This guacamole recipe is the best in the world… want to know what? True story, I hosted a guacamole making competition for USA TODAY Wine & Food Experiences across the nation. I have tried about 473 different guacamoles so while I may not be an expert I feel like I have more experience than most. I had everyone in the USA telling me their guacamole was the best and most of them were drunk so it was quite the experience.
The goal here is to make quick, easy and great tasting guacamole to impress your friends, date or just a healthy-ish snack. What is amazing about this recipe and guacamole in general these days is that you can make it a meal or make it about 100 different ways. Nowadays you can add pomegranate, lobster, nuts, cheese, pineapple… really anything aside from something like a policeman’s badge or baseball cards. Or if you are like me, you can make the best guacamole without cilantro as to 20% of the country, it tastes like soap! It is hereditary and hate it, hope you are reading this Chipotle, relax.
Overall there are few great tips to make the best guacamole:
- As mentioned Guacamole is so versatile, with that said you can always add more but you can’t take away. Start at medium with the garlic, cilantro, jalapenos lime and salt etc… however, be careful to not over-mix your avocados per the next point.
- You want Guacamole to look appealing. Let the avocados live as we don’t want subway mashed up guac here, thus keep it a little chunky. Also note that you will mix it up more at the end when you add in more ingredients so even more reason to keep it chunkier at the start.
- It’s supposed to be fresh tasting so try not to over-salt and season until the end, if you feel it needs more flavor. Furthermore, the avocados are obviously very important so splurge on better avocados if you are able to.
- Have some fun and make it your own. Add some pizazz whether it is pomegranates, cotija cheese, pepitas, corn, mango, chipotles, black beans, lobster or more unique options.
If you are having a Mexican food night than you will love our Mexican Street Corn Recipe, our Simple Queso Recipe and our Street Tacos Recipe.
How To Keep Guacamole From Going Brown Too Fast:
- Keep a pit or two in with your guac.
- Add an extra teaspoon of lime juice when refrigerating. However, be sure it isn’t going to compromise your guac and make it too limey.
- Cover it with plasti wrap or put it in tupperware and add an extra plastic wrap seal.
Easy Fresh Guacamole Recipe
- 4 avacados not firm and not too soft... just right. Higher quality avocado means better guacamole.
- 3 roma tomatoes, diced
- 1-2 cloves garlic, minced 3-4 if you love garlic like me.
- 1/2 white onion, minced or diced pending preference
- 1/2 jalapeno, minced add 2nd half if you like spice
- 3-5 tbsp minced cilantro or leave this out
- 1 tsp Himalayan pink salt standard salt is fine too
- 1 tsp pepper
- 1 lime, juiced
- 1/2 cup pepitas
- 1/2 cup fruit pomegranate, mangos or pineapple
- 1/4 cup cotija cheese
- 1/2 cup black beans
- 1/2 cup corn fresh, canned or dried
- 1/2 cup salsa
- 1 tbsp tajin powder sub chilli powder
- 1 tsp steak spice seasoning.
- Add in spices to your large bowl. Cut up your vegetables saving avocados for the end. Dice the avocados in large chunks and stir altogether slightly mashing avocados.
- Only slightly mash avocados as you want to taste test before your final stir/mash just in case you want to add in more spice, seasoning or any other ingredient.
- Don't put it in the fridge, serve at room temperature with chips. See body of article for how to keep it from going brown in the fridge.