This Guacamole Recipe has never ever failed me. It’s my dads style and has been the Fresh Guacamole method ever since I was a wee sprocket during avocado harvest. Now you can enjoy this delicious recipe at home the OG made way, just because papi wanted to share. Vamos!
It’s all about getting the desired texture from each spoonful made just for you and baskets of homemade tortilla chips. Think about what you’ll be eating it with.
What Is It About This Recipe
Consistency. A special and consistently flavorful taste for the best recipe result, every dang time. Simple ingredients but always carefully prepped with making sure the avocados are just righ-pe.
Creamy avocados can be a little intimidating to prepare. No one want’s to cut into an avocado and come to find out that it’s completely old and browned from the inside, leaving an unpleasant taste. So let’s get this essential process down, step by step!
What Makes this Recipe so Good
Avocados are special. Guacamole is special, just like the Aztecs who brought their guacamole game straight to us. Let’s honor them through tradition and authentic flavor, with and without el Molcajete original from Mexico for generations to come.
Growing up with avocados was a real treat. Sitting under the tree making guacamole para servir just because is still a whole vibe.
Got a recipe version to share? Drop me a note in the comments below!
Ingredients in The Best Guacamole
Grocery Quick List: avocados, onion, spicy pepper, cilantro, lime, and salt.
Ingredient Notes / Variations
NOTE: This recipe does not use tomato as a guacamole ingredient.
- Ripe Avocados – I’d vote the best avocados are the ones you picked from a local tree, farmers market purchase, or avocados gifted.
- Select firm avocados and allow to ripen at their own pace or brown bag or cardboard box them to speed it up.
- A gentle push in the middle to bottom of the avocado to check for ripeness. They skin should still be deep green.
- Onion – White onion is my favorite but you can also use yellow onion for milder flavor.
- Diced small or rough chopped small (forreal small though, take the time), both cutting styles work here.
- Red onion is honestly our last resort for making because we like the strong flavor of onion with creamy hass aguacate.
- Cilantro – Fresh cilantro and with stems, be sure to wash it and dry it. If it’s looking a little wilted just sit it in a little bit of water for a few.
- Finely chopped with stems on.
- For softer bite of herbs remove stems and use just the cilantro leaves.
- Lime – The only reason we used lime to make this guacamole was to prevent it from browing. It’s not an ingredient that has to be used but we like the life it gives our aguacates in this favorite.
- Lime over lemon
- Squeezing extra over the top is not necessary when it’s already within the recipe.
- Jalapeno – As the guacamole sits in refrigeration the pepper will continue to meld its flavor into the guacamole. This is your heads up!
- Serrano spice goes further in guacamole. Start with 1/2 tsp minced and work additional spice in from there.
OG Tip – Avoid any extra ripe avocados going to waste by freezing them. It’s magia, visit my how-to freeze avocados post and learn the way.
Step-By-Step Instructions
To make the Best Homemade Guacamole
A printer-friendly recipe card with instructions is available at the bottom of this post. 🙂
Here’s a close up photo of the step where all the ingredients are combined in the bowl after the avocado has been cut within the large bowl. This technique is so useful!
Now, mix (gently) the fresh chopped ingredients into it a few times. We mix in just 6-8 times and add a sprinkle of finishing salt at the end.
Tip: the methods we learn to make guacamole, always make the process so much more enjoyable.
Ways To Spice It Up
More serrano based on your spice tolerance. Measure like you would for salsa spice levels. For thinner spicy salsa for tacos at the party try my easy salsa guacamole.
Not all chili peppers are flops. Some come raging with spice so we prefer to keep it mild with half to start and build it up from there.
As the guacamole sits in refrigeration the pepper will continue to meld its flavor into the guacamole. This is your heads up!
Foods To Eat It With Guacamole
This guacamole is typically served with a salsa or three. Try it with any of the following essential recipes:
These are always alongside tacos at our table. It’s nice to build it with various textures for the perfect plate.
Ways To Flip Leftover [Avocados]
Give them away and share this recipe. Everyone loves avocados for guacamole, so gift it to go! 1 Avocado guacamole goes a long way for two persons.
Pro Tips / Receta Notes
Recipe yield: about 6 cups.
Storage: Airtight container that is food safe. Refrigerate once mixed and keep covered completely.
Lo Maximo Tip: Even 3-4 days into refrigeration the guacamole will not go browning unless you skipped the small amount of lime used in the recipe or left it uncovered.
Make the Best Guacamole at the Party!
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The Better Guacamole Recipe
DESCRIPTION
Equipment
- Citrus juicer or squeezed lime by hand.
- Large bowl
- Knife
- Spoon to scoop out halves from avocado skin
Ingredients
- 6 Ripe Avocados Hass avocado, large
- 1/3 cup Onion, white small diced
- 1/3 cup Cilantro finely chopped
- 1/2 whole Lime juice of half whole lime (other half quartered for use on the side)
- 1/2 whole Jalapeno or Serrano minced, 1 tbsp for spicy goodness
- tsp sea Salt to taste
Instructions
To make the Best Homemade Guacamole
- Rinse all produce used to remove any residue. Set to the side to drain any excess water.
- Prep avocados as directed and place them in a large bowl to comfortably mix the guacamole.
- Once all halves are in the bowl begin to angle the side of a steak knife or dinner spoon into cut through all of the avocados. (This will only take about 30 seconds or up to a minute of two depending on how smooth you want the guacamole, for example, Tijuana Style Taco Guacamole.)
- Dice all fresh ingredients and add them along with fresh lime and salt into the large bowl. Mix all ingredients into the mashed avocado. Do not add water.
If making in a Molcajete
- Add the garlic and salt and molía lo together.
- Then add ONLY the avocado halves, and mash them up.
- Lastly, add onion, cilantro, lime, and salt. Using a spoon, Gently fold fresh ingredients into mixture for the Best Guacamole and eat good!
- NOTE: we do not add tomato in our guacamole recipe. See more in the full post.
Notes
- Recipe yield – about 6 cups.
- Storage – Airtight seal in a food safe container with lid or tightly wrapped plastic wrap. Refrigerate any leftovers in food storage.
- Note – Plastic wrap does not need to touch the guacamole layer, that is a matter of preference.
For the incredible details, ideas and tips shared visit the full post at LatinasQueComen.com website and search Guacamole Recipe. Thank you kindly for you support of LQC!
Nutrition
Equipment
- Bowl
- Knife
- Vegetable Peeler
- Large Spoon
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