Guacamole (fresh, easy & authentic)

I’m not one for hyperbole, but this really is the best guacamole recipe. When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It’s a blend of a few high quality ingredients with flavors that meld together beautifully.

PICK RIPE AVOCADOS FOR THE BEST GUACAMOLE

The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados.

So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but have a slight give to it.

HOW DO YOU MAKE GUACAMOLE?

Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That’s it. The most delicious, easy guacamole.

HOW TO STORE LEFTOVERS (AND KEEP IT GREEN!)

Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.

Now, I’ve tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn’t work? Well, let’s start with leaving the pit in the guacamole. This does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale.

Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole.

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method.

So in my quest to keep my guacamole green I stumbled on this hack – and it’s brilliant.

Here’s how to keep guacamole green:

• Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.

• Add about 1/2 inch of water on top (I used cold water).

• Place the lid on the storage container and store it in the fridge. That’s it!

• When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.

I tested this method for th ,m ree full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?

MORE DELICIOUS MEXICAN INSPIRED RECIPES

For all my Mexican food lovers, give these reader favorite recipes a try:

• Shredded Mexican Chicken (Café Rio inspired) 

• Sweet Shredded Mexican Pork (Café Rio inspired) 

• Mexican Spice Mix

• Southwest Chipotle Seasoning

• Salsa Mix

• Taco Seasoning Mix

• Agua Fresca de Fresas con Crema (strawberries and cream) 

INSTRUCTIONS 

1. Slice the avocados in half, remove the pit, and scoop into a mixing bowl.

2. Mash the avocado with a fork and make it as chunky or smooth as you’d like.

3. Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.

4. Serve the guacamole with tortilla chips.

Tips:

• Look for large avocados for this recipe. If you can only find small avocados, feel free to add one more!

• Definitely use fresh limes rather than lime juice in a bottle. The flavor difference is worth it. And speaking of limes, I’m using Mexican limes which give about 1 to 2 tablespoons of juice.