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–+ servings
5 from 1 vote

Food Processor Guacamole

By Britney
Prep: 5 minutes
Cook: 5 minutes
Total: 10 minutes
Servings: 6
guacamole in a bowl surrounded by tortilla chips and garnished with fresh basil.
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Make this easy guacamole recipe in the food processor in minutes! It's bursting with flavor, perfect for any occasion!

Equipment

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Ingredients 

  • 4 Avocados
  • 1/4 Red Onion, (diced)
  • 1 Jalapeno Pepper, (diced and seeds removed) - (optional)
  • 1/2 cup Cilantro
  • 3 cloves Garlic, (minced)
  • 1 tbsp Lime Juice
  • 1 tbsp Lemon Juice
  • 3/4 tsp Cumin
  • 3/4 tsp Chili Powder
  • 1 Roma Tomato, (chopped)
  • 1/2 tsp Kosher Salt
  • 1/4 tsp Black Pepper

Instructions 

  • Prepare the avocados: Cut the avocados in half lengthwise, remove the pits, and scoop the avocado flesh into the food processor bowl. Discard the skins.
  • Add the remaining ingredients: Add the diced red onion, chopped jalapeño peppers, diced jalapeno, minced garlic, chopped cilantro, lime juice, lemon juice, cumin, chili powder, and a pinch of salt and pepper to the food processor bowl.
  • Process until desired consistency: pulse the ingredients until they reach your preferred consistency. For a chunky guacamole, pulse a few times. For a smoother guacamole, process for a bit longer until creamy. (Pro tip: Be cautious not to overprocess, as you still want to maintain some texture in the guacamole.)
  • Taste and adjust: Open the food processor and taste the guacamole. Adjust the seasoning by adding more salt, pepper, or lime juice according to your taste preferences. You can also add more jalapeño peppers if you prefer it spicier.
  • Add diced tomatoes and mix together with a spoon.
  • Serve and enjoy: Transfer the guacamole to a serving bowl and serve immediately with crunchy tortilla chips or as a topping for tacos, burritos, or salads.

Notes

How to pick the Perfect Avocado
Choosing the perfect avocado can make all the difference in creating a delicious and creamy guacamole. Here are some foolproof tips:
1. Check the color: The color of an avocado varies depending on the variety, but generally, ripe avocados have a dark green or almost black skin. Avoid avocados with bright green skin, as they are likely underripe. However, if you're planning to use the avocado in a few days, you can choose a slightly greener one and allow it to ripen at home.
2. Give it a gentle squeeze: Ripe avocados should have a slight give when gently pressed but not feel overly soft or mushy. Avoid avocados that are too firm or too mushy, as they may need more time to ripen.
3. Check the stem: Pop off the small stem or cap at the top of the avocado. If it comes off easily and reveals green underneath, it indicates that the avocado is ripe and ready to be enjoyed. If it's brown or difficult to remove, the avocado may be overripe.
Remember, avocados can ripen at different rates, so it's beneficial to have a mix of ripe and less ripe avocados on hand for various purposes. Additionally, if you have a ripe avocado that you're not ready to use, you can store it in the refrigerator to slow down the ripening process.
Pro Tips
    • Choose perfectly ripe avocados: Look for avocados that are slightly soft when gently squeezed but not mushy. They should have a dark green or black skin. Avoid avocados that are overly firm or have brown spots.
    • Prep the avocados properly: Cut the avocados in half lengthwise, remove the pit, and scoop the flesh into a bowl or food processor.
    • Serve immediately! This is not a make ahead type of dish. It's best served as soon as its made.
    • Use fresh ingredients: Fresh ingredients make a significant difference in the flavor. Chop fresh cilantro, red onion, tomatoes, garlic, and jalapeño peppers for the best results. Squeeze fresh lime juice for that tangy citrus flavor. High-quality ingredients are key!
    • Balance flavors: Guacamole should have a balance of flavors. Adjust the quantities of ingredients to suit your taste preferences. If the avocados are mild, you might need more lime juice and salt to bring out the flavors. Taste and adjust accordingly.
    • Add some heat: Remember to remove the seeds and membranes if you prefer less heat.  If you like spicier guacamole, add red pepper flakes or additional jalapeno or serrano peppers.
    • Prevent browning: To prevent the guacamole from browning, press a layer of plastic wrap directly onto the surface of the guacamole before refrigerating. The tight seal will help minimize contact with air and slow down oxidation.
Remember, guacamole is best enjoyed fresh, so try to make it just before serving. However, if you need to prepare it in advance, store it in an airtight container in the refrigerator, and consume it within a day to maintain its flavor and freshness.

Nutrition

Calories: 224kcal, Carbohydrates: 13g, Protein: 3g, Fat: 20g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 209mg, Potassium: 710mg, Fiber: 9g, Sugar: 2g, Vitamin A: 451IU, Vitamin C: 18mg, Calcium: 26mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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