It’s hard to believe that after a year and a half of blogging I have’t posted my favorite guacamole recipe. Sure, I’ve baked avocados into brownies, pureed them into chocolate pudding, and slathered them on top of cake instead of frosting, but my favorite way to eat an avocado, hands down, has to be piled high on top of a salty chip.
So today I’m making up for lost time, and leaving you with my go to recipe for guacamole; the one I’ve been throwing together for years whenever a guac craving strikes.
To make my favorite, go-to guacamole, you’ll need:
Ripe Hass Avocados. They should be soft, but not mushy or turning brown inside. If you can’t easily mash them with a fork, they’re too hard.
Limes. Some people like lemon juice in their guac, but I think limes are the way to go. They’re perfectly tangy and keep the avocados from turning brown too quickly.
Red Onion. Diced extra finely for a little crunch and spice.
Cilantro. To me, guacamole just doesn’t taste like guacamole without cilantro. If you’re a cilantro hater, I still think you need some fresh herbs in here. Parsley or basil won’t taste the same, but will still add a nice fresh, herbaceous touch to your guac.
Jalapeno. Hello, heat. You can leave the seeds in for extra fire, or just scrape them out for a mellow warmth. This is the only ingredient that’s optional, since you could add a pinch of crushed red pepper flakes or a few dashes of hot sauce, in a jalapeno-less emergency.
Salt + Garlic Powder. These two are essential for flavoring the guacamole. Don’t skimp on the salt!
Everything gets heaped into a bowl, mashed with a fork until most of the avocado is broken down- a few chunky bits here and there are great- and then you’re ready to dive in!
There are several varying opinions on guacamole, including but not limited to the question of: do you add tomatoes? For me, that’s an easy no. No way. Tomatoes get all mushy and distract from the beautiful, creamy essence of the avocado. But, hey, if tomatoes in guac are your thing, go ahead and add some into this recipe. I won’t be there to stop you.
I’ve already shared my Easy Homemade Salsa recipe and The Best Salsa Con Queso, but let’s face it, it’s not a party until someone brings out the guacamole! Luckily, that person can now be you. Go forth and pick out some avocados, let ’em ripen on your counter for a few days, and get your guacamole party started.
In case you were unsure, I have it on good authority that chips and guac count as a suitable meal on a hot summer day. But only if you pair them with a cold drink and some good friends!
- 2 ripe Hass avocados*
- juice from 1 lime
- 1/4 cup cilantro (or a small handful)
- 1/2 a small red onion
- 1/2 a jalapeno
- 3/4 teaspoon salt
- 1/4 teaspoon garlic powder
- 1. Finely dice the cilantro, red onion, and jalapeno (remove seeds for less heat). Then, put all ingredients into a small mixing bowl.
- 2. Use a fork to mash the avocados until no large chunks are left. Some smaller chunks are good for adding texture to the guacamole.
- 3. Taste and add more salt, if needed, then serve. Leftovers keep well in the fridge for up to 3 days. I recommend covering the guacamole in plastic wrap with the plastic touching the surface of the guac to keep air out. This will help prevent browning.
- *Ripe avocados should be soft, yet still slightly firm. If the avocado is already mushy and/or brown inside, it's overripe and won't taste great here!