Guacamole is my favorite dip ever! I love the simplicity of it. You have to use the freshest ingredients to ensure that the taste is right. I learned the process from a local restaurant and I wanted to share it with my Cookies.
To stay as authentic as possible, I use a molcajete for this recipe. It’s a mortar and pestle. This renders the most flavor into your guacamole. It’s the absolute best tool to use to grind up spices and ingredients. I highly recommend incorporating this into your kitchen equipment.
When choosing avocados for your guacamole, make sure that it’s ripe. Give a gentle squeeze. If it gives a bit, it’s ready to use. Ripe avocados have a creamy flesh which are delightful in this recipe.
I prefer a chunky textured guacamole. So, I use the pestle to mash the avocados instead of grinding it up into a paste. But, the consistency is totally up to you. Make it as chunky or as creamy as you desire.
Watery guacamole is a huge no-no! Be sure to seed and pat the tomatoes dry before dicing and adding them to the mix. Be sure to check out my method in the tutorial.
Grab your tortillas or pita chips and enjoy!
The Best Guacamole Recipe
- 2 large ripe avocados
- 1/4 cup onion diced
- 1 tsp garlic minced
- 1 jalapeño diced
- 2 TBS fresh cilantro finely chopped
- Juice from 1/2 of a lime
- 2 Roma tomatoes seeded and diced
- Kosher salt to taste
Using a Molcajete:
In a molcajete bowl, add in half of the onions, half of the jalapeños, half of the cilantro, all of the garlic, and 1/2 tsp of salt.
Use the pestle to grind the ingredients into a paste.
Cut, peel, and pit the avocados and add them into the molcajete bowl.
Smash the avocado with the pestle, combining it with the paste until the desired consistency is reached. Be sure to leave chunks of avocado.
Add in the rest of the onions, jalapeños, cilantro, tomatoes, and lime juice.
Gently fold everything together.
Taste and add more salt as needed.
Using a regular mixing bowl:
Cut, peel, and pit the avocados and add them to your bowl.
Use a fork to smash up the avocados to your desired consistency.
Add all remaining ingredients and stir gently to combine.
Salt to taste.
Notes: To keep the guacamole from turning brown, cover the bowl with plastic wrap. Be sure to pat the wrap onto the surface of the guacamole to push all of the air out. Refrigerate for up to 3 days.