How to make the best ever guacamole! (One of our readers told us this is even better than Chipotle’s guacamole! Let us know in the comments if you agree!)
I still remember the first time I ate guacamole. It was (way back) during my freshman year in college, and a friend of mine served this ‘creamy green stuff’ with chips that I absolutely loved – but had never tasted before!
Decades later, I can’t imagine how I grew up never having eaten guacamole (or avocados for that matter), and to this day, guacamole is firmly on the list of one of my favorite foods and it is one of our go-to snacks to make anytime we have a party.
In spite of growing up never having eaten guacamole – fast forward to today, I do have some strong opinions about what makes a good guacamole recipe. I believe that simple, fresh flavors are best, because you really want the flavor of the avocado to shine through. We simply mix ripe avocados with some red onion, our Rocket Fuel (or any other hot sauce you like), plus fresh cilantro, lime juice, and lemon juice – so simple but so good!
We like our guacamole on the chunky side so in addition to only lightly mashing the avocado, we also added some fresh diced tomato just before serving for added chunkiness and fresh flavors. If you prefer a smoother guacamole, feel free to leave the tomatoes out. Enjoy!
This recipe was originally posted in April, 2013.Print
Note: Fresh tomatoes should never be put in the refrigerator – they lose their flavor when they are chilled. Just store your tomato at room temperature until you are ready to clean and dice it, then add it to finish your guacamole.
- 2 ripe Haas avocados
- 4 tablespoons minced red onion
- 1 teaspoon (or more if you like it hot) Rocket Fuel, or other favorite hot sauce
- 2 tablespoons minced cilantro
- 1 teaspoon lime juice
- 1 tablespoon lemon juice
- ½ teaspoon salt
- Few grinds of black pepper
- ½ of a ripe tomato, seeds and skin removed and diced
- Run a knife around the outside of the avocados from top to bottom and back to top. Cut down to the pit. With a twisting motion, twist the avocado halves apart.
- Tap the avocado pit with a knife so the knife slices in enough to grab it. Then turn the knife and the pit will come out. (Be careful not to swing too hard and hit your hand. To be safe, place the avocado down on a cutting board first.)
- Run a soup spoon between the pulp and the skin of the avocado and place the pulp in a medium mixing bowl. Mash slightly with a fork leaving large chunks.
- Add all other ingredients except the tomato. Adjust seasoning as needed.
- When you are ready to serve, add in diced tomato.
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