Guacamole
Guacamole is one of the simplest, most satisfying additions to any Mexican-inspired meal or casual gathering. It comes together quickly with just a handful of fresh ingredients and instantly makes everything on the table.
A Few Helpful Tips Before You Start
The hardest part of making great guacamole is finding ripe avocados. If you do not have time to buy them underripe and wait a few days, check out a local Mexican grocery store. I often find perfectly ripe avocados there, along with great tomatoes for guacamole and salsa. It is one of my favorite shortcuts when I am cooking on a timeline.
The jalapeño and cayenne pepper are completely optional, but they do add a nice layer of flavor and gentle heat. If you are serving a crowd, you can always start small and add more after tasting.
Some folks prefer to add ripe diced tomato or fresh salsa to their guacamole. Feel free to do so if that is your preference. It just isn’t mine.
How to Store Leftover Guacamole
If you have leftovers, proper storage makes all the difference. Transfer the guacamole to a glass container and press it down firmly so there are no air pockets. Place a piece of plastic wrap directly on the surface of the guacamole, pressing it all the way to the edges to remove any air. Then seal the container with the lid. This helps slow browning and keeps the guacamole fresh longer.
Some Recipes to go with Guacamole
Be sure to check out my Beef Barbacoa, Mexican Rice, Mexican Street Corn, and Tomatillo Salsa recipes for a delicious meal.
Guacamole
Ingredients
- 2 Ripe avocados
- 1 medium Red onion diced
- 1 Jalapeno pepper deseeded and minced
- 1-2 Fresh limes juiced
- 1 bunch Fresh cilantro destemed and chopped
- 3-4 cloves Fresh Garlic minced
- 1 tsp. Cumin
- ¼ tsp. Cayanne pepper optional
- Salt & Pepper to taste
Instructions
- Start by peeling and dicing a medium red onion. Destem and rinse the cilantro. Keep a couple sprigs for garnish then chop it and add it to a clean bowl.
- If using jalapeño, deseed and devein it unless you prefer a spicier guacamole. Finely chop and add it to the bowl.
- Peel the garlic, mince it, and add it to the bowl.
- Carefully slice the avocados in half, remove the pits, and use a spoon to scoop the flesh into the bowl.
- Mash the avocados to your desired consistency and mix with the other ingredients. Add the cumin, salt, pepper, and cayenne pepper, if using.
- Squeeze in the juice of one lime and stir to combine. Taste and adjust seasoning and lime juice as needed.
- Garnish with a couple of sprigs of cilantro then serve with your favorite chips.
Victoria Cook
Victoria is a passionate home cook who became the host and chef of over 100 episodes of a private cooking show tailored for wellness practitioners and their patients. With a love for ethnic cuisines, she enjoys using a variety of spices and fresh ingredients to create flavorful, healthy meals for her husband and son. Always up for a culinary challenge, Victoria finds joy in experimenting with new recipes—and if she can whip them up in an electric pressure cooker, she’s even happier.
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