This is amazing!!!!! Don’t think I am cooking dinner tonight,,, I just going to eat this lol Turned out great!!!!
Delicious. I can take or leave the cilantro . And unfortunately I have to skimp on the salt. But it’s easy to make and tastes great.
The sour cream makes it amazing. I’ve always had it that way.
On April 8, 2017 EllenJ wrote that Lola’s suggestions were dead on. I looked and looked for Lola’s suggestions but could not find them. Does anybody know where they are located?
I think she meant “Lolo”
Lola’s suggestions are dead on. I would only add that including tomatillos in the mix is even better. Especially as an extender. You can often find them near the avocados. Peel the dry layer off and toss them into the processor/blender with the rest… but NOT the fork-mashed avocados. Fold everything together afterward. Yummm!
I started making guacamole since I came here to California. So easy to make and full of flavors. I just made your version to use it in a Mexican Dip (with re-fried beans, salsa, guacamole, cream cheese then top with veggies and some olives, serve with chips). DELICIOUS!
thanks for the guacamole recipe, it’s just what i need for a great dip!
This looks delicious. You suggested adding sour cream or cream cheese to “stretch” the avocado. Here in Israel; it’s common to add hard-boiled eggs. I also love adding fresh garlic. Recipe here: https://israelisalad.wordpress.com/2016/12/15/sunny-avocado-salad/
Serve this guacamole with Van’s Perfect 10 crackers. (This is not a paid advertisement!)
Life is good…
We bought a condo in Playa del Carmen. One of our neighbors whose English is slightly better than my Spanish, took me into her kitchen and showed me how to make guack. Same ingredients you have used here, except the onions were white and the tomatoes were Roma. She put everything except the avocado into a blender and hit it a few times then added that to the mashed avocado. It was heavenly. I prefer to chop my add-ins and taste ( A LOT) as I go along.
Nice. Here in Ft Myers, FL, I picked a dozen avocados last week (it takes about 5-7 days of the fruit sitting on the kitchen counter to ripen, (avocados do not ripen on the tree.)) Today, I followed your recipe… delicious.
I just tried your recipe and it came out absolutely fab. I live in Kenya where avacados are plently but adding the fruit just did it for my dinner party. preventing the browning tip is a big thank you.
my friend made this for 4th of July party and it was so good I literally only got 2 bites! I had her send me the recipe and can’t wait to make it.
I have always made my guacamole with a stick blender to make it soft and smooth. Last weekend we were at a cabin and I had to do it by fork. Nice and chunky. Well worth it!
It seemed too salty to me. Maybe just add a half a teaspoon less.
Erica hun did you read the recipe right it only has a half teaspoon in it to begin with.
I thinly sliced enough lime to cover the guac and put saran directly on top. Stays nice even over night
To prevent fresh-made guacamole from turning brown, just press an avocado pit down in the center, cover tightly and refrigerate.
Hi Suzanne, the only reason an avocado pit helps is because it keeps the air from touching the guacamole. You don’t need to add any avocado pits if you cover the guacamole with plastic wrap so that no air touches the guacamole.
When we were in Mexico recently and made guacamole they told us to mash the avocado with the pit still in it to reduce browning. Remove when ready to serve
How much does it make?
Depends on how big your avocados are, and how much of the other ingredients you add, but I would say about a couple of cups.
Oops, I forgot to list lime juice. That is not optional. To prevent browning just press plastic wrap directly to the surface of the guacamole so no air can reach it. It freezes great by spooning it into a zip lock bag (like freezing tomato sauce in bags), press out all the air and make sure the plastic is in full contact with the guacamole surface. Aproveche.
Agree with Fork Lift Operator: no cilantro should ever go in guacamole. My un-official hobby is to stop this pesky “Add [Soapy Rude] Cilantro” craze when it comes to the mild, smooth flavor of aguacates. My mother is from Chihuahua, Mexico and she never put that weed in her guacamole. Just avocado, onion, tomato, jalapeno, garlic, salt and pepper. She’d cheat sometimes by using chunky hot Pace to skip all the prep and call it done, and it is quite delicious. While I think it’s weird to add dairy or mayo ingredients, it’s preferable to the sinus assault of cilantro aka coriander. Marcela Valladolid over at Mexican Made Easy of Food Network and I agree: guacamole sin cilantro, por favor.
The solution is so easy. Just leave it out! All you really need is avocado and salt, and then a squeeze of lime.
Well thank goodness for that, eh! I’d be less perturbed, so to speak, if more recipes would add the word “optional” next to the word “cilantro.” ;) Eating aguacates out of hand with salt and lime is delectable–agree. Great blog, many thanks.
Tried the recipe, and it is delicious. Definitely will make again. Tastes delicious with just salt, pepper, and lime as well.
Just made this for dinner. Left out the chiles, but it was excellent!!! Thought I’d let you know =)
With regard to guacamole browning…
I put my guac in a Zip-Loc freezer bag and squeezed all the oxygen out expecting it would not brown.
To my chagrin, the guac had browned overnight. Upon closer examination I realized that it was only the guac that was up against the Zip-Loc that had browned.
So…my thought is either the Zip-Loc is allowing oxygen through or there is some other chemical reaction going on.
The store bought guac is in vacuum sealed plastic bags but maybe they are using a different type of plastic? I didn’t look at it all that closely but it looks like the store-bought has about a 1 month shelf life.
My grandmom always stored her guac in freezer bags along with the pit was always fresh upto 4 days but i remember one thing she always did when she made guac was always in a wooden bowl and with a wooden spoon she said when metal touches the advacado while preparing it speeds up the browning process no matter how its stored. Hope this helps she swares its all in how its prepared
Made it. Taste was good but my texture was not chunky. Need to work on that. Lots of flexibility in this recipe.
I included sour cream which probably took a lot of the heat out of the peppers but you still knew they were in there.
If you start a fire in your mouth, dairy, like milk or sour cream, will help put out the fire.
