Guacamole is my go-to. Whether I need a tried and true something to bring to a friends house, a quick app when entertaining last minute guests, or a healthy afternoon snack, homemade guacamole never disappoints.
Generally speaking, there are a million ways to make great guac. It’s all a matter of preference and what’s handy. If you’ve never made your own guacamole, then starting with a recipe feels safe. But once you get a hang of it, you’ll see what I mean and how easy it is to make it your own.
Just have the basics on hand – avocado, garlic, lime, salt – that will do. Do you prefer lots of flavor? Throw in cilantro, onion, tomatoes and a pepper for some heat. Want a creamier texture? Add greek yogurt or sour cream.
I prefer it chunky with lots of flavor, but light enough that it won’t break your chip, when you dip. It’s hard to mess up guacamole, but here are a few tips to making great guacamole.
- Make sure you use ripe, Hess avocados – the ones with the black skin. Avocados are the main ingredients so finding ones that are fresh and ripe make a difference. You want them to be soft to the touch, but not mushy or hard.
- Start by mixing/mashing the avocados until you get your preferred texture. Then, add the rest of the ingredients, mixing just enough to incorporate everything. Mixing after each ingredient tends to release water and can lead to a mushy texture.
- I prefer Serrano peppers to Jalapenos. Either one works, but I feel like the Serrano pepper gives it more flavor without too much heat.
- Once avocados are exposed to oxygen, the oxidation process begins and that’s why guacamole turns brown after being out for a while. I’m not sure it really helps, but I’ve always heard that adding the pit helps. So, I usually do that. But the best way to keep it green is to protect the guacamole from oxygen. When making ahead or storing leftovers, cover completely with syran wrap. Make sure it’s touching the gauc to leave as little as possible exposed to air.
Guacamole for a Crowd
- 3-4 avocados
- 2 tablespoons diced cilantro
- 1/3 cup diced red onion
- 1 small tomato, diced
- 2 cloves minced garlic
- 1/2 – 1 diced Serrano pepper (seeds removed)
- freshly squeezed juice from 1 lime (use a hand held citrus squeezer to get as much of the juice out as possible)
- salt + pepper to taste
Start by dicing all the extras – cilantro, garlic, pepper, red onion and tomatoes. Set aside.
Next cut the avocados in 1/2, remove the pits, and scoop the flesh out of their shells into a large bowl. Using a sharp knife, or back of a fork, slice through the avocados in the bowl or mash until you find your desired consistency.
Then, squeeze the juice from one lime directly into the bowl and the add the rest of extras – cilantro, garlic, pepper, red onion and tomatoes Mix well and taste for salt and pepper. Serve with chips or if you want be healthy, try sliced veggies.
Whip up a fresh margarita, and you’re all set!
What did you think? Did you have a favorite go-to or secret ingredient for making the perfect guacamole?