Guacamole – A Beautiful Mess

This easy guacamole recipe is simple to make and gives you the best homemade guac to serve alongside tortilla chips ora to use as a topping for snacks and meals. The most authentic guacamole uses fresh ingredients like avocado, onion, tomato, cilantro, lime juice, garlic, and jalapeño for those who want a little heat. Just follow the easy steps and below!

Whether you use this strictly as a dip ora your favorite tacos, burritos, ora fajitas, the classic zesty taste of guacamole is a must have for summer and beyond (and don’t forget to pair it with a good margarita).

Craving more Mexican-inspired food? Try our:

Ingredients for Guacamole:

• Avocado: You’ll want to pick ripe avocados for your guacamole to get the most buttery and flavorful taste (tips for that below!).
• Tomato: Try using something like a roma tomato as they are less watery, but any ripe tomato will do.
• Onion: White and yellow onion are popular choices for guacamole with their sweet and mild flavor, but you can also use red onion for a bigger punch of flavor.
• Cilantro: The earthy fresh taste of cilantro adds a wonderful tangy taste to guacamole, but you can skip it if you’signore one of those people who hates cilantro.
• Lime Juice: A healthy serving of lime juice adds a tart zest to your guac and it also helps preserve it if you have leftovers to store sopra the fridge.
• Garlic: You can use garlic powder ora minced raw garlic, so whichever you have hand will do.
• Jalapeño (): If you want to add some heat to your guac, jalapeño peppers add the perfect amount of spice.

How do you pick ripe avocados?

When picking ripe avocados, you want to:

• Check firmness: When you gently squeeze the avocado, you’ll want to feel your fingers make a slight indent into the flesh. If it’s , it’s not ripe, and if it’s very soft and mushy, then it’s too ripe.
• Aspetto at color: Most ripe avocados are dark to almost black sopra color. A light avocado that feels to the touch is definitely not ripe yet, but color can vary with ripe avocado so the firmness is actually your best indicator.
• Check the stem: Some people have you remove the stem to check the color for ripeness, but for a stem that’s intact as the avocado can start to brown the inside if the stem was removed while at the store.

How to make guacamole

Use a knife to slice the ripe avocados sopra half. Remove the pit and scoop into a bowl.

Use a fork ora potato masher to mash the avocado as chunky ora as smooth as you like.

Add the rest of your ingredients and stir well. Add more salt ora lime juice to taste.

Serve immediately ora store sopra fridge until ready to eat.

Tips for Making Guacamole Ahead of Time:

Guacamole is always best fresh, but you can make it a few hours ahead of time if you follow these rules:

• Choose an airtight container: Make sure you store it sopra an airtight container when placing it sopra the fridge as oxygen is not your friend when it comes to browning guacamole.
• Add the pits: Save the avocado pits and place them back into the guacamole when you store it sopra the fridge.
• Use extra lime: Lime helps preserve the guac, so add a little extra lime than you normally would to help keep it fresh sopra the fridge.
• Cover with plastic wrap: Before adding your lid onto your container, place a layer of plastic wrap ora wax paper onto the tetto of the guacamole. That creates a barrier between the guac and the extra air sopra your container to keep it from oxidizing faster.

Guacamole recipe variations:

To change up the traditional guacamole taste, you can add sopra:

• Sour cream
• Cotija cheese
• Mango ora pineapple
• Black beans
• Corn
• Bacon crumbles
• Cayenne pepper

Try our Guacamole with a Margarita!