Guacamole
This Guacamole has the perfect texture and combination of flavors, with chunky mashed avocados mixed with fresh lime juice, jalapeno, white onion, tomatoes, and cilantro.
Everyone seems to have their own way of making it, but the best guacamole is one that’s kept in the classic flavor profile, if you ask me.
The richness of the avocado is the star, balanced by fresh and bright lime juice, and accented by bits of onion, cilantro, tomato, and jalapeno.
No cumin, peas, strawberries, or other weird things, please. LOL.
But even more important than the ingredients might be how the avocados are mashed.
I’ve seen recipes where the avocado is pureed, which to me is a travesty.
Having bits and chunks of avocado gives the guacamole a fantastic texture, and also aligns it better with the bits of vegetables that are mixed in.
Sometimes I’ll make guacamole when I want a healthy, filling snack, but it’s also perfect party food.
For football watching, it’s a must, served alongside some Buffalo Chicken Dip and Baked Chicken Wings.
Guacamole Ingredients:
For this recipe, you will need:
- ripe avocados
- white onion
- jalapeno
- tomato
- cilantro
- lime juice
- salt
What onion to use for guacamole: This is the only instance where I use white onion, as I mostly cook with red onion and yellow onion. But the clean flavor of a white onion is really optimal and important for guacamole.
Red onion is a close second, if that’s what you have on hand.
Which tomatoes to use for guacamole: I like vine-ripened tomatoes, even though some people like to use roma. No matter what tomato you choose, make sure to push the seeds out with your finger or a spoon, so you don’t water down the recipe.
How to Make Guacamole:
Cut each avocado in half, remove the pits, and scoop the flesh into a large bowl. Mash it gently with a fork:
Make sure to leave it far more chunky than you ultimately want it to end up, as mixing in the other ingredients will break it down further.
This is where I stop:
Add chopped tomato, chopped onion, minced jalapeno, salt, and freshly squeezed lime juice to the mix:
Give that a quick stir, then fold in fresh cilantro at the end:
The guacamole can be enjoyed immediately, but is usually a little better after 15 minutes, to allow the flavors to meld.
I try to only make as much as I plan to eat, but if you want to store any leftovers, press plastic wrap directly on the surface, and store in the fridge for up to 1 day.
I have tried other ways of storing it, like with a layer of water on top, or with the pits, and the plastic wrap method is the best by far.
Other game day snacks:
Is guacamole good for you? Yes! It’s one of the most commonly agreed upon health foods. It’s full of healthy, satiating fats from the avocados, and is gluten-free, keto friendly, whole30 friendly, vegan, and low carb.
Can it be frozen? No, it does not freeze well.
Can guacamole be reheated? Guacamole should be enjoyed at room temperature, so do not reheat. If you’re taking it out of the fridge, just let it come up to room temperature by sitting out for 20 minutes or so.
Guacamole can be left at room temperature for a few hours, but then it should be stored in the fridge.
Guacamole
Ingredients
- 3 ripe avocados
- 1/4 cup seeded and diced tomato
- 2 tbsp finely chopped white onion
- 2 tbsp minced jalapeno
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp salt or to taste
- 2 tbsp chopped cilantro
Instructions
- Cut the avocados in half and remove the pits.
- Scoop the avocado flesh out into a bowl, and mash the avocado with a fork, leaving plenty of chunky, unmashed bits of avocado.
- Add the tomato, onion, jalapeno, lime juice, and salt, then gently stir to combine.
- Gently fold in the cilantro.
- Taste the guacamole and adjust to your tastes (you may desire more salt, or more acidity), then serve. Enjoy!
Notes
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in March 2019. Originally published June 2013.
35 Comments on “Guacamole”
Looks bangin’ my friend! That pic of the tomato makes me want to grab it from my screen and take a nice juicy bite!
Ha! Glad I’m not the only one that leaves the cilantro out 🙂
I use your basic recipe Joanne, but intstead of tomato, I substitute about a tablespoon of picante sauce [“Nyeew York CITY?!”], but not always. Sometimes, I toss a teaspoon of cumin into my guac. Other times, mixing ethnicities, I’l blend in a tablespoon of Sriracha [Chinese “Rooster”] Sauce and eliminate the jalopeño. All this is based on a recipe with three to four avocado. And I mostly enjoy the Tostitos® “Hint of Lime” chips to dip with.
I’ve discovered that guac is like potato salad: Everyone prepares it differently and it’s ALWAYS good!
I was raised on an avocado ranch and we grew the giant “fuerte”avocados Guacamole was a must have at dinner especially with relatives and company.We too left out the cilantro although I really do love it.I also use a touch of worchestershire sauce and it adds to the delicate flavor of the avocado.Some people have told me Cilantro grows wild in their yards but I can’t get it to grow for me and I am a master garderner.I haven’t gardened seriously in years but now that we have moved into the city and are renting a house with a small garden area I will try again.I have a packet of seeds but may just buy some starts instead.I do love guacamole and so does my Hubby so saw this recipe and will try it soon.CLinOregon
With garlic and cilantro please!! All guac is good tho’!!
I was taught how to make guacamole by a most lovely woman when I lived in Mexico years ago and your recipe pretty much matches hers. The only difference is that she (and I) use white onion and “regular” salt. I agree that people should make it however they like; guacamole is very customizable. I also greatly dislike cilantro. I’ve read and heard that to a certain percentage of people cilantro tastes like soap. It sure does to me. Thanks for the very useful tip on how to tell if an avocado is ripe.
i like my guac any way it is being served to me!! 😉
I’m with you. No garlic in my guac. Avocado, tomato, lime and salt. Cilantro only if I have some – but not necessary. Which is weird because I love cilantro. 🙂
I kind of have a cilantro fetish. All of those ingredients sound awesome. Guacamole is just good, no matter what it has in it. Except it (I) needs cilantro. 😉
No garlic or cilantro here – although I would eat it any way it was made for me!
No to cilantro but a big yes to the garlic! I also like quite a bit more lime in my guacamole than most people.
That is interesting, that so many people asked about the guacamole not having any garlic! Personally, I like some cilantro but no garlic in mine. I’m sure we all can agree that the best guacamole starts with fresh, perfectly ripe avocados! I make mine similar to yours, but with cilantro.
I don’t love cilantro either, so I’m so happy to have a recipe now that doesn’t call for it! I do love a good guac 🙂
I’m a big cilantro fan, so in my guacamole, I include that. I also put in lime juice, cumin, garlic (yep, I’m one of those people. 😉 ) and northwoods fire, which is this FANTASTIC Penzey’s spice blend.
I agree with Myrtle on everything *except* the Garlic in my Guac. Northwoods Fire from Penzeys.com is the perfect spice addition to Guacamole.
Garlic all the way!