Our recipe for The Ultimate Guacamole is a big hit around here. We serve it regularly as a snack or appetizer. Avocado, tomato, lime, cilantro and more!
The wonderful thing about guacamole is that it is different for everyone. There are so many options to choose from. There is no right or wrong way to make it.
Originally, guacamole was only avocado, lime juice and salt! All of the other ingredients were added over time to suit personal tastes! You will just have to figure out what your favorite combinations are!
If you have never tried making guacamole at home before, you just have to try it. Really. It’s super easy to prepare, is always so much tastier and doesn’t include all of the chemicals that you find in store bought! Plus, you get to include all of your favorite ingredients!
What is Guacamole?
Guacamole is a dip or spread that is made of avocados, lime, salt and other fresh ingredients. There really are so many options for you to pick from when making guacamole. Choose your favorites! Guacamole can be used as an appetizer or dip for any type of gathering!
tomatoes, chopped, seeded, remove as much of the liquid as possible
onions, if you prefer milder onion flavor just rinse your chopped onions under warm to hot water and drain well before adding to the avocados
garlic, as much or as little as you like
cilantro, as much or as little as you like
lime juice, preferably fresh
salt, preferably sea salt
Optional Guacamole Ingredients
diced jalapeno or serrano chili, seeds and membrane removed unless you can handle the heat, include them
chipotle in adobo if you are looking for a smoky kick
hot sauce or sriracha for heat
lemon juice, if you don’t have any lime
basil, parsley, mint, chives if you don’t like cilantro
coriander (ground cilantro seeds)
salsa verde instead of cilantro
salsa, instead of tomatoes
feta, bleu (blue), cojita or goat cheese
toasted almonds, peanuts or cashews
greek yogurt or sour cream, if you prefer a creamier guacamole
bacon or chorizo sausage
crab or shrimp
pineapple, grapefruit, watermelon, pomegranate, berries, orange, apple, peaches, mango, grapes
Best Avocados for Guacamole
Small, dark, rough-skinned Hass avocados are most common in the United States and their rich, creamy flavor and buttery texture are essential for the perfect guacamole.
“Skinny” or lighter, bright green avocados are fine for salads with their milder, sweeter flavor, but they’re generally too watery for dips and sauces.
How do you Store Guacamole?
The problem here is once your avocado flesh is exposed to air, it will begin to oxidize and turn mushy and brown. This process is inevitable but there are a few things you can do to slow that progression.
Seal your bowl with plastic wrap so the plastic wrap is touching the guacamole. Use your fingers to press the plastic wrap down, on top of your guacamole. You are attempting to create a seal between the guacamole and the air to keep it from turning brown. This is the method I use.
I have also heard of people covering the top of their guacamole with water with a few squeezes of fresh lemon or even sour cream and then the lid. Again, this might be another great way to keep the air away from the guacamole. Just pour the water off before using it or stir the sour cream into your creamy guacamole and you are good to go!
Also I have been told that placing a half of an onion on top of leftover guacamole, or the avocado seed or pit, covered with plastic wrap or a lid, will work too. I have tried including the pit, without much success. I am looking forward to trying the onion but I haven’t been lucky enough to have any leftovers in a very long time!
Can you Freeze Guacamole?
You can freeze guacamole in a resealable freezer bag, for up to 3 months, with the air removed, to discourage the guacamole from turning brown. When you are ready for it just take it out of the freezer and let it thaw for about 24 hours in the fridge. If you’re in a hurry you can place the sealed bag in a bowl of cold water and it will be ready to serve within the hour!
How do you Store Avocados?
If you have time, always allow your avocados to ripen in the refrigerator. Though it will take a little longer than on the counter, the avocados will ripen evenly, between 2 and 5 days. Also, whenever possible, store avocados near the front of the refrigerator or on the lower shelves, where the temperature is more moderate.
Always refrigerate ripe avocados. This will help them last longer.
I have been told that placing a half an onion in a container with your exposed avocado flesh will prevent it from turning brown. Also, covering the exposed avocado flesh in water infused with a few squeezes of lemon juice will help to preserve it.
I have found that everything I have tried changes the taste of the avocado and made a rule that I would only cut open an avocado if I was going to use it all. Just to avoid this flavor altering problem!
How do you know when an Avocado is ripe?
While Hass avocados start out green and darken to a purple-black color as they ripen, color isn’t an accurate indicator of ripeness. Try to squeeze them. Place the avocado in the palm of your hand and gently squeeze it. Do not use your fingers as you might bruise it. Avocados should give only slightly to the pressure from your hand.
If your avocado feels soft like a tomato when gently squeezed or if the avocado doesn’t fill out its skin, it is overripe. There will also be brown underneath the stem when you pull it off. Another sign of being overripe is when the skin has dents in it.
Look for an avocado that still has a stem attached to it. Pull off the stem at the narrow end of the avocado. If the stem is easy to remove and there is green underneath, that indicates that the avocado is ripe. If the stem is hard to pull off, the avocado needs more time to ripen.
I was told years ago that storing avocados in a paper bag, at room temperature, would speed up ripening. I haven’t found that to be true. If you need your avocados to ripen sooner rather than later, keep them on the counter. They should be ready to go in 2 to 5 days.
I only freeze avocado when I plan on pureeing them to use in salad dressings or even Our Favorite Egg Salad. Otherwise, I haven’t had much success using frozen avocados for anything else. Their creamy texture is ruined by the freezing process, making them watery and mushy. Definitely not ideal for guacamole.I love using our Baked Pita Chips recipe to scoop out the guacamole. They never break and more importantly they are absolutely delicious! You will find our video below for The Ultimate Guacamole. I hope you have a moment to take a peek!
The Ultimate Guacamole Video
The Ultimate Guacamole
- mixing bowl
- 2 large avocados, ripe or equivalent
- ½ cup red, yellow or green onions, small, thinly sliced
- ½ cup tomato, seeded, pulp removed, and finely diced
- ¼ cup cilantro leaves, leaves and tender stems, finely chopped, divided more or less to taste
- 2 tablespoons limes juice or juice from one lime
- 6 cloves garlic, smashed
- ¼ tsp salt
- ¼ tsp pepper
- tortilla or pita chips
- 1 jalapeno pepper, finely diced (optional)
- 1 - 2 serrano chili, stems and seeds removed, minced - (optional)
- dashes hot sauce
- dashes sriracha sauce
- ¼ cup salsa, drained
- ¼ cup corn
- ¼ cup feta or goat cheese
- ¼ cup sour cream or greek yogurt
- Cut the avocados in half. Remove the pit. Scoop out the avocado flesh from the peel with a spoon, and put into a mixing bowl. Using a fork, roughly mash the avocado.
- Add salt, pepper and lime juice, chopped onion, tomato, cilantro, garlic and jalapeno or serrano chilies.
- Combine and ideally, serve immediately with tortilla chips. If you are making this ahead of time place plastic wrap on the surface of the guacamole to cover it and prevent air from reaching it. This will prevent the guacamole from turning brown. Refrigerate until ready to serve Enjoy!