Let Me Tell You About My Guacamole (It's Honestly Simple)
I can't count how many times I've made this guacamole—sometimes for a crowd, sometimes just because I wanted a snack and had sad-looking avocados on the counter. My first attempt, I'll admit, was basically avocado baby food. But over the years (and after a few "oops, that's too much lime" disasters), I've landed on this simply guacamole recipe that even my pickiest cousin asks for. And not to brag, but my friend Josh once said, "This tastes like it came from a taqueria in Texas"—which, considering he's from Boston, is... well, something. Anyway, there's nothing wild here, just really good, fresh flavors and a smidge of personality.
Why You'll Love This Guacamole (Or At Least, Why I Do)
I make this when I want a snack but don't want to dirty up half my kitchen. My family goes crazy for this (especially when I remember not to go overboard on the onions). I mean, it's the sort of thing you throw together when you're running late, but somehow it always disappears faster than anything else on the table—except maybe the chips. Oh, and if you ever thought guac was too complicated? Nope. The biggest hassle is not eating it all before anyone else gets a bite. And yes, I have been guilty of just eating it with a spoon.
Here's What You'll Need (And What You Can Swap)
- 3 ripe avocados (Hass is classic, but honestly I've used whatever's on sale at the store; once I even mixed in a slightly underripe one and it was fine)
- 1 small lime, juiced (or half a big lemon if that's what you've got—it'll still be delicious)
- ⅓ cup finely chopped red onion (yellow is okay if that's all you've got; my grandmother used white onions and insisted it was the only way, but...)
- 1 small tomato, diced and seeds scooped out (if I'm in a hurry I just skip it, or sometimes toss in a handful of grape tomatoes—no biggie)
- 2 tablespoons chopped fresh cilantro (parsley works if, like my sister, cilantro tastes like soap to you)
- 1 small jalapeño, seeded and minced (or leave it out if you don't want any kick; sometimes I use serrano for more heat, but that's just me)
- ½ teaspoon salt (I tend to just sprinkle it with whatever's in my salt shaker)
- Freshly ground black pepper, to taste (not strictly necessary, but I like it)
Okay, Let's Get This Guac Going (Directions)
- Halve your avocados and remove the pits. I usually scoop the flesh out with a spoon, but I've also just squeezed it out when I'm being a bit lazy. Not elegant, but it works.
- In a medium bowl, toss the avocado with lime juice right away (prevents that sad brown color—and, this is when I usually sneak a taste, just to check if my avocados are on point).
- Use a fork or, if you're feeling fancy, a potato masher to mash the avocado to your preferred level of chunkiness. I like it a bit rustic, but my nephew says it should be "mashier," so... do what makes you happy.
- Mix in the onion, tomato, jalapeño, cilantro, salt, and pepper. Give it a gentle stir. Don't worry if it looks a bit weird at this stage—it always does, but I promise it comes together.
- Taste and adjust. Need more salt? Go for it. More lime? Squeeze away. Honestly, I've made it way too tart more than once, so err on the side of less and add more if needed.
- Serve right away, or cover with plastic wrap (press it right onto the guac to keep out air) and let it chill for a bit. Actually, I find it tastes better after sitting for 20 minutes, but that's just my two cents.
Notes (AKA, What I Learned the Hard Way)
- Using overripe avocados? Eh, it'll still work. Just scoop out the extra mushy bits.
- If you forget the onion, it's not a disaster—I've done it and no one noticed except me.
- Once I tried adding garlic. Not my best move. Maybe just a pinch, but don't go nuts.
- Avoid metal bowls if you can—someone told me it makes the guac taste funny, though honestly, I haven't noticed much difference.
Some Guacamole Twists (And a Fail, Too)
- Smashed peas for color? Tried it—didn't love it. Too sweet.
- Add diced mango or pineapple for a summer vibe. Surprisingly tasty, though my dad made a face.
- I threw in roasted corn once. Pretty good, especially in taco night.
- Skip the cilantro and add chopped green onions if you want a milder flavor. (This is the "my kids will eat it" version.)
Do You Actually Need Fancy Tools? (Short Answer: Nope)
If you don't have a potato masher, just use a sturdy fork or even the bottom of a clean glass. I tried using a food processor once; it got too smooth, almost like a puree. So, hand-mashing wins in my kitchen. But if all else fails, I've been known to just use my (very clean) hands.
How to Store Leftovers (If You Even Have Any)
Transfer to an airtight container, press plastic wrap right on the surface, and refrigerate. It'll keep for a day or two, but honestly, in my house, it never lasts more than a day! The top might get a little brown; just scrape it off and the rest is still good. Some folks swear by putting the pit in the guac to keep it fresh, but... results are mixed and I'm not convinced.
How I Like to Serve Guacamole (And You Might, Too)
Obviously, tortilla chips are a classic, but do try it on toast. Or with eggs for breakfast. My cousin swears by guacamole burgers (and here's a recipe if you're curious). We sometimes just plop it on grilled chicken or tacos. For game day, I put it in a big bowl surrounded by crunchy veggies—carrot sticks, radishes, even cucumber slices. Oh, and if you've never had it with sweet potato fries, highly recommend giving that a go at least once.
Lessons Learned (AKA, My Guacamole Pro Tips)
- Don’t rush the mashing—once I tried to save time and ended up with weird avocado lumps. Not the good kind.
- Add salt last. I swear, it’s like magic how much the flavors change after a few minutes. Actually, I find it works better if you let it sit before serving, but sometimes I just want to eat, you know?
- Don’t over-mix. It can turn into, well, green goo. Happened once. Never again.
FAQ—Real Questions, Real Answers
- Can I make this ahead of time?
- Sure, but it’s best within a couple of hours. If you want to prep ahead, chop the onion, tomato, and cilantro, then mash the avocados and mix just before serving. Tried making it the night before once and… yeah, not great.
- What if my avocados aren't ripe enough?
- Pop them in a paper bag with a banana for a day or two—works most of the time. Or, on second thought, just buy ripe ones if you can. (I’ve had to learn patience!)
- How spicy is this?
- Depends on your jalapeño—some are mild, some are little firecrackers. I once used a serrano, and whoa; my mouth still remembers.
- Can I freeze guacamole?
- Technically, yes, but it gets all watery and weird after thawing, so I don't recommend it. Better to eat it fresh.
- Do I have to use cilantro?
- Nope! Use parsley or skip it, honestly. I sometimes leave it out if I’ve run out and don’t feel like running to the shop.
And, because you asked (well, maybe you didn't), if you want to get nerdy about avocados, this guide from California Avocado is pretty handy. Anyway, hope you give this a try and find your own favorite way to make it. Let me know if you do something wild—I'm always looking for new ideas (as long as there aren't peas involved).
Ingredients
- 3 ripe avocados
- 1 small lime, juiced
- ¼ cup finely chopped red onion
- 1 small tomato, diced
- 2 tablespoons chopped fresh cilantro
- 1 small jalapeño, seeded and minced
- ½ teaspoon salt
- ¼ teaspoon freshly ground black pepper
Instructions
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1Cut the avocados in half, remove the pits, and scoop the flesh into a medium bowl.
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2Mash the avocados with a fork until mostly smooth, leaving some small chunks for texture.
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3Add the lime juice, red onion, tomato, cilantro, jalapeño, salt, and black pepper to the bowl.
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4Stir everything together gently until well combined.
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5Taste and adjust seasoning if needed. Serve immediately with tortilla chips or as a topping.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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