My kids have recently become obsessed with guacamole. I don’t know if it was school or a friend’s house or Chipotle or just them finally trying it here at home, but they are smitten. And I’m thrilled! It’s such a healthful, versatile and tasty snack, appetizer and topping that I myself adore. So now all of us like this particular food and I don’t know about your family, but there aren’t many things in the food realm that we can all agree on. So I’m clinging to this one. Last year, I was fortunate enough to make some authentic guacamole during a 4-hour cooking experience on a trip to Mexico for a friend’s wedding. And wow, that was the best guacamole of my life. 😍 (Even the guac we had at the resort’s restaurants wasn’t as good.) You could argue it was just a bit more fresh, or that making it yourself, especially in a fun group setting like we had, adds to the flavor. Regardless, I took those lessons home and now we have some crazy amazing guacamole on the regular. Plus, this recipe is just 5 ingredients and about 5 minutes to put together! So quick and easy! I’ve also got some fun ideas of other mix-ins you can use to change up the flavor from time to time. OK, let’s get fixing. Now, I’ve got some notes, tips and substitutions coming up below on how to make guacamole. Just tryin’ to be helpful. If you want to jump on down to the recipe, simply scroll through the rest of the text. The recipe card is near the bottom of the page, above the comments section.
Ingredient Notes:
Avocado: You’ll need 2 medium ripe avocados for this recipe. They should have the slightest give when lightly pressed. You can also pull off the stem - it should be green underneath. If it’s brown, it might be a little overripe and have brown spots inside. (If the stem won’t come off, it’s not ripe enough.) Cilantro: Chopped fresh cilantro adds brightness and flavor. If you are a cilantro hater, you can substitute flat-leaf parsley. Red onion: If the pungency of red onion is an issue for you, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion. You can also leave it out if you prefer. Lime juice: Juice from fresh limes is a must, the bottled stuff won’t work for guacamole. Pepper: You can use regular black pepper for this recipe or sub in some red pepper flakes if you want a little bit of a kick.
Also, as with most things, you’ll need to adjust the salt and pepper to your tastes, and the lime juice as well. I usually start with 1 or 1 ½ limes and the amount of salt called for in the recipe. Then I taste a little bit and usually add a little bit more of both lime juice and salt. And of course, you can scale this recipe up or down to suit your needs. If you just need a little bit of guacamole for 1-2 people or as a garnish, halve the recipe. If you are having a party or serving this with chips as an appetizer, scale the recipe up - double it, triple it, etc. Can’t go wrong with extra guac! Also, because we like to play around with our guacamole - and especially my friends and I do this on our beach weekends - I wanted to share some fun twists and add-ins you can try.
Guacamole Add-Ins:
Finely diced jalapeno pepper Chopped fresh tomatoes Chopped cucumber Everything but the bagel seasoning Dash of ground cumin and/or coriander Hot sauce or sriracha
(Note on tomatoes: Some people swear by them in their guac while others say it’s not technically traditional or authentic. You do what you love best!) Next up, a few quick ideas on ways to use guac. I know, the possibilities are endless, but here are a few of our faves and some options you might not have thought of in a while.
Ways to Use Guac:
Dip with chips Topping for tacos, nachos, enchiladas, burritos, etc. Dollop on a grain bowl Serve with soup or chili Topping for grilled or roasted chicken, salmon or steak Spread on sandwiches or wraps Dolloped on a burger (beef, turkey, veggie, etc.) With scrambled eggs or breakfast bowls
Again, we could go on and on. If you have a fun or interesting way you love to use guac, please leave a comment below and share! I’d love to hear it! You can also tag me on Instagram - I love seeing your creations! Finally, let’s talk about how to store any leftovers. Guacamole can brown quickly, even with the lime juice, so it’s best to store it tightly covered in a container in the refrigerator. You can layer plastic wrap right against the guacamole in your container, then cover it. This helps prevent the air from browning it. It’ll keep for 2-3 days. There you have it. Homemade guacamole that’s simple, classic and seriously delicious. You’re gonna want to make this on the weekly. Enjoy! XO, Kathryn Avocado: You’ll need 2 medium ripe avocados for this recipe. They should have the slightest give when pressed. You can also pull off the stem - it should be green underneath. If it’s brown, it might be a little overripe and have brown spots inside. (If the stem won’t come off, it’s not ripe enough.) Cilantro: Chopped fresh cilantro adds brightness and flavor. If you are a cilantro hater, you can substitute flat-leaf parsley. Red onion: If the pungency of red onion is an issue for you, chop the red onion and soak the pieces in cold water for about 5-10 minutes. Then drain the water off and use the onion. You can also leave it out if you prefer. Pepper: You can use regular black pepper for this recipe or sub in some red pepper flakes if you want a little bit of a kick. Optional Add-Ins:
Finely diced jalapeno pepperChopped fresh tomatoesChopped cucumberEverything but the bagel seasoningDash of ground cumin and/or coriander Hot sauce or sriracha
Leftovers: Guacamole can brown quickly, even with the lime juice, so it’s best to store it tightly covered in a container in the refrigerator. You can layer plastic wrap right against the guacamole in your container, then cover it. This helps prevent the air from browning it. It’ll keep for 2-3 days.
