classic guacamole
Just in time for the Big Game, I’m here with my super quick {ready in just 10 minutes!} and utterly delicious guacamole recipe. Check out my 6 Tips for the Best Classic Guacamole and you’ll have all of your guests dipping and raving!
I originally shared this recipe on January 17, 2014. I have updated the images and some of the text today.
The thing about Guacamole is there a lot of ways to not get it right. On its surface, classic guacamole couldn’t be more simple, avocado mashed up with some lime, garlic and salt. And honestly, under its surface it should be simple too. That’s why I am not sure why it seems to be destined for folks to misfire on it.
I was weaned on Tex Mex food (my mom’s side of the family is from there). And I have been making guacamole since I could reach the kitchen counter. And that I grew up knowing that the “g” sound in guac is more of a “hw” sound. You can read more about our family taco parties here. Now do you hear that thudding sound? That’s the sound of me getting up on my Guacamole Soap Box. Get ready!
6 tips for the best classic guacamole
- Don’t use too much garlic: The first way it can be screwed up is too much raw garlic. Listen up people, when garlic is raw, use a light hand. You can always add more in, but you can’t take it away. And the thing about garlic in guac is that it isn’t the star of the show. So you just want it to play nice with the other flavors. Enhance them a bit. I like to make sure to really mince it as fine as I possibly can. Sometimes, if I am getting fancy, I will mince the garlic and then mash it into a paste with the salt before adding it into the mix.
- Use a lot of lime: The second way guac can go to the dark side is when people are afraid of lime. This IS the star of the show. Well of course except for the creaminess of the avocado. I am going to tell you a secret. Adding lime (or acid of any sort) to pretty much any food will brighten up the flavors and cancel out bitterness. Just be sure to balance the sour with salt. Lime is the way to go in Guac. Not lemon, not vinegar. This is Mexican food people. Lime. Trust me.
- Don’t forget the salt: Which brings me to way number three that guac can really go wrong. You must. I repeat must add a boatload ton of salt. You will thank me. Because here’s the deal. This is a dip, so you want it to be intensely flavored. You just put a little on your chip and it should make a big huge impact in your mouth. Salt will make all the other flavors pop. Always. Period. Don’t argue. And you’ll need way more than you think because the fat in the avocado really sucks up the other flavors, so you’ll need more salt (and lime) than you think would be right. That is all.
- Steer clear of any weird stuff: Don’t be a sillyhead and add a bunch of weird stuff. Green bell pepper doesn’t belong in guac. I would argue that neither does cumin. Or really, any dried spices including pepper for that matter. Neither does mayonnaise. Whatnow? Worcestershire? Are you insane??? I am okay with getting cheeky and adding in bacon or chipotle or something like that, but in that case you’re obviously not trying to be authentic. So you get a hall pass.
- Don’t add too much salsa or cilantro: Enhance judiciously. I really love a little bit of cilantro in my guac. I grew up with the no cilantro variety, and I appreciate that too. Another logical enhancement is salsa. If I worked in a Cantina and always had a supply of finely chopped Pico de Gallo on hand, I would stir a scoop of that in. My west Texan family uses a bit of Salsa Herdez in theirs. I like a bit of Pace Picante Medium in mine. Just a little. It shouldn’t darken the color of the overall greenness. So if you do add salsa, I’d say, choose a thin one, not chunky. If you want chunks in your guacamole, I say, opt for leaving chunks of avocado.
- Trash the pit: And the last thing I am going to say is this: A big brown pit does not look yummy in guacamole. Why is that there? The reason the guac turns brown is the air. The acid in the lime will help the avocados from turning brown, but really if you want to make this in advance, press plastic wrap down onto the surface of the guac so that no air can touch it. Leaving the pit in is a myth. If the surface of your guacamole does turn brown, just scrape it off. Sheesh!
Okay, stepping down of my soap box now. Sigh. I feel better now.
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Printclassic guacamole
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 2 1/4 cup 1x
- Category: Appetizer
- Method: No Cook
- Cuisine: Mexican
Description
Classic guacamole recipe made with avocado, lime and salt with a bit of salsa, cilantro and garlic. Healthy, naturally gluten free and only 86 calories per 1/4 cup serving.
Ingredients
- 3 ripe Hass avocados
- ¼ cup lime juice
- 2 tablespoons medium Pace Picante Sauce
- 1 to 2 tablespoons chopped cilantro leaves
- ¾ teaspoon salt
- 1 small clove garlic, minced like crazy
Instructions
- Mash avocado, lime, Pace, cilantro salt and garlic in a large bowl until desired smoothness.
Nutrition
- Serving Size: 1/4 cup
- Calories: 87 calories
- Sugar: 0 g
- Fat: 8 g
- Saturated Fat: 1 g
- Carbohydrates: 6 g
- Fiber: 2 g
- Protein: 2 g
Here are the original images associated with this blog post.
