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Make a chip-worthy guacamole at home with tips on selecting ripe avocados, balancing flavors, and achieving the perfect consistency.
As evidenced by the dozens of Mexican recipes on this site, it’s obvious that I have a deep love for Mexican food. (Fun fact: I even got married on Cinco de Mayo, although it wasn’t intentional — that would have been a bit much!) Guacamole, a delicious blend of perfectly ripe avocados, tangy lime, and flavorful seasonings, is an essential part of any Mexican meal, whether served as an appetizer with tortilla chips or as a topping for fajitas. This classic guacamole recipe is reminiscent of those prepared tableside at the best Mexican restaurants. It can be whipped up in just 20 minutes with a handful of simple ingredients, and it’s the secret to instant popularity at any gathering you bring it to.
What You’ll Need To Make Guacamole
The key to making good guacamole is to start with perfectly ripe avocados. Look for avocados that are dark in color and firm, but yield to gentle pressure when you press them (they shouldn’t feel soft or mushy). To speed up the ripening process, place the fruit in a brown paper bag and store it at room temperature. If you’re really in a hurry, place an apple or a kiwi fruit in the bag; these fruits give off a natural hormone that promotes ripening.
The other key to guacamole is to season adequately — don’t skimp on the salt! When seasoning your guac, taste it with the chips you’re serving as they can vary in saltiness. This recipe calls for cumin, which adds a nice earthy undertone, as well as scallions, which are a milder option than the more traditional white onions. A hint of garlic adds even more flavor.
Step-by-Step Instructions
Begin by cutting the avocados in half lengthwise. There are two ways to remove the pits. You can carefully strike them with the edge of a sharp knife, then twist and loosen (this is how I do it but please bear in mind that this is very dangerous if you miss; I have heard of people ending up with stitches using this method!). Alternatively, a safer way is to scoop the pits out with a spoon.
Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh.
Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl.
Add the lime juice. The easiest way to juice a lime is to cut it in half, then holding the lime in your hand, pierce the center with the tines of a fork. Squeeze the lime and turn the fork back and forth to release the juice.
Add the salt, cumin, scallions, garlic, and jalapeño.
Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix; you want the guacamole to be chunky.
How To Store Guacamole
You will find lots of suggestions online for the best way to store guacamole and prevent it from turning brown, but the reality is that none of them work well. Guacamole needs to be made fresh or just a few hours ahead of time. If you’re not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.
How To Serve Guacamole
Guacamole doesn’t just make a great dip. It can also be used as a garnish for:
For some fun variations on traditional guacamole, try my roasted garlic guacamole and green pea guacamole (I know, I know…peas don’t belong in guac but don’t knock it ’til you try it!).
Guacamole
Make a chip-worthy guacamole at home with tips on selecting ripe avocados, balancing flavors, and achieving the perfect consistency.
Ingredients
- 3 large avocados, halved and pitted
- 1½ tablespoons lime juice, from 1 lime, plus more to taste
- heaping ½ teaspoon salt
- ½ teaspoon ground cumin
- 3 scallions, white and light green parts only, very thinly sliced
- ¼ teaspoon minced garlic, from 1 clove (optional)
- 1 jalapeño pepper, seeded and minced (about 2½ tablespoons; see note)
- 1 small tomato, seeded and diced
- 3 tablespoons fresh chopped cilantro
Instructions
- Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).
- Note: To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins — the extra hot stuff — should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.
Nutrition Information
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- Per serving (6 servings)
- Calories: 210
- Fat: 19 g
- Saturated fat: 3 g
- Carbohydrates: 13 g
- Sugar: 2 g
- Fiber: 9 g
- Protein: 3 g
- Sodium: 206 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.