Published 4/11/2023 Not only do we love eating homemade guacamole with salty tortilla chips, but it’s a favorite topping, dip, and spread so many of our favorite meals such as chicken burritos, steak fajitas, and rice bowls.
Best Homemade Guacamole
Is there really anything better than eating guacamole with tortilla chips? Just make sure you have one of our homemade frozen margaritas to compliment it. In 2015, Linley and I went on an incredible avocado tour in Uruapan, Mexico where we learned all about avocados — how to grow them, how they’re processed and shipped all over the world, etc. More importantly, we learned how to use avocados to make guacamole from the true experts – the people of Mexico. While our recipe is very similar to authentic guacamole, there is one major difference- we use garlic and our friends from Uruapan do not. I was surprised too…mostly because I add garlic to everything. Nonetheless, this really is the best guacamole recipe and I can’t wait for you to make it.
How do you know if your avocados are ripe?
The best way to figure out if your avocados are ripe is actually not by feeling, but by assessing how easily the stem at the top comes off. If you can easily remove it, then you know it’s ripe! Cilantro: To love or to hate cilantro? Cilantro is a key flavor in homemade guacamole. Make sure to use freshly chopped cilantro as dried cilantro just isn’t the same. Garlic: our signature guacamole recipe is made with 3 cloves of garlic. Feel free to use around a tablespoon of pre-minced garlic if you have that instead. Red onion: I LOVE raw onion and this recipe calls for just a little bit of minced red onion. It goes a long way! Lime Juice: A little bit of fresh citric acid is really going to make your guacamole shine. Make sure to use the real stuff, from the fruit not the bottle! Sea salt: getting the salt just right in guacamole is very important. If it’s under-salted, you won’t be able to taste all of the fresh flavors as well and if it’s over-salted, well, no one wants to eat it! If you want to go by feeling, you can do that too! If it’s rock-hard, it’s definitely not time to make guacamole. If it’s mushy, then it’s too late. But, if it’s slightly soft and still holds its shape, then you know it’s time!
How to Cut an Avocado for Guacamole
Before making a big batch of delicious homemade guac, you have to safely cut into the avocados to cut out the meat. Here is how we cut our avocados for guac:
Guacamole Variations
Spicy: Add minced jalapeño or even a serrano pepper to give your guacamole some kick. We recommend starting slow with a 1/2 medium jalapeño and then adding more from there.
Prep avocados
Slice your avocados in half and use a knife to remove the pit. Then, use a spoon to scoop out the flesh. Transfer it to a bowl and mash the avocado with a fork.
Add Flavors
Next, add the fresh cilantro, minced garlic, minced red onion, lime juice, jalapeño, and sea salt to the mashed avocado. Mix everything together until combined. Remember, you can’t take away these two ingredients, so it’s best if you under season to begin with! Mango Guacamole: jazz up your savory guacamole with something sweet! Add about 1/2 cup of diced fresh mango to your guacamole for a tropical flare. Chunky Guacamole: if you’re a lover of all things chunky, try adding some diced tomato to your guacamole and keeping the avocados a bit lumpier for a chunky-style guacamole.
How do you store guacamole?
Transfer guacamole into an airtight container. Then place the pit of an avocado in the center of the guac. Take a piece of plastic wrap and use your hands to press it into the guacamole so that no air gets in between it. Store in the fridge for up to 2 days.
Serving Suggestions
Slow Cooker Mexican Quinoa Steak Tacos Mexican Beef Skillet Rotisserie Chicken Enchiladas Ground Beef Nachos Beef Chili Recipe
Dip Recipes
Healthy Chili Cheese Dip Homemade Salsa Salsa Verde Baked Spinach Artichoke Dip Caramelized Onion Dip Smoked Salmon
