Best Guacamole Recipe
How to make guacamole! This is the best homemade guacamole recipe you’ll ever try. Simple and easy to make, with the most incredible fresh flavor!
Hello again! I’m bringing you another great recipe today!
This one is truly one of my favorites. I make it often- especially throughout the warmer months. And every time I do, I get RAVE reviews. People just can’t get enough of this guacamole!
It’s so fresh and light, and it has the perfect balance of flavors. It’s bright with fresh lime, savory, and herbaceous, with a great creamy/chunky texture. Once you’ve tried it, you’ll never want to make another guacamole recipe again!
Are you throwing a party any time soon? I’m in the midst of planning a Memorial Day barbecue. There will be be deviled eggs, and probably either sweet & sour meatballs or buffalo chicken dip too. And there will definitely be guacamole, because this stuff is so bomb.
WHAT IS GUACAMOLE
If you’ve never had guacamole, boy are you missing out. It’s one of the best dips ever.
As you can see, it’s bright green. That’s because it’s made mostly with avocados.
It’s perfect on a warm day, with tortilla chips and a margarita. A really delicious snack or appetizer!
IS GUACAMOLE HEALTHY?
Guacamole makes a pretty healthy snack, especially when it’s made fresh, from scratch.
It has a naturally creamy texture, but it’s completely dairy-free. It’s also gluten-free and vegan. And it’s loaded with healthy fats, so you can really feel good about eating it!
HOW TO MAKE GUACAMOLE
This guacamole recipe comes together in a snap, with just a few simple ingredients.
- Fresh Cilantro
- Red Onion
- Garlic Powder
- Freshly Squeezed Lime Juice
- Salt & Pepper
And that’s about it!
Because avocados turn brown so quickly, I like to add them in as late as possible. So, we are going to start with the onion.
WHAT KIND OF ONION TO USE IN GUACAMOLE
I love the fresh crunch and savory bite that raw onion gives to guacamole. It really adds so much!
My favorite type of onion to use is red onion. It’s sweeter, and I like the color contrast.
But if you can’t find a red onion, feel free to use another kind of sweet onion. Maui onion or Vidalia onion would both be great options.
Don’t worry about the raw onion having too much bite, for one thing it’s going to be chopped pretty finely. And for another, it’s going to sit in lime juice, and that will really take a lot of the “heat” out of it.
Next ingredient is cilantro. I like a LOT of cilantro in my guacamole. It gives the most incredible authentic flavor.
Run the blade of a sharp knife along the stems of your cilantro, to separate the leaves from the stems. (Don’t worry if you get a few stems in there; they’re usually pretty tender.) Give the cilantro a rough chop and add it to the bowl, along with the onion.
Next, squeeze in the lime. Fresh lime juice is a must! The flavor of bottled juice doesn’t hold a candle to the taste you get from freshly squeezing a real lime into this guacamole.
At this point you can also add in the garlic powder. I like to use garlic powder, rather than raw garlic, because it’s got a mellower flavor.
And now for the main ingredient: avocados! I have a really easy way that I like to chop avocados. I made a quick little video so you can see:
Just be really careful when you score the avocado flesh. You don’t want to go through the peel, just gently slice through the soft meat of the avocado.
Add the salt and pepper, and give everything a stir.
The last step is to give it a taste! Make sure you taste your guacamole on a chip. If you taste it by itself, you may be tempted to add a lot more salt. But you know, tortilla chips can be pretty salty! So you might not need as much as you’d think. Tasting it on the chip will give you a much better idea of just how much seasoning it needs.
This guacamole recipe is pretty simple, and most of the time that’s just how I like it. But if you want to jazz it up, here are some really great additions that will really take your guac to the next level:
- A finely diced jalapeno pepper
- A pinch of ground cumin
- Some chopped grape tomatoes
- A handful of sweet corn
- Crumbled bacon
- Cheese, such as cotija, feta, or bleu cheese crumbles
- Fruit: pomegranate, pineapple, or mango are great choices!
WHAT TO SERVE WITH GUACAMOLE
The most iconic accompaniment to fresh guacamole would have to be tortilla chips.
I prefer corn tortilla chips, but flour tortillas are really good too.
You could also serve your guacamole along with an assortment of fresh veggies, for a really healthy snack.
And it is terrific as a topping on your favorite tacos, nachos, or chili.
CAN GUACAMOLE BE MADE AHEAD?
Honestly, I would not recommend making guacamole more than an hour or so before you plan to serve it. It’s really at its absolute best when it’s freshly made!
Avocados tend to turn brown when they’re exposed to air, and while this doesn’t mean that they’re “bad,” and it doesn’t change the flavor at all, it’s not as pretty to look at.
The acid in the lime juice will help to combat this. And you can also press a sheet of plastic wrap directly on the surface of the guacamole, to seal the air out.
HOW LONG DOES GUACAMOLE LAST?
If you have any leftovers, wrap them up as tightly as you can, minimizing the guacamole’s exposure to air. (Pressing plastic wrap right down on the surface of the dip will help a lot.) Then keep it in the fridge for up to 3 days.
Over time, your guacamole will start to turn brown. There’s really no way around it. Brown guacamole may look nasty, but it’s actually totally fine to eat.
If it really bothers you, just scrape off the top layer of brown, and it will most likely be bright green underneath.
Get yourself some fresh produce, and whip up this authentic guacamole recipe! It’s the best way to celebrate spring and summer. And don’t forget the margaritas!
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Best Guacamole Recipe
- 1/4 (0.25) red onion, , finely chopped (about 1/3 cup)
- 1 bunch fresh cilantro
- 1/2 (0.5) fresh lime
- 1/4 teaspoon (0.25 teaspoon ) garlic powder
- 3 avocados
- salt & pepper,, to taste
- Place the chopped onion in a large bowl.
- Roughly chop the cilantro leaves and add them to the bowl.
- Squeeze the lime juice over the cilantro and red onion, and add the garlic powder.
- Cut the avocados in half lengthwise, remove the pits, score the flesh, and scoop it into the bowl.
- Stir well, allowing the lime juice to coat the avocados.
- Season with salt and pepper, and taste the guacamole on a chip to make sure the flavors are balanced.