Next, try alcohol, the drinkable kind. Beer or wine might not be all that helpful…not enough alcohol. Maybe you just happen to have some tequila?
Bread is supposed to be good for that.
It made me think…you could probably scrub your hands with sour cream to get rid of the pepper juice.
I am going to skip the standard guacamole and try the guacamole deviled eggs.
I have assembled together all the ingredients I need. Will be the official “master of disaster” today although I hope the outcome will be something to celebrate. I even figured out how to find the best avocados.
The weed whackers out there may be sad to know I will not be including cilantro. (violins play in background)
I will be including sour cream and Serrano and thai green peppers. It’s a long story but I ended up with both serranos and thai green peppers.
I know how to kill pepper heat when it’s in your mouth…dairy, alcohol or bread.
But what do you do to get the pepper heat off your hands if you don’t have gloves?
I am planning to try scrubbing my hands with a tablespoon of sour cream and maybe some alcohol.
I wear contact lenses and I can tell you it’s no fun putting in your lenses if you forget you cut peppers 12 hours ago or even the next morning.
Has anyone tried scrubbing their hands with sour cream? Does it work? I expect it will.
Any preference for red or green Serrano’s?
Cilantro? Well, you either love it or hate it or leave it. Rest assured, no cilantro will find its God forsaken way into my guac.
I can see people amping up the onion and serranos.
Kinda wondering if horseradish or bacon bits might fit in here.
We’ll see what surprises the grocer has in store but I have an inkling that finding suitable avocados and tomatoes, simultaneously, will provide a February challenge.
I have been longing to make my roasted plum tomatoes but apparently the Mexicans are not sending us their best. That may have to wait ’til summer.
I’ve had guac in Mexican restaurants but never made it myself. It seems one of the big problems is browning guacamole. If lime juice helps keep it green, then citric acid would also do the trick…I would think. That may change the flavor though. If the main problem is oxidation, why not just put it into a vacuum sealable bag? No oxygen, no oxidation!
Sounds like putting the pit in with the guac will keep it green is another one of those kitchen myths.
I wish somebody would sell re-usable vacuum valves that you can insert into a standard off-the-shelf Zip-Loc bag. Throw the bag away when done but keep and re-use the valve! Duh!
I’ve seen bags with the valve built in but you have to keep buying the expensive bags and a valve for each bag.
I’d rather have half a dozen valves that I can just throw into the dishwasher and re-use and buy the cheap Zip-Loc bags.
Punch a hole into the Zip-Loc and then screw on the valve. Use a battery operated pistol vacuum sealer to remove the air.
My favorite guac? Add some chopped crispy bacon to it! Yum.
Thanks to this recipe, I am known for making Guacamole. It is an amazing recipe that everyone should try out
This recipe was very helpful for my spanish class, thanks so much!! I hope the class enjoys it as much as I am!!
I don’t know why, but all of a sudden today I felt like eating guacamoli. This is the first recipe that came up, so I gave it a go…and, we ALL loved it!!! Thank you for the perfect recipe that made for the most perfect snack! :)
For non-dairy recipes, check out any vegan cookbook or blog. Substitute almond milk for cow’s milk. Field Roast make the BEST vegan cheese. Honest!
This guacomoli = BEST. EVER.
Garlic is a must in my book. Also a dash of sugar will make all the flavors pop.
Hate to break it to the superstitious types on here, but leaving the avocado pit in will do nothing but protect the small surface area just below it. It won’t magically help the rest of the surface from browning any less quickly. The best tip that actually DOES work is to put the grace in more of a narrow versus wide container, flatten out the surface, and put about a 1/2 inch of water over the surface. It will not penetrate the surface, and you just dump it out before serving. The water completely seals the top layer of guac from oxidation. You will never have to do something silly like leave the pits in after trying this!
Hass avocados are excellent, but I’ve found Reeds are very buttery also. Just don’t use fuertes. Too watery!
Leaving the pit in doesn’t do much, you’re better off covering it with plastic wrap.
I never made quac before and every time i buy it from the store my husband eats it he loves it but i can’t touch anything with lime, lemon, orange skin or juice highly allergic and i can’t eat salsa so is there any way to make home made quac without juice in it?
Hi Melanie, you can make the most simple of guacamoles by just mashing up some ripe avocado and stirring in some salt. For a little acidity, add some finely chopped tomatoes.
This is amazing! Wonderful recipe. My kids loved it!!
This was awesome. I cheated a bit – only had ‘cilantro in a bottle’ and didn’t have any tomatoes or peppers. Put in a squirt of tabasco sauce and it is just perfect. SO good.
I always add a dash of Tabasco.
A tip for all ya fairies mixong this magic potion of guacamole – if you realy don’t want it to turn brow – thats oxydise – add some vitamin c, or ascorbic acid as it is called in magic books and – well – close it up with a lid while storing!
Thanks for the recipe. I am writing to you from India. Am glad for the opportunity of trying out this Mexican dish in our part of the world!! We enjoyed the guacamole… for a whacky taste, I tried mixing the pulp of mangoes, mashed it into the guac and enjoyed it still… Thanks a lot once again.
Try adding a pinch of curry spices like cumin, chilli, coriander or Garam masala. It is delicious.
FIY regular salt works just as well. Kosher salt is an industrial type salt used for the process of koshering or other similar processes. Chefs(and me) like to use it because it sticks to the meat and doesn’t melt. Ironically,the more popular it is the more expensive this stuff gets,to the dismay of kosher butcher shops.
Looks great, Elise! We eat an insane amount of guac at our house. My recipe is based off of Michael Ruhlman’s. http://ruhlman.com/2011/04/guacamole-recipe/
He uses a mortar and pestle to help distribute the garlic and salt in the fatty avocado. Only changes I make are to add a couple of handfuls of black beans and usually skip the cilantro–I like it, but I don’t keep it in the house much. I don’t put hot peppers in either. The beans taste great, increase the batch, and add a second whack of fibre (which I like to think make up for the amount of corn chips we consume?).
