Can we take a moment and give thanks for avocados? Because oh my goodness, am I grateful for them. Tell me guac is extra, I don’t care. I want it! Avocado toast? Yes, please. Breakfast, lunch, dinner and snacks, I love avocado. When it comes to homemade guacamole, I like to keep it simple. No green peas to make it protein guacamole. No mango, cheese or nuts in my guac, thanks. When I moved to Nicaragua, avocados were everywhere and when in season, you quite literally could not give them away. Some varieties would grow to be almost the size of my head, which is pretty darn big. The first time I was offered guacamole, I was very surprised to find hardboiled eggs in it! Personally, the eggs aren’t my favorite addition. There is really one thing you will never find on this blog and that is a recipe that includes hardboiled eggs. Sorry about it. They make the short list of foods I won’t touch.
For this guac, you need just a few simple ingredients and 10 minutes. It is bright, creamy, and is just as good or maybe better than your favorite restaurant that serves $20 tableside guac. Did I mention much less expensive, too? For your next Taco Tuesday or just a quick and nutritious afternoon snack, mix up this restaurant style guacamole. I promise, everyone will want the recipe.
Guacamole ingredient list
This ingredient list is a short one. All you need are some avocados, a tomato or two, limes, garlic, onion, cilantro, salt, and jalpeño if you like it spicy. I’ll let you in on the biggest secret for making great guacamole. Choose fresh, quality ingredients. That really goes for any recipe, but when the ingredient list is short, every ingredient counts. No prechopped garlic or bottled lime juice. Find the best, freshest versions of each ingredient and your guacamole will turn out perfectly.
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Once, I was at the grocery store in my hometown and a man approached me. He wanted to know how to know when the avocadoes were ready. He said his wife had sent him to the store and he wasn’t sure how to choose. If you are like that man, and aren’t sure how to choose, here are some tips. Look for an avocado with a uniform purple color with just a hint of green. If it is a dark, uniform purple, it is likely overripe and you will find dark spots or veins when you cut into it. If it is still green, it will need a few days to ripen. Using your thumb, apply medium pressure to the avocado. If it gives just a little bit, it is ready. If it is still hard, it is not ready and if it feels like a ripe peach, put it back. That thing is rotten. If you are like me and you buy the bags of avocados that seem to all ripen at once, don’t let them go bad! Instead, place them in the fridge when they are a day shy of being ripe and they will be good for at least a week.
Making the guacamole
Start by slicing your avocados in half. Simply insert your knife to the center and slide it all the way around. Twist and pull the halves to separate. To remove the seed, firmly hold the half of the avocado with the seed in your non-dominant hand. Using a sharp knife in your dominant hand, firmly drive the length of the knife blade into the seed. Twist and remove the seed. Slice each half into dices, being careful not to slice through the skin. Scoop out into a bowl with a spoon. Immediately add the lime juice and salt and mash with a fork. This will keep your avocado from browning. Finely mince the garlic, cilantro and jalapeño, if using. Stir it into the mashed avocado and lime. Dice the onion and tomato and mix it in. That’s all. Just mash, mince, dice, stir. Guacamole is ready.
Serve and store
Can we agree, brown guacamole is the worst? I have good news! It is avoidable. There are all kinds of tricks out there, but what it comes down to is preventing oxidation. Oxidation basically means that contact with air is causes the browning. It’s the same thing that happens with apples. Acid helps with this, but the most important thing is making sure to keep your guac airtight. My favorite method is to scoop the guacamole into an airtight container or better yet, just mix it up in your storage container. Then, place a piece of plastic wrap directly on top of the guacamole. Top with a lid and you are good to go for up to 3 days. Keep in the fridge of course. My favorite thing to serve with guacamole is of course, tortilla chips. But, I also love this for tacos, burrito bowls, a veggie dip or on a piece of toast with a fried egg! Mix up a pitcher of Authentic Hibiscus Tea and Refreshing Shrimp Ceviche for a fiesta anytime! What would you serve with your guacamole? I’d love to know!
To make this restaurant style guacamole, this is what you need to do…
Restaurant Style Guacamole
Ingredients
- 2 medium hass avocados
- ½ tsp kosher salt
- 2 tsp lime juice
- 2 tbsp red onion, finely chopped
- ½ cup tomato, seeded and finely chopped
- 2 tbsp cilantro, minced
- 1 clove garlic minced
Optional
- 1 jalapeño, minced
Instructions
- Remove the avocado from the peel and place into a bowl. Lightly mash with a fork. Add in the lime juice and salt. Stir to combine.
- To the mashed avocado, add the remaining ingredients. Gently mix.
- If you like your guacamole spicy, add in the minced jalapeño to taste.
- Serve immediately.
Notes
- Store in an airtight container with plastic wrap placed directly on top of the guacamole and sealed with a lid. Keep in the refrigerator up to 3 days.