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An overhead shot of a small bowl of guacamole surrounded by tortilla chips on a parchment-lined plate atop a blue tiled surface. The plate is surrounded by lime wedges and halves and a small dish of tajin.

Restaurant-Worthy Guacamole Recipe (15 Minutes!)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Jess Larson
  • Prep Time: 15 Minutes
  • Cook Time: 0 minutes
  • Total Time: 15 Minutes
  • Yield: Serves 6
  • Category: Appetizer Recipes, Snack Recipes
  • Method: No-Cook
  • Cuisine: Mexican & Tex-Mex
  • Diet: Vegan

Description

The summer before my senior year of college, I worked at a trendy Latin fusion tapas restaurant. Our claim to fame was tableside guacamole, so I spent some of the hottest nights of the year schlepping a heavy cart around the dining room making fresh guacamole from scratch. 

It was the worst job I ever had…but I did learn how to make a damn good guac.

It all starts with one crucial step: smashing fresh aromatics like red onion, jalapeno, and garlic to release all of their flavor. At the restaurant we used a traditional molcajete, but a simple zip-top bag and rolling pin work great too.

From there, mix with 2 ripe avocados, fresh lime juice, lots of cilantro, and my secret ingredient –Tajín! – for a chunky-creamy dip with bright and spicy flavor.

Of course, the best guacamole is one that’s made how you love it most, so feel free to adapt this recipe to suit your tastes. ♡ Happy smashing!

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

  1. 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.)An overhead shot of a wooden rolling pin rolling over a large zipper bag of jalapenos, red onion and lime juice atop a wood surface. Red onions, limes, salt and garlic cloves sit alongside it on a blue tiled surface. An overhead shot of chopped jalapenos and red onions in an open plastic bag atop a wood surface.
  2. 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.An overhead shot of guacamole in a large glass bowl atop a blue tiled surface. Small dishes of salt and tajin sit alongside the bowl.
  3. 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!An overhead shot of a small bowl of guacamole surrounded by tortilla chips on a parchment-lined plate atop a blue tiled surface. The plate is surrounded by lime wedges and halves and a small dish of tajin.

Equipment

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.

Find it online: https://playswellwithbutter.com/best-guacamole-recipe-ever/