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How to Make Guacamole

How to Make Guacamole

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Follow these basic steps to make perfect guacamole dip every time

Guacamole dip starts with a base of diced tomato, onion, and jalapeño that is seasoned with garlic, salt, and lime juice.

Guacamole, a dish made with smashed avocados and other seasonings, is a popular dip in the United States. If you make guacamole from scratch then you know that there are many different guacamole recipes to choose from. If you start with a good, basic guacamole recipe, you’ll find that you can customize your guacamole dip to suit your taste or the ingredients that you have on hand. For example, I like lots of fresh cilantro in my guacamole dip whereas others might like extra garlic instead.

If you’re going to make guacamole, try following these basic steps.

Dice tomatoes, onions, and jalapeño peppers

Dice tomatoes (seeds removed), red onion, and jalapeño peppers into small pieces. Dice the jalapeño peppers extra small. If you don’t want your guacamole dip to be spicy, you can leave the peppers out.

Add minced garlic, chopped cilantro, salt, and lime juice

Add minced garlic (I use a garlic press), a handful of chopped cilantro leaves, some salt, and freshly squeezed lime juice to the bowl of diced vegetables. Stir to combine. This is the base of your guacamole.

In a separate bowl, smash an avocado with a fork until only small chunks remain. I like chunky guacamole dip, but if you prefer it a bit smoother, feel free to smash the avocado a bit more.

Combine, taste, and season

After you’ve smashed the avocado, add the other ingredients to it and combine until your guacamole dip forms. You should taste the guacamole as you go and add more salt, lime juice, or cilantro if needed.

Kristie Collado is The Daily Meal's Cook Editor. Follow her on Twitter @KColladoCook.

This story was originally published September 11, 2014.

How to make Chipotle's famous guacamole at home

If you love going to Chipotle but you don't love paying extra for guacamole, then you're in luck. The famous fast-casual Mexican restaurant's long kept secret is out, and we have the recipe. Of course, Chipotle's guac is great for burrito bowls, tacos, quesadillas and more Tex-Mex classics, but once you know how to make it, this can be your go-to potluck dish for game days, backyard cookouts and more — it'll be a hit all year long.

The ingredients list for this recipe isn't particularly groundbreaking. It has the usual suspects: avocados, lime juice, cilantro, red onion and jalapeno. But the most important part of any good guacamole isn't what you put in it, it's how you prepare it. Generously mashing the avocados until they're smooth will give them that restaurant-worthy consistency everyone knows and loves. And adding lime juice will not only make the avocados easier to mash, but it will also give the dip a citrusy pop of flavor.

While the recipe serves four people, it's also a great snack to make for yourself for the week. If you have leftovers, you'll need to know how to store them properly so that the guacamole doesn't turn brown. Scoop the guac into an airtight container and press down with a spoon to remove any air pockets. Then — and we know this sounds weird — pour a thin layer of water on top of the guac. This will keep oxidation at bay until you're ready for seconds. Just pour out the water before dipping again.

Keep the guacamole handy for a delicious snack or as a topping for burritos, tacos, burgers and more. And once you master this, try out more of our fast food copycat recipes, like Taco Bell's crunchy taco.

Guac Tip #1: Use Ripe Avocados

The foundation of any respectable guacamole is a ripe avocado. The slightly bumpy skin of the Hass avocado, one of the most common varieties available year-round, turns from green to purplish-black as it ripens.

Look for the "button"-the tip of the stem-still attached to a Hass avocado. Sometimes the button falls off an avocado when it&aposs ripe, but the remaining indentation should still be green. If it is still on, pick it off and the color underneath is your guide to what the rest of the avocado looks like. If the indention is yellow, it&aposs not quite ripe enough to eat, whereas green means go, and it&aposs ready to eat. Avoid a black indention the avocado may be rotten.

Another good indicator is to go by feel. When ripe, the avocado will give ever so slightly when you press it gently. You can speed up the ripening process, which can take up to a week, by putting avocados in a brown paper bag with a banana or an apple.


  1. In a medium bowl, mix the onion with the garlic and salt to combine. Use a fork to mash the mixture slightly to release the flavors and soften the texture.
  2. Add the avocados and lime juice, and mash the mixture until the ingredients are combined but still coarse. There should still be big chunks of avocado in it.
  3. Stir in the jalapeño, tomato and cilantro, and mix to combine. Season the guacamole with salt and pepper to taste. Serve immediately.

Serving Suggestion: Enjoy with baked chips, fresh vegetables tortilla chips or sweet potato fries.

Beverage Pairing: Lemonade or ice tea.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

How To Keep Guacamole From Turning Brown

Most of us know the old “put the pit in the guacamole” trick to keep it from turning brown. But if you’ve tried it, then you know that it achieves mixed results at best.

The truth is that the pit only protects the portion of guacamole directly under it. That’s because avocado flesh browns by reacting with the oxygen in the air, the same as an apple or peach. You could achieve the same result with anything else that comes into contact with the top of your guac, like plastic wrap for example.

