I’m a huge fan of avocados and love collecting guacamole recipes.I think I’m making up for lost time since I grew up without this nutritious, delicious dish.
Guacamole, a mashed avocado dip, is originally from Mexico, dating back to the Aztecs, where it was revered for its high vitamin and fat content. (I often wonder how ancient civilizations had a better appreciation of how to nourish themselves than we do today.)
Avocados, which were originally mashed with a type of mortar and pestle called a molcajete, are a good source of healthy ingredients including fiber, vitamin K, E, B6, potassium, folic acid and heart healthy mono-unsaturated fats, so there’s no reason to feel guilty when eating them. (For more on avocado nutrition.)
Guacamole is delicious as a dip for tortilla chips, as a filling for fresh tortillas, and as a topping for tacos, burritos, and tostadas. It’s even delicious spread on a turkey sandwich.
And it’s so easy to make, there’s no reason not to enjoy it often. I’ve gathered a couple of my favorite guacamole recipes here for you to enjoy.
The key to these guacamole recipes, is using perfectly ripe avocados. You’ll want to use Hass avocados, the dark greenish brown kind with the rough, bumpy skin.
Check for ripeness by gently pressing the avocado with your thumb. If there is no give, the avocado is not ripe enough. If there is a little give, the avocado is ripe and perfect for your guacamole.
If there is a lot of give and it squished beneath your thumb, the avocado is probably past ripe and already turning brown inside, so leave it where you found it!
Remember to use these recipes only as a guide, and to season it to suit your tastes and preferences. Feel free to adjust the amounts and add or delete ingredients as you see fit.
However, the one ingredient that shouldn’t be left out is the fresh citrus juice, since in addition to providing bright flavor, it helps prevent the guacamole from turning brown.
And don’t over mash the avocados – the best guacamole is slightly chunky.
- 2 large or 3 medium ripe avocados
- ¼ cup minced onion or shallot
- ½ teaspoon minced garlic
- 1 jalapeno or serrano chile (optional), stemmed, seeded, and finely minced
- 1 teaspoon chili powder, or to taste
- Salt and freshly ground black pepper
- 1 tablespoons freshly squeezed lime juice, or to taste
- Chopped fresh cilantro leaves for garnish
- Cut the avocados in half and remove the pit. Scoop out the flesh into a medium size mixing bowl. Mash the avocados with a fork until chunky. Add the remaining ingredients (except cilantro) and stir well to combine. Taste and adjust the seasoning as necessary.
- Garnish and serve immediately or cover with plastic wrap placed against the guacamole’s surface and refrigerate until ready to serve (up to 4 hours).
Add ½ cup seeded and diced tomatoes
Add 1 cup corn
Super Easy Guacamole Recipe
You might call this cheater’s guacamole, but it’s wonderful in a pinch, especially if you have fresh salsa in the fridge. Mash together the flesh of 2-3 ripe avocados and 1/2 cup well drained salsa until well combined and still a little chunky.
More guacamole recipes from around the web…
A Twist on Traditional Guacamole – with Indian spices from 101 Coobooks
Guacamole, My Way – with beautiful pictures and detailed instructions from Homesick Texan
Roasted Tomatillo Guacamole – Easy to make and full of flavor from the Inspired RD
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