Description
A foolproof, restaurant-worthy method to making the best guacamole at home, every single time. This guacamole recipe will soon become a staple recipe in your house & don’t be surprised when all your friends start requesting it whenever you see them!
Ingredients
Scale
- 2 large, ripe Hass avocados, halved and de-seeded
- ¼ medium red onion, finely diced (approx. ¼ cup)
- 2 jalapeño peppers, de-seeded as desired and finely diced
- 2 cloves garlic, roughly chopped
- 1 large, juicy lime or 1 small lemon, juiced (approx. 3 tablespoons)
- ⅓ cup finely chopped cilantro
- 1 teaspoon kosher salt
- heaping ½ teaspoon garlic powder
- heaping ½ teaspoon chile lime seasoning such as Tajíin
- for serving, as desired: finely chopped cilantro, tortilla chips, etc.
Instructions
- Smash the aromatics: Add the onion, jalapeno, and garlic to a resealable bag. Season with a pinch of kosher salt. Seal the bag, pressing out as much air as possible so the bag doesn’t pop. Using a rolling pin or heavy-bottomed pan, carefully smash down on the bag to release the natural juices of the vegetables. The aromatics should be juicy and softened, but not smashed into a fine paste. (Alternatively, if you have a large mortar and pestle or traditional molcajete, you can combine all of the ingredients in the bowl and use the handle to press down and smash the aromatics.)
- Mix the guacamole: Use a spoon to scoop the avocado flesh into a large bowl, then add the smashed vegetables from Step 1 and all remaining listed ingredients (lime juice – Tajín). Use a wooden spoon to gently smash the avocados to your desired consistency and stir to combine well. Taste and adjust seasoning as desired – depending on the size of your avocados, you may need a little extra salt or lime juice.
- Serve: Transfer the guacamole to a serving dish. Garnish with additional cilantro and serve immediately with tortilla chips. This guacamole is also a wonderful add-on for any of your favorite tacos, taco salads, burrito bowls, nachos, and more. Enjoy!
Notes
Jess’ Tips and Tricks
- Spiciness: Depending how spicy you like your guacamole, feel free to remove the stems and seeds from your jalapeño peppers. We like a pretty good kick, so I typically leave them in or deseed one if I am prepping a batch of guacamole for a crowd. If you love a spicy kick of heat, feel free to swap one or both of the jalapeños with a serrano pepper.
Make-Ahead and Storage
- Avocado browns as a result of oxidation, or coming into contact with air. The best way to store guacamole is in an airtight container with a piece of plastic wrap pressed directly onto the surface of the guacamole – doing so creates a barrier between the avocado and the air. Store in the refrigerator as described and the guacamole will keep for 3-4 days.