Treat your tortilla chips (and yourself!) to the Best Guacamole Ever with this recipe.
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Guacamole is a party in a bowl, right? For a fiesta, just add a bowl of the green stuff and a bag of tortilla chips. What’s not to love? It’s creamy, it’s dreamy, and it’s so good for you, too. Already have a guac recipe? Well, hear me out, because THIS one takes guac to another level with my secret weapon (er, ingredient).
Now, you could say I’m a bit of a guac fiend. I’ve taste-tested guacamoles spanning from the citrusy, cilantro-loaded version to every jazzed-up rendition you can imagine. From spicy, jalapeno-infused tang to the sweet spiel of something like pomegranate seeds. I’ve tried ’em all. Trust me when I say this one is the ultimate for balancing taste, texture, and everything in between.
does this guacamole work with my Diet?
Guacamole is really healthy. We’ve got creamy, ripe avocados filled with heart-friendly monounsaturated fats. We’ve also got those grape tomatoes that are loaded with antioxidants. Then there’s the added kick of vitamins C and K from the lime and cilantro in every scoop. It’s suitable for those on vegan, vegetarian, gluten-free, paleo, or dairy-free diets. For those on a keto diet, just be mindful of the amount of tomatoes and onions.
INGREDIENTS
Got your tortilla chips ready for dippin’? Then here’s what you’ll need for your guac…
- 1 ripe avocado
- 1/4 lime, juiced
- 6 grape tomatoes, deseeded and quartered
- 1/2 small red onion, diced
- 1 sprig of cilantro, chopped
- 1 clove garlic
- pinch of salt and black pepper
INSTRUCTIONS
Cut
Slice through the avocado and twist apart. Discard pit and scoop out flesh.
Mash
In a bowl, mash the avocado and mix in lime juice, diced onions, cilantro, salt and pepper.
Mix
Quarters and de-seed tomatoes (reserving some). Mix into the mash.
Serve
Spoon the guacamole into bowls, garnish with saved tomato and cilantro.
DEVOUR!
FAQs
I prefer chunky guac but if you’re more into the creamy texture, just grab a potato masher or a hand blender and get to work on those avocados.
Lemon juice can save the day. Just go easy on it at first and taste as you go.
So many! Toss in some diced jalapenos for a spicy kick, add a dollop of sour cream for extra richness, or sprinkle in some feta for a cheesy twist.
Air will cause your guac to go brown. But don’t worry; a little citrus juice will slow down the process. Then cover it with plastic wrap (press it right up against the guac). You can also stick the pits in there if you’re keeping it for later – works like a charm.
You need ripe avocados, A ripe avo should be slightly soft but not mushy. Test it by flicking off the stem; if the flesh underneath is green, it’s good to go.
Stick with ripe avocados if you can; they have the better flavor and texture. If your avocados are a bit stubborn and refuse to ripen, you can stick them in a brown paper bag with an apple or banana for a day to speed up the process.
Serving Suggestions
Enjoy this guacamole as a classic appetizer accompanied by tortilla chips, use it as a spread on toast for a gourmet breakfast, or elevate your main dishes like grilled chicken or fish by adding it as a refreshing side.
how to store your guacamole
Store your extra guac in an airtight container. Press a piece of cling wrap directly onto it to stop it from turning brown, then keep it chilled in the fridge. It’s best used within a day or two. When you’re ready for the next fiesta, let it sit on the counter for a while before you dive in to take that fridge chill off it.
The Best Guacamole Ever
Ingredients
- 1 piece ripe avocado
- 1/4 lime juiced
- 6 pieces grape tomatoes deseeded and quartered
- 1/2 small red onion diced
- 1 sprig cilantro chopped
- 1 clove garlic
- pinch of salt and black pepper
Instructions
-
Cut lengthwise around the avocado. Gently twist the two halves in opposite directions. Remove the pit and the flesh.
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Place the avocado in a bowl and mash with a fork in smaller chunks. Add the lime juice. Add the diced red onions and chopped cilantro. Season with salt and pepper.
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Cut the grape tomatoes into quarters and remove the seeds. (Set aside a small amount of tomato quarters.) Add to the avocado mash. Combine well.
-
Transfer the guacamole to serving bowls. Garnish with the leftover tomato and cilantro.
Notes
- A ripe avocado should be slightly soft but not mushy. Test it by flicking off the stem; if the flesh underneath is green, it’s good to go.
- Mash the avocado with a fork for the best, chunky texture.
- Deseed your grape tomatoes; stray seeds can water down your guacamole.
Nutrition
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