Authentic Guacamole

Next time you’re at the store and you have a bag of tortilla chips in one hand and a container of premade guacamole in another, STOP. Instead, pick up a package of tortillas and some avocados, lime, and cilantro. My friend, get ready. Make Authentic Guacamole and you’ve got the makings of a party.

guacamole ingredients in a molcajete with avocados, cilantro, limes and a blue napkinAt this risk of sounding cliche, if life gives you avocados, make guacamole! Avocados are the one thing that are always in our house ready for breakfast sandwiches, avocado toast and of course…lots and lots of guac. The best, perfectly ripe avocados are necessary for authentic guacamole, Keep reading for some tips on choosing avocados.

avocados in a molcajete on a board with limes

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How to safely pit an avocado

  • Knife in one hand and avocado in the other, carefully insert the knife into the long end of the avocado.
  • While holding the avocado, rotate the knife slowly around to the other side resulting in slicing the avocado in half.
  • Gently pull the knife out and grasp each side of the avocado and lightly twist the halves in opposite directions.
  • Remove the pit by holding the knife in your dominant hand and the avocado in the palm of the other. In one swift stroke of the knife, “tap” the long edge of the knife into the pit and twist slightly. The pit should pop right out attached to the blade.
  • Carefully pull the pit off the blade.

Confused? Here’s an easy tutorial on how to remove a pit from an avocado. 

bowl of avocados, lime juice, and guacamole ingredients on a wooden cutting board

Guacamole ingredients, Instructions, and secrets

  • Once all of your avocados have been pitted (btw, save one pit to the side), place them in a bowl or molcajete.
  • Add:
    • chopped cilantro
    • diced jalapenos and a
    • generous squeeze of lime.
  • Salt: add about 1 teaspoon of salt per every 2-3 avocados, depending on the size. You have to taste as you go. Start with less if the avocados are smaller, like 3/4 teaspoon.
  • Black pepper: start with 1 teaspoon and work your way up. Black pepper is THE key to great guacamole. At the Mexican restaurant where I worked, they made huge buffet pans of guacamole and covered the entire avocado-filled pan with pepper. Whatever you do, don’t skimp on the black pepper.

molcajete with avocados, lime juice, and guacamole ingredients on a wooden cutting boardOh and if you need some chips to go with your guac, learn how to make the the best homemade tortilla chips. Just be prepared—if there’s anyone around while you’re making guac or chips, you’d better make double batches.

How to tell if an avocado is ripe:

Pop off the little stem at the end of the avocado. you are looking for a bright green underneath. If it’s brown, the avocado is over-ripe. If it’s too light or yellow, it’s not quite ready. The avocado should also feel firm in your hand but give to light pressure.

Tips

For a few: Use at least two avocados (if they’re small) when making guac. One half of an avocado has approximately 120 calories.

For a crowd: Set up a guacamole bar for your next party. have a big bowl of guacamole with fun mix-ins like diced watermelon, mango, pineapple, goat cheese, pepitas or different peppers.

guacamole ingredients in a molcajete with avocados, cilantro, limes and a blue napkin.
4 from 4 votes

Fresh Guacamole

Forget store-bought…fresh guacamole is easy and fast and waaaay better.
Prep Time:10 minutes
Total Time:10 minutes
Servings 4

Equipment

  • sharp knife

Ingredients
 

Instructions

  • Slice avocados in half and carefully pit. Click for more info.
  • Placed pitted avocados in a medium bowl. Add diced jalapeno, cilantro and a little lime juice to start. [See note below]
  • Using a potato masher or a fork, mash the avocados until you get a slightly chunky consistency. You can of course mash it smoother if you prefer.
  • Add salt and pepper and taste for seasoning. Add more if needed.
  • Serve with homemade chips.

Notes

  • To store freshly made guacamole, place in a glass dish and put one of the pits in the center of the dish. Press plastic wrap directly on surface of the guacamole and then cover with a tight lid. 
  • Optional additions:
    • 1/2 of a large tomato, diced.
    • 1/2 finely chopped small onion
  • Best eaten the same day it’s made.
  • Double or triple as needed.
Course: Appetizer
Cuisine: Mexican
Author: Lori Murphy
Did you make this recipe? Tag @josieandnina or tag #josieandnina!

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5 Comments

  1. I absolutely love guacamole — and this one is for avocado LOVERS (like me) who want the avocados to shine. I love this guacamole’s simplicity, and I can throw it together in minutes.5 stars

  2. This guacamole is amazing! I’ve been making guac for years but have never added black pepper. It adds such a great balance for the salty tortilla chips!5 stars

    1. Hey Sarah! Thanks so much – the black pepper is the secret for sure. You can’t be shy with it!

  3. This does not say whether to mash or dice the avocado, and has NO onions? How about some mashed up onion and garlic, more lime juice and some diced tomatoes? I’m scared to make this!1 star

    1. Hi there Clara! Big oops on my part – I added in a mashing step. Thank you for letting me know!😊 And adding in tomatoes and onion (or anything else that sounds good to you) is always an option. This recipe was inspired by the one from the Mexican restaurant I worked at – it’s definitely more of a purist’s take that lets the avocado be the star – feel free to adapt it to your taste! And don’t be scared – you’re not even turning on the stove! You’ve got this!