Thanks for the tomato tip. I tend to keep them in the fridge. I really have to stop.
I have never added black beans before. Can’t wait to try it.
This is THE go-to guacamole recipe in our house and gets made probably at least once a week. Great as a dip or as a burrito topping.
GUACAMOLE HUASTECO; This is the way guacamole is done in the Huasteca region of Mexico: Just two ingredients: Avocado and serrano chiles. Mash the avocado with what ever you want to make a coarse paste. Then in a molcajete, the Mexican stone mortar, crush the serrano chiles, being sure that you break the seeds of the chiles, because this is the secret to a really mexican guacamole. Do not use a blender!! Mix the avocado paste and the chiles paste and Listo! The real guacamole is done. The same applys to mexican sauces, you have to break the tomato seeds to obtain a unique flavor from the oils within the seeds. The only way to do so, is using the molcajete and the tejolote, that is the aztec name for the pestle. Forget about other marvelous or secret recipes.
Ernesto Pineyro Pineyro, from Monterrey, Mexico.
Happy Cinco de Mayo! Fabulous recipe! Thank you.
Add some natural greek yogurt to make it even creamier…
Another great tip I have learned to get my unripe avocados to ripen faster is to place them on my kitchen window or out in the sun rather then placing them in the fridge. With in the next 24 hours I have the perfectly ripen avocados to make my all time favorite dip with.
Made some today, perfect indeed !!
I love guacamole, unfortunately my husband doesn’t :(
OMG, this was the BEST guacamole recipe ever! I’ve never liked avocados or guacamole before this but this recipe totally turned around my perspective on the fruit(?). It’s absolutely delicious. That’s that.
Great recipe. To make a little better, add a dash of cumin and dash of currie
I just made this and added some chili powder, just a bit to taste. I did not have the cilantro or the chilis (serrano). So I winged it. I’ll have to try it with those. I loved this and it was awesome. I haven’t had fresh guacamole in forever…..Really great recipe.
I love this recipe as it is similar to mine. One major difference and the secret to the BEST guacamole is two tablespoons of white vinegar. It sounds weird but a Columbian restaurant owner shared his secret with me. Hands down the most requested thing I make. Forget all the secrets to making the guacamole stay green, with this addition it will be eaten so fast, there is no need.
A great recipe, but for us not speaking the colloquial american-english dialect; ‘cilantro’ is coriander…
…sorry but it really confused me!
Being from San Diego and part hispanic we enjoy our Guacamole. I find the quickest way is to mash up the avocado, add some salsa (like the taco bell brand from the stores), add some sour cream, salt and pepper and you’re done. Also add some lime juice if you plan to store it, this will keep it from turning brown.
Sometimes I just add a dash of salt and some lemon juice. ~Elise
This is an excellent recipe. I made it last night and just added a pinch of cumin and a small clove of minced garlic. It was absolutely delicious.
I like your note at the end of the guacamole recipe in which you write:
“Purists may be horrified, but so what?”
That’s style! Cook what you like, not what is perceived as pure.
I have been looking over other cooking blogs but keep returning to yours. I made the White Chili (Chili Blanco, no?) recently and enjoyed it very much. I did add some lime juice right before serving and that gave it a little extra flavor. Thanks!
I simply mash two avacados, add some Medium Picante sauce and put it on everything: as a condiment on sandwiches, baked tortilla chips, tacos and anything else that I can find.
Its so crazy to me to see the things people add to a recipe that is perfect when made plain and simple. I’m from Texas and my mother is Mexican. I was suprised to see what other Texans add to their guac considering they should know better…I guess i’m a “purist”. All you need for perfect guacamole are avocados, onion, a little tomato, salt and pepper to taste, and sometimes if its going to be out for a while, lime juice and the avocado seed. All these other ingredients make me think of pico de gallo or ceviche, not guacamole. Anything else takes away from the avocado’s flavor, and why would you want to do that.
Actually, all you need is avocado, a little salt, and maybe some lemon or lime to help cut the fat from the avocado. But there are lots of ways to make guacamole. Diana Kennedy (order of the Eagle from the Mexican govt for her contributions to documenting authentic Mexican cuisine) even has a favorite one from one small town in Mexico that includes pomegranate seeds, grapes, and peaches. Where I draw the line is with blenders and mayo. In my book they don’t belong anywhere near guacamole. But seriously, to each her own. ~Elise
I just made this. So easy and soooo delicious and refreshing (I also added a bit of cumin powder). Thanks for sharing, and thanks to everyone else for sharing their comments. I find all of this so useful considering I live alone and am always running out of recipes lol!
Your guacamole recipe is so interesting me and my family makes it all the time . My oldest child, her children love guacamole burritos for lunch every time they come over .
I have never made real guac before and I made it tonight with enchiladas. This recipe is awesome! it made my enchiladas so much better. I used chopped jalepenos and it wasn’t too spicy, it was great. Thanks, it is perfect guacamole :)
I make a guacamole with similar ingredients but grind the onion, salt and hot pepper together with a mortar & pestle before adding the avocado.
I could eat this all day long. When I first starting my guacamole I put it in the food processor. Gag. The consistency was terrible. I’ve come a long way.
My version is same as above but with garlic instead of the onion. And also, just for a little kick I’d add little Feta cheese cubes.
I can’t wait to try this, lately I have made some not so good guac and can’t pinpoint the problem, the avocado might be a slight bit unripe, but there is an off-taste (kind of a sickly sweet vaguely chemical flavor that caused me to toss the entire batch last time,)
I usually just do the essential lime, salt and garlic with a bit of tabasco, perhaps it’s one of these that I overdo. Anybody else have this problem?
I used trader joe’s avocados that looked perfectly fine when this occurred.
BTW, I love your site Elise.
