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Home » Recipes » Appetizers

Guacamole

May 20, 2019 Updated November 30, 2019 by Lisa Goldfinger 12 Comments This post may contain affiliate links

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Guacamole is an appetizer that makes everyone happy, a rich and creamy dip with notes of fresh lemon or lime juice, onions, garlic and cilantro. Nothing is more inviting and satisfying to dip a crunchy, salty tortilla chip into than guacamole. Homemade guacamole is infinitely better than store bought. Here's my favorite way to make it.

How to make perfect guacamole - recipe by Panning The Globe

Avocados are one of the only foods I can think of that taste rich and buttery and are highly nutritious. They're packed with lots of vitamins and fiber, and are high in healthy monounsaturated fat, which is know to help prevent heart disease. No wonder Avocados are insanely popular.

How to cut avocadoes

AVOCADO FUN FACTS

  • Avocados don't look or taste like the typical fruit, but they are fruit and they grow on trees.
  • The avocado tree originated in southern Mexico, where the invention of guacamole, by the Aztecs, has been traced to the early 16th century. (Though I'm not sure they could have enjoyed it as much as we do now, since they didn't have tortilla chips or Margaritas back then)  
  • Mexico is where it all started and Mexico is still, by far, the world leader in avocado production, yielding more than 1 million metric tons of the fruit per year according to the Food and Drug Agriculture Association.
  • The USA is among the top ten avocado producing countries with a yield of about 200,000 metric tons per year.

HOW TO STORE AVOCADOS

  • Due to the fact that avocados ripen after they're harvested, you'll often find rock hard avocados at the store that have a ways to go before they're ready to be eaten. Store underripe avocados out of the fridge and they will ripen over time.
  • I prefer to buy perfectly ripe avocados. I shop for them a day or two ahead of when I'm planning to use them. If you store ripe avocados in the fridge, they will keep for several days without getting overripe.
  • An avocado is perfectly ripe when it's pretty firm but has a little give when you press on it with your thumb.  
  • Don't buy avocados if they're mushy or have any indents because they're probably past their prime.  

HOW TO CUT AVOCADOS FOR GUACAMOLE

  • Start by slicing the avocado in half lengthwise. Hold it in both hand, twisting until you can pull it apart. You'll notice the pit will be stuck to one of the halves.
  • To remove the avocado pit, gently hack your knife into the pit so it sticks. Twist the knife gently until the pit is loosened and you can pull it out, still attached to the knife.

showing how to cut an avocado

  • Score the flesh of each avocado half with a knife. That makes it easy to scoop out all the flesh with a large spoon. Plus the flesh is already cubed, making it easier to mash.

How to make guacamole

HOW TO MAKE THE BEST GUACAMOLE

This is my all time favorite guacamole recipe. It has just 5 ingredients:

haas avocados

tomatoes

white onions

garlic

cilantro

  • Texture is key: I love my guacamole fairly creamy but with some texture. Perhaps you like your guacamole super creamy or very chunky? It's all a matter of taste. Start with cubes of avocado in a bowl and mash them to your desired consistency using a fork or a potato masher.

The best guacamole starts with perfectly ripe avocados, lemon or lime juice, fresh garlic and salt. Other tasty add-ins depend on your taste. Homemade guacamole is the absolute best and the recipe is easy l www.panningtheglobe.com

  • Citrus: Adding lemon or lime juice to guacamole has two purposes. The bright citrus flavors are a wonderful counterpart to the rich creaminess of the avocados. Also, citrus juice helps prevent the avocados from turning brown and preserves their beautiful green color.

guacamolesalsaweb

  • Add-ins: I adore fresh chopped tomatoes, white onions, garlic and cilantro in my guacamole. It's like adding a few spoonfuls of fresh salsa right in with the mashed avocados. So flavorful and delicious!
  • If tomatoes aren't in season or if you want a shortcut that works really well, substitute a few spoonfuls of your favorite store-bought salsa in place of the fresh ingredients. 

How to make perfect guacamole from scratch - step by step recipe by Panning The Globe

Craving some delicious dishes to pair with this homemade guacamole?  I recommend:

  • Chicken Enchiladas Verdes with Roasted Tomatillo Salsa
  • Eddie's Award Winning Chili (con carne)
  • Grilled Chicken Sliders with Chipotle Coleslaw
  • Frozen Grapefruit Margaritas with Sugar Lime Rims

If you're wondering where I got the fun tiered chip and dip server, it was a hostess gift from my friend Sheryl who tipped me off that she found it at Bed, Bath and Beyond.  

