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Excellent recipe I make it twice a week
Delicious and so simple to make!! Great ideas to modify. Thank you.
So glad you liked it!
My mom was convinced she did not like guacamole until I made this for her! It is definitely a game changer. So good and fresh! Always my go-to recipe. Thank you.
Love and make Guacamole so often, I purchased a traditional Mexican molcajete and tejolote (mortar & pestle) to make it and serve it in. My molcajete holds up to 4 avocados worth of Guacamole. The only difference in my recipe is the addition of 1 small clove raw garlic and no cilantro (I find too many people don’t like the taste of cilantro.) My preparation is a bit different also in that I mash the garlic, salt, lime juice with 1/3 of the onion and chili first, making a smooth paste. Then I add the remaining ingredients. The mash more quickly melds the flavors together as Guacamole does brown quickly and never lasts long enough for the flavors to blend otherwise. I also serve it with crispy baked, thick sliced, 1/2 strips of bacon (pure decadence) on the side, along with the usual corn tortilla chips.
Oops, bit of a correction…”1/3 of BOTH the onion and chili first.”
This recipe is legit! Never getting guac outside anymore.
By far the absolute best guacamole I’ve ever had! Thank you so much for this recipe and the recipe name is spot on! I used all ingredients as described in recipe and would not change anything about it. Pure perfection!
Enjoyed this recipe. Used some hot sauce instead of chillies and cilantro in a tube instead of fresh. It was delicous
Basic and yum
I used this recipe recently when I made guacamole for the first time. It was literally the best I’d ever had! I think serranos are the perfect pepper for this dish, although they can be a little hard to find. I did leave out the tomatoes, though.
Hi Dan, I’m so glad you liked the guacamole!
Gorgeous flavours! I also like to add minced garlic or grated carrot!
Amazing!! Loved it! Definitely a keeper!!
Made single batch… next day, made double batch. SUPER easily and rather delicious. Highly recommend!
It is really delicious!!!! I used Cayenne pepper instead of the Serrano chiles. Once I started eating I couldn’t stop! It was that good!
I tried many recipes before but this one is the best ever!!
Never made guac before and only had half the ingredients, still worked great. Will come back to this recipe to try some variations!
It is the best!!
Guacamole is very good, this one is no exception of course. There were a few modifications I made that fit my personal taste. My recipe/proportions are as follows: Starting with half a red onion, juice from a whole lime, 3 jalapeno peppers, roughly 4 tbsp cilantro (I love cilantro), and a diced roma tomato (only the most firm parts–no seeds). Then you “macerate” by mixing all these ingredients in a bowl. If for some reason you believe this is too much to go into your guac, then you can put the rest aside as some delicious pico de gallo. Then you can move onto scooping (and mashing) the avocados. Then, mix everything together. For me, there was a bit much (the red onion I found was particularly large), so I had a side of pico de gallo as well. Once everything is mixed, season to taste. I used chili powder (imparts a nice smoky flavor), salt, and black pepper. Chili powder can be substituted with smoked paprika as necessary. Certainly limit the chili powder, however, because you don’t want to tarnish the vibrant green of the guacamole, so only use enough spice to be hardly perceptible. One personal comment: I would discourage anybody from using raw garlic for guacamole. Garlic is a very overwhelming flavor, and a lot of guacamole is reliant on the subtle ways the flavors interact. You want a smooth guacamole that has occasional crunch imparted by the fresh veggies.
Quick and easy! Due to sensitive stomachs in my house I left the chili out and added a bit of garlic and this was a big hit! Takes about 10-15 minutes to make and it’s a nice addition to any sandwich!
It was easy, quick and delicious
[[Check for ripeness by gently pressing the outside of the avocado.]]
Don’t squeeze an avocado like a tennis ball. The best way to test for ripeness is to gently press on the top of the avocado (the narrow end, not the fat end). Avocados ripen bottom to top, so when the top has a little “give” to it it’s ready to be used.