Guacamole Recipe
Homemade guacamole involves nothing more than mashing together a handful of ingredients, and the flavor is far superior to the shelf-stable glop in the supermarket. Serve your fresh guac with some chips and salsa, and you’ve got yourself an instant party. It’s also a delicious accompaniment to quesadillas.
What to buy: Look for avocados that give slightly when pressed but are not completely soft. We used Hass avocados.
This recipe was featured as part of both our Super Bowl for a Crowd menu and our Supercharge with Superfoods photo gallery.
- 9 large avocados (about 3 pounds)
- 1 medium Roma tomato (about 1/4 pound), finely chopped
- 1/4 cup finely chopped cilantro
- 2 tablespoons thinly sliced scallions
- 1 to 2 medium serrano chiles, seeded and minced
- 1/4 cup freshly squeezed lime juice
- 1 tablespoon kosher salt
- Halve the avocados, remove the pits, and scoop the flesh into a large mixing bowl. Mash with the back of a large fork or a potato masher to make a chunky paste.
- Add the remaining ingredients and stir to combine. Taste, adjust the seasoning as needed, and serve immediately.
Avocado minced Serrano a little minced green onion coarse salt THAT"S IT! No tomato, no garlic, no citrus, no herbage/spices, other than MAYBE a little minced cilantro. Save that stuff for your carnitas.
OK, from a Mexican making guac for years PLEASE don't add Mayo OR sour cream to the mix. And what's with all the spices? Cumino? Cayenne? And did someone actually use Ms. Dash?? Ay! Salt is all you need, gringos. If it ain't broke don't fix it.
Always use Hass. Also, remove the pulp and seeds from the tomato, otherwise the Guac will be too runny. You don't have to use scallions - white or red onion is fine, but chop fine and use very sparingly - this is NOT Pico de Gallo. Also, be aware that certain taste buds may find cilantro offensive due to a chemical reaction with some people.
Tossing in a can of Rotel might be cheaper, but it's NOT the same thing. Fresh beats processed canned tomatoes any day.
Thank you thank you for not putting garlic in the recipe! Only those who don't respect the delicate flavour of avocado (and Mexican tradition) would add the boorish taste of garlic! No offense, Kitty. ;)
mmmm...couple cloves of garlic, chunks or red onion and some Tabasco or chile powder instead of scallions and green chile
An Easier, FASTER way to make this is use about 8-9 average sized Avocado's, a can of Rotel Cilantro and Lime, add them together and presto!!!! Same thing...and less money needs to be spent! That's the way we do it down here in South TX!!!! It's yummy! Also, I don't mash it together too much, I like it kinda chunky! Just a personal choice, it's great however!
Very tasty Gaucamole. I consider the tomato optional, but this is a great recipe for Guacamole... I couldn't imagine enjoying guacamole without green chillies in it.
If you return the pit to the bowl after mixing the ingredients the guac will maintain its green color significantly longer and not turn brown
I made this recipe for the Super Bowl this morning (Hong Kong time) with lemon instead of lime. Found Herdez serranos in Central. Fantastic! Scallions work well. No need for garlic. The 'zing' comes from the lemon and serranos - just enough. Not overwhelming. Easy as can be. Come on, fellas, let's show the ladies we can dance in the kitchen too!
According to several generations of my family the only essential ingredients for guacamole are avocado, lemon (not lime) and salt. Personally I like a little onion, but no garlic, not ever. That would just be wrong. Y'all put too much stuff in your guac and you'll destroy the flavor and texture of the avocado. What's the point?
oops. after mixing dry ingredients with avocado ADD the 1/4 cup of sour creme, then squeeze the lime over ALL then chill for 30 minutes..... :)
this serves 8 4 dark green RIPE (soft not squishy) avocado use PROPER measuring spoons for this. 1 tablespoon EMERILS seasoning 1 tablespoon ground pepper 1 tablespoon dried cilantro flakes 1 tablespoon of MRS DASH regular seasoning mix 1 teaspoon of garlic powder (no salt kind!) 1 teaspoon of onion powder (again, no salt kind!) 1/2 teaspoon of red pepper flakes this is for a KICK of spicy hot, delete this if you don't like it. 1/4 cup of PLAIN sour creme (light sour creme is ok, if you prefer) 1 large LIME cut in half cut avocados in half take out seed pit scoop out avocados into LARGE bowl mash avocado lightly, I like using the 2 fork method for pulling and mashing at the same time. add the other dry ingredients stir WELL taste first BEFORE you add more salt if needed REMEMBER MOST CHIPS ARE SALTED so go light on additional salt ALSO since EMERILS seasoning has salt in it already. When done mixing well, squeeze lime over prepared guacamole dip. cover with plastic wrap chill in fridge for at least 30 mins uncover, stir again lightly serve with chips of your choice- the less salty the chips the better! Enjoy! :) If you like this recipe, let me know.
