The BEST Guacamole Recipe | Restaurant-Style

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This chunky, fresh, and creamy guacamole is the BEST! This crowd-favorite dip is now easier to make than ever with these simple tips and tricks.

Guacamole is a popular (and pretty much perfect) dip made from creamy mashed avocados that are often mixed with fresh vegetables and herbs such as jalapeño, onion, and cilantro. Which you probably knew already, unless you live under a rock.

Guacamole is automaticallygreat, but today, friends, we’re going to make itawesome. Here are my tried-and-true tips and tricks to make your next bowl of guac your best one yet!

Now, here’s the part of the recipe where I tell you why my Guacamole is better than the thousands of other guacamole recipes that already exist on the internet. That’s a pretty tall order, so honestly? I’ll leave that up for you to decide. What I will say is this:

I’m a very experienced guacamole maker. Why? Because I used to work at a popular Tex-Mex chain restaurant which had this equally-horrendous-and-delicious menu item called the “Guacamole Live” in which your poor, overworked server was forced to make guacamole tableside (while simultaneously serving 3-5 other tables). The good news is that my suffering is now your pleasure,because I now know the fastestandbest way to mash those avocados.
The best-tasting guacamole is made with simple and freshingredients. There’s a reason why people ordered those Guacamole Lives; fresh guac is the best. Each ingredient should serve a purpose, and in this recipe it does. That being said, you don’t need much to make a tasty, better-than-restaurant-quality dip!

INGREDIENTS FOR GUACAMOLE:

You’re only 7 ingredients away from your best bowl of guacamole, ever:

Avocados:Hass avocados are the most widely available and creamiest, so I like to stick with those. I recommend purchasing firm avocados withthe little seed/stem still on. The best way to tell when the avocado is ripe is when it it has a slight softness to it and the flesh underneath the seed/stem is bright green (once you remove it).
Jalapeño:for some crunch and kick! If you’re sensitive to spice, remove the seeds from your jalapeño before dicing. You can also add in some diced Serrano peppers if you really like things spicy.
Red Onion: some finely diced red onion helps to add crunch and depth of flavor. Red Onions are sweeter than white onions, which is why they work better with guacamole
Roma Tomatoes: Roma Tomatoes have a firmer skin and less seeds, which make them ideal for dicing and putting into guac. They add a nice texture and burst of umami flavor. Not a fan of tomatoes? That’s fine – these are optional 🙂
Cilantro:pretty much an essential in guacamole, unless you can’t stand the taste of it. Cilantro adds a complex, herbaceous flavor with a hint of citrus. It’s a staple in Tex-Mex and Mexican cuisine, and for good reason.
Fresh Lime:fresh lime juice adds a subtle sweetness, tang, and brightness to our guacamole. It cuts through the creaminess of the avocado and helps all of the other flavors to be more pronounced.
Salt:please don’t forget the salt! Forgetting to add salt can make or break a good guac – seriously. Your dip won’t taste salty, but instead all of the yummy guacamole flavors will stand out, even more.

HOW TO MAKE GUACAMOLE

1. Use a sharp kitchen knife to cut each avocado in half. Remove the pit, then carefully score the flesh of each avocado

2. Use a spoon to scoop the flesh of each avocado into a large bowl – don’t forget to scrape the skin well!

3. Then, use two forks to partially mash and mix the avocados until they are partially broken down. Stop just before you reach your desired consistency, as you’ll be mixing a little more.

4. Add the remaining ingredients, thenfold them into the guac and mix until well-combined

5. Run your (squeezed) lime wedge along the edge of the bowl to clean things up, then serve and enjoy!

Does this involve a fair amount of kitchen utensils? Yes. Is it worth it?Heck yes.After lots of trial and error, I’ve found that using forks is the best way to get an even amount of avocado chunksand creamy mash in your guacamole. Plus, it’s very easy to control to your liking. If you want achunkier guac, mix the avocados less before you add the remaining ingredients. Like things smooth andcreamy? Mash your avocados well before moving to the next step.

TROUBLESHOOTING & TIPS

Use Ripe Avocados, but make sure they’re nottoo ripe, or your guacamole will turn to mush. If you have a ripe avocado but aren’t ready to use it, put it in the fridge for up to 5 days.
Finely Chop all of your Mix-Ins:
Is the Flavor Off? Add more jalapeño for spice or chopped cilantro for flavor. Otherwise, mix in 1/8 teaspoon of salt at a time or add an extra splash of lime juice.
Prevent Browning:for parties and short term storage, drizzle some extra lime juice over the top of the guacamole to prevent browning. For long term storage, it’s best to cover the guacamole with plastic wrap or store it in an air-tight. The less oxygen touching the guacamole the better, so press your plastic wrap directlyon the guacamole, or fill the container completely for best results.