Guacamole is my secret weapon in Mexican cooking. It makes pretty much anything taste better! That’s why I include it in a lot of my Mexican-inspired recipes on this site. It seemed like about time for me to share a go-to guacamole recipe that you could use in any of those dishes. So that’s what I’m doing today…sort of. Instead of one recipe, I’m giving you 4 variations.
Guacamole Ingredients
Here’s what you’ll need for basic (classic) guacamole:
Red onion (white onion works too)TomatoJalapeño pepper (optional)Fresh cilantroSaltAvocadoLime juice
How to Make Guacamole
There are two ways to go about this: What is a molcajete? A molcajete is essentially a large mortar and pestle made out of granite, and specifically created for making guacamole. While it’s not a required tool, it’s great for really grinding up your ingredients and infusing your guac with maximum flavor. Not ready to invest in a molcajete? No problem! A fork works just fine.
Molcajete Method
If you are using a molcajete, make sure to season it before using it. You can find a good tutorial on how to do that here. Place your onion, tomato, jalapeño, cilantro, and salt into the bowl of your molcajete. I like to chop my veggies beforehand, but you can put them in whole, if you like. Now use the grinder to mash everything to a pulp. Now add your avocado and continue mashing, until the mixture is super creamy. Lime juice goes in last. Once you’ve got a nice consistency, give the mixture a taste-test and adjust any seasonings to your liking.
Fork and Bowl Method
The avocado goes in first for this method. Mash it up really well, then add your lime juice, followed by everything else. Continue mashing and stirring until your guacamole is creamy. Taste-test and adjust the seasonings.
Guacamole Flavor Variations
Want to take your guac to the next level? Try one of these variations!
Mango Guacamole
Simply dice up a mango and stir it into your guacamole. Do this after mixing/mashing — you’ll want to keep the mango pieces intact for some delicious bursts of sweetness.
Poblano Corn Guacamole
Place some fresh corn kernels and diced poblano pepper on a baking sheet and toss them with a bit of oil. Roast until tender and browned, then stir them into your guacamole, along with some ground cumin.
Chipotle Guacamole
For this version you’ll need to crack open a can of chipotle peppers. Mash up one pepper before mixing the guacamole. If you’re using a molcajete, you can mash it right along with the onion, tomato, and cilantro. If you’re using a fork and bowl, mash the chipotle with your fork before adding the avocado. After mixing everything, season the mixture with a bit of adobo sauce from your can of chipotles.
For the best guacamole, make sure your avocados are perfectly ripe! This means they’re soft but not mushy, vibrant green in color, with little or no browning.A good way to test your avocado for ripeness is to try and remove the stem. If it wont come out easily, the avocado is underripe. If it comes out and the avocado is brown underneath, the avocado is past its prime. You want it to come out easily and show green beneath it.Shelf life & storage: Homemade guacamole is best served immediately. It’ll start turning brown after a few hours. If you have leftovers or don’t plan on serving it right away, seal it up tightly in a storage container and freeze it for up to 3 months. Let it thaw at room temperature for a few hours when you’re ready to serve.Is guacamole gluten-free? It is!Guacamole serving ideas: Use it as a dip for chips or veggies.Stuff it in a burrito.Use it to dress sandwiches.Pile it on nachos.Eat it from a spoon!!
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