Who doesn’t love guacamole?! It’s bright, fresh, and flavorful, and it goes with everything from breakfast to dinner. Guacamole is so good for you, and I can never get enough of it. This guac is my go-to dip and topping, so it has been perfected over time, and I’m going to not so humbly state that it is the absolute best guacamole recipe ever.
There’s nothing worse than bland-tasting or watery guac as it can be a delicate balance between the different ingredients. But not to worry, you’ll have finger-licking guacamole in no time with my recipe! Paired with my Mango Salsa or Pico de Gallo, you are seconds away from a taco party.
Key Ingredients You Need
- Avocado — Your avocados must be ripe. If they’re not ripe, then you risk your guacamole being bitter. To check if they’re ready, give them a gentle squeeze, and if it gives in to the pressure, the avocados are ready to turn into guac.
- Lime juice — I always recommend using fresh lime juice when a recipe calls for it. Bottled lime juice does not give you the same bright, fresh flavor.
- Roma tomato — I use Roma tomatoes to prevent the guacamole from getting watery as they’re one of the least watery varieties of tomatoes.
How to Make Guacamole
Step 1: Scoop out the flesh of avocados into a bowl.
Step 2: Mash with a fork or potato masher until it’s the consistency you prefer (chunky or smooth).
Step 3: Dice up the tomato, onion, and jalapeño.
Step 4: Add the remaining ingredients and top with the lime juice.
Step 5: Mix until everything is combined.
Step 6: Serve immediately.
Tips For This Recipe
- Make sure to cut the tomato, onion, and jalapeño into similar-sized pieces so you don’t end up with a mouthful of just one thing. You don’t want a bite of just onions!
- Do not forget to remove the seeds in your jalapeño pepper but be careful when doing so. Wash your hands afterward as the residue gives you “jalapeño hands” where your skin might feel like it’s burning. You can also wear gloves when cutting jalapeño peppers to avoid it entirely.
- If you find red onions to have too much of a bite to them, you can give it a rinse before dicing to mellow out the flavor a bit.
- If you find cilantro to taste soapy, you can swap for parsley or leave it out altogether.
- Want to get more juice out of your limes? Roll them under the palm of your hand on your countertop to loosen it up, so more liquid comes out when you squeeze it.
Frequently Asked Questions
It’s best to eat guac as soon as possible as it will become discolored from oxidation over time. To avoid browning, I add extra lime juice on top of the guac and then press plastic wrap directly over it. Doing so will decrease the amount of air that has access to the guac that causes oxidation.
While guacamole can be frozen, it’s not as flavorful when it’s thawed. If you’d still like to freeze it, transfer the guac to a freezer-safe bag, press out all the air, and freeze for up to a month.
A few recipes that I like to serve with guacamole are Carne Asada Sweet Potato Fries, Beet Chips, Black Bean Burger, Breakfast Tacos, and Carne Asada Tacos!
IF YOU LOVE THIS RECIPE TRY THESE OUT!
If you’ve tried this Guacamole Recipe, then don’t forget to leave me a rating and let me know how it went in the comments below!
Guacamole Recipe
Ingredients
- 3 avocados
- 1 lime juiced
- 1 tsp salt
- ⅓ cup diced onion
- ¼ cup cilantro chopped
- 1 Roma tomatoes diced
- 1 clove garlic minced
- 1 jalapeno pepper seeds removed minced
Instructions
- Scoop out the flesh of avocados into a medium mixing bowl and mash with a fork or potato masher. Mash until it’s the consistency you prefer (chunky or smooth). Optional to add a little water to make it more smooth and creamy.
- Next, add in the remaining ingredients and mix until everything is combined.
Video
Notes
- Make sure to cut the tomato, onion, and jalapeño into similar-sized pieces so you don’t end up with a mouthful of just one thing. You don’t want a bite of just onions!
- Do not forget to remove the seeds in your jalapeño pepper but be careful when doing so. Wash your hands afterward as the residue gives you “jalapeño hands” where your skin might feel like it’s burning. You can also wear gloves when cutting jalapeño peppers to avoid it entirely.
- If you find red onions to have too much of a bite to them, you can give it a rinse before dicing to mellow out the flavor a bit.
- If you find cilantro to taste soapy, you can swap for parsley or leave it out altogether.
- Want to get more juice out of your limes? Roll them under the palm of your hand on your countertop to loosen it up, so more liquid comes out when you squeeze it.
Leave a Reply