How To Make Guacamole
Guacamole starts with the best simple ingredients like perfectly ripe avocados, fresh lime juice, grated onion (one of my top secrets), chopped tomato, good hot sauce, and spices. This is the way to make real guacamole in the traditional way as there are many variations. Use quality ingredients and these tips to make this Mexican guacamole recipe!
Servings: 10
Calories: 35kcal
Equipment
Ingredients
- 1 ripe Hass avocado
- 1 tablespoon fresh squeezed lime juice
- 1 tablespoon grated onion red onion or sweet onion
- 8 drops Tabasco
- ½ seeded and diced tomato
- 1 teaspoon sea salt
- ¼ teaspoon cracked black pepper
- ½ teaspoon garlic powder
Instructions
- Guacamole can be made in a molcajete (a traditional ancient cooking tool) or in any bowl with just a couple of forks.
- Slice the long way around the avocado pit. Carefully tap the avocado with a sharp blade of a chef knife and pull the seed out. Slice into long rows (use a butter knife and not a sharp knife) and then across and into cubes. Scoop out the avocado into a mixing bowl or Molcajete with a spoon.The small pieces are a little easier to get an evenly mashed avocado in guacamole.
- Squeeze the lime juice over the avocado to prevent browning.
- Grate the onion into the bowl, this helps give onion flavor without the strong bite of onion heat.
- Add diced tomatoes, seeds removed. Add dashes of Tabasco or a hot sauce you like. Add sea salt, cracked pepper, and garlic powder.
- Mash with a fork in the bowl (or Molcajete) until a chunky thicker consistency. You can also use a potato masher to make the mashed avocado.
- Serve with tortilla chips and drinks.
- It is best to serve right away. Or if you make it ahead, put in an airtight container or small bowl. The best way to prevent oxidation, drizzle more lime juice on top of the guacamole surface and press a piece of plastic wrap down on the entire surface of the mix. Keep chilled in the refrigerator for a couple of hours.
Video
Notes
ripe avocados
You can make avocados ripen faster by placing unripe avocados in a brown paper bag with an apple or banana for two to three days on the counter. Avocados are ripe when they press in slightly when gently pressed.making guacamole
In a regular bowl and two forks, or use a traditional Mexican molcajete to make and serve your guacamole in, or a bright colored bowl.keep guacamole green
Squeeze lemon/lime juice over the guacamole to form a layer from the air which will turn it brown. Then, cover the dish with plastic wrap, push the wrap, so it is in contact with the guacamole, and refrigerate.Spicy Guacamole Recipe Ideas:
- jalapeño: Grate in or finely dice a couple of teaspoons of jalapenos or serrano pepper. Remove the seeds and white ribs inside the chili pepper. They hold the heat, and all peppers can vary in level of heat. Cut a tiny piece off and give it a taste before adding in too much!
- flavors of garlic: Add in more granulated garlic powder or use some fresh finely diced or grated garlic.
- hot sauce: Add a hot sauce you love, I typically use a classic one like Tabasco or a Mexican brand like Cholula or Tapatio.
- spicy seasonings: In a pinch, you can add a tiny bit of cayenne pepper or red pepper flakes to raise up the heat level too. Commercial guacamole spice mix packets like the signature blend of McCormick spices have salt, garlic, cumin, jalapeno, onion, chili powder, red bell peppers, powdered milk, and sour cream plus shelf-stable preservatives. I don't recommend those if you want the best guacamole recipe.
Fresh Ingredient Addition Ideas
Classic additions for your favorite guacamole recipe...- fresh cilantro: some people add in fresh cilantro. I think it overpowers guac, but you can certainly add some in!
- ripe chopped tomato: use good ripe tomatoes, just use the tomato flesh and not the watery seeds, they don't add flavor and can add too much liquid to your homemade guacamole.
- grated onion: grating onion is the secret! Chopped onion still has a stronger bite, the grating mellows out the strong flavor.
- black beans & corn: add 1 can (8 ¾ oz.) whole kernel corn, drained, and 1 cup each of canned black beans, drained and rinsed. Or cut some fresh kernels off grilled corn on the cob would be delicious!
Nutrition
Calories: 35kcal | Carbohydrates: 2g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 256mg | Potassium: 119mg | Fiber: 1g | Sugar: 1g | Vitamin A: 83IU | Vitamin C: 4mg | Calcium: 4mg | Iron: 1mg