If the avocados are either way too ripe (they can be too ripe) or not ripe enough (hard) they’re not going to taste good in guacamole. Taste your avocados first to check if that’s what’s causing the problem. ~Elise
i have never had that problem but i would say to try using a 1/2 to 1 teaspoon of sour cream to try to settle the taste down a tad…i don’t use the red onion i use a florida sweet onion and it makes all the differents in the world..
All I have to say is this is indeed properly titled, “The Perfect Guacamole Recipe.” IT IS PERFECT! I have made it 4 times in a week in a half because it’s so good and goes so quickly.
Thanks Elise for another amazing recipe!
My husband and I LOVE guacamole. Since it’s just the two of us I have a hard time using up cilantro, garlic, etc while it’s still fresh. I’ve been buying some spices in refrigerated tubes made by gourmet garden. I was skeptical at first but I’ve loved them. They have one that is chopped chile peppers, saves you from having to touch them when you chop them as well. My go to gaucamole recipe is now nothing more than mashed avocados, and a squeeze of their chile peppers, garlic, and cilantro along with a splash of lime juice. I adjust the amount of chile peppers depending on what we’re going to eat the guacamole with.
Rick Bayless says the essential ingredients of guac are garlic, avocado, and salt. He also teaches that Mexicans use white onion.
Actually the essential ingredients are avocado and salt. And yes, Mexicans use white onion more often than others. But guacamole is not just Mexican, it’s Tex Mex, and SouthWestern too. Even within Mexico you will find many variations of guacamole. Diana Kennedy, considered the grande dame of Mexican Cooking, has a favorite regional guacamole that includes avocados, peaches, grapes, and pomegranate seeds. ~Elise
I love avocados, I had my version of “Guacamole” and rice crackers today for lunch.
1 avocado- I slice it into 3 to 4 sections instead of 2 halves and peel the skin like I would a banana, (the pit falls right out)
then dice it chunky or mash it.
Next I add to taste
diced white onion about 2 TBS
cilantro leaves I like this herb a lot 2 TB or more for me.
1 diced jalapeno
diced red bell pepper for color and taste, 2TB or more instead of diced tomato because up here where it is cold, you can’t buy a true vine ripe tomato or I can’t seem to grow them either.
Sometimes I add a bit of garlic but not too much.
Squeeze of lime or lemon juice.
I have mixed avocados with my homemade salsa which I have to use canned tomatoes.
Also, I have friends who tell me avocado is good on the sweet side too. Avocado with vanilla ice cream and a bit of sugar but I can’t seem to get past thinking avocados should be eaten savory.
I tried this guacamole recipe last night! It was delicious, and the serrano chiles were just the right touch. I would agree that going crazy with the chiles would be a BAD idea:). Have fun with it, we did!
Loved to eat avocado growing up, not as a dip, mash the avocado
just add milk and sugar and it’s yummy. You could also make
it like ice cream.
Sam Levy mentioned “add some chopped or pureed tomatillos and it won’t turn brow” Does it make a difference if it is canned verses fresh?
Makes no difference, it is the acidity in the tomatillos that is doing the trick. Much like adding lemon juice. Still the best way to keep guacamole from going brown is to keep air away from it. Cover surface with plastic wrap when storing. ~Elise
This recipe is great! Just like I’m used to. Althogh, I often include minced garlic (fresh) or use garlic salt instead of regular salt. It’s great with or without!
It’s fascinating to see everyone’s different recipes for something as simple as guacamole. I’m a purist that doesn’t like the taste of the avocado to be overpowered, but I usually end up with at least a bit of lime juice, cumin, and cilantro if I have it. If I add onion I prefer yellow or white, as the red onion often seems too sharp. It really depends on the quality of the avocado. I think the best guacamole I’ve ever had was just mashed avocado with a bit of lime juice sprinkled over and cilantro on the side. Those particular avocados were so perfect that it would have been a crime to cover the taste and texture with onion and tomato.
Why do people risk their fingers pitting their avocados? You don’t need a knife. Hold the avocado half in the palm of your hand and squeeze gently. If the avocado is ripe, the pit will pop right out.
This should be called onionmole. I followed the directions exactly and the onion just over-powers all other flavor. It does have promise though. I will give this recipe another try with less onion, maybe more cilantro and some garlic added to it.
This guacamole recipe is simply fantastic!! I was reading through the comments to see if other people also like to put cheese into their guacamole, as I do. Although all I saw were people saying cottage and cream cheese!
These people absolutely must try queso fresco. I don’t know what it’s called in English… but it directly translates to fresh cheese. Either way, try it. It’s fantastic.
Thanks again for the great recipe!
We can get queso fresco at most markets in California and I imagine the Southwest. Thanks for the suggestion! ~Elise
I have enjoyed your site for about 2 yrs now, and I am finally commenting.
This is my one and only guacamole recipe. I never realized how bad other (store) guacamole’s were until I made this. I now consider myself a self proclaimed “guacamole snob” LOL
I came back again to make this for superbowl and the only thing I have to remember when I make this is to at least double the recipe because I can eat a ton of it before I actually get to serve it :)
Thanks for your great recipes. I am also trying your Dad’s chicken wings and I can’t wait to see how they turn out.
OMG, this recipe is great. I was in Mexico in 98 and a family there made me real guacamole. I’ve been looking for an equivalent since then, and this one is the kicker. I have made it 3 times now, and I have learned something: you have to have GOOD avacados! The first 2 batches I made were for serving at parties and they came out fine. I had used large avacados in thinking there would be more fruit to go around. This morning I made some for me with some tiny ones my grocer had, and it was amazing! Small avacados are the way to go!!!
This is an awesome guacamole recipe. I didn’t have cilantro on hand and substituted hot banana peppers for the serrano peppers, but it was every bit as good. I think the fresh lime juice gives it a special zing. I served it on New Year’s eve and my Spanish friend ate it with a fork, he liked it that much. Thanks for the recipe!
Perfect, indeed! This one is so spot on and I’ve lived in Southern California all my life where avocados are always abundant and everyone has their version of guacamole.
