I'm sharing my best recipe on how to make guacamole that is both authentic in flavor and true to its roots. Easy to make and addictively delicious, this recipe highlights the simple avocado and uses just the right amount of seasoning.
Holy Guacamole! There is a reason it got that nickname. It's often the first thing that disappears at parties. People just love it. I know I love me some good guacamole on just about anything. It is downright hard to stop eating it.
And there are lots of versions of guacamole. Avocados are pretty versatile. But my personal opinion is that the best recipes are the ones that are the least complicated. They often tend to be the versions that are the most authentic and closest to the real deal. With delicious creamy Hass avocados as the base, tomato, onion, jalapeno, cilantro, lime, and salt. Simple. No need for all sorts of spices or added fillers.
That being said, this recipe sticks to the most important guacamole ingredients and doesn't include a lot of extras. The results are amazing and literally Mexican restaurant good!
History of Guacamole
The Aztecs were the first to make guacamole dating as far back as prior to the 16th century. Yet, early guacamole was made of just mashed avocados. It was eaten by the Aztecs for its nutritional value and became very popular all over Mesoamerica. (source)
Tomatoes and onions, which are native to the Americas, were later added to guacamole over time. But some of the ingredients that are commonly used in guacamole today such as garlic, cumin, and even lime came from southern Asia to Europe and then to the Americas.
You only need 7 ingredients to make this amazingly addictive authentic guacamole!
- Hass Avocados- Make sure to use Hass avocados for the best taste and texture.
- Onion- Red or white onion works best, but any onion will do.
- Roma Tomatoes- This type of tomato is the easiest to deseed and most commonly used in guacamole.
- Jalapeno- Jalapeno or serrano pepper can be used.
- Cilantro- You need fresh cilantro. Dried cilantro will not work as well.
- Lime- Fresh lime makes all the difference in taste.
- Salt- I used sea salt in this recipe.
Optional ingredients, but not recommended for the most authentic flavor:
- Garlic- Just a pinch can enhance the guacamole without overpowering the avocados. I do not use garlic, but I know many people do enjoy the added flavor.
- Cumin- A touch of cumin will give the guacamole a more commercial Mexican flavor that you find in store bought guacamole or chain restaurants.
- Cayenne Pepper- A dash will add a little spice to every bite. I discovered this trick when testing an Alton Brown recipe.
How to Make Guacamole
This recipe is so easy to make you'll never want to buy store bought guacamole ever again!
First prep all your ingredients so that they are ready to go. You want to do this right before making the guacamole for the freshest flavor and best results.
Next, place the scooped out avocado pulp into a medium bowl along with 2 tsp of the lime juice, half of the salt, and spices if using. Now, mash the avocado with a whisk or potato masher making sure to leave it nice and chunky. Then fold in the onion, tomato, jalapeno, and cilantro. Finally, taste the guacamole and season to taste with more salt and lime juice to your liking.
And there you have it! Fresh made guacamole ready to gobble up!
Tips For Success
- Ripe Avocados: Use ready to eat ripe avocados. You can tell that an avocado is ready when it is soft enough to yield to gentle pressure, but not mushy. Also, a ripe avocado will be darker in color, but not black.
- Deseeded Tomatoes: Deseed your tomatoes before you dice them. By deseeding you will prevent the guacamole from becoming watery. It makes all the difference in the world. To deseed, all you have to do is cut the roma tomato into quarters longways and then use your finger to push out all of the seeds. Now, dice your tomato and you are all set.
- No Extras: Refrain from adding the garlic and cumin to this recipe to get the most authentic traditional flavor. Garlic tends to overpower the delicate avocados and cumin adds a tex-mex like taste. True guacamole is all about showing off the flavor of the avocados.
- Fresh Lime Juice: Often times bottled lime juice adds a strong unpleasant artificial acid flavor that can be too much.
- Whisk: Use a whisk to mash the avocados. It works fantastic and leaves plenty of chunks. I find that a potato masher and even a fork can sometimes mash it too much to my liking.
How to Store Guacamole
Guacamole is best eaten the day that it is made, but leftovers will keep in the fridge for up to 3 days. Yet, when storing, you will need to place a layer of plastic wrap directly on the surface of the guacamole to help prevent oxidation and keep it from turning brown.
Don't worry if it does turn brown. That doesn't mean it has gone bad. Just scoop off the top brown layer and enjoy the rest.
This guacamole recipe is amazing because it's...
- Authentic in flavor making it addictively good
- Highlights the beloved Hass avocado
- Full of healthy fat and nutrients
- A crowd pleaser that will disappear
- Quick and easy to make
I hope you love this true to its roots recipe on how to make guacamole!
If you try this recipe please let me know how it turns out by leaving a comment and rating. You can also hashtag #danceswithknives with a photo of your creation on Instagram where you can find me @dances_with_knives.
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How to Make Guacamole
- 2 large Hass avocados, pitted and flesh scooped out
- 3 Tbsp onion, finely diced (red or white work best)
- ½ cup tomato, deseeded and diced
- ½ jalapeno, seeded and small dice 1 tbsp (use more for added spice)
- 1 ½ to 2 Tbsp fresh cilantro, chopped
- 2-3 tsp lime juice (start with 2)
- ¼ - ½ tsp salt
- ⅛ tsp garlic powder (optional )
- ⅛ tsp cumin powder (optional)
- 2-3 pinches cayenne (optional )
- Place the avocado pulp in a medium bowl with 2 tsp of lime juice and ¼ tsp of salt. Now mash the avocado with a wire whisk or potato masher making sure to leave plenty of chunks. If you are using the garlic powder, cumin, and cayenne you will want to add them during this step.
- Fold in the onion, tomatoes, cilantro, and jalapeño until evenly distributed.
- Taste the guacamole and add more salt and lime juice if desired to suit your personal taste.
- Eat right away or see the next step on how to store the guacamole until ready to serve.
- To store, place a layer of plastic wrap directly on the surface of the guacamole. Not over the bowl, but literally on the top of the guacamole. This will help to prevent oxidation and keep the guacamole from turning brown.