Guacamole
Whip up this authentic Mexican guacamole recipe with ripe avocados, lime, cilantro, and a hint of spice. Perfectly creamy, chunky, and irresistibly scoopable!
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Ingredients
Instructions
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To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins—the extra hot stuff—should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.
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Reviews from the Original Source
I put a dash of tamari in vs Worcestershire as I don’t use the Worcestershire sauce very often but always have tamari on hand. And a squeeze of lemon. Umami bomb.
Amazing recipe. Authentic flavor!
Amazing recipe.Loved how you make the chunky guacamole.It was easy and the results very good!! 5 stars!
Prema Jacob
Another delicious recipe, Jenn! I also appreciate the tip on how to pit the avocados!
I use all the same ingredients, beside the onions. I like the purple onions, but I’ll try the green ones for sure. I’m definitely using the minced garlic next time, though. I’ve been using garlic salt in the past. You’ve never led me astray or steered me wrong in a recipe. Thanks for doing what you do and sharing it with us!
I love this recipe. So simple and easy to make and delicious, I served it with your Crispy Pan Fried Tilapia Fingers and Fries and everyone gobbled them down. Another great recipe. Thanks Jenn for making me look good every time!
Simple and perfect!
I remember watching an old Nigela Lawson episode where she makes guacamole. Her number one tip is to dissolve the salt in the lime juice. This is a great recipe. I do prefer it with white onion, rather than green, but it really is a matter of preference. Do you have a specific brand of chips that you prefer? I’m ready to move on from Tostitos :-) Thank you, Jenn!
We love this recipe! Somehow it always comes out perfectly, despite variations in the hotness of the jalapenos or the juiciness of the lime. I've occasionally substituted a couple of teaspoons of tomato paste when I don't have ripe tomatoes on hand, and it still tastes great.
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