The BEST Guacamole
To say I take my Tex-Mex food seriously is a bit of an understatement, and that definitely includes guacamole. At least once a week we are having some kind of Tex-Mex/Mexican food in our home. I honestly didn’t realize how often I gravitate towards Tex-Mex until a friend came to visit me from Virginia and she commented on how often its my go-to meal.
In my defense, down here in Texas there is a taco place at just about every intersection. Plus we of course have the fast food Mexican places (I’m talking about the one and only Taco Cabana, not Taco Bell or Taco Bueno). And then there are all the sit-down Mexican restaurants that range from cheap to super fancy/expensive.
It’s not just a food for us here, it’s a way of life. I have lived outside of Texas 3 separate times, and each time the thing I missed most (after my family…of course…) was the ability to find good Mexican food. But I want you, my awesome invisible internet friend, to be able to have delicious Tex-Mex wherever you are.
So today I am sharing with you my best guacamole recipe. I know there are a ton of guacamole recipes on the internet, but I think this one beats them all. It has the perfect balance of citrus, spice, and creaminess. And if you pair it with my homemade lime tortilla chips then you will probably never want to eat anything else ever again.
But that’s OK. Because we can totally hang out and stuff ourselves with the best guacamole ever and chips and margaritas all day long. And since avocado is the good kind of fat then we would just be making healthy choices, right?
A couple of notes:
- I think that true, genuine, honest-to-goodness best guacamole is chunky. I like to get a good bite of tomato or jalapeño on my chip. If you prefer a smoother guac, don’t skip the veggies, just dice them up smaller.
- I do mince my onion because I’m not a fan of getting a big bite of raw onion. I use a grater or my food processor with the shredder attachment. If bigger bits of raw onion is your jam, go ahead and dice it instead. But, if you’re serving this for company you may want to mince it because raw onion is a common aversion.
- I seed my jalapeños because I am a bit of a wuss when it comes to spice. But if you find that your guacamole is lacking the heat you want leave the seeds in.
- If cilantro tastes too soapy for you to tolerate it (ahem, Lane…) sub in Mexican oregano (if you can find it), or regular oregano. They have similar profiles and it makes an easy substitution.
- I always taste my guacamole with the chips I will be serving it with before adding salt because some chips are salty enough for the guac. I have found that if I add the salt first I can end up with sodium overload.
- Guacamole can definitely be made and served right away but it is best if you let it sit a little while (even 10 or 15 minutes) so the flavors come together. But, it will brown if you’re not careful. The lime juice should help prevent the browning. You should also save the pit of the avocado and toss it in with your final product and then put some plastic wrap directly on top of the guac before covering it with a lid. This should help keep it fresh for about an hour or so. You can save the leftovers and eat them the next day – it will have browned a little bit by then but just stir it up and it will still taste great. I have found after a day in the fridge it kind of deteriorates, but I just use that as an excuse to eat all the guac before it goes bad…
The BEST Guacamole
- 3 to 4 avocados
- 1/2 c tomatoes chopped
- 1/4 c purple onion minced
- 1 jalapeno seeded and diced
- 2 garlic cloves minced
- 1 T cilantro minced
- 1/2 lime zested and juiced
- hot sauce optional
- salt and pepper
- In a large bowl mash the avocadoes. Add in tomatoes, onions, garlic, jalapenos, lime zest and juice, and salt and pepper. Taste and adjust as needed. Add hot sauce if you want more spice. Enjoy right away or allow it to meld together for about 15 to 20 minutes.
- NOTE: To keep your guacamole from browning add in the avocado pits to the guacamole and put plastic wrap right on top of the guacamole. Cover and store in fridge.
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If you make this best guacamole…
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