Here is my tried-and-true recipe for guacamole. It’s smooth, flavorful, and impossible to resist. Due to the constant requests from my friends for the recipe, I’m sharing it with you today.
The greatest Guacamole simply requires six fundamental ingredients:
There are only two ingredients in this Guacamole recipe:
lime salt and optional ground coriander (my secret ingredient). neither mayonnaise nor sour cream. neither peas nor preservatives. just healthy, fresh ingredients! (Guacamole)
When my friends could not quit raving about my guacamole at our most recent meeting, I knew I had perfected my recipe. I was hoping to hear, “I wish I could make guacamole this amazing.
Are you prepared to prepare your finest guacamole yet? Let’s begin!
How to Make Guacamole?
1) Start with great avocados.
Hass avocados, which are the common variety seen in grocery stores and have a slightly rough peel, should be ripe but not overripe.
Avoid using avocados that are mushy or stringy on the interior (yuck!). Instead, look for avocados that yield slightly when you give them a moderate push.
Pick the hard avocados and put them in a paper bag with a few bananas if you must pick between them and the mushy ones.
The bananas will mature more quickly due to the ethylene gas they generate, but you might still need to wait overnight or perhaps a few days.
If you bring home perfectly ripe avocados but aren’t going to make guacamole right away, store them in the fridge to delay ripening.
2) Texture is key.
You need finely chopped onion, cilantro, and jalapeno along with slightly chunky avocado for the ideal guacamole texture.
The simplest method for preparing avocados is as follows: Cut each avocado in half around the pit, take care when removing the pit, and then use a spoon to scoop the avocado flesh into a bowl.
You’ll see instructions for dicing avocado in other recipes, but sliced avocado is a slippery monster!
Using a pastry cutter (like the one pictured below), a large serving fork, or a potato masher, you can swiftly and efficiently mash the avocado.
Although it takes more work, a standard fork will also work. When the guacamole still has some chunks, stop mashing.
3) Skip the tomato (maybe) and garlic (definitely).
Because mealy, watery, out-of-season pink tomatoes have no place in anything, ever, they are conspicuously absent from my recipe.
But feel free to proceed if you have a nice red summer tomato. Remove as much moisture as you can before chopping it and stirring it in.
Garlic was also left out because I don’t like its flavor. Don’t add garlic if you want your guacamole to taste like Chipotle.
4) Get your lime-to-avocado ratio just right.
I’ve found that a ratio of little more than 2 teaspoons of lime juice per cup of mashed avocado works best for flavor and preventing browning. If your avocados are exceptionally huge, you might need to add a little bit more lime juice.
5) Season sufficiently.
Do not skimp on the salt. Amazingly, adding another pinch can enhance the flavor of guacamole.
Additionally, I included 1/4 teaspoon of ground coriander, which ups the irresistibility level and adds a little something extra. I picked up Tessa’s mom’s little secret about coriander from her.
If coriander seems like an odd addition, keep in mind that it is formed of powdered cilantro seeds, which are an essential ingredient in guacamole. Having said that, if you don’t have it or don’t care for it, you can skip it.
How long does Guacamole last?
If you store the guacamole properly, it can last for several days. Avocado flesh will naturally oxidize when exposed to air.
Put a piece of onion on top of the guacamole that hasn’t been used up to stop that from happening. I mean, really! Then, put plastic wrap around the bowl’s rim. Fortunately, this recipe will leave you with half an onion.
Using onion is more effective than covering the guacamole with plastic wrap or putting water over it and then dumping it out later. (I have used both approaches.)
The easiest approach to preserve leftover avocado is to combine it with an onion chunk and store it in a container with a lid.
This will keep the avocado fresh for a few days. Because onions contain sulfur, which inhibits the avocado’s browning enzyme from reacting with the air, this method works.
Guacamole Serving Suggestions
The fact that this homemade guacamole recipe is vegan and gluten-free makes it the ideal party dip for everyone to enjoy. For a lighter option, just add tortilla chips or fresh, crunchy vegetables.
Easy Guacamole Variations
If you want to experiment with your guacamole, consider these suggestions:
Top it with pineapple or mango salsa that has been thoroughly drained for a vibrant and fruity twist.
Add a few spoonfuls of adobo sauce (from a can of chipotle chiles) and toasted pepitas (green pumpkin seeds) for a smoky, crunchy variant. This recipe may be found in my cookbook, Love Real Food.
Add a squeeze of lemon juice for guacamole that tastes exactly like Chipotle’s (they use a lemon-lime juice blend).
For extra health points, you could even add some kale to your guacamole.
Comment below and let me know how your guacamole turns out. Your opinions are quite valuable to me, and your star ratings inspire other people to try the dish. I’m grateful.
Discover the finest guacamole recipe! Thanks to a few easy tips, this real guacamole recipe works out flawlessly every time.
It’s really simple! Depending on your avocados, the recipe makes between 2 1/2 and 3 cups of guacamole (divide or multiply as necessary).
Four medium-ripe avocados are pitted and cut in half.
12 cups of white onion, or about 12 tiny onions, finely chopped
14 cups of fresh cilantro, cut finely
Removed seeds and ribs from 1 small jalapeno; cut finely
14 teaspoon powdered coriander 3 tablespoons lime juice (from around 1 12 limes), or more if necessary
1 teaspoon kosher salt; add more to your taste.
- Scoop the avocado flesh into a small serving bowl with a spoon, discarding any bruised or browned portions.
- Mash the avocado with a fork, pastry cutter, or potato masher to the desired consistency (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
- Add the coriander, salt, lime juice, onion, cilantro, and jalapenos right away. To blend, stir.
- Once the flavors are truly coming together, taste and add more salt (I frequently add up to a half teaspoon more). If it lacks zip, add a bit of extra lime juice; if it already tastes overly limey, don’t worry; it will mellow out with time.