Best Guacamole Recipe
Delicious, fresh and oh so green, guacamole is one of those dips you can’t get enough of. With a hint of heat, a dash of lime and the creamy rich taste of nutritious avocados, a bowl of guac is always a crowd-pleaser – whether that’s in an authentic Mexican dish or as a tasty dip for your bag of chips.
This green bowl of fresh tastiness actually dates back to the 16th Century Aztecs and the word guacamole comes from the indigenous word ‘ahuaca-mulli’ which means avocado sauce. Fast-forward to the early 1980s and the popularity of guac in the US really started to soar, used in modern Mexican cooking as well as a condiment and dip in its own avo-right. But despite its popularity, authentic guacamole remains a simple dish made from quality, fresh ingredients and is all the better for it. We take a look at what we think is the best guacamole recipe so you can make up your own mind.
Nutritional guac facts
Guacamole smells so delicious, it has to be good for you, right? Well yes but it’s all down to portion control. Guac is a high-fat avocado spread but these fats are the good guys although still calorific if you eat a large portion. And the sodium levels of guacamole are also on the high side. But there’s more good news than bad as the guac is full of dietary fiber and is a natural source of the B vitamin, folate as well as vitamin C.
Tips for making the best guacamole
Pick ripe avocados – and you’re already onto a guaco-winner. You want ripe, but not over-ripe Hass avocados that give when you gently squeeze them but don’t feel too mushy.
Avoid over-mashing – you want the right texture for your guacamole, which ideally should be slightly chunky. Rough-mashing with a fork will help you get the right consistency.
Take it easy on the lime – too much juice can turn your guac to a sour soggy mess, so start with a little as you can always add more. A good guide is around two teaspoons per mashed avocado, which not only gives that delicious flavor but also helps to stop the green flesh from turning brown.
Don’t skimp on the seasoning – seasoning is down to personal taste, but a good pinch of salt will really bring out the flavor of the avocados. And don’t be afraid to dial up the cilantro or jalapeño if you like your guaco with a spicy kick.
Our easy guacamole recipe doesn’t have a long list of fancy ingredients as all it takes is six items plus seasoning to get that authentic guac taste. For your best guacamole ever, you’ll need:
- Three avocados
- Red onion – finely chopped
- Handful of fresh, chopped cilantro
- Jalapeño – deseeded and chopped
- Juice of a large lime – freshly squeezed
- A large, ripe and diced tomato
Plus, salt and pepper – and garlic if you fancy – along with a splash of good quality olive oil.
Prep your ingredients – before you move onto the avos, prep the onion and jalapeño. You’ll need to finely chop your red onion then deseed and finely chop the chili – green or red, the choice is yours.
Mash your avocados – halve and stone your avocados then place the flesh into a mixing bowl. Now take a fork and mash until it meets your preferred consistency.
Add your tomato – tip in your chopped tomato into the avocado and stir together. If you are not a fan of tomatoes, or like a slightly ‘drier’ guac, leave them out.
Finish the mix – now add in your lime juice, chopped onions, jalapeño and cilantro (leave a few leaves to the side for garnishing) plus some crushed garlic if you want an extra taste kick. A dash of extra virgin olive oil will also nicely lubricate your guac and help to deepen the flavor. Roughly stir until the mix is combined.
Taste and season – have a quick spoon dip and taste your guac mix before adding salt and pepper to your liking. Sprinkle with the reserved cilantro and serve!
Best ways to enjoy – and store – your guac
Guacamole is best eaten fresh, but for most of us that isn’t a problem! There are so many ways to serve guac, from topping your tacos and nachos, on the side of most Mexican dishes, with a chicken salad, loaded onto a baked potato or simply as a dip with your favorite chips, that a bowl will not last very long. But if you do have spare then you need to store it the right way to keep your guacamole fresh.
Avocados are notorious for quickly turning brown when exposed to air and while the lime juice helps to prevent early oxidization, you’ll need to take extra precautions. Placing half an onion in the bowl with the leftover guac is one of the best ways to stave off the brown as onions contain sulfur, which prevents the avocado flesh interacting with the air. Now cover the bowl and pop into the refrigerator, where it should keep for a couple of days. Time at least for you to cook up more delicious Mexican food so you have an excuse to eat your leftover guac…or even whip up some more!
- How to tell if an avocado is ripe – Good Housekeeping