Homemade Guacamole Recipe

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This recipe came from a desire to “eat clean” in the morning; no more McMuffins, and sausage and egg bagels, time to have breakfast properly!

I remembered going to a breakfast restaurant once in London, and having guacamole as a side with my breakfast, and although I don’t like avocado on it’s own, I really enjoyed the guacamole, so I decided to make my own.

Now, although I love food, I don’t take the best food pictures so hopefully I’ll learn to take better pictures the more I blog, but for now, I hope you find the fact that my meals don’t look perfectly arranged and put together endearing, realistic, attainable, and it inspires you to try these recipes.

Homemade Guacamole

Recommended Kitchen Appliances:

  • Chopping board
  • Very sharp knife – the sharper it is, the easier it will be to cut the tomatoes
  • Potato Masher (I used a cubed one)
  • A large mixing bowl
  • Storage container
  • Large spoon
Here's what I mean by "cubed" potato masher
Here’s what I mean by “cubed” potato masher

 

 

 

 

 

 

Ingredients:

  • 2 large avocados
  • 3 fresh limes – you can buy concentrated lime juice in bottles as an alternative
  • 2 large or three medium tomatoes
  • 1/2 red onion
  • 3 small chillies or sweet peppers
  • 3 halved bell peppers – I use three different colours because it looks more colourful haha
  • Optional: chilli flakes, Asda Cajun Seasoning

Method:

IMG_9468 2

  1. After washing, halve and remove the seeds & core from the three bell peppers. Chop into small 1/4 inch cubes, and move in the large mixing bowl
  2. Chop halve a red onion into small cubes and move into the large mixing bowl
  3. Chop the chillies or sweet peppers into small cubes and move into the large mixing bowl
  4. Halve and deseed the avocados and use a spoon to scoop the avocado from it’s skin. I find this easier and less messy that using your hands to peel the skin from the avocado.
  5. Using the cubed potato masher, mash the avocados only once each to keep the cubed shape the masher leaves. This makes a crunchier and firmer guacamole than slimy since your not blending or squashing the avocado.
  6. Transfer the cubed avocado to the large mixing bowl, and the juice of the 3 limes, and mix gently so you don’t break up the avocado cubes. A teaspoon of chilli flakes, and or a teaspoon of Asda Cajun seasoning can be added at this point.
  7. Transfer into a storage container, and leave overnight in the fridge. I always find the guacamole taste best once left overnight as the ingredients blends.

This will keep for up to a week, as the lime juice not only adds a gorgeous flavour to the avocado, but also acts a preservative.

Ideas for use: 

  • Toast, scrambled eggs, and guacamole
  • Pitta bread stuffed with scrambled eggs and guacamole
  • Breakfast muffins, guacamole and poached egg
  • Toast, spinach, fried egg and guacamole
  • Waffles, salsa, guacamole, bacon, and eggsIMG_9470
    • I think you get the gist now…

Let me know how it goes with guacamole. Did you like it or not? Leave a comment below and share this recipe if you did

 

 

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