Classic guacamole is a party staple, and it’s so easy to make. Never fall victim to store bought guacamole again with this easy recipe!
Good Guacamole Secrets
“That’s why the bowl is so big… it’s full of secrets!!”
Okay so we all know that the best guacamole is made in a traditional Mexican molcajete, and if you make a lot of guacamole, buying your own would definitely be worth the investment!
When guacamole is made using a molcajete, the aromatics (onion, garlic, jalapeno or serrano, and cilantro) are ground into a paste, releasing their oils and juices, and along with them a TON of added of flavor.
But for those of us who only make this delicious dip once in a blue moon who also don’t want to sacrifice flavor, there is an answer!
Use a heavy mug or measuring cup to crush and smush the aromatics! Alternatively, you could try wrapping the aromatics in a large zip top bag and using a rolling pin to do the crushing, but I have not tried that method.
Keep in mind that crushing is different than pureeing or chopping, (just like Harry Potter learned while making his liquid luck with the Half Blood Prince’s textbook), so using a food processor wouldn’t have quite the same effect.
Classic Guacamole Variations
Like most classic dishes, guacamole has its fair share of variations and stand ins.
Create your own signature guacamole by experimenting with these variations:
- Lemon juice or lime juice
- Serrano, jalapeno, or habanero peppers
- Red onion or yellow onion
- Tomatoes or no tomatoes
- Adding dry spices to the mix like ground coriander or cumin
Classic Guacamole Recipe
- 4-5 ripe avocados, pits reserved*
- 1-2 jalapenos or serrano peppers, seeded and diced (depending on how spicy you like it!)
- 1/2 cup red or yellow onion, diced
- 2-3 cloves garlic minced
- 1/2 tsp kosher salt divided
- ⅓ cup chopped cilantro leaves and tender stems
- 2-3 tbsp lime juice divided
- 1/8-1/4 tsp ground cumin
- On a large cutting board, make a pile with the chopped onion, garlic, cilantro, and jalapeno. Sprinkle with half the salt and 1 tablespoon of the lime juice.
- Use a heavy mug or measuring cup to crush and smash the onion, garlic, and serranos or jalapenos to release their oils and flavors. Smash until broken down and liquidy. Transfer to a large bowl. (If you have a molcajete, skip this step and use the molcajete to grind the pepper, onion, and garlic into a paste)
- Add the avocado, remaining 1/4 tsp salt, another 1 tablespoon of the lime juice, and the cumin, and break up with a wooden spoon, leaving some larger chunks of avocado for texture. Taste, adjusting salt and lime juice as needed.