My “best guacamole” is simple, with all the suspected flavors and just the perfect amount of seasoning. It takes no time to make, and is such a good recipe to have in your back pocket when you need to whip up a Mexican feast.
You probably know by now I love to do things just a little differently and keep all of my recipes extra exciting. But, there are some that just shouldn’t be messed with. And for me, that’s guacamole.
Everyone might have their own ratio and blend of ingredients to suit their own taste, but when it comes to flavor, I think the best guacamole is classic and straightforward. I’ve tried a bunch of crazy concoctions that restaurants put out (everything from sweet potato guacamole to mango guacamole), and nothing ever tastes as good as the regular thing.
In here, I’ve got jalapenos, scallions, garlic, lots of lime juice, cilantro, and the perfect amount of salt to make it all taste bright and fresh. And that’s it. It’s vibrant, seasoned really well, and in my opinion perfectly balanced. Of course, though, you can add more or less of a certain ingredient to match your own preferences.Print
How to Make the Best Guacamole
how to make the best guacamole that’s simple, classic, and big on flavor
yield: approximately 3 cups of guacamole
- 8 small to medium avocados, halved and pitted
- 2 jalapeños, stemmed and minced (1.5 oz minced)
- 2 scallions, halved lengthwise and thinly sliced (1 oz sliced)
- 4 limes, juiced (3 tbsp of juice)
- 2 cloves garlic, minced
- 1 tbsp chopped cilantro
- 1 ½ tsp kosher salt
- cilantro leaves, to garnish
- sliced scallions, to garnish
- tortilla chips
- Scoop out the avocado flesh into a bowl and discard the skins (1 lb, 10 oz total flesh). Use a fork to roughly mash the avocado until almost smooth, yet still full of texture.
- Fold in the jalapeños, scallions, lime juice, garlic, cilantro, and salt. Mix really well. Taste the guacamole and season with more lime or salt if desired.
- Transfer the guacamole to a serving bowl and top with more cilantro and scallions. Serve with tortilla chips.
It’s best to make guacamole and eat it all immediately. But, it can also be stored for a day or so in the fridge. I find the best way to store it is in a deli container. Press a piece of plastic wrap directly on top of the guacamole to prevent any air exposure before putting on the lid.