So much better than store bought!!!
Confession: I haven’t made homemade guacamole in a little while – have been buying it… “why o’ why??” What a mistake! …and it’s expensive too!
Homemade is just so, so, so much better x 100!!!
Store Bought = Pasty or watery in texture + lackluster flavor
Homemade = Creamy & Chunky + WOW fresh flavor! (Customizable too!)
Stand Mixer Guacamole?
Why use a stand mixer to make guacamole? Well, you can totally mash this by hand, but I really love the texture you get from mashing with your stand mixer! …and it’s quick an easy – the stand mixer does all the work! You can make your guacamole super creamy and as chunky as you like – depending how long you mix it. Use your flat beater (regular paddle).
Ripening & Storing Avocados:
It’s easy to get frustrated and give up on buying fresh avocados. Been there… Took me a while to figure out when to move them from the counter to the refrigerator. At the market, avoid the avocados that are squishy – I prefer firmer ones.
When I get them home, I sit them on the counter next to my bananas (more info. on that here.) Usually a couple days later… As soon as they give a little bit when pressed up near the little stem-end, move them into the refrigerator. They keep pretty long in the refrigerator. The avocados in the photo above with the mixer were in the refrigerator just about a week (they had a few brown spots), but overall were perfect!
Two Great Guacamole Tips!
- Soak Onion & Garlic in Lime Juice: Juice your lime first, then chop your onion and mince your garlic. Stir them together in a little bowl. Let them sit while you prep everything else. The acid in the lime juice will “tame” the raw garlic and onion flavor just a little bit. (You won’t be tasting raw garlic and onion on your tongue for hours – or maybe that just happens to me??)
- Salt + Avocado = Creamy Mashing: Start by mashing your avocado chunks along with the coarse kosher salt. The grit of the salt works as an abrasive, breaking down the avocado – making them super creamy.