How long can you leave the guacamole for
The best guacamole I've had was made by a friend from Columbia, South America. It was quite similar to the recipe above, however instead of green onions my friend used very thinly sliced yellow or white onion -- and there was more onion, chile and tomato than avacado -- the avacado was holding it all together like a salad...and she called it "guacamole salad". She may have also put hard boiled egg in as well...it was unusual and substantial in itself, not to mention delicious!
Like any mole, guacamole can be made many different ways, and it is the freedom for signature touches that I think makes it so interesting. I've made it many different ways, because I'm constantly finding new combinations of flavors. At Toloache in NYC they serve a guacamole trio, one traditional, one with pureed chipotle and crumbled cheese and another with diced fruit and pomegranate seeds. Toasted nuts can also be a nice addition. I usually go with what I have on hand or what looks good in the store: tomatillo, shallot, corn, tomato. I just planted cilantro and hot peppers with the hope of having some on hand for all the guac I'll be bringing to summer BBQ's.
s
Good
I think garlic and toasted ground cumin is essential. I heard it from a chef who used to work in a Mexican restaurant. You can make guac in a food processor or just smash it with a fork. If you haven't got any good tomatoes in hand you can use one tomato from a can. Sea salt is recommended. Sometimes I make it with hot chilis most of the time not.
Lime for me too, Avocados diced with tomatoes, finely chopped onions, a bit of garlic, cilantro, cumin, lime (oh I mentioned that ;-) ) salt, and a bit of olive oil. (I know I know Avocado's are oily.. but I like olive oil!) Jalepeno of course but I don't always have it on hand. Everyone's got their own version/preference I guess, my mom omits the onion/garlic and adds chopped pitted green olives!
I never add tomatoes to my guacamole. Why? Because when I am eating guacamole I am also usually eating salsa. Plus, I feel they don't really add flavor, just color. I use shallots instead of onion, jalepeno pepper, cilantro, lime juice, a little cumin and a little minced garlic or garlic powder. For enough for 4 to 6 I use 3 avocadoes, mashing one and roughly chopping the other two.
Wait, people buy guacamole? It's so easy to make. I like the Rick Bayless recipes in Mexican Everyday but I make my guac a little different depending on the season. In winter it can be as simple as just an avocado, lime juice, a little white onion, a clove of garlic, some salt and sometimes some cumin. Occasionally I add a little chopped up sun-dried tomato. When I have cilantro, I swap the cumin for some fresh cilantro and when tomatoes are ripe, a little fresh tomato. Mmmm, avocado...I have tortilla soup and a salad with avocado dressing (from Mexican Everyday, seriously my most used cookbook) and now I need to go eat with all this talk.
I love avacado any way. I just mash mine and add about 1/2 a can of Rotel.
I Agree with Nopal, Lime is a must, stops oxidisation. 1 Avo 1 Long green chili 1 clove garlic Juice 1 lime 1 small bunch corriander (cilantro) for a twist, add 30ml vodka. Mayo, no way, why use an Avo if your going to spoil it with that. One clove of garlic. I dont use onions. I use one long green hot chili minus the seeds. Spread over oven roasted salmon.
I'm with nopal - onions and a pinch of salt. Good avocados taste fine without anything added. I make a Japanese guacamole with chopped green onions (including the white parts) and a little dash of soy sauce. It's basically the same, but the onions make it look Asian.
I've had good luck with putting the avocado seed back into the guacamole(whole seed, don't cut it) to keep it from turning brown. this won't stop it completely, but does appear to slow the process.
I subsitute red onion for the scallions, jalapenos for the serrano and plum for the roma. Also, I add minced garlic. Everybody raves.
Do you think lemon juice is better or lime to keep it from going brown?
i use lemon and lime, jalapenos and serranos and cumin and cayenne--a good guac needs the full gamut..I also use lots of garlic but i mince it into a small bowl with the lemon juice for 30 minutes to mellow it out...
