Quick and Easy Homemade Guacamole -

Quick and Easy Homemade Guacamole

Rich avocados and fresh vegetables come together in this fresh guacamole recipe.

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Course: Appetizer

Cuisine: Mexican

Keyword: avocado, lime juice, vegetables

Prep Time: 30

Servings: people

Calories: 74kcal

Author: Candace Bourzac

Ingredients

3 avocados, medium
2 Roma tomatoes, or 1 medium tomato
1/2 cup white onion, diced
1 serrano pepper
1 poblano
1/2 cup cilantro, torn
1 tbsp lime juice
1 tsp cumin
1/2 tsp salt
1/2 tsp pepper
1 tbsp olive oil

Instructions

Halve the avocados and remove the pits. Cut up the avocado.
Juice half a lime. Cut up the poblano. Add 1 tbsp olive oil to a pan. Add the poblano and saute until slightly charred and soft.
Alternately, if the smoke from sauteing the poblano bothers you, you can microwave it for 60 seconds, adding more time in 15-second bursts if it is not soft enough.
While poblano is sauteeing, cut up the tomato, onion, serrano, and cilantro. Add these to a large mixing bowl. Keep an eye on the poblano as you cut up the vegetables to be sure it does not burn. If you want a less chunky guacamole, mash the avocados up with a fork before adding to the other ingredients.
Once the poblano is done, add it to the bowl with the other ingredients. Add the lime juice, cumin, salt and pepper. Mix to combine. Refrigerate for 30 minutes to let the flavors develop. Serve immediately.

Notes

Store in an airtight container in the fridge for up to three days.
I do not recommend freezing guacamole. It would not hold up well.
If sauteing the poblano bothers you, it can also be microwaved.

Nutrition information listed is for comparison purposes only and may vary based on individual cooking styles and measurements. The nutritional information calculated uses a third-party algorithm. Please consult a health professional for any nutrition guidance.

Nutrition