The Best Guacamole

I don't use the term "best" lightly. However I firmly believe that this is actually the BEST GUACAMOLE recipe! If you want to be known as the person who has mastered guacamole...look no further! But be warned, you will be asked to "bring the guac" from here on out. 🙂

Ingredients for guacamole:

• Hass avocados
• Roma tomatoes
• Garlic
• Red onion
• Cilantro
• Salt and pepper
• Lime juice

How do you make Guacamole?

It starts with chopping fresh vegetables. I start with the onions, tomatoes, garlic, and cilantro first. Those get added to a bowl and mixed together with salt and pepper.

I like to seed the tomatoes before I dice them. This takes all the seeds and "gooey" part out and keeps the guacamole from getting runny. All you need to do is take a spoon and scoop out the insides of the tomato and discard it.

Next, you'll prep the star of the show: the avocados. I save these for last so they stay nice and green. Once you chop and smash them, you'll want to immediately toss them in the lime juice to keep that bright green color. Then all you have to do is mix the avocados with the fresh veggies!

If you are prepping this ahead of time, you can chop everything except the avocados and just chop those when ready to assemble and serve.

Once you've mixed the avocado with the lime and smashed it to your preference, you can add it all to the bowl with the vegetables and mix everything together to combine. You also tastes it at this point and see if you want a touch more salt or lime or if you're good to go!

What kind of avocados work best for guacamole?

You want to get the small, dark, rough-skinned hass avocados. The large Florida avocados (with the smooth skin) just don't have the same richness and flavor that the hass avocados have.

And for everyone shying away from bringing guacamole to a party because it can turn brown...I've got your back! There's an easy way to keep that from happening and you'll never have to scrape off a brown layer of guac ever again. **See my notes in the recipe for how to keep your guacamole green!

What's the best way to store Guacamole?

You want to add the guacamole to any container that has an air-tight lid. Before adding the lid, take a sheet of plastic wrap and press it onto the surface of the guacamole so that no air is touching the guac. Then place the air-tight lid on the container and store in the fridge for up to 3 days.

Can you freeze guacamole?

Sadly, this is not a recipe that should be frozen. The vegetables in the guacamole will turn to mush and the result will be a very discolored, terribly textured guacamole.

Other recipes you'll love:

• Easy Restaurant Style Salsa
• Cilantro Lime Sauce
• Sheet Pan Chicken Fajitas
• Tres Leches Cake

The Best Guacamole

Coco and Ash

Print Recipe

Prep Time 10 minutes mins

Servings 6 people

Ingredients

  

1x2x3x

• 2 roma tomatoes (seeded and diced small...see notes)
• 1 clove of garlic (minced)
• ¼ cup chopped red onion
• ¼ cup chopped cilantro
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 4 hass avocados peeled and diced into ½ inch cubes)
• juice from one whole lime

Instructions

 

• In a small bowl, combine the tomatoes, garlic, red onion, cilantro, salt and  pepper. Mix together to combine
• Peel the avocados, carefully remove the seed, and dice into cubes. Add the avocado pieces to a separate small bowl. 
• Squeeze the lime juice into the bowl with the avocado and toss together. 
• For a very chunky guacamole, just leave the avocado diced into ½" cubes.

  For a semi-smooth guacamole (my favorite), I use a potato masher and mash the avocado until somewhat smooth but still some large chunks.

  For a very smooth guacamole, add just the avocado to a food processor and pulse until smooth.
• Mix your avocado together with the vegetables and serve or store (see notes below for storage)

Notes

*To seed the tomatoes, just cut them in half, and use a spoon to scoop out the liquid and seeds in the center. (This keeps the guacamole from becoming watery)

**To store the guacamole and keep it from turning brown, place in a air-tight container and place plastic wrap over the guacamole. Press the plastic wrap directly onto the surface of the guacamole so that no air can get in. Place the lid on your container and refrigerate for no more than 3 days

Tried this recipe?Leave a comment!