I did not like the red onions in this recipe. They are too strong and bitter. It ruined the guac. I wil probably try white onions or scallions next time.
Just wanted to add that if you squeeze a little extra lemon juice on top of the guacamole it will not brown as fast! I’ve tried the seed “in” and the air tight container, but found that just adding a little more lemon juice on top works best for me.
I found this site by accident, I tried the recipe, and its just delish! I tried it on my guests (I live in Hungary, in the supermarkets we can get all the ingredients), and in minutes, it was gone. Thank You, I’ll make guacamole again.
This is BY FAR the best guacamole I’ve ever had:) My husband was really impressed. Unfortunately we didn’t have any to save. I will definately make this again, and again!!!
Love the site and the recipes!
To everyone who thinks leaving the pit in there reduces browning, I think you are incorrect. From what I have read scientific proof is that there is no effect. Just cover and browning will not occur because no oxidation is possible.
Yep, I find covering with plastic wrap (so that the plastic wrap is touching the top of the guac, and there is no air reaching the guac) works well. ~Elise
Good Guacamole recipe! Although I don’t know what people are talking about as far as leaving the pit in the guacamole – it’s a scientific fact that it just keeps the area underneath the pit from browning because it doesn’t have contact with air – all the rest of the guacamole that has contact with air will eventually brown, regardless of the pit being in it.
What a delicious recipe! Simple and to the point. I used 3 tbsps of pico de gallo instead of peppers and tomatoes, but kept the onions and fresh cilantro. I have to say, I prefer chunky guac (like this one with a fork) to the more mushy kind. My parents loved it. It probably would have been an added touch with the serranos, but I didn’t think of them at the store. I’ll do that next time. Your recipes are always perfect and natural. You have great taste!
Wonderful Recipe Elise, Used it last night for a gathering and was much enjoyed.
Made this recipe over the weekend.Sooo good! I especially liked the cilantro. Does anyone know how many calories are in like 1/2 cup? Also- how long will this guacamole stay fresh?
If you put some plastic wrap over it, so that there is no air touching the surface of the guacamole, it should last a day or two in the fridge. ~Elise
Elise told me about her recipe site at our college reunion this fall, and our worlds collided again at my daughter’s Girl Scout Encampment on Cape Cod last weekend. We made burritos over the campfire and one of the patrol leaders brought the most amazing guacamole. We all wanted the recipe. Where did it come from? Simply Recipes, Elise’s website. Muchas gracias. Katie
Your recipie is delicious, some variations that I sometimes add include garlic, liquid smoke (just a couple drops), or a 1/2 teaspoon of worchestershire sauce. Also if your avocados are not entirely ripe and still a bit hard a tablespoon of olive oil can make the mashing process much easier.
The trick to good guac is adding a bit of cumin….trust me:)
Another variation – add 1 oz. of TEQUILA! – yummy
Wanted to share experience in the trek for perfect Guac. First of all it is not possible since there are too many things wich affect the taste overall. It can happen but rarely. Here are my experiences;
1) Onions become bitter if you shred, chop or slice whatever the case sinceonion by nature have a very bitter taste. four things affect the taste for the better, Lemon, salt, vinegar and sugar. You could try cooking it for a short time and thi will also help.
2) A Cheese also can seriously alter the taste of the Guac. This being cottage or ricotta. If you want to seriously tone down the taste of Guac,in case it comes out to strong add ricotta or cottage or a nice soft cheese of some kind. This also makes the guac lighter in color along with giving it a good tase. Use a little just for color and taste.
3) Recommend strongly in using a little orange juice. if you do use some, do not add any sweetners(sugar, honey or other) of any kind. Also will blend away the taste of lemon and onion bitterness.
4) If using vinegar, recommend adding a little olive oil to reduce the acidic taste of the vinegar. I use apple cider vinegar.
5) I add a little evaporated milk after shaking the can. Just enough to have all the flavors blend. You can also add a little green healthy taco mix wich contains tomatillo and jalapeno.
6) If you mash the avocado then you must increase the ingredients since all the fat in the avocado will dilute the other ingredients. If you leave it in cubes then you can go easyon the ingredients. 2-3 garlics and 2-3 green onions chopped very very fine and mashed together goes well with 3 medium avocados mashed. You can forgo the cilantro if you put all the green onion into the mixture which includes the stem.
Mix the blend and leave it in the fridge a few hours. Before you add the Avicado leave it at room temp for 30 minutes. Add any chees after you add the avocado or better yet add avocado and let it stand for 30 minutes. Then add any cheeses if taste is too strong. I have added so much lemon without tasting of lemon and left it overnight in fridge without turning black at all. Only very very slight discoloration resulted yet did not taste of lemon or vinegar.
good luck in your trek for the perfect Guac
my two cents
As a southern cal native I have eaten a lot of good and bad (well- its pretty hard to make bad guacamole: bland for sure) This is a good “restaurant style” guac recipe- sure to please. I agree with the users who suggest a splash of vinegar or orange juice- the little acidity gives it a unique zing that stands out and will make guests say “What is in this – it’s so good!” Other additions to kick it up – a little garlic and onion powder.
I eat the avocados directly with bread (it does matter for the bread to have a really good taste, normal white bread doesn’t work here, unless you are very hungry).
I will try your version! Thanks!
In Mexico we used to leave the avocado seeds in the mixture once is done to slow the oxidation process and trust me, it works. The lemon or lime juice gives the guacamole a different flavor so you can try and avoid it from time to time if you want to taste another version.
I feel like such a virgin but this is the first time I have tried guacamole! YUM! Who Knew? Thanks for the simple recipe. I am just a simple Kiwi girl Stil trying to work out how to work her computer!
Cheers from New Zealand
This recipe turned out GREAT! I loved it. Thank you so much for this wonderful effort that you’ve made!
I’ve been using this great recipe for awhile and I think it works better with a lot more onion, a little more lime, and a tad more salt. Then again, I’m Indian, so I have an unusual fondness for onions.
