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My children have been eating guacamole their entire life. Come to think of it one of their first foods was definitely avocado. The first time Brian and I had “hand mashed-erpiece” (ha! From the Chipotle website!) guacamole from Chipotle and we were hooked! That might even be a bit of an understatement.
We used to buy Wholly Guacamole from Costco but then our family grew. Brian and I needed a solution and that solution was definitely to make our own. In the beginning our guacamole was fine… and by fine I mean literally mashed avocado with cilantro and maybe onions. We kept going back to the drawing board because we love guacamole (ha).
I don’t remember when but we eventually nailed down a recipe we really enjoyed. The kids are always our biggest fans and love helping us create different recipes. That’s a whole other post on a different day but the kids are pretty cool and love helping us in the kitchen. Anyways, they helped us fine-tune our recipe. And just when we had our recipe fine tuned we visited a restaurant outside of DC and ordered table side guac. It was to die for. We knew exactly what we needed to make our guacamole even better.
A Mortar and Pestle
The man that made the table side guacamole was making the guacamole in a small bowl with a masher… upon further investigation we learned the importance of a mortar and pestle or molcajete. We found ours at Costco. The closest set I could find on amazon is this one only ours is black:
Honestly this was a game changer for us. The mortar and pestle have been around for a LONG time dating back to ancient times. The purpose of the mortar and pestle is to crush and grind ingredients down to a fine paste or powder. The bowl or the “mortar” is typically made of hard wood, ceramic or stone. A molcajete is the traditional Mexican version of the mortar and pestle.
I don’t know why the addition of tomatoes to our guacamole alluded Brian and I for all these years… well, likely because Chipotle’s guacamole didn’t include it. I was skeptical at first of folding tomatoes in to our guacamole but was pleasantly surprised at how well they complimented each other. Thank you Mr Table-Side Guac Maker.
Homemade Guacamole Recipe
Avocado – Cherry Tomatoes – Red Onion –
Cilantro – Lime – Jalapeno – Tortilla Chips
PREPARE THE PASTE: Ingredients to mash in to paste – 1/2 of a medium red onion, 2 heaping tablespoons of cilantro, 1/2 of a large jalapeño seeded and chopped (more or less to taste – we don’t prefer an overly spicy guacamole) and garlic salt to taste approximately 1 1/2 teaspoon. Prepare the paste in the mortar by crushing the ingredients with a pestle.
*If you do not have a mortar and pestle I recommend you get one. Once Brian and I made guacamole with this it was such a game changer. Mashing the paste really brings out the flavors of the ingredients. If you do not have a mortar and pestle do not worry. Prepare your paste and do the best you can to crush the ingredients in a small bowl with a fork.
ADDITIONAL INGREDIENTS: Prepare the avocados by cutting in half. To remove the pit tap the pit with a knife. With a knife form a grid on your avocados and remove the avocado flesh. We use a spoon to remove the avocado.
Add the avocado to the paste in the mortar.
Chop the remaining halves of the red onion and jalapeño and add to the mixture. Add 2 heaping tablespoons of cilantro and the juice of 1 lime to guacamole mixture. Using 2 forks fold in ingredients mashing the avocado to desired consistency.
*Be sure that the ingredients are fully integrated in to the avocado. It is not necessary to completely mash the avocado. In our house we like some avocado chunks.
Add 1 cup of halved cherry tomatoes to the guacamole.
Sprinkle tomatoes with 1 1/2 teaspoon of garlic salt. Fold tomatoes in to incorporate.
*Add additional garlic salt/lime to taste. Enjoy!
Ways to Prevent Browning of Homemade Guacamole
Water – We’ve pat our guacamole in to a glass bowl and added about an inch of water on top. Seal the glass bowl with lid and place in the refrigerator. The next day the guacamole should still be green. I feel the guacamole becomes a bit runny because even when the excess water is removed prior to re-serving, there’s still water that inevitably seeps in to the guacamole.
Lime – Again you just pat the guacamole in to a glass bowl being sure to get rid of any air pockets. Squeeze fresh lime on top to guacamole and seal the lid. There’s slight browning the next day but, this is our fast go to method. You end up stirring the guacamole the next day and it’s ok to eat.
Avocado Pit – People swear that if you leave the pit in the guacamole it will not turn brown. In my experience this hasn’t been the case. I don’t know if there’s a magic trick but we have not had luck by placing the pit in the bowl and covering.
Joie Fresh Pod Avocado Keeper Storage Container – My sister has one of these and she loves it! She enjoys that it extends the life of the avocado. She did say that while she uses it, she’s always looking for a better solution. The avocado in this pod can brown.
Guac-Lock Container – I literally just stumbled across this on amazon, added it to the cart and will order it soon. We always have leftover guacamole. This item looks awesome and I’m hopeful that this is the solution to our browning guacamole issue. The reviews are amazing at 4 1/2 stars. Watch the video on there. It seems awesome. I’ll update this when I get the order.*
Lastly, if you notice that your avocado is getting ripe but you are unable to eat it put it in the refrigerator. I’m not sure why but I’ve found that it truly extends the life of the avocado. I get so annoyed throwing out browned/gross avocados. Avocados can be real pricey!
I hope you enjoy our Homemade Guacamole Recipe, Tips & Tricks!
We’ve experimented a lot with making our own homemade guacamole. You can add more or less tomatoes to your mixture. Just be sure to add them last. Enjoy guacamole with tortilla chips or on carnitas. We love to serve guacamole with carnitas. Both foods have become staples in our home.
Enjoy and please share this recipe! If you have any tips or tricks to making guacamole or extending the life of an avocado please share below. I always love to get advice from other people!