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This is my go-to Guacamole recipe. It is quick and easy to make, naturally gluten-free, and vegan while always being the hit of any party!
Guacamole is not a new thing. It has been made in various ways over the years. It can be found in restaurants and even pre-made in the grocery store. This classic dip is used at everything from football tailgates, and summer BBQ's to even the simple taco Tuesday!
This simple recipe, though, is all about the simple but fresh ingredients. If you haven't looked at the ingredient label on the back of pre-made guacamole, I think it's time. Did you know that often these items contain grains? It's true. A lot of the pre-made guacamole you can buy at the store includes vinegar, usually as a preservative. Vinegar, as you may or may not know, is often grain-derived. There are even some guacamole dips on the market that contain wheat. I'm looking at you, Ortega Guacamole Dip!
Next time you are hosting a get-together, don't reach for the store-bought version that contains ingredients you are working hard to avoid and instead make this simple classic yourself. I promise it's really easy, and it tastes a LOT better than the store-bought kind anyways!
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Ingredients in Guacamole
- Red Onion
1. Pick the right avocados - A good guacamole always starts with a ripe but not over rips avocado. I prefer Haas Avocados for when I make my guacamole.
- When it comes to finding a ripe but not overripe avocado, you want it to have a firm but soft feel when you push on it. Ripe avocados also tend to have a darker skin color as opposed to a less ripe avocado.
- If all you can find is less ripe avocados, that's okay. Place them into a paper bag with a banana or an apple. The fruits will release ethylene gas, which will help the avocados ripen a little faster. Thus, depending on when you plan to make your guacamole, you might need to do this a few days ahead to make sure your avocados are ripe. If you find your avocados are being overripe, stick them into the fridge. This will help slow the ripening process down and allow you to make the guacamole if you need it later.
2. Texture - When it comes to guacamole, you want to have the right texture. A lot of pre-made, store-bought guacamole is very smooth, almost like it was put into a blender and mixed that way (because it probably was). A delicious guacamole has some texture, and you can not only see the ingredients, but they come together in a way that they complement each other without one element being overpowering to the rest.
3. The right amount of spice - Have you ever tasted a guacamole, and it was just bland? How about one that was more spice and less flavor. Yes, there is a time and a place for heat in a recipe. Still, a good guacamole has a delicate balance between that spice and heat while yielding a flavor that is enjoyable and not leaving those eating it running for a glass of water because their mouth is on fire without leaving them underwhelmed on taste either.
We all know how FAST avocados can spoil. I mean, how many memes do we have to read to make fun of this fact. Therefore when it comes to guacamole, there are a few things to take into consideration.
- Ingredients - if your ingredients are fresh, the longer it will last.
- Acids - In most store-bought guacamole, vinegar and other preservatives are added to help keep the guacamole with its signature green color. When you make it fresh, you aren't adding those extra preservatives to do the same thing. This is where the acids we add in the guacamole come into play. The acids (in this case, lime) help to coat the avocado and help prevent browning.
- Covering the surface - Avocados turn brown because of the oxidation that occurs with the flesh. Therefore the same happens with guacamole. There are several myths out there about how to do this, everything from adding the pit into the bowl, topping it with an onion, adding sour cream to the top, to even adding a layer of water. The simplest thing to keep your guacamole is to keep it from being exposed to air and thus prevent oxidation. The best way that I've found for this (without adding extra flavors or watering it down) is a simple plastic wrap—making sure to press the plastic entirely on the surface. If there are any air pockets in the plastic wrap, oxidation can occur, and therefore browning can occur, so you want it as smooth as you can get it.
More Easy Dips
Print Classic Guacamole
- 5 Large Ripe Avocados
- 1 Medium Tomato seeded and diced
- ¼ C Red Onion small diced
- ½ Jalapeno small diced and seeded if you want less heat
- 3 Cloves Garlic minced
- 3-4 TBS Cllantro chopped
- 4 TBS Lime Juice
- ½ TSP Cumin
- ½ TSP Salt
- ½ TSP Pepper
- Slice open and remove the seed from the avocado. Scoop the flesh of the avocados into a shallow serving bowl, discarding any bruised, browned spots. I like to rough chop mine before adding them to the bowl to help with texture later on.
- Add all of the remaining ingredients to the avocado. Stir to combine, while slightly mashing the avocados to make the ingredients mix. Do not over mix, as the texture will become mushy, and no one likes mushy guacamole. It should have some texture to it.
- Taste and add additional salt if needed. I sometimes add up to ¼ teaspoon more depending on the heat of the jalapeño, or the flavor in the tomato, since they can be bland.
- If it needs more zip, add a little more lime juice. If it has more lime than you prefer, just simply stir it more. The flavor of the lime will mellow as it blends with the avocado and onions.
- Serve it alongside your favorite dipping choices, with your favorite tacos and more! I hope you enjoy this recipe as much as I do!