Firehouse Guacamole is made with all fresh ingredients like avocados, tomatoes, cilantro, onion, garlic and peppers for a completely addictive snack food that is healthy and delicious.
This Firehouse Guacamole is a recipe that Aaron originally learned while working at the firehouse from one of the guys who claimed it as a copy-cat Chipotle guacamole recipe. The recipe evolved into the one I give you today and I promise it will be a hit for your family! Even our one year old eats this by the spoonful. This is the BEST guacamole ever!
Put the guacamole on fajitas or with our Burrito Bowls with Creamy Enchilada Sauce recipe, some omelets in the morning, or use as dip with tortilla chips. Yum yum! Check out Firehouse Guacamole Burger for a delicious burger idea!
- 4 large avocados dark brown and slightly squishy
- 1/2 small white onion
- 1 tomato Roma
- 1 cilantro bunch
- 1 large garlic clove minced
- 1 lime
- 2 Serrano peppers
- 1/2 teaspoon salt
- Wash fruits, vegetables and herbs well.
- Grab a large bowl, large spoon, spatula, cutting board, garlic press and favorite knife for fine chopping.
- Cut all 4 avocados in half and remove seeds. Put the seeds to the side because you will need them for later! Using a spoon, remove the skin of the avocados and put the good stuff in the bowl. I use the spatula to mash up the avocados until they are in a paste like consistency with some chunkiness. I DO NOT recommend using a food processor for the guacamole because I find the flavors stand out more when everything is a little chunky and tastes more authentic. Why make a homemade guacamole to have it taste like a store bought one? Keep it slightly chunky. Trust me.
- Finely chop 1/2 of a white onion. If you love onion, you can put the whole thing but I find onions to be a little over powering. My chopped onion came out to 1/2 cup. Put onion into bowl.
- Finely chop 1 tomato. Typically I use Roma tomatoes because I love the flavor but use what you have in your garden or what you would typically buy. Today, I used a garden tomato. My chopped tomato measured out at 1/2 cup. Put into bowl.
- Finely (very fine!) chop 2 Serrano peppers. We grow jalapenos in our garden so I have used this recipe with 1 Serrano and 1 jalapeno also and it turns out great. Put into bowl.
- De-stem leaves with the cilantro and finely chop the leaves. The more finely chopped the cilantro is, the more taste it puts out. Cilantro measured out at 1/2 cup chopped. Put into the bowl.
- Minced garlic and put into bowl.
- Salt to preference but I used 1/2 teaspoon today.
- Cut lime in half. Squeeze both halves into bowl. I always roll my lime on the counter using my palm beforehand to get it nice and juicy.
- Mix all the ingredients together with the spatula. Put the seeds back into the guacamole! This helps preserve the guacamole and will last longer!