When we decided to temporarily move to Mexico, there were a few recipes I wanted to master. Learning how to make authentic guacamole was at the top of my list. I don’t want to be known for serving guacamole at my next Superbowl party or barbecue, I want to make the best one! The good news is that this OG guacamole recipe is easy and can be made with just 5 easy-to-find ingredients!
Read on to learn how to make this authentic, easy guacamole recipe!
This Is The Best Guacamole Recipe Because…
Like many traditional dishes, guac can be polarizing. Do you add garlic? What kind of chilis? Can you make it with salsa? Everyone’s got an opinion! After talking to chefs and home cooks alike, this is the one, authentic recipe for guacamole that everyone can agree on.
It’s simple as can be! With just 5 ingredients and a few minutes of dicing and mashing, I’ve got a healthy, nutritious snack or appetizer that I’m proud to serve to guests.
It’s made with whole, natural ingredients. No fillers or processed crap here!
Kids love to help make and eat it!
The variations are endless. (Scroll down for specifics!)
How To Choose The Perfect Avocados For Making Guacamole
Hass avocados are the easiest to find and best for making guacamole. You’ll recognize them by their small-to-medium size and wrinkled skin that gets darker as they ripen.
When I’m choosing the perfect guacamole avocados, I get them on the smaller side. Larger avocados have a higher moister content, can taste bland, and aren’t as creamy.
Avocados tend to be sold underripe. If you’d like them to ripen faster, store them in a paper bag with the top rolled shut for 24 hours. Otherwise, leave them on the counter to ripen in their own time.
>>> Pro tip: Don’t rely on squeezing your avocados to determine whether they’re ripe. I’ve discovered that the stem is a better indicator. Peel back the little stem and cap. If it comes off easily and the skin underneath is avocado green, then the fruit inside is ripe and ready. If you find brown spots, it’s likely overripe.
How To Keep Guacamole From Turning Brown
Most of us know the old “put the pit in the guacamole” trick to keep it from turning brown. But if you’ve tried it, then you know that it achieves mixed results at best.
The truth is that the pit only protects the portion of guacamole directly under it. That’s because avocado flesh browns by reacting with the oxygen in the air, the same as an apple or peach. You could achieve the same result with anything else that comes into contact with the top of your guac, like plastic wrap for example.
The best way to keep guacamole from turning brown is to make sure there’s enough acid in the recipe to keep the avocado from oxidizing. My guacamole recipe has enough lime juice in it that it won’t turn brown unless it’s sitting for more than a few hours.
When It’s Time To Store, Follow these Steps To Keep Your Guac From Turning brown:
Mix in all the ingredients except the lime juice and place it in the smallest food container that will hold the entire recipe.
Flatten the top with a spatula, and pour the lime juice over it so it forms a shallow layer on top of the entire guacamole surface. When I snap on the lid, I make sure it’s coming directly into contact with the guacamole. If I can’t do that, I use plastic wrap, smoothing out any air bubbles with my fingers. Then I pop it in the fridge until I need it.
When it comes time to serve, I give the whole thing a quick mix and put it on the table.
Serrano v. Jalapeño: What’s The Difference And Which Do I Use?
At first glance, it’s hard to tell the difference between a still-green Serrano chili and a Jalapeño pepper. Both are between 2 and 4 inches long, native to Mexico, and appear in traditional Mexican guacamole. But if you take a bite, you’ll taste the difference right away.
While both chilis have a green, bright, obviously vegetable flavor, Serranos are three to four times hotter than Jalapeños. My family isn’t big on spicy food, so I make my guac with Jalapeños to keep it more kid-friendly. But if you want a spicier guac, use Serranos.
Want The Most Authentic Guacamole? Get A Molcajete.
The molcajete and tejolote are Mexico’s answer to the mortar and pestle. Made from volcanic stone, this pre-Columbian food processor pulverizes ingredients so that their natural juices and oils permeate the entire recipe.
The molcajete and tejolote are Mexico’s answer to the mortar and pestle. Made from volcanic stone, this pre-Columbian food processor pulverizes ingredients so that their natural juices and oils permeate the entire recipe. This creates a subtle spiced, more layered flavor profile and keeps you from getting those extra-spicy bites that make you gulp down your water to keep your tongue from catching fire.
I got my molcajete for about $20 here in Mexico, and I’ve seen them sold in the states for just a few bucks more. It’s about the size of a large mixing bowl. If you don’t have the space to store one, you can also purée the onion, cilantro, and peppers together in a blender or food processor before incorporating it into the avocado.
When I’ve tried making it this way, I’ve noticed I don’t quite get the same subtlety in flavor as with the molcajete because I’m not slowly pressing out the oils in the chili in cilantro. But it’s a nice middle ground between the quick-and-dirty method of simply mixing all the ingredients (which is still totally delicious) and grinding them in a molcajete.
I’ve included instructions for all three methods in the recipe below.
More Quick and Healthy Dressings And Spreads:
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Authentic, Easy Guacamole
Learn to make the creamiest, most authentic guacamole you’ve ever tasted in mere minutes! With creamy avocados and fresh chilis, this rich and spicy dip is delicious with tortilla chips, or as a side with grilled fish or meat.
- Prep Time: 15 Minutes
- Total Time: 15 Minutes
- Yield: 6 1x
- 3 ripe avocados
- 3/4 c (or about 2 medium) Roma tomatoes, finely chopped
- 1–2 Serrano or jalapeño chilis, seeded, deveined, and minced
- 3 heaping tbsp white onion, finely chopped
- 3 tbsp fresh cilantro, minced
- 1–1 1/2 tbsp lime juice
- 3/4 tsp sea salt
- Using a food processor, blender, or molcajete, purée the chilis, onion, cilantro, and salt. Place purée in a large bowl. Or, if you’re short on time, simply mix the ingredients together in a bowl.
- Using a fork or tejolote, smash the avocados on top of the puree, stirring occasionally to incorporate.
- Add tomatoes and lime juice, stirring gently with a spoon until completely mixed. Taste and adjust salt and lime juice if desired. Serve immediately.