How do you like your guacamole? I love mine smooth! I think I made an inner vow to eat everything as smooth as possible, starting with peanut butter. Crunchy peanut butter is just no. And I know that “real” guacamole is chunky with tomatoes and onions, but try this magical version! Promise you’ll love it! It’s so perfectly creamy.
Avocado is a healthy fat. It’s something that my nutritionist allows me to eat in dramatic proportions. (Seriously, though, 1.5 avocados per day?! They must be magical or something!) Three tablespoons of avocado is equivalent to one teaspoon of olive oil. It’s also a metabolism thing… which is why it’s all I ever eat. It’s a perfect filler for superfoods like healthy brownies and smoothies, and often won’t disrupt the sweet flavor!
I methodically used substitutes to the regular ingredients that go into guacamole. Garlic goes into guacamole? I used garlic salt, to keep it smooth but give it that garlic-y vibe. Onions go into guacamole? I used onion powder! Seriously, why would I bother crying those bitter tears when I can use the efficient powder version that tastes the same way?
I used a blender to make the avocado smooth and creamy, but a food processor would be ideal. I highly recommend this food processor. Definitely try this recipe if you’re looking for a much simpler way to make guacamole. It has all the perfect flavors, but none of the hassle of mincing so many veggies.
Table of Contents
Smooth Guacamole Recipe
Prep Time 3 minutes
Cook Time 10 minutes
Total Time 13 minutes
Servings 3
Ingredients
- 2avocados
- ¼tsppaprika
- ¼tspred pepper flakes
- ¼tspblack pepper
- ¼tsponion powder
- ¾tspgarlic salt
- 1tspapple vinegar
- 2tbspcilantro
Instructions
Gather all your ingredients.
Cut the avocados in half and remove the stones.
Blend avocado flesh in blender until smooth and creamy, scraping clumps off the side when necessary.
Add paprika, red pepper flakes, black pepper, onion powder, and garlic salt to avocado. Blend until thoroughly incorporated. Blend in apple vinegar and cilantro.
Serve in a bowl and sprinkle with red pepper flakes, then garnish with fresh cilantro.
Serve with baby carrots and Ritz crackers. Enjoy!
STEP ONE: GATHER ALL YOUR INGREDIENTS
Collect all your spices: paprika, red pepper flakes, black pepper, onion powder, and garlic salt. If you like to be organized, mix all of these spices together in a tiny glass dish. Measure out your apple vinegar (note that this is NOT apple cider vinegar) and tear your cilantro. You won’t want to cut the cilantro with a knife, as metal knives cause fresh green leaves to rust. You’ll want to rather pluck the leaves with your fingertips, and measure two tablespoons.
STEP TWO: CUT YOUR AVOCADOS
Make a lengthwise incision all around the stone, with your knife. Divide the avocados each in half and awkwardly remove the stones, scraping off any avocado flesh from the stones into the blender cup. Then empty the flesh of the avocados out of the skin into the blender. Be sure to scrape out all of the flesh and leave none of it clinging to the sides. Be careful not to get the stem base into the blender, and then trash the stones.
STEP THREE: BLEND AVOCADO
This is the fun part. I don’t know. Maybe I just love how the blender is so efficient and makes my job so easy. You’ll want to blend the avocado flesh in the blender on low. Let it blend for about thirty seconds consistently before pausing it to scrape the sides of the blender cup and move the clumps to the middle. Then allow the blender to blend again, and repeat these steps until all the avocado is smooth and creamy.
STEP FOUR: MIX SPICES, VINEGAR, AND CILANTRO
Now that you have the spices mixed in a tiny glass dish, add it to the creamy avocado flesh, and blend on low for ten seconds before scraping the sides toward the center and then blending further. The spices will soon be thoroughly blended. Then add the vinegar and blend it thoroughly, and repeat your steps with the fresh cilantro.
STEP FIVE: GARNISH WITH RED PEPPER FLAKES AND FRESH CILANTRO
Scoop your finished product from the blender into a cereal bowl or whatever cute bowl you like to serve your appetizers in. Sprinkle some red pepper flakes over the top to make it look presentable and appetizing, and then add a few fresh cilantro leaves to the center to enhance the effect. It looks wonderful now!
STEP SIX: SERVE WITH CARROT STICKS, RITZ CRACKERS, AND TORTILLA CHIPS
Lay out some baby carrots or carrots chopped into a French fry shape, along with some Ritz crackers or salty tortilla chips. Arrange them in a cute circular shape with the bowl of guacamole in the center. And be proud of your brilliant creation, because your guests will love it!
I used vinegar mostly because it’s convenient and quick to use. It cuts down two minutes of prep time! But if you’re planning to refrigerate this guacamole and store it for a few hours, lemon juice could prevent browning. This has a little bit of spice to it, but if you’re not into that, you can remove the paprika from the mix of spices.
Use either a food processor or a blender! Either one works, but a food processor does the job much quicker and more efficiently. Also, a metal knife would cause the cilantro to rust, so it’s better to tear the leaves with your fingertips, but if you have a knife with a plastic blade, that’s an excellent alternative to a metal knife.
This is the most perfect party snack or appetizer! Do not bother surfing the Internet for appetizers that cost hundreds and take hours to prepare. This is the simplest appetizer because it takes all of ten minutes to prepare, and the guests always love it more than anything else you set before them! In my personal experience, people race for the guacamole.
