Salty, tangy, creamy, and slightly spicy, this guacamole recipe simply never fails. It’s a foolproof recipe and can be served in plenty of ways: alongside tortilla chips, inside of a sandwich, atop a salad, or as the perfect taco topping.
When it comes to guacamole, I can’t get enough of the stuff. It’s easy to eat an entire bowl of it with chips, and it would be impossible to enjoy a burrito without it! Store-bought guacamole often contains processed ingredients or additives, and it’s hard to find one that suits my preferences.
This guacamole recipe is, in my opinion, pretty perfect. It’s got just the right balance of spice, citrus, salt, and creamy avocado. Onion and tomato give it a hearty texture, and a sprinkle of cilantro brings out a refreshing, citrusy flavor. Of course, you can modify it easily to suit your palate, and it makes a great topping for tostadas or street tacos. I like to include it alongside avocado salsa and homemade queso dip for fun, DIY taco nights! Grab some simple, fresh ingredients and you’ll have a satisfying guacamole in no time.
INGREDIENT NOTES AND SUBSTITUTIONS
- Avocados – Try to find avocados that are perfectly ripe — with just a little give when gently squeezed. If they’re too ripe, your dip may start to brown very early, but if they’re not ripe enough, they won’t have the right taste or texture.
- Citrus – I like to use zingy lemon in this guacamole recipe, but traditional lime works just as well! Freshly squeezed juice is always best.
- Yellow Onion – There isn’t any garlic in this recipe because yellow onions tend to give off a similar flavor in guac. Use red or white onion for a slightly less pungent flavor.
- Roma Tomato – Roma or plum tomatoes have a slightly stronger, sweeter tomato taste than regular tomatoes do, so they don’t make the whole thing watery.
- Serrano Chilis – These add spice and a great refreshing crunch in each bite. They’re a bit spicier than jalapeños, so if you don’t love spice, you may use those instead.
- Cilantro – I love the brightness of flavor this herb adds to guacamole. Don’t worry if you’re not a fan; you can always make delicious guacamole without cilantro.
- Kosher Salt – A hearty sprinkle of salt is necessary! I prefer coarse salt like kosher or sea salt.
HOW TO MAKE AUTHENTIC GUACAMOLE RECIPE
- Open Your Avocados. Slice your avocados in half, circling the pit. Once open, use a spoon or knife to twist out the pit. Scoop the avocado flesh from the skin and place in a medium-sized bowl.
- Add Citrus and Salt. Squeeze half of a lime or lemon (my preference) over the avocados and gently mash with a fork or masher. Season to your liking with salt and adjust the citrus level to taste.
- Mix In Ingredients. Dice your onion into small pieces, and rinse in a strainer. Add the onion, seeded tomatoes, chilis, and cilantro to the mashed avocado. Gently fold together and adjust to create the texture you want.
- Season & Serve. Season to taste once more. Place in refrigerator to serve chilled, or serve at room temperature with chips or on your favorite dishes.
What is Traditional Guacamole Made of?
Since guacamole has been around for years, its recipe has become greatly varied. The most traditional Mexican guacamole is a smooth mixture of avocado, onion, and salt — in fact, the oldest authentic guacamole recipe seems to leave out many of the ingredients we’re most familiar with. Today, most recipes include lime, tomato, garlic, and an element of spice.
How to Make Guacamole That Doesn’t Turn Brown?
It’s always sad when guacamole turns brown quickly, and it can be hard to prevent. Some say that lime juice actually helps keep the guac green, and others use a special storage method to prevent browning. When storing guac, you can smooth out the top of the dip and pour a very thin layer of water on top. Cover with a lid, and this should prevent browning for a few days.
How Do You Know if an Avocado is Ripe?
Ripe avocados are dark green or black in color and should give slightly when pressed on. They shouldn’t feel hard, but they also shouldn’t be very soft.
Authentic Guacamole Recipe
- 4 medium avocados (about 2 lbs)
- 1 lime or lemon
- 1 yellow onion small
- 1 roma tomato (plum), seeded and chopped
- 2-3 serrano chilis seeded and minced
- 1/4 cup cilantro chopped
- 1/2 tsp kosher salt to taste
- Using a sharp knife, slice the avocados in half, circling the pit. Open and on the pit half, either remove using a spoon or wedge knife blade into the pit and twist to remove. Scoop the flesh from the skin and place in medium bowl. Discard pit and skins.
- Slice lime or lemon (my preference) and squeeze a half (at least 2 tablespoons) over avocados and gently mash. Season to taste with salt and more citrus juice to desired taste. Set aside.
- Dice the onion into small 1/8 to 1/4 inch pieces. Rinse under water in strainer and shake excess off. Transfer to mashed avocado bowl and add the tomato, chilis and cilantro.
- Gently fold everything together, season to taste again and serve chilled or at room temperature with tortilla chips or as a condiment with tacos or grilled meats.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.