Homemade Guacamole

It’s the simple things in life you treasure. That’s one of my favorite quotes from the Tim Allen gem Galaxy Quest and so applicable in the kitchen. There are so many ways you could customize this guacamole recipe, but I love to let the flavors shine through.

Homemade Guacamole | The Rose Table

Photography by Darling Photography 

You can use a pastry blender or fork to mash up the avocado to your desired creaminess. Personally I love chunky guacamole so I leave some texture in there. If you want some heat, add half a minced, seeded jalapeño. I don’t love spicy food (and yet curiously haven’t been kicked out of Texas yet) so the heat of the onion is just fine for me.

Homemade Guacamole | The Rose Table

Homemade Guacamole | The Rose Table

Onions vary greatly in size. I went to chop 1/2 an onion and realized the onion was quite large so I only put in half. You want about half a small onion. When in doubt in the kitchen, add less and taste as you go. You can always add more but you can’t take it out!

Homemade Guacamole | The Rose Table

Use fresh limes for this recipe. You might be tempted to use bottled lime juice but with so few of ingredients, you really want to squeeze fresh lime juice. I served this at Disney Dinners: Coco before Pork Carnitas and it was a hit!

Homemade Guacamole | The Rose Table

Photography by Darling Photography 

The Rose Table is no way affiliated with The Walt Disney Company.

Finally, I have to give a shoutout to Julio’s chips. I’m a sweets person, not a salty person, so I’m not one of those people who can’t be trusted around chips and queso but my mom bought Julie’s tortilla chips for the lake house this summer and I could not stop eating them. They’re the best tortilla chips I’ve ever had so if you see them on the shelves, give them a try! This is my public service announcement for the day. Xoxo.

Homemade Guacamole | The Rose Table

Homemade Guacamole
3 large avocados 
1 lime, juiced
1/2 tsp salt
1/2 small white onion, diced
3 Roma tomatoes, seeded and diced
1/4 cup cilantro
1 garlic clove, diced

  1. Cut each avocado in half and scoop out meat into a large bowl. Toss with lime juice to coat. Drain excess lime juice and reserve for later. Add salt. Use a pastry blender to mash avocados to desired chunkiness.
  2. Add onion, tomatoes, cilantro, and garlic to guacamole. Let rest and room temperature for one hour. Add remaining lime juice to taste and adjust the seasonings. 

Read more about Coco here. Watch the video highlights:

Happy dipping,

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