Best Guacamole

An absolute classic - the best guacamole, ever!

So do you guys use a recipe for Guacamole? Generally I don’t. I usually just go by taste & what I have on hand. I have another post coming up, Bob Armstrong Chile con Queso that calls for some Guacamole, so this time: a recipe.

Best Guacamole

Guacamole is so simple that a recipe is hardly necessary, but if there’s a recipe you have to have, it’s for the classic Guacamole. The only key thing to know is your avocados have to be perfect or your Guac will suffer. Check out this page from Avocado Central.

Other than that, you’ll have to decide: Cilantro or no Cilantro! If ever there’s an herb that causes issues, Cilantro has got to be it. People have very strong feelings about it. I mean it separates friends & divides families!

See when Cilantro “bolts” or grows quickly in heat and gets ready to seed, the flavor of cilantro really changes. Those with sensitive palettes pick up on a strong soapy taste. I’m one of those, so I sprinkle a little cilantro over the top (so it can be removed) or pass some on the side. Problem solved. Boom.

Best Guacamole

The other Guacamole divider is the heat. Guac isn’t typically hot, but it’s nice to have some interest. Honestly, sometimes when I make Guacamole, I just shortcut and add a little Pico de Gallo. Other times I add in all kind of things. Bacon, pepitas, tomatoes. Whatever inspires me. For this classic guacamole, I just use a hint of Serrano or jalapeno pepper and a little onion. And of course, some lime.

Always look for Avocados on sale – if you’re lucky, your grocer may bag avocados that are just about ready but haven’t sold & you can get them cheaply – if not, when they are on sale, you can pick some that are very firm to last into the next week or some that are almost ready to use right away.

You’ll always want to buy avocados a little ahead if you’re planning to serve them on a certain date. A hard green one will take about five days to ripen. Store in a paper bag with a banana to speed it up a bit and a ripe one can be held in the fridge for a day or two. That stem trick you’ve probably seen? Nonsense. So there you go: Go forth and Guac! And always feel free to add in your fave additions!

Best Guacamole

Best Guacamole

  • Servings: makes abt 3 cups
  • Difficulty: easy
  • Print

  • 3 large ripe Hass avocados
  • ¼ white onion, finely chopped
  • 1 serrano or jalapeno chile, finely chopped
  • 1 garlic clove, finely grated
  • 2 tablespoons (or more) fresh lime juice
  • 1/2 teaspoon salt
  • ¼ cup chopped cilantro, plus more for serving, optional
  • chips for serving

In a medium bowl, smash avocados with a potato masher or fork in a medium bowl until coarsely mashed.

Mix in onion, chile, garlic, lime juice, salt, and ¼ cup cilantro, if using. Taste and add more salt or lime juice, if desired.

Serve with chips alongside.


Of course I’ll be bringing these tacos to Fiesta Friday, hosted this week by Monika @ Everyday Healthy Recipes and Sue @ Birgerbird. I’ve already seen all kinds of wonderful Mexican & Southwestern food there this week in honor of Cinco de Mayo.

24 thoughts on “Best Guacamole”

    1. Oooh, how fun!! I’ve been looking around for the herbs I like to plant – we have so many garden centers open but the herbs seem to get so picked over. I need my basil, lol!!

      1. There is an Exotic plant warehouse near me that sells everything. They had 8 kinds of mint-choc, grapefruit, peppermint, orange, Mojito and others. I never knew there was more than one kind.

  1. This guacamole looks so good!! I generally use the recipe on the Chipotle website…so never really added garlic..i am gonna give this a shot next time I buy avocado

  2. You can’t beat a good guacamole Mollie and I agree with you on getting the perfect ripeness on the avos – many a time I’ve almost been reduced to tears when I’ve sliced through and realised the avocado need another day or so! 😭

    1. They’re so gorgeous and wonderful and can be a little pricey, so they’re somewhat precious in our house…and once cut, it’s hard to do anything with them when they’re not ripe enough.

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