If you're looking for a guacamole recipe that will make people say, "That's the best guacamole I've ever had," look no further.
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If you're looking for a guacamole recipe that will make people say, "That's the best guacamole I've ever had," look no further. This is my guacamole recipe, and every time I serve it, I get rave reviews. People really have said it's the best they've ever tasted. I'm also repeatedly asked to bring it to gatherings!
I'm not exactly sure why that is, but I think it must be the combination of all the ingredients in the right proportion and how they're prepped.
The really cool thing about it is, you can make my recipe for Pico de Gallo and just add it to mashed avocados, and you've got a twofer - make extra Pico de Gallo and now you've got two delicious dippers!
Selecting Avocados for any Guacamole recipe
Select nice, ripe avocados - they should be a bit soft when you squeeze them. Firm avocados will result in a dip that's all chunks of avocado that won't cream up.
Also, I don't completely cream them - I like to leave some small chunks of avocado for people to sink their teeth into, and I use a serving fork for this. A hand-held potato masher works too.
Turn the Guacamole heat up or down
Make your version as spicy as you like! My guacamole recipe calls for one finely-minced jalapeno pepper so that it blends throughout the dip and lots of the oils are released to provide just enough heat. If you prefer yours flaming hot, just add more jalapeno or a hot pepper sauce to suit your taste and make it your best guacamole dip ever!
"Secrets" to achieving the best guacamole recipe
I'm not exactly sure why people say this is the best guacamole they're ever had, but I think it must be the combination of recipe ingredients in the right proportion and how they're prepped. Here are the four keys to making my guacamole recipe.
Secret No. 1
Have all your ingredients chopped and ready to go before you mix them all up, and prep the avocados last - this will help keep them from oxidizing (browning) any sooner than they otherwise might.
Secret No. 2
I don't completely cream the avocados - I like to leave some small chunks of avocado for people to sink their teeth into, so I use a serving fork for this. A hand-held potato masher works too.
Secret No. 3
Mince your jalapeno super-tiny so the pepper melds into the dip much more effectively. Wear a pair of latex gloves to save your fingertips from pepper-burn.
Secret No. 4
This guacamole recipe calls for garlic. Many recipes don't use it, but because of all the rave reviews and repeated requests to make it, I use garlic.
I want the garlic to really dissolve into the dip so I use a hand-held garlic press - the Kuhn Rikon Epicurean Garlic Press is my favorite.
How to store Guacamole
The fresh avocados present the biggest challenge in storing any prepared guacamole recipe. It's the oxygen in the air that causes the avocado to discolor. It tastes perfectly fine, but it's not very appealing visually.
I've read of and tried the trick of placing the avocado pits in the guacamole. Ha! The only place that this "trick" keeps the avocado from discoloring is where the pit touches. So, out with that trick.
The best luck I've had when storing guacamole is to use plastic wrap to block as much exposure to air as possible:
- Using a silicone spatula, smooth flat the exposed surface of the guacamole in the bowl.
- Place a large piece of plastic wrap directly against the guacamole and smooth out as much air as you can.
- Then be sure the plastic wrap is also against the interior sides of the bowl.
Like my Best Guacamole Recipe? More party-pleaser recipes to try...
- Peruvian Ceviche with Shrimp - similar to Mexican ceviche, but with a few differences
- Patacones are the perfect "scoop" for guacamole and ceviche
- A Little Kick Old Bay Grilled Shrimp - make a lot, because it's gonna go fast!
- Buffalo Chicken Dip - one of the newer classic party dips
- Maryland Crab Cakes - make them bite-sized for the perfect warm appetizer
- No Fuss Hummus - quick and simple, and very versatile!
Oh Yeah! The Best Guacamole
- ¾ cup white onion diced
- ½ cup fresh cilantro chopped
- ¾ cup chopped tomato cored and seeded, medium chop
- 1 jalapeno pepper finely minced
- 1½ teaspoons ground cumin
- 2 medium cloves garlic finely minced
- 5 ripe avocados
- ½ cup freshly-squeezed lime juice
- ½ teaspoon salt
- ½ teaspoon freshly ground black pepper
- Prep the ingredients according to the ingredients list, saving the avocados for last.
- Use an 8" chef's knife to cut the avocado in half long-ways (pole to pole) by sinking the knife into the avocado up to (but not including) the pit and turning the avocado along the blade of the knife.
- Grasp each half using two hands, and twist opposite directions to separate them.
- Make a chopping motion with the knife into the pit, hard enough so that it sticks.
- Twist the knife and the pit will release easily. To remove the slippery pit from the knife, grasp the pit with a paper towel or kitchen towel, and carefully pull to separate them. Don't cut yourself!
- Use a spoon to remove the fruit from the outer skin, being careful not to spoon out the pedicel (the black spot where the stem was attached) into the bowl.
- Add the jalapeno, cumin and garlic to the bowl with the avocado. Using a serving fork or potato masher, break up the avocado pieces, leaving some chunks of avocado un-mashed.
- Fold in the remaining ingredients carefully but thoroughly - the point is to not "demolish" the tomato but to keep it in its chopped state.
- Cover the guacamole tightly (see How to Store Guacamole, above) and refrigerate for at least one hour before serving, to allow the ingredient flavors to meld.
- Top with some chopped onion, tomato and cilantro and serve with your favorite tortilla chips or patacones.