people with high sodium, that is not always best. Just be mindful to your body's needs and if you need to eliminate the sodium, do so.
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- 2 ripe avocados or 2 cups of the "meat" before mashing with a fork
- 1/4 cup cilantro chopped
- 2 teaspoons lime juice
- 1/2 teaspoon garlic salt (or 1/4 teaspoon salt, 1/4 teaspoon garlic powder) or to taste
- 1/4 teaspoon black pepper or to taste
- Cut the avocados in half and squeeze the top and bottom to loosen the seed. Then using a knife, cut into the seed and remove the seed. Using a spoon remove the "meat" from the skin. and place it in a medium size bowl.
- Using a fork, mash up the avocado until it is creamy or to desired consistency. Add the cilantro, lime juice, garlic salt, and pepper and mix well.
- Serve it with chips or top it in tacos, burritos, nachos, and salads.