I’ve waited close to a decade to share my best guacamole recipe with you. And don’t even get me started on how much guac I’ve eaten at Mexican restaurants before I gathered the guts to share my recipe. I wanted it to be absolutely perfect. And I wanted the wait to be worth it. So here it is. Buttery avocados, mashed with lime juice, a hint of garlic, onions, tomatoes, cilantro, and serrano peppers, sprinkled with a little salt, and cumin. Not to toot my own horn or anything, but this guacamole recipe is OUTSTANDING. Making guacamole isn’t hard and the ingredients are simple to find. The trick is to treat the ingredients with care and to allow the guacamole to rest before serving – this makes all the difference! You can serve it on its own with a boatload of warm tortilla chips. But when I want extra special guac, I swoop it in a large bowl and top it with roasted corn, homemade pickled onions, and a generous sprinkle of queso fresco. The sweetness of the corn, the pickling liquid from the red onions, and the buttery avocado mash is an experience for your mouth! Serve this up in tacos, dip your favorite veggies or chips in it, make my simple guacamole, or go all out with the toppings.
Ingredients for homemade guacamole:
Large avocados: I highly suggest getting good-quality avocados for this recipe. I like to buy large Haas avocados as they have plenty of avocado flesh for you to mash down with a fork. To tell the ripeness of an avocado, first look at the color. If the peel is entirely green and the avocado is firm, it’s not ready to be turned into guac. You want to shop for an avocado that had a deeper colored peel and one that is slightly soft to the touch.Limes: I think it would be an actual crime to use anything but fresh lime juice for this recipe, so please don’t. None of that stuff that comes in a squeeze bottle, please. I’m not one to ingredient shame, but when it comes to the best guacamole, the stuff in a bottle just won’t do.Seasonings: I keep it simple with kosher salt and a dash of cumin. Keep in mind that the cumin can be left out if you don’t like a smoky flavor.Onions: I like to use white onions for my guacamole recipe, but you could also use red onions if you’d like.Garlic: You can use up to 2 cloves of garlic for this recipe. If you anticipate leftovers, I suggest using only 1 clove. The garlic will become quite pungent by the next day. Instead of jarred minced garlic, I suggest using fresh cloves of garlic that you grate right into the guac.Peppers: You can use serrano peppers or jalapeno pepper for this recipe. I like to use serranos because of the flavor they add.Tomatoes: I use a fresh Roma tomato and remove the seeds before adding it to my guac. Feel free to omit the tomato if you aren’t a fan.Cilantro: Fresh cilantro is what gives guacamole earthiness. I like to use some of the tender stems as well as the leaves.
How to make authentic guacamole:
Variations for homemade guacamole:
Add freshly roasted corn, homemade pickled red onions, queso fresco (or crumbled feta.) This version is inspired by a restaurant in town, this guacamole is level 10.Fire roast the jalapeño or serrano before mincing and adding it to the guacamoleTop guacamole with chopped pineapple or mangoesTop guacamole with elotes dipTry my guacamole salsaMake a deconstructed guacamole salad
If you like this recipe, you might also like:
The BEST Steak Fajitas5-Minute Salsa RecipeRestaurant-Style Mexican RiceMost Delicious Carne AsadaSouthwestern Egg Rolls
Variations:
Prepare the guacamole then top with shaved corn (I just char an ear of corn over an open flame), ¼ cup crumbled queso fresco (or Feta) and 2 tablespoons pickled red onions.Roast 1-2 jalapeños or serranos over an open flame. Remove seeds and ribs and mince before adding it to guacamole.
Leftovers: Store leftover guacamole with a piece of plastic wrap pressed down on the surface of the guacamole. This will keep it from browning too much. Leftovers should be consumed within 1-2 days.
