First thing’s first. Here’s the best guacamole recipe! To read how it came to be, scroll down. It’s a classic story of love, loss and prehistoric creatures.

The Best Guacamole Recipe

3 medium avocados
1/3 cup diced red onion
1/4 cup chopped cilantro
1 lime, juiced
1/2 tsp kosher salt
1 jalapeno pepper
1/2 tsp white vinegar
Diced tomato, to taste

1. In a large bowl, mash the avocados to your desired consistency.
2. Add the remaining ingredients and mix with a spoon.

Prep Tips

  • Use a fork, not a potato masher, to mash the avocados. Is this obvious? It wasn’t for me. I’ve been making this recipe for years and only recently switched to a fork, which keeps it chunky.
  • Use the cilantro leaves and stems. Both are edible and have the same flavor, but the stems are more potent. So, don’t waste a minute picking leaves. Grab a bunch and chop.
  • Put plastic wrap directly on top of the guac to slow browning. It prevents oxygen from hitting the enzyme that causes the discoloration.

The Story

After reading about the evolution of avocados, I’m no longer surprised I like them (despite the weird texture). Scientists allege that avocados evolved solely to entice giant ground sloths. The elephant-sized mammal is extinct, but its memorable traits somehow live on in humans like me: tall, prefers to live alone and follows a “browsing diet.”

My favorite way to eat avocados is in guacamole. This is truly the best guacamole recipe. Loading it on a tortilla chip is my greatest joy. So, I’m in bits knowing that 12% of you think cilantro tastes like soap.

In 2011, I met my husband and, for whatever reason, making guacamole became our thing. Some new couples go on dates. A lot watch Netflix. We made guacamole. Like any relationship, the recipe has evolved. It began with lots of bells and whistles. Cumin and chili powder. A fancy molcajete (AKA mortar and pestle). Eight years later, it’s lost all spice and only wears comfy clothes. LOL.

Best Guacamole Recipe
My guacamole made my dad love guacamole!

But seriously, this version is way simpler without spices. And so good it never makes it into the molcajete anymore. White vinegar is the one thing we added. I got the idea from chef Marcela Valladolid, who called it her secret ingredient on an episode of The Kitchen.

This guacamole is a staple at gatherings with family and friends. I hope you clean the bowl as fast as we do!

Who’s the guac lover in your life? Share this recipe with them.


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