This post cracked me up- #4 had me laughing out loud! I couldn’t agree more with you on these points. Crappy guac really bums me out!
This post was great, Katie! I love a good food rant.. I had one on my blog about the difference between sauce and authentic Italian gravy last week. Your guac recipe is right up my alley with lots of lime and light on garlic! Sometimes simple is best – though I am guilty of adding grilled pineapple to my guacamole 🙂
I love simplicity – and I love me some guacamole – maybe I’ll be able to get it right now! More lime and salt, less garlic! I’ve never done the dumbass stuff (honest!) but I’ve struggled to get the combination right. I feel inspired to try again now – thanks 🙂
Ha, ha. That’s the attitude 😉 Thanks for coming by Ian.
Haha! I was in desperate need of a good laugh and you delivered ;). I esp love #4..can I get a hall pass for my sriracha?
Min, ha ha, no, Sriracha wouldn’t really qualify as weird. Glad I made you laugh;)
Cilantro in guacamole is unnecessary and also possibly an affront to humanity.
Alleluia, Amen.
Ha ha, so I take it that you are not a non-cilantro kinda gal? I totally understand. And in that case no need for it. Thanks for coming by Sarah.
Haha I literally just realized your recipe has cilantro in it! I thought you were including it under “weird stuff” for a minute. I was like, “Why is she being so short with me?” Didn’t mean to insult your recipe! I think your cardinal rules of guac are spot-on.
Too funny:) In this case weird has to be pretty weird like the cranberries David mentioned. I heard Nigella Lawson on NPR talking about her famous guac with blue cheese. I sure wouldn’t want to have a bite of that and not be expecting it!!
Katie, I LOVE this post! Not just because of the guacamole, but I freaking loved your soap box. You are hilarious, and I loved how sassy this post was! Although, I’m not sure there is such thing as too much cilantro… 😉
Ohhhh, I am so glad you like it Ari. I was worried that it was too fresh. Glad I made you laugh.
What can I say? I really love it!
“Don’t be a dumbass and add a bunch of weird shit” – one of my favorite phrases. I’ll be back for more.
Well in that case I am glad I didn’t edit that out. Maybe it was a little thug kitchen in me coming out. Ha ha.
I’ve never added garlic to guacamole. Is that really bad? I also prefer fresh chopped jalepanos and tomatoes, but good idea about the picante sauce. Good to know.
By the way, I love your mouth. Wouldn’t expect that from you, but that’s what they say about me too. We would get along well!
Anne, No fresh is always good in my opinion. And no garlic is better than too much really. The salty talk just comes out sometimes;) I have no doubt that we would get along great.
Haha…this is a classic post, Katie! I love that you wrote “Don’t be a dumbass and add a bunch of weird shit.” It’s so true, too! I once came across a guac recipe with cranberries in it. WTF…seriously? It’s like the Pilgrims meet the Mexicans.
OMG cranberries! I die! And not in a good way either, ha ha.
A shit-ton of salt…I love it! I definitely add plenty of salt to mine too. Now I’m craving guac 🙂
Taryn, Ha, ha right? I am sort of a salt freak, and guac is one of the kinds of recipes where it is so much better if you don’t skimp on it.
I’m in complete agreement with you on all six points! I’m a big guac fan and I love your recipe. I finely dice a small tomato instead of picante but otherwise your recipe is close to mine. BTW, love the salty language! 🙂
Glad you agree about the guac and appreciate the understanding on the lingual indiscretions. Ha ha.
My favorite way to make Guacamole is with finely minced onion, LOTS of lime juice and a bit of sweet corn. I love the taste of avocados, so cilantro is a big no no for me. And garlic is good, but way too often do people add too much. As for salt, if you got lots of lime juice, you really don’t need that much in my opinion, which really doesn’t mean a lot hahaha!
WHO THE EFF PUTS A PIT IN THE BOWL? That’s cray cray. It’s not the compost bin!
I have seen it more than I think is right. Ha ha compost:)
Well, Yankee, lots and lots of MEXICAN cooks do until just b4 serving. And none of them composted as far as I know. This includes the friends I have in Mexico. So, EFF that. yo
★★★★
We skip the salsa and add chopped jalapeno. And I like it garlicky…but I like everything garlicky so clearly I have issues.
Jalapeno is okay by me especially if it is minced. Though I really like the mildness of this guac. I tend to think of it as a cooling element in a Mexican meal.
Love this! Great tips on guac perfecting. Definitely know a few people guilty of #1 🙂 Makes me want a margarita and some “Aunt Charlenas” on the patio. Officially Texan approved.
Ha yes! That should be the 7th thing, not serving your guac with Margs:) I am so glad you saw this post Taylor, I was going to FB you the link, but you beat me to it! Lol;)