This recipe sounds just like mine, only I add a couple splashes of worchestershire sauce and 5 or 6 drops of Tobasco Habenero Sauce to it, I like spicey foods, I just try not to over do it for my guests.
Austin, Texas, here:
I agree, use the best avocados, go easy on the salt, use white onion instead of red (you really don’t have to use tomatoes, but if you do, add only at the last minute, sparingly and drained of juice).
My ‘secret’ ingredient, besides the onion, is a dollop of mayonnaise (never Miracle Whip). How much depends on how large a batch of guacamole you’re making: it gives a texture and sheen that people can’t identify, but love.
My parents are both Mexican, and I’ve lived along the Texas/Mexico border my whole life, and our version of the guacamole is a lot different.
First, White onion instead of red, jalapenos instead of serranos, no lime (it takes away the flavor of the avocado), and the only garnish is the tortilla chips.
Help! Okay all you guac lovers, question here: August to mid-September is avocado season, so much so that lots of it end up being thrown out. After mid September you have to buy the imported ones which are very expensive! I want to be able to do a hugh batch for my party 6th October, how could I store this without it getting brown and squashy?
Signed: Desperately in need of help for Mexican theme party
Awesome! Your recipe for guac is almost ingredient-for-ingredient like mine, and mine gets raves whenever anyone tries it. There was one exception though. I add a bit of fresh or powdered garlic to mine.
Also when I’m lazy or out of fresh ingredients, I will make a quick guac with my fav salsa, garlic powder, and onion salt (not a lot of the powders, and to taste). Its still very good.
I love guacamole, its my fav thing to snack on.
Something I discovered–you CAN freeze guacamole as long as you use a food processor or chopper to make it very smooth. If there are any chunks in it, it won’t defrost well. I’ve tried it after someone gave me a whole box of beautiful avacadoes that I couldn’t possibly eat in time. I was very happy with the results.
Elise, I made this quacamole last weekend and got RAVES. It is hands down the best I’ve ever had. I did add a couple of garlic cloves and a tiny splash of vinegar per Martha’s suggestion above. Fantastic!
Your recipe is pretty much identical to mine, although like many of the other readers I do like to add garlic every once in a while (but not tonight; I’ve just made guacamole for dinner). But I do have two tips to share.
First, when preparing guacamole, I always chop/dice/squeeze all ingredients — except for the avocados — first. This is an especially useful tip when you are taking the guac to a party; prepare everything else in advance and then whip out the avocados and add them to the mix when you arrive at the party (or your guests arrive at your party).
Second, if you don’t have a potato masher or other tool, the best way to mash the avocados is by hand (or with the back of a wooden spoon if you don’t want to get your hands messy). I prefer using my hands, and I think I got that from some cookbook or suggestion. This way you get an uneven mash with some chunks, but you get a good feel for the mixture. Basically, prepare all the ingredients and then wash your hands. Cut apart your avocados and pull out the pits. Peel the avocado skin off and break the avocados into pieces into your mixture, then turn on the warm water. Now you can rather quickly mush everything together – this is the most fun part of making guacamole to me. When you have a mostly creamy texture with some lumps of avocado remaining, scrape the remnants off your hands, lick the extra (a must for taste-testing) and then wash your hands. You turned on the water in advance so you didn’t have to get your faucet handles dirty. :)
In Mexican restaurants where they mix the guac at the table, they have all the ingredients ready and then they open the avocados and mush them with the mixture with the back of a spoon. This also keeps the smooth/chunky consistency that people seem to like so much.
This recipe is very close to my own and it’s delicious! I like to use plum tomatoes because they are a bit meatier with less pulp. I also think the lime juice gives it a more plesing flavor than lemon juice, but as you pointed out, that’s personal preference.
The guacamole is excellent! spicy but flavorful. Love the texture of the avocados. However, I noticed that almost all recipes with avocados here are on the savory side. Here in the Philippines, we make avocadoes into ice cream, smoothies or a simple chilled dessert. Here’s how:
Cube or slice avocadoes into bite size pieces, let macerate with sugar for a few minutes – depends on how sweet you want it to be. Then pour in a generous amount of evaporated or fresh milk. Chill. You can eat this as it is or you can puree everything to make a nice smoothie or run it in the ice cream maker. Delicious.
I want to second a couple of these comments, I guess. I love guacamole, and make it all the time. Similar recipe, but I add cumin, coriander, and fresh garlic. I squeeze the garlic through a press. I use jalepenos instead of serrano, and leave out the cilantro.
I agree with the other Texas girl up there, the coriander is very important :) My favorite spice.
We had some members make this recipe, and it was HIGHLY praised. Thanks again for the great food!
Another TX girl here. I love guacamole, but am a bit lazy in making it. I use a pastry cutter to do the mashing and mixing all at the same time. I just add some lime pepper (a blend I found at Sam’s Club) and a few spoonfuls of salsa (homemade and canned each summer). Lime is my favorite flavor to have with guac, so sometimes I’ll serve it with lime flavored tortilla chips. Yum!
This truly is the best guacamole that I have ever made. I am throwing away all of my other recipes!
We recently returned from a trip to Cabo San Lucas Mexico. Fresh Pico De Gallo was served at most all the resturants we ate at. We also ordered guacamole many afternoons with chips while enjoying a cocktail or two. We had been to Mexico before but stayed at an All-Inclusive resort. We never were able to sample many different resturants. Anyway upon returning home to the Midwest I longed for the fresh Pico and Guac. I have now made both your recipes twice…I love them, Thank You!!!
Your blog is so addictive, particularly for a newbie cook like myself. This is the first (and definitely not the last) item I cooked from your blog for a bridal shower. It was a total hit and I was so proud of my final product!
Some notes on what I did: every ingredient I used, I tried to buy an organic version of it. I think it gave it a fresh taste. I also added garlic (one clove per 2 avocados) because I love it so much, so that also added another layer of taste. And lastly, I would recommend adding more cilantro if you love it. I love it and used exactly how much you recommended, but I wish that I had used more because it’s my fave ingredient in guacamole.
