When we’re entertaining we have a few recipes we always go to. Sure we’ll also add something with a twist next to it, but we always include one of our staples. This simple guacamole recipe is one of those staples. It’s easy, it’s fresh and no matter what else we serve with it, it’s always the first to go.
Try serving with tortilla chips, baked pita chips or if you want to have some fun, cheese quesadilla wedges. We definitely suggest making extra.
Guacamole Recipe Secrets
After making guacamole over and over again (not complaining), we’ve found a few secrets for making the very best guacamole recipe.
Use Ripe Avocados
Ripe avocados are essential to great guacamole. We cannot tell you how many times we’ve come home from the store with a big bag of avocados and had to wait one, two, maybe three days before they are ripe. So, plan ahead.
Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe. If you know friends are coming over on Sunday, buy your avocados a few days before. If you need to speed up the ripening process, throw them into a paper bag with a banana and leave for a day or two.
Leave It Chunky
Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not a completely smooth one. So, when you’re making the guacamole, gently mash things together with a fork and leave some texture.
“De-Flame” The Onions
Deseed Your Tomato
We love adding some diced tomato, but we always deseed it first. If you don’t do this, the tomato seeds and juices add too much moisture. We usually pick up a “plum” or “Roma” tomato for guacamole since it already has fewer seeds than others.
Add a Little Ground Cumin
Spice is Optional
Think about who you’re serving to — If everyone loves spice, add some finely diced jalapeño or Serrano pepper. Otherwise, leave it out. It’s totally up to you, though.
Did you like our Guacamole Recipe? If so, we bet you’ll love these:
- Roasted Tomato Salsa from Inspired Taste
- Perfect Guacamole Recipe from Simply Recipes
- Roasted Salsa Verde from Inspired Taste
- Alton Brown’s Guacamole Recipe from Food Network
- Pico de Gallo Recipe from Inspired Taste
- 1/4 cup finely minced onion
- 3 ripe Haas avocados
- 1 1/2 tablespoons fresh lime juice (or lemon juice)
- 1 large Plum or Roma tomato, deseeded and diced (1/2 cup)
- 1 tablespoon chopped cilantro leaves, optional
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 to 2 teaspoons minced jalapeño or Serrano pepper, optional
- Add finely diced onion to a small bowl then cover with warm water, set aside.
- Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Then, use the same spoon to scoop out each avocado’s flesh and add to a medium bowl.
- Scatter lime juice over avocado then use a fork to gently mash until creamy, but still chunky. (Keep some texture).
- Add diced tomato, chopped cilantro, cumin, salt and the diced peppers (if using) to the avocado and stir to combine.
- Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.