Holy Moly Guacamole! Have you ever tried to make homemade guacamole? This is a real O. M. G.! When I was in the US, we went to have dinner at a Mexican restaurant where they make guacamole just in front of you. This definitely was my inspiration to try this at home.
The preparation of guacamole didn’t seem that easy. The waiters looked so professional, super quick, and anything they did was turning beautiful and delicious. I was sure I will make homemade guacamole at home once I am back. And I have no words to describe how simple and quick it is.
Holy Moly Guacamole! Yeah, this is what I would call this homemade guacamole. A super easy to make, so quick and so delicious. If you have unexpected guests passing over, and have the ingredients ready, this will be as simple as 1, 2, 3 for a quick appetizer. And trust me, your guests will love it! Not only for its beautiful colors, but also the flavor.. Oh that flavor!
I am writing this post and I “see” the Mexican restaurant waiter in front of me mixing their guacamole. They do it in the molcajete that is a typical Mexican volcanic rock dish. Funny to say but that dish makes the homemade guacamole look even tastier 😀
Do you like hot food? I do, a lot! The homemade guacamole is one of those dishes where I truly love feeling the chili pepper. If it is not hot, then what kind of Mexican food is it? It must be hot, and tasty, and simple to make, and look as beautiful as in the Mexican restaurant in NYC. By the way, are they by any chance looking to hire? LOL
Give this homemade guacamole a try, and post your result on Instagram. Remember to tag me @pasta_pesto_pizza so I see your result!
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Ingredients
Instructions
- Peal and mash your avocados, add in the lime juice and mix well
- Add the rest of ingredients and mix well
- Your homemade guacamole is done! :)
Notes
- you may use cilantro instead of parsley, or any other herb you like and in case you lack parsley
- keep the guacamole in the fridge for at least 30 min before serving (I love keeping it overnight)
- guacamole is the best if served with tortillas, I toasted them in a pan with some olive oil and oregano
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