top of page
  • Writer's pictureDebra

Creamy Guacamole

Updated: Jan 23, 2023

I remember when I first saw guacamole and didn't know what it was. All I thought of was I am not eating that green stuff. A co-worker said, just try it. You might like it. It was a wrap. Love at first bite! For me, it's the kosher salt and creamy texture of the avocado that tingles my taste buds into la la land.

I started trying guacamole from every restaurant. I quickly found out, they don't all taste the same. If you know me, I had to go home to see if I could make it too. It is quick & easy and the taste is amazing!

Did You Know!

When an avocado is cut, there is a chemical reactions taking place. An enzyme in the flesh reacts to the oxygen, causing the guacamole that contact the oxygen to turn a brown color.

Quick Tip

To avoid that reaction pour a thin layer of water, lime, or lemon juice over the guacamole to form a barrier with the air. Cover your guac with plastic wrap, to prevent air pockets or try storing in an airtight container

Ingredients Creamy Guacamole

Avocados- I quickly learned not to get soft and mushy avocados. They were brown and green on the inside. Then I learned the firm avocados were not ripe enough. So make sure to pick the avocados firm but have a slight give to it.

Red onion- mild to spicy flavor to the dish and a nice crunch. It doesn't overpower the guac. You can use a yellow onion.

Jalapeno- I do remove the seeds when I finely chop the jalapeno pepper

Garlic- Fresh is always best, I have used the garlic powder if I didn't have a garlic clove

Lime- Freshly squeezed juice is all I have ever used

Cayenne pepper- kicks the flavor up a notch

Kosher salt- pulls everything together.

Let's Get Started

Step 1 Slice the avocado in half, remove the pit and place in a mixing bowl.

Step 2 After the avocado is peeled, mash with a potato masher in a mixing bowl.

Avocados- should be lightly firm with a little bit of a give.

Step 3 Chop the red onions, minced garlic, kosher salt, and cayenne pepper in the mixing bowl.

Step 4 Add freshly squeeze lime juice. Lime helps slow up the oxidation

Step 5 Give the cilantro a rough chop and add to the bowl. Blend all ingredients well.

Step 6 Blend all the ingredients until the mixture is creamy and smooth. Chill in the refrigerator and serve.

The guac can be served overloaded nachos, a side dip with nachos, or chips. Guacamole will oxidize. Store in an airtight container for maybe 2 days.

Bon Appetit, Enjoy!

52 views0 comments

Related Posts

See All


Debra Johnson | Food Blogger
Hi, I'm Debra

I am happy to share quick and easy recipes that fill the belly, warms the soul, and tastes Delish!

bottom of page