Everyone claims they have the best ever guacamole recipe! Guacamole is simple and easy to make with avocado, fresh spices and herbs.
I can claim mine as the best guacamole recipe ever because it suits my taste but maybe not yours. I like mine with more cilantro and red onion but to some it might not be the case.
This is a versatile recipe so once you make it, try it and if something is off, tweak it to your liking. I like mine with a subtle flavoring of lime juice so it is not too acidic but might not be enough to others.
The nice thing about guacamole you are able to control the ingredients. More of this and less of that...
Anyway, would you believe there is a National Guacamole Day? It has become so popular that it is celebrated on September 16.
Guacamole and tortilla chips are perfect together and a hit during game nights like Superbowl. I don’t know of anyone who doesn’t like it.
I know, I said it is healthy. It is healthier if you pair it with vegetables like carrots, celery and more.
What is Guacamole?
Guacamole is a Mexican dip or salsa made with ripe mashed or chunky avocados as the main ingredient. Once it became popular in the US and other countries, it is not only used as a dip but also as a spread or condiment to other dishes like salad.
Here in the US, it is common to start a Mexican meal with a basket of chips with guacamole or salsa verde. It is served as an appetizer while waiting for dinner.
What are the ingredients in Guacamole?
Guacamole is a healthy dip made with fresh ingredients. Of course, when paired with tortilla chips it becomes less healthy but really good!
A perfect guacamole is achieved when you have the right balance of ingredients to your liking.
Avocado – use ripe but not overly ripe avocados. Hass avocados are creamy and great when making guacamole.
Red Onion – aside from giving a nice contrast to guac dip, it is milder in flavor when eaten raw.
Cilantro – to me cilantro is one of the ingredients that make guacamole authentic and refreshing. Some people like my uncle cannot stand the taste of cilantro. So don’t use much.
Overall, cilantro is an herb that adds freshness and a citrus flavor to the dip. After making this recipe, I usually add more cilantro to my portion. That’s how much I like it with my dip.
Lime Juice – it adds a zesty balance of flavor when all the ingredients are combined. Although, when used too much, it can be overpowering. I prefer a subtle taste of lime juice when making guacamole.
If you like it limeny, then tweak this recipe to your liking. All of us have different taste buds. What might taste good to me might not be the case with other people.
Roma Tomatoes – I love tomatoes and it is refreshing.
Jalapeno or chili pepper – add some kick to your dip otherwise it is optional.
Sea Salt or table salt – To me, it doesn’t really matter which one I use. They are both salt that enhances the flavor. Don’t use too much. In the Philippines, it is common to use sea salt in cooking.
Garlic – definitely. Use fresh minced garlic.
Cumin – I’ve had this décor for over 20 years hanging in my kitchen wall. My recipe was similar when making guacamole.
A good friend of mine whose best friend owns a sport bar served delicious fajitas and guacamole. It is business so obviously the chef will not share the blend of spices they use but I always went home with a small zip lock bag of blended spices.
Anyway, I insisted to ask about the spice in the guacamole. He said, cumin. Since then I’ve been adding cumin. It can be overpowering when used too much.
How to Pick a Ripe Avocado
Hass avocado is the variety commonly sold here in the US coming from Mexico or California.
It is unripe if color is green and hard. While it ripens, it will stay firm and slowly turns to deep green then purplish black.
Once it turns purplish black and you are able to squeeze it gently – then it is ready to use. Don’t wait any longer, avocado flesh will turn mushy with brown spots.
When bought at Costco or Sams they are packaged with 6 avocados unlike in local grocers they are sold individually. I prefer that I am able to pick the avocado individually.
I pick the ones that will ripen at the same time with similar color.
By the way, other variety of avocados stay green even when they are already ripe like Philippine avocados.
When we were kids, one huge avocado was enough to feed me and my brother. One avocado is the equivalent of 6 Hass avocados. It is humongous.
My mom kept unripe avocados in a sack of rice that she checked once in a while for ripeness. It works perfectly. To this day, I still do it this way.
Otherwise, keep it in your pantry. It is a bit warmer there and make sure to check it daily.
How to Make Guacamole
Prepare all the ingredients. Mince the garlic, chop the onions, tomatoes and cilantro and squeeze the lime. Place all ingredients in a bowl.
Cut the avocado in half and save the pit. Run a fork or knife vertically then horizonally. Scoop the flesh with a spoon.
Note: I prefer my dip with small chunks of avocado than mashed. If you like a smooth avocado texture, mash it with a potato masher.
Add avocado in bowl and season with cumin and salt. Top it with deseeded slice of fresh jalapeno or pickled jalapeno. I used the later.
Blend well then immerse 2 pits in the guacamole to keep it from browning.
How to Store Guacamole
I prefer my guac cold before serving. After putting the pits in the avocado mixture, take a saran wrap and place it directly above the dip, touching the top of dip then seal the edges.
This removes the air trapped inside the bowl. You might still see some slight browning on top but not all over.
As much as possible make the guacamole ½ to an hour before serving. It is enough time to blend well and it will look appealing and appetizing as well.
Refrigerate leftover guacamole up to 2 days.
Try Other Mexican Recipe and Drink
Best Ever Guacamole
- 3 avocados remove flesh chunky or mashed (save pits)
- 1 lime juiced, add another ½ if you prefer limeny
- 1 medium red onion diced
- 3 tablespoons fresh cilantro chopped
- 2 roma tomato deseeded and diced
- 1 teaspoon garlic minced
- ¼ - ½ teaspoon cumin start with 1/4
- salt to taste
- In a medium bowl, add garlic, red onion, cilantro, tomato and lime juice.
- Slice avocado, remove and reserve pit. Run a knife or fork vertically then horizontally. Scoop flesh with spoon.
- Add avocado in bowl. Note: I prefer chunky avocados. If you like it smooth, use a potato masher to mash avocado.
- Stir in cumin and salt to taste.
- Add sliced fresh jalapeno or pickled jalapeno with the mixture or garnish on top.
- Immerse 2 avocado pits in the mixture to prevent the browning process.
- Cover top with saran wrap. Saran wrap should touch top of dip and seal the edges. This will release trapped air and will also help in keeping it from browning.
- If you prefer a smoother avocado texture, scoop the flesh and place in a bowl with lime juice. Mash with a potato masher then add all the ingredients and seasoning.