Less is always more for the perfect guacamole, and that’s what makes this recipe ‘the best’. Simple ingredients combine together for phenomenal fresh flavor. And you’ll find yourself making this pretty much every week when you see how easy it is to make. You’ll find all sorts of what I call ‘unnecessary’ ingredients in guacamole recipes like sour cream or even mayonnaise. A spoonful of salsa or even some ground cumin is enough to mute the flavors of perfect guacamole. Really good guacamole has just a few ingredients in it, and there’s no secret ingredient sour cream in sight! So while I try not to use words like ‘the best’ too often, it seemed like the most accurate way to name this recipe. And maybe not as over the top as what my husband likes to call it – ‘the best guacamole in the universe!’. Although he’s really not exaggerating, it’s way too good! Maybe you’ve seen all those avocado memes about avocados being just right for about half a second. And then of course they’re too ripe, so these tips below are for you!
Tips for how to store avocados
Keep your barely ripe avocados in the refrigerator. I buy packages of 6 rock-hard avocados at a time and place them on the counter to ripen. They take about 3-5 days to become just ripe. From there I place them in the fridge where they easily keep for about 10 days after that. The refrigerator stalls the ripening process and gives you more time to use them up. Any avocados you’re not going to use, you can cube up and place in the freezer to use in smoothies and salad dressings. To ripen avocados faster, place them in a brown paper bag and roll the top down to ‘seal’.
let’s make this recipe step by step
Step 1: Start by cutting your avocados in half. I like to use the tip of the knife to remove the pit. Insert the point of the knife into the soft spot at the base of the pit and pop it out. Remove the skin by scooping out the ripe avocado with a spoon, and then place it in a bowl. Step 2: Mince the onion, jalapeno, and cilantro and juice half of a lime. It’s important to dice the onion, jalapeno, and cilantro finely so the flavor combines better into the avocados when you mash it. Step 3: Add the minced onion, jalapeno, and cilantro to the bowl with the avocado. Step 4: Use a fork to mash the minced ingredients into the avocado. Be sure to leave some chunks of avocado for texture if desired. Step 5: Season to taste with sea salt and pour in the lime juice. Finally, add the diced tomatoes and stir them in just to combine. Serve immediately for the best results! The bottom line is guacamole tastes best right away. And no matter how good you get at storing it, the onion gets a bit intense by the next day. However sometimes you do have leftovers, and I’ve listed out my tips below.
Recipes for more dips
Pico De Gallo Mango Salsa Fire Roasted Salsa Mango Guacamole Best Vegan Queso
I really hope you enjoy this best guacamole recipe, it makes any Mexican inspired dinner that much better! And if you do get a chance to make it, I hope you’ll leave me a comment/rating below. I always love hearing from you here! Also for lots more Mexican inspired recipes, head over to the recipe index.