Your recipe closely resembles what I had in Northern Mexico as a child. One common addition is a teaspoon or so of Knorr Suissa Caldo de Pollo, a powdered chicken bouillon used ubiquitously in Mexico. Also, I use key limes, which again are much more common in Mexico than lemons.
Regarding testing for ripeness, an elderly gentleman in a grocery store once showed me a trick for testing avocados that doesn’t damage them in the way that poking at them does. He said to gently test the stem and see if it wiggled. If so, the avocado is ready to eat. It has never failed me…and it’s also a good way to tell if they are overripe. If that is the case, the stem will be completely wobbly and possibly break off.
I just whipped up a batch of guacamole and thought to see what recipes can be found on the web. I’m a purist (avacado, salt, lemon, and garlic (blush)) but I want to try some of the variations….cottage cheese and the orange juice sound very good. Avacodos are a healthy snack but when you make guacamole go easy on the salt, and I would recommend low-fat cottage cheese instead of mayo. If you are doing the low carb thing, you can eat this stuff with a spoon or put it on your open-face sandwich.
That looks and sounds delicious! As a serving suggestion, try serving it with pork rinds as the scooping vehicle.
I had fresh made guacamole and pork rinds at the Herradura Distillery in Mexico. A perfect combination.
What a great photo! Thanks for sharing. ~Elise
Hi, I’ve been following your blog for a while now on my Google homepage, and we tried the HMO and the guacamole tonight (we waited a bit in between, no worries). It was so yummy! Mom used onion powder for the HMO, and it worked just fine. While she was making that, I was at the store buying the guacamole ingredients and more pasta because we had nearly run out. Whoops. For the guacamole, we used just a little onion, no pepper, and half the cilantro. I put a bit extra lime juice in my little bowl once I dished it up. We’ll probably use all the suggested cilantro next time, but other than that, it was awesome! Next time Mom says to make a double batch. ^_^ Which means I’ll have more practice getting the pit out of the avacado…can’t quite seem to get it right, so ended up using a spoon. Not bad for a first try though.
Thanks for sharing! I love your pictures too, they make my day!
“ahuacatl” is not the aztec word for avocado*, it is the aztec word for testicle, which they also used to describe what we call avocados because of their testicle-like shape. That’ll make you think twice when chopping into one with a knife, eh guys?
Yet another Texas girl’s opinion: I include garlic powder (which is a bit milder than fresh garlic), cumin/comino, and white pepper in my guacamole, but the seasoning I consider most essential is coriander.
A note on keeping the guacamole from turning brown. That’s actually an oxidation process and occurs when the guacamole is exposed to the oxygen in the air. An acid like lime or lemon juice or tomato/tomatillo will slow down this process. The very best way to keep the guacamole from discoloration is to put plastic wrap directly on it to keep it from contact from air. This is the thing to do if you are making it in advance. I think the pits only help if you have made a huge batch of it and it stays out for a while. The pits on the surface of the serving bowl will protect the guacamole underneath from the oxygen in the air. Once the guacamole is being served, enough lemon or lime juice should help a lot in keeping it from turning brown quickly.
Hi! I just wanted to mention that another great ingredient to add to guacamole is a little bit of garlic. For the recipe you provided, 1 clove (or 2 for garlic lovers) should do. It would need to be minced finely. I usually blend all ingredients (minus the avocados) together before mixing it in with the avocado.
Another fun thing to do is to squeeze some fresh orange juice into the dip.
Thanks for sharing your wonderful recipes!!
Just a little tip about guacamole. If you keep the avocado pits in the guacamole either until right before you serve it (or while you are storing it) it will keep it from becoming brown. My friends have gotten used to the pits in my guacamole so they have stopped asking what or why they are there and have started stealing my idea! :) I usually take them out though if I am taking it somewhere for the first time.
My mother’s friend taught me to make guacamole when I was a teenager, and my family loves it. They often find an excuse for me to make it when I visit home. I’ve discovered after a bad day at work, beating up some avacados and then eating a bowl of this with some corn chips is a guilty pleasure.
I’ve never known guacamole any other way. From readng here, I realize my recipe would horrify purists. Whoops! So I guess I’ll also have to start calling mine “avacado dip” or something like that…
Mash avacados, mix in a generous tablespoon of mayonaise per avacado. A good squirt of bottled lemon juice, a generous teaspoon of powered garlic salt, a dash of tabasco, salt and pepper (white seems to be better). Mix well.
Now that I’m slowly learning to use fresh herbs and other ingredients that never showed up in my mom’s kitchen, I’m going to have to try some variations. The cilantro, lime joice, and finely diced onions all sound like delicious additions.
Elise, I think I say this anytime I leave a comment, but thank you soo much for this site! You inspire my fledglng cooking skills, your gorgeous pictures tempt me, your recipes are easy to follow, with lots of great commentary from you, and input from so many wonderful people. Every recipe I try from this site, or the other food blogs you recommend, I get many wonderful encourging compliments. My friends had despaired I would starve if packaged dinners didn’t exist, but now they begin to have hope for me in the kitchen!
Molly, I’m with you 120% on your potato masher comment. I prefer the ‘wire zigzag’ kind. You hit the avocados with that thing and in seconds, done. It helps keep the chunks in there along with all the creamy puree.
I always put in some garlic. I often put in chipotle pepper powder and cumin. Garlic’s tricky. roasted is best, fresh is sometimes too sharp, and powder is cheap but works.
I also sometimes use cider vinegar instead of lime, which is surprisingly good (even though different.) I do this because I have no limes :) Lemon also offers a different, slightly brighter flavor.. not as musky as lime.
This is almost the same recipe ive used for years! like some others, I also add a little garlic, and sometimes I even add a little crumbled bacon. Thanks~
Molli is a Spanish congnate for the English word Milled. aka. Molido & Semolina.
