Would you believe me, dear reader…if I told you I have made and photographed this guacamole recipe no less than 4 times over the past 6 years in hopes of sharing this wonderful recipe with you all. Today is actually the only time I have ever ended up posting it. Guacamole is not a naturally beautiful food, bear in mind. All of my previous pictures were so knocked down ugly, they didn’t make it to this point. And while the pictures included in this post wouldn’t win any beauty contest (surely), they are good enough. Can you forgive me for keeping this fabulous recipe from you for so long!
There is just something wonderful about Fresh Homemade Guacamole, isn’t there? Serve it with chips, spread it over a grilled burger, spoon it on top of toast…it is a multi functional condiment that is out of this world fabulous. This version I’ve brought a long to share with you today is slightly chunky and wonderfully seasoned. There are also some tips at the bottom of the post for keeping it fresh and helping it from turning brown and ugly on you.
Hope you get a chance to try it!
Let me show you how to make it happen!
1. Grab 3 medium (or 4 small) avocados. Scoop the flesh from the skin and place it in a medium-sized bowl. (Reserve one of the pits).
2. Squeeze a bit of fresh lemon and fresh lime juice over the top. You’ll want about 1 tsp of each (or about 1/4 of each fruit).
3. Add 1/4 C fresh cilantro (chopped finely), 2 Tb salsa, 1/2 tsp garlic powder, 1/4 tsp onion powder, 1/2 tsp cumin and 1/8 tsp cayenne pepper.
4. Grab a fork and smash all of the ingredients together. Now, in order to obtain a “chunky” texture, make sure not to smash the avocados too much. I like to leave mine a bit chunky. Give it a taste and add salt and pepper to your liking.
5. Grab 1/2 C frozen corn (white is best) and add it…
along with 1/2 C chopped tomatoes to the bowl. Give it a nice stir to combine.
You can serve it immediately or if you are planning to serve it a bit later here are some tips for keeping it fresh…
6. Take one of the avocado pits and stick it in the center of the guacamole.
Cover the bowl with plastic wrap.
Press the plastic wrap over the top of the guacamole so that there is as little air as possible touching it. This will help it from turning brown.
7. Cover the bowl with a lid and refrigerate. Should last for 2-3 days. If you serve it the second or third day you may need to freshen up the seasonings a bit. Give it a taste and add more garlic powder and cumin to your liking.
Here’s the handy printable…
Recipe from Jamie Cooks It Up!