Guacamole Recipe

After my daughter cut her hand seriously trying to remove the pit from an avocado, had an operation and went to a hand therapist, she found out how to do it correctly - simply squeeze the half with the pit gently and if it is ripe enough - the pit will pop out. In all the articles and recipes I have seen with avocados, I have never seen this suggested - but it works like a charm.

Heidi, your blog is always a pleasure to read (and I love the photos too!). I will definitely use your tip on buying avocados. When I make guacamole, I usually go for cilantro, thinly minced red onion and lime juice to add to my avocados. My secret ingredient is to add also a handful of grated sharp cheddar cheese, well blended in the mix. Just that bit of cheese gives a little punch to the guacamole without disguising the avocado flavour.

One of the tricks I use to keep it from going brown is to add the whole avocado pit to the guacamole. This helps stanch the browning. Although - to be honest - the pit is really effective only on the part of the guacamole’s surface it touches. But between the pit, the lime juice and the lid/plastic wrap I manage to retain a lot of guacamole's vibrant color (which is the dip’s ultimate virtue)

I love guacamole, but since learning this new twist, I'm hooked on it. Take 2 avocadoes, mashed, and add 1 rounded tsp Umeboshi Paste (fermented plum paste) and a clove of mashed garlic. Different and incredibly good.

We are almost a avacado a day people at our house! Lately it's avacado mashed on toast in the mornings with a little red pepper of sorts! We always like the less is more aproch with food! Happy mashing

I prefer my guacamole with just lemon juice and salt. Simple and delicious. As for avocado ripeness, I'm lucky to live in a neighborhood where one bodega keeps the avocados behind the counter and then custom picks the one that fits the day you want to use it (i.e. 2 for today, 2 for Monday, etc.)

I've been making the perfect guac for decades now. It's my most requested dish. I think the key is setting yourself up to create the perfect texture to ingredients combo. I do add tomatoes, but only flesh and no juice, that is very important for the texture and the color/beauty of my guac. Depending on the avocados I also know if I need more salt, pepper, garlic. I do agree, the key is to start with the perfect avocado.

I was always a guac purist until I tried my daughter's everything-but-the-kitchen-sink guac. Amazing! There's not exactly a recipe, but here's what's in it: lots of avocados, lime, salt, a good dollop of fresh tomato salsa that includes peppers, tomatoes, garlic, onions, cumin, cilantro, maybe more garlic and hot peppers to taste, and — here's what really makes it — a good amount of finely diced mango. You have to try it to believe how good it is.

Love your recipe. I am, however, from TX, and also a fan of guacamole made on the River Walk in San Antonio. Some additional ingredients that you will find exceptionally good include 1-2 Tbsp freshly squeezed orange juice, and perhaps 1 strip of well cooked bacon, crumbled very fine & mixed in. Of course, Texans also like their jalapeño addition too ... each of these are variations you may like from time to time. Enjoy :)

I like it simple, too, but I also don't mind the addition of a teeny bit of freshly toasted and ground cumin seeds.

I LOVE guacamole! It is really hard to get good avocados here in England, so I usually have to settle for less than good, but they're better than none. :) Thanks for sharing your recipe!

I'm careful to use the palm of my hand, not my fingers, when giving the avocado a squeeze. The fingers seem too damaging.

Great article as ALWAYS. Huge fan of your writing and photography. You're so on point: it's all about the ingredients. When you have perfect avocados you don't need much else. Myself, I prefer no onion in the guac, just limon and salt, maybe garlic. Onions and cilantro on top when gettin fancy. ~HR in Mendo :)

A while back we switched to preferring Shallots instead of onions for guacamole. Every so often we make it with onion, but it's not the same. A trick for Salsa/Guac I learned from watching Rick Bayless' show a while back, is to put the raw onions in a bowl of ice water for a few minutes , then drain. I think the term was "deflaming". The onions lose all their harshness.

Here in Australia, we have more than one type of avocado in the stores. Some are much more "meaty" than the hass and some have a courser/or smoother texture when mashed. SO I normally choose what ever is just right. I am actually not fan of raw garlic in the mix; usually preferring the heat of green pepper. This is great post on a dish which is so often stuffed up.

I'm also on the tomato train! I see restaurants add things like sour cream to stretch guacamole, but never thought of tomatoes as part of the deal. Maybe because I'm always disappointed when I'm making guac at home and realize we don't have any good tomatoes.

Aw, I really love tomatoes in my guac. Tiny flecks of red to liven up the taste a bit, just like the onion. I think the juxtaposition against the creaminess of the avocado helps bring out the best of both worlds. Haven't thought to put any garlic in, but lots and lots of cilantro? Oh yes.

Hi, I'm from Spain and I like your blogg so much and also your book, gives me inspiration!. I usually add cherry-tomato to guacamole, but next time I'll try your recipe.

I love guacamole and I've been eating avocados like crazy lately. I love the tips about finding the perfect ripe avocado. There's nothing sadder than slicing one open to find it's spoiled inside. I can't wait to try this recipe!

I live in Santa Barbara, and some friends and I were just talking today about how the avocados have been disappointing recently around here. I am going to really hunt at the market on Saturday for some good ones and try your method and this new recipe. My usual guac recipe is a bit simpler: avocado, green onion (white and green parts), salt, lime, and cilantro all folded together.