Aguacate is the Spanish word for Avocado. It’s probably derived from the Central American word.
I wanted to add that I have found using a potato masher to mash the avocados creates a very nice and creamy texture (while still leaving some lumps) and is easier than doing it with a fork. I’m a guac purist as well and make mine almost the same as this, except I add garlic powder (used to use fresh garlic, the powder permeates the dish better) and use jalapenos.
Thanks for this wonderful recipe! I made it for some friends and it was thoroughly enjoyed. Garlic does make an nice addition and adds lots to the flavour however, next time I’m going to try orange juice in the guacamole like someone suggested.
Can’t wait to eat this again!
For you guacamole purists, I also make an avacado dip with cream cheese, but not to confuse it with the real deal, I call it avacado mash and eat it plain on tortillas — just take a block of well softened cream cheese, mash it up with several large avacados until the texture looks right, then add salsa to taste. Mix it all up, serve it on a tortilla and you have a perfect summer snack that doesn’t involve many dishes or crumbs! (warning, it looks a lot more like baby poo than guacamole, so your visual eaters might be afraid!)
Great recipe. Keeping it simple allows the taste of the avocados and cilantro shine through. Nothing ruins a great guacamole like chili powder or garlic.
I made this for a party on Saturday. It was a big hit and the best guacamole I think I have ever made.
I tripled the recipe and it was eaten up by the party goers in a flash. I am going to make some more for my family this week. I think the cilantro makes it! Thanks for the yummy recipe!
There is a great little restaurent in San Antonio that makes the guacomole right at your table and it is sooo good .. one thing they do that I started to add when I make it is to squeeze some fresh orange juice into it .. it adds something just perfect!
To keep your guacamole from EVER turning brown, add some chopped or pureed tomatillos. Works fantabulously better than citrus juice, vinegar or the seed! (though you probably still want lime juice for flavor)
A little salt, garlic, lemon juice added to some mashed avocado is what does it for me.
I’m a purist, too, when it comes to guac (fellow Texan here!), but your recipe is fairly similar to mine, although I add garlic to taste, and cumin, and WHITE pepper, which I think has a better flavor. (Though, admittedly, it may just be an appearance preference.) Also, as for keeping the guac green in the fridge, along with putting the pit back in, instead of putting it in a tupperware container with air inevitably at the top, try either putting it into a zip-seal baggie and pressing out all the air, or putting a layer of plastic wrap directly touching the entire top surface of the bowl of guac (air being what makes the avocado go brown quickly).
I was never a big fan of guacamole, but my mom LOVES it, and said your recipe was amazing. However, she did vary it a little (purists beware!) She mixed in cream cheese with it, and even I was in love! thanks for all your wonderful recipes!
You can say what you want about guacamole purists.
My secret ingredient is a tbsp of miracle whip per avocado.
For 10 years I’ve never had a single person tell me that it wasn’t the best guacamole they’d ever had.
I love guacamole, it’s one of my favorite foods. I use a simple recipe of avocado, sweet yellow onion, chopped tomatoes, cilantro, garlic salt and olive oil. I mash it all up with a potato masher, it’s always a big hit. A tiny bit of lemon adds some mild zip to it.
I think I’m going to try this recipe next time, I love roasted serrano chilies.
Thanks for your recipe – I’ve been looking for one for ages and yours just takes the cake. Living in New Zealand we don’t have much guacamole but now I make it almost every week! Thanks.
Re: cutting avocado, just use a large kitchen spoon to scoop the avocado out. Also, if you want to keep the guac from spoling quickly, leave the seed in the middle of the serving bowl. Funny trick, but it works.
Is it awful to say that sometimes I add mashed peas to my guacamole? It’s actually quite lovely :)
The tip about the pit is absolutely true. I even keep it in my mixture during the entire prep process all the way through serving.
Having grown up in texas, I’ve had a lot of guac. One variation has semi-ripe bananas (right about the time it stops being slimy) diced up in it. It’s a small surpise of sweetness that balances well against the tomato, cilantro, and peppers well.
I added these ingredients with a great result:
– 1 clove of fresh garlic (Squeeze through press and add)
– 5 drops of Green Tabasco Sauce
– 1 teaspoon of ground Cumin. Adds even more mexican flavor!
Your recipe for guacamole is one of the most classic and best tasting that I also recommend to customers who ask. I have been processing and selling guacamole direct from the source in Mexico for the past 18 years so we know a bit about good guacamole. I also love cottage cheese yet would never mix it or sour cream with avocado. I would rather make a bit less than attempt to stretch it. Pure Hass Avocado, tomato, onion, serrano peppers, cilantro, lime, salt, garlic, and spices make the best Guacamole. Thanks, Michael
Also, an nice variation is to use the juice from a half of an orange. This is my favorite guacamole in the world, but I add a bit more orange juice when I make it at home.
Your Guac recipe is about the same is mine. I use green onions instead of the red onion and I use jalopenos vs. the serrano chiles.
I’m a purist when it comes to good Guacamole. You will never find mayo, sour cream or anything else like that in mine. I also use Haas avocados for the best flavor.
Southern California girl here and I agree, add the garlic and for some reason a splash, and I mean a splash, of vinegar adds something, not sure why but my college roommate taught that and her people were from (no kidding) Chihuahua Mexico…
Don’t forget to save a pit from the avocado for any leftovers. If you put it in the leftovers, they don’t seem to brown as bad…
Great tip about the pit. Thank you.
Funny that you mention garlic and vinegar. I love to add Sriracha sauce, which contains both. I use it in lieu of hot peppers when they’re not in my garden… short growing season here in Wisconsin! And I occasionally start yet another avocado tree from one of the pits.
Thanks for the great guacamole recipe! Mmmm. Minced garlic is a great addition to homemade guacamole too.
This is the best guacamole recipe ever. Make it! Everyone will love it, but go easy on the serrano chiles if you have people who are spicy-sensitive. Again, it’s delicious. I’m about to make some right now.
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