My husband can be a picky eater. (Sorry, dear.) He will interrogate me about a recipe’s ingredient list and is known to turn his nose up at anything involving ground turkey. Thank God he never discovered the time I snuck soy crumbles in the chili…. DH is extremely suspicious of anything I make that might have (gasp) a nutrient inside.
But he digs my guacamole.
Guacamole is one of those rare combinations of flavors that tastes like delicious junk food (think gooey pizza or greasy fries) and yet guacamole is amazingly healthy. Avocados are considered a superfood and are packed with healthy fats, potassium, Vitamins K, B, E and C and fiber. Not only is guacamole nutritious and delicious, but it is as easy as pie to prepare!
How to make perfect guacamole.
Start with super ripe avocados. The most basic form of guacamole is simply mashed avocado with a little salt. (This combo is amazing on a slice of whole grain or gluten-free toast, by the way!)
But “perfect” guacamole involves just a few more ingredients. I consider lime (or lemon) juice and fresh cilantro essential.
Totally optional but worth the extra few seconds: finely chopped onion and jalapeno pepper. If you really want to get crazy? Add a bit of chopped tomato.
Chunky or Smooth?
As with peanut butter, guacamole lovers the world over seem to have a preference. I prefer my guac chunky – smooth reminds me of the pale green goo you buy in plastic tubs at the grocery store. Shudder. Store-bought lacks the flavor and texture I prefer.
But if you like your guacamole smooth, then more power to you. You can just extend the mashing process or even toss the ingredients in a blender or food processor. You’ll have the same great flavor, but the texture will be smooth as silk.
Taste testing is essential.
Guacamole is one of those recipes I make without measuring. I have listed the amounts I typically use, but in “real life” I never measure. Why? Because I am the master of my own palate and taste buds, and I make my guacamole MY way. You need to make your guacamole just the way YOU like it.
I prefer my guac on the spicy side, so I add lots of jalapeno. I love the kick of lime juice and the intense woodsy flavor of fresh cilantro. I like it chunky, but I don’t need huge pieces of onion, thank you very much.
What about you?
So experiment. After you mash the avocado, add your other ingredients slowly and taste as you go along. (A “tasting” margarita is optional but recommended!) You can always add MORE of an ingredient, but it’s tough to fish out pieces of jalepeno if you’ve made the guacamole too spicy. You can easily print this recipe and jot your notes, such as “whoa – hold the cilantro” or “needs more salt.”
Keep it fresh.
If you’ve made fresh guacamole before, you know that it can discolor in the fridge. I like to mix a batch and eat it immediately, but sometimes I’ll make a big bowl of guacamole to last a few days. An old wive’s tale says to place the avocado pit on top of your guacamole to keep it from browning but sadly there are no magical powers in the pit.
Air is the enemy. Just place your guacamole in a storage container (I use glass containers with tight-sealing plastic lids). Take a piece of plastic wrap and place it directly on top of the guacamole. Press down gently to cover the entire surface. Then top the container with its “official” lid. The plastic wrap on top of the guacamole adds an extra layer of protection. Should you get any discoloration, just scoop it off the top and dig in. It won’t hurt the flavor at all.
Perfect Guacamole Variations
- Play with the ingredients. Don’t like the heat? Leave out the jalapenos. Tailor the recipe to your personal tastes.
- Need to stretch your recipe? Add some sour cream or plain Greek yogurt.
- Add a bit of raw or roasted garlic.
- Stir in black beans.
- Make your guacamole using only mashed avocado and fresh pico de gallo or salsa.
- Add crab meat for the ultimate dip!
Ways to enjoy Perfect Guacamole
- If you’re a purist, serve with tortilla chips.
- Spread on top of toasted corn tortillas.
- Use as a spread on a sandwich (instead of mayo).
- Top off chili or soups.
- Scoop on tacos, burritos, enchiladas.
- Use as a dip with fresh veggies.
- 2 avocados
- 1 lime
- Salt, to taste
- ¼ cup onion, finely chopped
- 2 tablespoons jalapeño peppers, minced (I use jarred but feel free to use fresh)
- ¼ cup tomato, chopped
- ¼ cup cilantro, roughly chopped
- Slice avocados in half and remove the seeds. Scoop avocado into a large bowl. Mash with a fork to desired consistency.
- Cut lime in half and squeeze lime juice into bowl with avocado and season with salt to taste. Stir.
- Add chopped onions and jalapenos, tasting as you go.
- Gently fold in tomato and cilantro.
Be sure to PIN this recipe so you can find it in the future!