Here's my favorite Guacamole recipe. If you try this recipe I hope you'll come back to leave a star rating and a comment. I'd love to know what you think.

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Recipe

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How to make perfect guacamole - recipe by Panning The Globe

Guacamole


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 2 reviews

  • Author: Panning The Globe
  • Total Time: 35 mins
  • Yield: 10-12 1x
Print Recipe

Description

A great Guacamole recipe, perfect for dipping tortilla chips or for serving with chili, fajitas and many other Mexican foods.


Ingredients

Scale
  • 5 perfectly ripe Haas Avocados
  • 3 tablespoons fresh lemon or lime juice
  • 2 medium garlic cloves, peeled and pressed or finely diced and mashed with a pinch of salt, using the curved part of a fork.
  • ¾ teaspoon kosher salt (or to taste)
  • *Fresh salsa add-ins
  • 1 small ripe tomato chopped fine
  • ½ medium white onion, chopped fine
  • ½ bunch or finely chopped cilantro (or to taste)

Instructions

  1. Cut the avocados in half. Remove the pit and score the flesh and scoop it into a bowl. Mix the lemon or lime juice in right away to prevent browning. Mash with a fork or a masher to your desired consistency. Add the rest of the ingredients and stir to combine. Serve immediately.

Notes

  • Good quality store-bought salsa is a great substitute for the fresh chopped ingredients. Use 2-3 tablespoons of salsa or to taste. This works extremely well and is especially helpful when good fresh tomatoes aren't available. You can still add extra onion garlic and cilantro, if you like.
  • Nutrition Information: The information shown is an estimate provided by an online nutrition calculator and is not a substitute for a the advice of a professional nutritionist.
  • Prep Time: 35 mins
  • Category: Appetizer
  • Method: no cook
  • Cuisine: Mexican

Did you make this recipe?

If you make this recipe, please let me know how it turns out for you! Leave a comment below and share a picture on instagram with the hashtag #panningtheglobe

[This post first appeared on Panning The Globe in July 2013. It was updated in May 2019 with added nutritional information, fun facts about avocados, and tips]

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Filed Under: All Recipes, Appetizers, Mexico, North America, Quick and Easy, Side Dish, vegan, Vegetarian Tagged With: dip

Reader Interactions

Comments

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    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Danielle Demaro

    December 30, 2019 at 2:13 pm

    Great basic guac recipe.I also like to do a finely minced jalpeno in mine for that kick of spice.

    Reply
  2. Alex G

    January 28, 2019 at 11:16 am

    There's nothing worse than someone screwing up a guac. Luckily I'll never be that guy thanks to this recipe

    Reply
  3. Jess

    July 31, 2013 at 9:26 am

    Awesome recipe. I love guacamole it's my favourite thing in the world! Here is another simple guacamole recipe you might like to try.
    Thanks For Sharing.

    Reply
    • Lisa Goldfinger

      July 31, 2013 at 9:41 am

      Thank you for sharing - your recipe looks great!

      Reply
  4. Holly Friedman Housman

    July 09, 2013 at 10:05 pm

    My son just purchased avocados to make guacamole. How timely to receive your blog. He is waiting for the avocados to soften before trying your fabulous looking recipe. We all love guac with either chips or vegetables. Yummy! Can't wait........Holly

    Reply
    • Ben Housman

      July 10, 2013 at 4:28 pm

      Just made it - delicious recipe Lisa! Also, enjoyed reading your blog; no wonder the Aztec's were such a violent tribe...I'd be pretty feisty too if I had guacamole without chips + margaritas!

      Reply
  5. lunette ray ban

    July 08, 2013 at 11:38 am

    I would like this!!!

    Reply
  6. Rob Wilstein

    July 02, 2013 at 6:18 pm

    Hi Lisa. the guac looks great but wanted to let you know that I made your lime-apricot wings and your baked eggplant parm for some friends this weekend )two of whom know you) and they were both a big hit. Best Rob

    Reply
    • Lisa Goldfinger

      July 03, 2013 at 7:36 am

      Thanks so much for the thumbs up Rob. Hope you have a great weekend! Lisa

      Reply
  7. Sheryl

    July 02, 2013 at 5:55 pm

    Thanks for the creds on the dish - can't wait to try your version. See you soon. xox

    Reply
  8. Marian Dioguardi

    July 02, 2013 at 4:18 pm

    Just in time for Fourth of July! Great recipe and perfect timing.

    Reply
    • Lisa Goldfinger

      July 02, 2013 at 4:27 pm

      Thanks Marian. I hope you have a wonderful Fourth! Lisa

      Reply

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