Guacamole

With a million guacamole recipes available on the internet, we present to you this simpleadaptable version that works whether you like it spicy, zesty, simple, or fully loaded. This homemade guacamole recipe is not traditional but it is influenced by our online Mexican community. To make this recipe more accessible, we've offered some pretty non-traditional substitutions. Our hope is you won’t be stopped from trying a new recipe due to lack of access to a specific ingredient or a dislike for a certain flavor (cilantro haters, we're looking at you).

What stands out

This is a perfectly simple guacamole, with endless options for customizing. You can’t go wrong with a big bowl of this dip: creamy avocado gets brightened with zesty lime and spicy jalapeños. Tiny bursts of diced tomatoes, bright cilantro, and crisp red onion add texture and depth of flavor to the velvety smooth base. Pour yourself an ice-cold Guava Margarita open a bag of tortilla chips, and enjoy this homemade guacamole, one scoop at a time.

Avocados: Make sure your avocados are ripe – if they’re too firm they won’t mash into a creamy dip.

Jalapeño: Earthy, spicy, and crunchy jalapeños punch up the flavor and give your guac an addictive flavor that will have you polishing off a bowl before you know it. You could also use Serrano peppers here.

Tomato: Diced Roma tomatoes act as juicy little bursts of flavor in every bite. They also add a cool element to tamper down the spiciness of the jalapeño pepper.

Cilantro: This take-it-or-leave-it herb gives your guacamole bright lift.

Lime: Tangy limes provide that signature citrusy flavor and just might be the secret to keeping your avocados from turning brown. More on that below.

Salt: A pinch of salt brings all the flavors together in the most wonderful, savory way.

Kitchen tip

Is it just us, or does it seem like avocados go from rock-hard to overripe in seconds? As soon as they ripen, store the avocados in the fridge until you’re ready to use them. This will stop them from over-ripening.

How to Store Guacamole

Guacamole is meant to be scooped up right away, but if you’ve got leftovers and are wondering how to keep guacamole green here are our favorite little tricks:

• Spoon & smooth: Pop leftover guac into an airtight container and level the top, like icing on a cake.
• Citrus magic: Cover the top of your leveled guac with a squeeze of fresh lime juice to keep it bright.
• Plastic wrap: Press a piece of plastic wrap tight on the surface to keep air – and oxidation – out.
• Chill time: Finally, store homemade guacamole in the fridge. It will stay green for 1-2 days.

Guacamole Variations and Substitutions

1. Try adding one clove of finely minced garlic for a zesty kick.
2. A sprinkle of Tajin seasoning takes this recipe over the top.
3. Some people swear by freshly chopped red onion in their guacamole.
4. This is non-traditional, but you can replace cilantro with fresh minced parsley.
5. Fresh tomatoes and chiles are totally optional. We like to de-seed both when we use them.

Serve it with

• You can enjoy this with the classic pairing of tortilla chips, or with freshly cut vegetables! Use veggies such as carrots, cucumber, jicama, and bell peppers.
• Serve with homemade Roasted Tomato Salsa for the duo.
• This is the topping for our low-carb Cauliflower Nachos.
• Add generous dollops of guacamole onto Chicken Fajitas and Shrimp Tacos.
• Homemade guacamole, chips, and Mexican Corn Salad are a light meal made in heaven!

Questions

Can this be made in advance?

Yes, you can certainly make this in advance. Avocados oxidize or turn brown when exposed to air. To prevent this, store the guac in a bowl with plastic wrap directly on the surface of the guacamole so no air can get through. Serve within 24 hours.

Is this traditional?

Nope, it’s our Modern the cook version of homemade guacamole.

How to tell if an avocado is ripe?

When you squeeze the avocado, it should have little resistance. If the stem is still intact, it should be straightforward to remove: another sign of ripeness.

We don’t have a mortar and pestle or a molcajete. can i still make this?

Absolutely! You don’t need any fancy equipment to make guacamole – just a fork for mashing the avocados.

why don’t you use a food processor or blendeR?

We like a slightly chunky guacamole. If you prefer yours smooth, add just the avocado, salt, and lime, process, then transfer to a bowl and add the remaining ingredients.

Ingredients

Makes 2 servings

• 3 large avocados, ripe
• 1 jalapeño, finely chopped (seeds removed depending on spice tolerance)
• 1 roma tomato, finely chopped (seedless or remove the seeds)
• salt, to taste
• 1 lime
• ¼ cup cilantro, roughly chopped (or fresh parsley)

Equipment

• Cutting Board
• Chefs Knife
• Measuring Cups + Spoons
• Mortar and Pestle optional

Method

1. Peel the avocados and discard the pits.
2. Add the avocados to a large bowl or a mortar and using a fork, a potato masher, or a pestle, mash until smooth (or leave slightly chunky, depending on your preference).
3. Add the chopped jalapeño, tomato, pinch of salt, the juice of the lime, and chopped cilantro.
4. Mix and enjoy!

Kitchen notes

• Add-ins: Try adding one clove of finely minced garlic for a zesty kick. Some people swear by freshly chopped red onion in their guacamole.
• Seasonings: A sprinkle of Tajin seasoning takes this recipe over the top. Cumin, garlic powder, and chili powder all work as well.
• Herbs: This is very non-traditional, but you can replace cilantro with fresh minced parsley.
• De-seeding: Fresh tomatoes and chiles are totally optional. We like to de-seed both when we use them. It keeps the peppers from being too spicy and reduces the water content of the tomatoes.
• Note: To keep guacamole green, store it in an airtight container, press plastic wrap on top, and add a squeeze of lime before refrigerating.