This simple homemade guacamole recipe is easy to make and absolutely the best. A must for any party and especially for game days and the Super Bowl!
Confession: I might just be the pickiest food blogger on the planet.
It took me a bit of time to warm up to avocados (I think it was the texture issue?), but once I decided that I liked them, I was all-in on guacamole. Once I finally started scooping it onto my tacos and fajitas when my husband and I would go out for Mexican, I started experimenting with different ways of making it at home.
After making tons of tweaks and adjustments here and there, about five years ago I finally found what I think is the ultimate winning combination of flavors, and it’s the only version that I’ve made since. I absolutely adore this guacamole recipe, and I think you’re going to love it just as much as I do!
So, How Do You Make Basic Guacamole?
While there is not one universal guacamole recipe, the most basic guacamoles are made with just avocados and sea salt. However, most recipes do include other ingredients such as garlic, onion, cilantro, chili or cayenne pepper, jalapenos, tomato, and additional seasonings. There are a million different ways you can make guacamole based on your personal preferences and how simple or spicy you like it.
I’ve tried many different variations and have settled on my favorite combination of ingredients, which includes:
I love minced onion and jalapeño, both for a little bit of crunch and an extra kick. A small amount of salt, cumin and cayenne are thrown in, which gives the guacamole a subtle, smoky spiciness. The mixture isn’t very spicy, but isn’t bland either, which can often be a problem when it comes to guac. I’ve also used chili powder instead of cumin, but prefer the smokiness that the cumin imparts.
And now, one of the biggest issues with homemade guac…
How Do You Keep Guacamole From Browning?
It’s no secret that once avocados are out in the open and exposed to air, they will begin to brown. The lime (or lemon juice, if you use that) helps to slow the oxidation, but there are a few other steps you can take to keep the guacamole fresh and green while everyone is chowing down:
Place the avocado pit in the container with the guacamole.
Press plastic wrap directly onto the surface of the guacamole to trap air if you need to store leftovers.
Smooth the guacamole into an even layer then very slowly drizzle some water on top. It will create a layer on top of the guacamole and prevent air from reaching the guac… simple drain off before serving.
Guacamole is definitely one of those things that is best made fresh right before serving, but if you need to make it ahead of time or store leftovers, use one of the tips above to reduce browning as much as possible!
What Do You Eat With Guacamole?
If you’re not sure what to do with a big batch of guacamole, there are no shortage of ideas… obviously the most common is to grab a bag of tortilla chips and dig in, but there are so many other options, too, especially if you have leftovers:
Use it as a condiment in place of mayonnaise on a sandwich
Smear it on a piece of toast for breakfast
Spread it on a tortilla for a lunch wrap
There are so, so many different versions of guacamole that you could make to suit whatever your tastes are, and to change things up from time to time. Pick out your very favorite tortilla chips and settle in for a night of sports or movie watching!
Slice each avocado in half, remove the pit and scoop the flesh into a medium bowl. Add the rest of the ingredients and use a potato masher or large fork to mash the mixture until the avocados are mostly broken down but still have a chunky consistency. Give a final stir with a spoon and serve immediately with tortilla chips.
The guacamole can be stored in an airtight container with plastic wrap pressed directly on top of the guacamole in the refrigerator for up to 2 days.