The best way to keep guacamole from turning brown is to make sure there’s enough acid in the recipe to keep the avocado from oxidizing. My guacamole recipe has enough lime juice in it that it won’t turn brown unless it’s sitting for more than a few hours.

When It’s Time To Store, Follow these Steps To Keep Your Guac From Turning brown:

Mix in all the ingredients except the lime juice and place it in the smallest food container that will hold the entire recipe.

Flatten the top with a spatula, and pour the lime juice over it so it forms a shallow layer on top of the entire guacamole surface. When I snap on the lid, I make sure it’s coming directly into contact with the guacamole. If I can’t do that, I use plastic wrap, smoothing out any air bubbles with my fingers. Then I pop it in the fridge until I need it.

When it comes time to serve, I give the whole thing a quick mix and put it on the table.

California Fish Tacos

Smoky citrus-marinated grilled fish and creamy California Avocado makes ordinary fish tacos &ldquoCalifornia fish tacos&rdquo. Using&hellip

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This Secret Ingredient Is the Key to the Best Guacamole Ever

If you’ve ever gone camping, you probably know that the only proper mentality to have is to 𠇏igure it out.” Surprise downpour? Figure it out. Forgot your sleeping bag at home? Figure it out. Can’t find the nearest gas station and you have no service? Figure it out. Trying to whip up some guacamole to go with your campfire taco dinner but you didn’t buy any limes? Figure it out. Luckily, out of all these predicaments, I’ve only actually experienced one. Can you take a guess which one it is? The most dire of them all—NO LIMES FOR FRESH GUAC! AH!

Because I am a seasoned camper, I know that the only way to get through a trying situation like this is to remain calm and collected and use a little bit of outside-of-the-box thinking to make the best of your situation. So, when I was on a camping trip recently and realized that we forgot to grab some limes at the store for our fresh guacamole, I scratched my head and took a good, hard look at the clementines that we conveniently bought for snacking. Could they do the trick? When life gives you clementines and no limes, well, you put that ish in your guacamole and hope for the best.

The results? Let’s just say that our itty bitty clementines did the job, and MORE. The subtle sweetness gave the guacamole a citrusy, bright flavor without any bitterness. Come to think of it, this substitute actually makes a lot of sense—if you’ve ever made a margarita, you’ll know that most recipes call for triple sec (orange liqueur) or freshly squeezed orange juice. The sweetness that oranges and clementines provide stand up nicely to balance the overtly tart flavor of a lime. Not only did we forgive ourselves for forgetting to buy such a crucial guacamole component, we promised ourselves that we𠆝 never make a guacamole again without our miraculous substitution.

Since this mind-blowing camping discovery, I like to make guacamole with a few different acidic components, if I can. Samin Nosrat mentioned on her podcast that she likes to layer acids when she’s making a homemade salad dressing because it adds more complexity to such a simple sauce. For example, she’ll use both red wine vinegar and fresh lemon juice in order to create a more interesting and nuanced dressing. I think the same should go for any sauce or dish. My idea of a perfect guacamole is one that’s super pared down. I don’t add tomatoes or onion or corn or GREEK YOGURT (dear God) because I don’t think they’re necessary. Avocados, cilantro, jalapeños, fresh citrus juice, salt and pepper is really all you need.

That said, I now like to “layer” different citruses whenever I can. The difference in adding a squeeze of orange or clementine in addition to fresh lime and/or lemon juice is subtle, but extremely impactful. I’ve even tried a version with some fresh grapefruit juice (it’s my favorite citrus, NBD), and the results were equally delicious. Point being𠅍on’t be afraid to get creative with your citruses and acids. You never know which combos will taste delicious together. And if you’re not sure which combo of citruses to use in your next homemade guac, well, figure it out.

How to Prep an Avocado for Guacamole

  1. With a large, sharp knife, cut an avocado in half lengthwise. Twist the two halves in opposite directions to separate.
  2. Remove the pit by placing the avocado half with the pit on a cutting board. Firmly tap the pit with the knife so the knife is wedged into the pit turn the knife like a key to remove the pit. Or use a spoon to pry out the pit.

Tip: To keep guacamole fresh, don&apost discard the pit. Keep whole it in your guacamole later.

If mashing the avocado, scoop out the flesh with a spoon.

If dicing the avocado, use a small knife to make parallel cuts in one direction just through the flesh. Rotate and repeat the cuts to create a diamond pattern. Scoop out the pieces of avocado with a spoon.

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Guacamole Recipe

This is the way we make guacamole in my house. It's a super simple recipe.

Nearly every time Tyler and I go shopping, we get the supplies for guacamole and make it together. I woke up feeling homesick this morning, and decided I'd show everyone how to make guacamole the Ratfink way. It's the best way, in case you were wondering. :) I can't say it always stays exactly the same, but this is a good base recipe for guacamole - if I let Tyler run wild he puts lots of crazy things in it, even crushed flamin' hot Cheetos and mustard. He will try anything.

This guacamole is also fantastic on nachos. Need a recipe? Try my oven nachos.