Why buy guacamole when you can make Heath’s Homemade Guacamole? This tasty dip is authentic, easy, and comes together within minutes. Plus, it has that down-home, fresh flavor that can’t be beaten!
Serve it with tortilla chips or veggies; the choice is yours. Once you make a batch, you’ll always have a bowl in the fridge!
Homemade dips may seem like a lot of work, but they’re one of the easiest things to make in the kitchen. Trust me, if you can smoke a rack of ribs, you can whip up a bowl of Heath’s Homemade Guacamole.
The Ingredients
- Avocados. The base of every guacamole is creamy avocados. The key to choosing ripe avocados is to go by color and firmness. The perfect avocado will be dark green and feel slightly soft when pressed.
- Lime. Fresh lime juice keeps the avocado from browning and gives the guacamole a burst of citrus. Watch the video to see my trick for getting every drop of lime juice from the fruit.
- Cilantro. There’s nothing better than fresh herbs, especially in dips! Cilantro gives Heath’s Homemade Guacamole a refreshing, crisp twist. If you’re not into cilantro, go easy and add just a few leaves. You can always up the amount later.
- Red onion. If you want your guacamole to have a little bite to it, add some finely diced red onion. If you want a milder dip, you can substitute chopped green or dried minced onions.
- Roma tomato. A little tomato adds acidity and sweetness to Heath’s Homemade Guacamole. It also helps your dip stretch further, which is helpful when serving a crowd. I chose Roma tomatoes for their distinct flavor, but you can use what you have on hand.
- Jalapeño. You can’t have Tex-Mex without peppers! For tame guacamole, seed the jalapeños before dicing. If you have real fire-breathers in your midst, you can use a habanero pepper, or double the amount of jalapeños.
- Heath Riles BBQ Garlic Jalapeño Rub. This AP rub is one of our best-sellers! It contains the best mix of garlic, salt, and pepper, with just a hint of heat. It’s mild enough that even children can enjoy it. Use it on chicken, steak, burgers, ribs, or veggies.
- Heath Riles BBQ Simple Citrus Rub. If you like adding fresh citrus zest to your food, you’ll adore this rub. Its cheery flavor profile adds pizazz to beef, ribs, chicken, veggies, and popcorn.
The Process for Making Heath’s Homemade Guacamole
You can find a detailed demonstration of this recipe within the video and recipe card. Here’s a quick rundown of how this decadent guacamole came together.
- Prep the avocados. The first thing I did was cut the avocados in half and remove the pit. Watch the video to see my hack for dicing avocados the easy way! Then, I placed the avocado chunks into a large mixing bowl.
- Mash. I squeezed half of the lime into the mixing bowl and mashed the avocados with a potato masher. This creates a smooth texture that still feels hearty. Plus, a potato masher is a lot faster than other methods! If you prefer a super creamy guacamole, feel free to use your food processor.
- Add herbs and peppers. Next, I added a handful of freshly chopped cilantro, red onion, tomato, and jalapeño. If you prefer milder guacamole, seed the jalapeño before dicing.
- Season and serve. Once the chopped veggies were in the bowl, I added a dash of Heath Riles BBQ Garlic Jalapeño Rub followed by a little Heath Riles BBQ Simple Citrus Rub. I stirred Heath’s Homemade Guacamole until it was homogenous, then squeezed in the other half of my lime. I set the guacamole in the fridge to marinate for at least 30 minutes before serving. The only thing left was to dig in!
The Results
This guacamole tasted just like something you’d get at your favorite Mexican hole-in-the-wall. It was full of bright citrus, texture, and rich herbs. Heath’s Homemade Guacamole is a home-run recipe that’s sure to please anyone!
Serving Suggestions for Heath’s Homemade Guacamole
Use Heath’s Homemade Guacamole to top burgers, tacos, quesadillas, nachos, and burritos.
Storing Leftovers
Guacamole has a relatively short shelf life, but there are some ways you can make it last longer. Pour water over the top of your guacamole and cover it tightly with plastic wrap before refrigerating. To eat, pour off the water and give it a little stir. The guacamole is thick enough that it won’t affect the texture!
You can also freeze leftover guacamole for 3 months. Keep in mind that the color may vary and won’t be as brilliant as fresh guacamole.
Equipment and Tools
Mixing bowls, Victronix Pro Chef's Knife, disposable cutting board.
