Guacamole is a personal favorite of mine. It’s wonderful with tortilla chips, but it also complements countless dishes beautifully. It’s packed with flavor, nutrients and healthy fats. I’m sure I don’t need to sell you on guacamole. You know it, you love it. My version is pretty classic. I’m not trying to riff on this Mexican dip – I just make it quite often, and wanted to share the ratios that work best for me! Of course, you can also expect it to make its way into future recipes, as it’s a great way to boost a dish’s flavor profile.
What should I eat this guacamole with?
If using it as a dip, I would recommend pairing it with your favorite tortilla chips. Or if you’re looking for a healthier option, you can dip vegetables in it. If I’m being honest, that’s not my favorite way to enjoy guac. But you do you!
If you’re using this to level up a meal, there are lots of ways you can do so! Add it to a burrito bowl. Or a burrito. Or tacos or a homemade crunch wrap supreme. Nachos (or anything nacho adjacent) are a delicious option. Beyond that, feel free to get creative! There are plenty of meats what would pair nicely with this guac. Veggies, too.
Do I need any special tools to make this?
I used a molcajete (aka mortar and pestle). It’s not a requirement – you can totally use a bowl and a fork. That said, a molcajete doubles as a lovely serving vessel. It can also be used for grinding spices or making pastes. So it’s nice to have, but I don’t think you need to go out and buy one just for this guacamole.
If you’re not a fan of chopping, you may also want to use a chopping device for your veggies. A lot of people like to use a food processor, for example. I enjoy a good chop sesh, though, so I did it the old fashioned way (y’know, with a knife).
How can I prevent my guacamole from browning?
Despite all the tips and tricks, I’ve never been able to completely prevent my guacamole from browning when I’ve made it far in advance. Extra lime juice helps. I’d recommend adding an extra tbsp or so (roughly one lime) if you’ll be making this for later. Keeping an avocado pit in your guac will also help, as will tightly covering it with plastic wrap. If your guacamole does end up taking on a bit of color after some time out, I’m so sorry. The good news is that while it’s unsightly, you can still eat it. And if it just really grosses you out, scrape off the top layer. Only the exposed layer should brown, so anything under it should look good as new!
My Go-To Guacamole Recipe
- 4 Hass avocados (Ripe)
- 1/2 tsp Salt
- 1 Lime (Juice of)
- 2 cloves Garlic Minced
- 1/2-1 Jalapeño Finely chopped
- 1/2 Yellow onion Finely chopped
- 1 Roma tomato Chopped
- 1/4 cup Fresh cilantro Chopped
- Mash your avocados in a medium sized bowl, molcajete, or mortar and pestle. I like my guacamole to be a little bit chunky, but you can make yours as smooth or chunky as you'd like. If you want it to be really smooth, feel free to use a food processor. Add 1/2 tsp salt and the juice of 1 lime and mix to combine.
- Add the tomato, garlic, jalapeño, onion, and cilantro and mix once more. Adjust salt to taste, and enjoy!
If you make this guacamole, I hope you love it! Let me know what you think in the comments or on Instagram. As always, I love hearing from you and seeing photos of your creations!
Looking for more delicious and shareable snacks? Check out my baba ganoush or my mayo-free artichoke dip. Or if you’re looking for something sweet, try these chocolate and strawberry pbj muddy buddies!