This is a sissy-fied, Yankee recipe. True Tex-Mex guac consists of avocados, a liberal handful of Pico de Gallo (tomatoes, cilantro, onions - not scallions-, and jalapeños). Add a generous helping of garlic (minced) to suit your taste, salt and pepper, and add a squeeze of lime. Please do not commit "Guac- a- Murder" and add sour cream or mayo- this is for cheapskates (or misguided souls who faithfully recreate recipes from their grandmother's 50's era rotation) who want to cut corners and dilute the goodness of the avocados.
i'm all about the lime - it complements the cilantro better than lemon. i do agree that red onion is a better choice than scallion. as for the mayo issue, you'll have to excuse me for a second while i run to the ladies' room - i'm about to lose my lunch...
lemon instead of lime and a small dollop of sour cream instead of mayo. i have never heard of mayo in guacamole.
avocado, pureed salsa (homemade of course) is the easiest way to make quacamole. tomatoes, onions, cilantro, lime, jalapeno, salt, cayenne( extra spiciness...) thats they way my mother always made it
N.S.S.! CH, how about NOT using Industrial size recipes - guacamole is highly perishable! Tomatoes - optional White onion is fine if scallions aren't available. OTOH using Mayo should be punishable by DEATH. IMMEDIATELY!
Boy people really like to mess Guacamole up! > Spring White Onions are best > Tomatoes don't add much but bulk.... I like to serve them seperate.... a scoope of Guacamole over slices of good tomatoe and/or fresco and/or cucumbers and/or grilled nopales > Lime juice is key... Orange juice is common to successful versions > A little bit of cumin is good.... skip the black pepper
add a splash of orange juice
OH YAH!!!! Guacamole... I can hardly wait for the fresh avocados from my back yard!!! http://myspace.com/winebottlecover
The only time that I have put mayo with aguacates is when I make an Avocado Salad. It helps it to not brown so quickly and therefore, you do not have to add the lime. Tip for those who want their Guacamole to last longer without the lime, leave the seeds in it and do not add the tomatoes, they will make the aguacate go bad quicker.
I am really getting hungry now. And my local supermarket has ripe avacadoes on sale. Yum.
I love the chunky type of guacamole. It give you a bit of texture. I usually add some fresh garlic as well and sometimes I add a bit of sour cream for a smoother, creamier version. Also, if you're making it in advance, it's helpful to put the pit back in the center of the mixture as it keeps it from turning brown.
my guac recipe is with roasted corn, meyer lemons chopped, avocado and cumin, cilantro and garlic. just cant seem to make enough when i use 2 avocados my husband can finish the bowl by himself.
I came across a recipe last year (I forget where -- my apologies to the chef) that involved adding raw corn, cut from freshly-shucked ears, plus a bit of chipotle in adobo. It was a huge hit, and we happily made it again and again through the summer. The corn worked well flavorwise, and also added a pleasant texture. I think it also involved salt, garlic, lime, and maybe some cilantro.
Add a splash or three of Worcestershire sauce to your guac. It'll change your life! :)
Garlic is a must!
In a pinch, I have purchased the ready-made guac at Costco. If you add spices, etc. it's passable. Sure, not as great as the real thing but when the selection of good avocados is slim and you're craving guac or need to use it as filler, it'll do. If you like your guac chunky, this will definitely not work for you. As far as keeping guac fresh for the next day (on the rare occasions you do not eat all of it), I have had luck using plastic wrap. Press it directly on top of the guac, leaving absolutely no air pockets. Unless you miss a section, it will stay green until the next day.
agree i would never buy store bought guac. its so easy to make i make a recipe with just 2 avocados, cilantro, garlic, red onion, lime juice and serranos. its delish acc to me and then there is another version i make with roasted corn but thats another story.
The serranos in there sound good, but I'm with pepperminta on the red onions and garlic. Not so much the cumin though! And I never add tomatoes to my guac... If you want tomatoes, add them yourself! :) I love the lime in it though. And no, I wouldn't freeze the guac myself, although the stores around here sell premade (local store brand) guac in freezer packs, so maybe it would be ok, I just wouldn't do it myself. Now you CAN freeze whole avocados (not cut, just whole off the tree) and they work fine, as do other fruits on the pit, but that's another posting :) As for the mayo...it all depends. If the avocados are good and creamy, no way! But if they're out of season or just not so hot, I occasionally throw some in there, or if I'm trying to stretch it out :)
I would avoid freezing guacamole. Could turn nasty. I wouldn't worry about it, though... Good guacamole, like plans, never survives contact with the "enemy".
Looks like it makes quite a bit, does it freeze well?
i'm trying to think of a way to *ruin* quacamole once you start with some good avocado.
I prefer lemon to lime in the recipe.
Has anyone ever added Queso Fresco or Cotija to their guacamole? It's quite tasty =)
really? i can't imagine making guacamole withOUT lime...and i don't know about mayo, but please, no mayo in my guacamole!
I love guacamole! I would never add lime to it but I know other people do that and/or mayo. I love it simple, just the fresh veggies and a bit of salt and pepper.
I think the recipe sounds delicious! I would follow it exactly, except I prefer red onions in my guacamole over scallions and I'd also add some minced garlic and ground cumin.