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I have been making guacamole for most of my life. I remember making it with my mom when I was very little and than later being in charge of making it while she made the remainder of the meal.
What’s not to love about guacamole? It’s creamy, tangy, garlic-y, and maybe a little spicy + served with crunchy tortilla chips….and if you’re doing it right than it’s served along side some Mexican food and a margarita. We all know that everything is better with a refreshing margarita!
I originally published this recipe back in 2014 when this blog was a little baby. It took me a while to update the photos (trust me, you don’t want to see the old photos), and re-write the narrative but it’s finally here! I couldn’t keep one of my favorite foods of all time buried in my blog.
It’s time for the BEST guacamole recipe to shine!!!!
And by the BEST I am not joking. We were literally just in Mexico for 1 day during our cruise and after taking one bite of the guac that came on the side with our octopus tacos (yes, you read that right – octopus tacos) Paul said, “Your guac is better!” It’s not a competition or anything….but my guacamole beats Mexico’s guacamole, the home of guac!!!! I’m not gonna lie, I’m feeling pretty good about myself RN lol!
The octopus tacos on the other hand….they were amazing! And I can’t even begin to know how to cook octopus or where to find it – Mexico 100% wins in the octopus taco category ha!
I haven’t changed this recipe from the original one I wrote, except for better directions lol – like I said I have been making guac for most of my life, I can pretty much make it blindfolded….on second thought…..a sharp knife is required. I think I’ll keep my eyes open, kthanks!
Guacamole ingredients:
- ripe avocados (kind of a given!)
- lime juice ( I like my guacamole nice and tangy, plus the acid helps to prevent the avocados from browning too fast)
- minced garlic
- chopped jalapeno (optional, but recommended)
- chopped cilantro (this is the secret ingredient that I believable sets my guac apart from others – the more the better IMO!)
- salt (don’t skimp, it brings out all the flavors)
And of course tortilla chips for dipping!
So EASY to make yet so tasty!
That is my go-to most often made guacamole recipe that really makes my soul happy. It’s pretty common for guac to be the main course for our dinner….maybe with a side of chicken.
I have also included some optional add ingredients in the recipe below. Such as, chopped onion, chopped tomatoes, and cumin for a smoky flavor. I enjoy adding in the tomatoes and onion for an extra chunky texture or when I have to use up ingredients, but honestly I usually prefer to keep things simple.
To make this recipe all you really need is 10 minutes. BUT when I’m making guac to be served on top of any Mexican dish I will make what I like to call a “quick guacamole” (in the notes of the recipe).
When pinched for time and the guacamole isn’t the star of the show I just mash avocados, add lime juice, garlic powder, salt, and maybe a little hot sauce. Still very good. BUT like I said the fresh garlic and the cilantro really make the guac stand out so if you’re planning to eat it with just some chips than I recommend making the extra effort.
I’ve use the quick guacamole on my chicken taco salad, my chicken fajita bowls, or my sheet pan chicken fajitas .
Today, though we’re really here to talk about this best ever guacamole! Now is the time to make it! Yes, I do make it all year long but avocados are cheaper in the summer and guac just has summertime vibes.
Serve it as an appetizer at a party, or as a side dish with your fave Mexican food – suggestions: chicken enchilada stuffed peppers, green chicken enchiladas, or slow cooker spicy carnitas,
You can’t go wrong!
A bowl of fresh made guacamole with crunchy chips and an ice cold margarita enjoyed on your back porch on a hot summer evening…that is the life!
The Best Ever Guacamole
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 to 6 1x
- Category: Appetizer, Side, Snacks, Dips & Sauces
- Cuisine: Gluten Free, Vegan, Vegetarian, Dairy Free
Description
Guacamole is a simple Mexican dip made with mashed avocados, lime juice, cilantro, garlic, and jalapenos. Serve it with tortilla chips for dipping! This is one of our all time favorite recipes! Also great served with a fresh made margarita!
Ingredients
- Guacamole
- 2 ripe Hass avocados
- Juice of 1 to 1 1/2 limes (depending on how big your avocados are)
- 1 garlic clove, minced
- Optional: 1 to 2 Jalapenos, minced (remove ribs and seeds for less heat)
- a good handful of cilantro leaves and stems, minced
- Salt to taste
- For Serving
- tortilla chips
- Extra add ins (not pictured)
- 1/4 to 1/2 teaspoon cumin
- 1/4 cup green onion, or white onion, minced
- 1/4 cup tomato, chopped (whatever kind of tomatoes you like)
Instructions
- Mash the avocadoes: Add the meat of the avocado to a medium sized mixing bowl, discarding the skins and pits. Use a fork or potato masher to mash the avocado until mostly smooth.
- Add the remaining ingredients: Stir in some of the lime juice, along with the jalapenos, cilantro, and salt. Taste and adjust seasonings as needed. Add more lime juice if you want it more tangy. Be sure to not skimp on salt, it helps to bring out all the flavors.
- Stir in any extra add ins: If you want to add any cumin (for a smoky flavor), onion, or tomatoes do so now. Majority of the time I stick with the first set of ingredients when I make guacamole – I will occasionally add some or all of the extra add ins when I have ingredients to use up or want to switch things up. Either way is super tasty.
- Serve: Serve with tortilla chips. And I highly suggest serving this guacamole with a freshmargarita, if you’re feeling fancy!
- Store leftovers: Store leftovers in an air tight container in the fridge for upt o 1 to 2 days. As the guacamole sits it may oxidize a little (turn brown), it will still taste the same, just not look as pretty. The more acid (lime juice and tomatoes) you add to your gucamole the longer it will stay green. It’s best eaten when fresh.
Notes
Quick Guacamole: When in a pinch or serving guacamole on top of a dish (such as my taco salad) just smash avocados, lime juice, garlic powder, salt, and hot sauce (if desired). I still recommend the full recipe, but this guacamole is better than no guacamole!
Also, if you are out of limes I have used lemons in a pinch. It’s good but the lime is the way to go IMO!
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