I’ve made this guacamole countless times since discovering the recipe over one year ago. I’ve made it for a bunch of teenage girls, a big group of boys, for my family, extended family, and for parties. Everyone has always said that it is either ‘super good’ or the ‘BEST guac.’ they’ve had.
Despite the simplicity of making a dish like guacamole there are 6 tricks to making it ‘the BEST’ guac ever…
Trick 1- Use perfectly RIPE avocados. To see if an avocado is ripe simply press the top part of the avocado near the stem. It should indent very easily and be soft to the touch. If it feels really hollow or overly squishy/juicy by the stem it is most likely browning and over-ripe. If it is hard to indent or push down it is under ripe. Something I’ve learned is that sometimes it is hard to find perfectly ripe avocados at the grocery store. I buy mine 3 days before. As soon as they are ripe I put them in the fridge and they stop ripening until I make the dish.
2-The second trick is to dice or mince all of the ingredients (according to the recipe below). This ensures that each bite has all of the flavors. Also having big chunks of tomatoes and onions can cause the tortilla chip to break on the way from the bowl to the mouth.
3-Let the guacamole sit in the fridge (covered tightly) for at least an hour or more. This allows the flavors time to really spread. I found that 3 hours was the best time frame to allow it to sit. You don’t have to do this if you don’t have time. It will still be good, just not as good.
4-The fourth trick is to cover the guacamole tight when it is not being eaten. Keeping it as air tight as possible will help it stay green.
5- Taste test. I’m a huge fan of taste testing everything before serving it (a tip I learned from culinary chefs while working in fine-dining restaurants). Sometimes a lime will not give as much juice as another lime. So I usually have extra ingredients on the side so I can make sure it tastes exactly the way I want it to.
6- Use good tortilla chips. The best chips I’ve ever used with this type of guacamole is Juanita’s. They are traditional Mexican tortilla chips and are very light and crispy and are salted. Any tortilla chip will do, but if you want to have the best, try Juanita’s. I’ve found Juanita’s chips at Smith’s/Kroger, Winco, Harmons, Walmart, and many other stores.
Although those tricks are easy to do, they really make a difference between a mediocre guacamole and the BEST.
The original recipe (I’ve linked to at the bottom) only feeds 3-4 so I always double it. Thus I’ve made this recipe doubled it serves 6-8.
6 Avocados peeled, pitted, and mashed
2 Limes juiced
2 teaspoons salt
1/2 teaspoon garlic powder
1 Cup diced red onion, minced
3 Tablespoons fresh cilantro, minced
4 Roma Tomatoes, diced (I squeeze the tomato juice out before adding them into the guac.)
a pinch of pepper or pepper to taste
1. Mashed the avocados, lime juice, salt, pepper, and garlic powder together. Stir in onion, cilantro and tomatoes. Cover tightly and let sit for 1-4 hours.
I found the recipe on allrecipes.com here. It has almost 5 stars out of over 3,200 reviews! I made a few minor changes to the original. I use a red onion, halved the cilantro, omitted the cayenne pepper, and most importantly (in my opinion) is using garlic powder instead of minced garlic. Minced garlic didn’t spread out well. I got chunks of garlic in some bites and not others. Garlic powder spreads evenly throughout the dish. So check it out here and make your own changes if you desire. You won’t be disappointed!
- 6 Avocados peeled, pitted, and mashed
- 2 Limes juiced
- 2 teaspoons salt
- ½ teaspoon garlic powder
- 1 Cup diced red onion, minced
- 3 Tablespoons fresh cilantro, minced
- 4 Roma Tomatoes, diced (I squeeze the tomato juice out before adding them into the guac.)
- a pinch of pepper or pepper to taste
- Mashed the avocados, lime juice, salt, pepper, and garlic powder together. Stir in onion, cilantro and tomatoes. Cover tightly and let sit for 1-4 hours.