Recipe Notes

May add several dashes of hot red pepper sauce to taste.

Ways to Serve Guacamole:

• With tortilla chips or nachos
• A scoop in chili
• With any Mexican inspired cuisine.
• On a burger
• As a replacement for mayonnaise on a sandwich.

Helpful Guacamole Tips:

• Use a potato masher to make avocados as chunky or creamy as desired (even better than a fork, which can leave the mash too chunky).
• Adding a little extra lime can help keep guacamole green.
• Do not use a food processor to "mash" avocados as it will make them too pureed.
• Oxidation happens when the avocado flesh is exposed to air.  To save the guacamole for later, lightly press plastic wrap over the surface and store in the refrigerator, for up to a few hours.
• Guacamole tastes best at room temperature.
• Buy avocados that are firm and leave on the counter a few days to ripen. 
• To quickly ripen an avocado, try this microwaving tip.  The green avocados tend to be less ripe than the black ones in my grocery store.  
• Another trick to get them to ripen quicker is to place in a sealed paper bag with a banana for a day or two.
• If too ripe and you are not ready to use, place the avocado on the refrigerator shelf which will slow ripening.
• If you need your avocados ripe sooner, wrap the avocado in aluminum foil and place in 175 degrees F. oven for about 10-12 minutes.  Let cool and avocados should be ready to use.

There are so many variations possible with guacamole too.  This version is my basic, simple, everyday guacamole recipe.  I can whip this up in minutes and can be eaten right away or saved for later by storing in the refrigerator.  

How To Store Guacamole?

• The secret to keeping guacamole green is to store in an airtight sealed container.  I have linked below a good one to try.  Put the guacamole in a container, fill to the top, and place the lid on.  The lid should be touching the guacamole and there should be no air at all in the container (and no room for any more guacamole).
• Another tip to keeping guacamole green is to place the guacamole in an airtight container, and pat down the guacamole, place about 1/2 inch of water on top of the guacamole and place lid on top.  I have not tested this method yet.