Guacamole Recipe (with Video)

Awesome taste! It took me longer than 10 minutes to prepare, but it might be that I am just slow at chopping and cutting. Also, be wary of over mashing the avacado - I thought I didn't like it chunky, but smooth becomes kinda soupy. With the whole lime, this doesn't turn brown for over 24 hours in a sealed container. Best to eat immediately (or after chilled for an hour), lots of liquid pools in it after a couple days. UPDATE: Do not freeze this to use at a later time ... the consistency is just strange after thawing and the flavors change. Still the best Guac, though. :) Thank you for a great addition! :D

Perfect! AND they got the LIME juice right (no lemon juice or sour cream)! Red onion is the onion of choice, tomatoes are optional. Try to take the extra juice out when you chopped the 'maters. Cumin and Spanish Oregano make a more authentic taste. Definitely FRESH Cilantro, and in my opinion, the more the better. Cilantro is an acquired taste. If you are new to it, use less and embrace the flavor. Oh, and the ZEST from the lime on top just takes it to the next level. --From someone who lived in Texas for over 20 years! oh, and don't overmash the mix.

I thought this was a very good recipe. I had a bunch of avocados that were very ripe, so I doubled the recipe. I used red onion for color. I omitted the cilantro because some people in my family don’t like it. I added a 1/2 teaspoon of ground cumin and 1/2 teaspoon of chipotle chile powder. One thing I do is put the spoon I use to scoop the avocado out in the bowl of lime juice to help infuse the juice into the avocado and prevent browning. I will definitely make again.

This is pretty much your basic Guac set ingredients, found in most every recipes. The only difference might be the addition of cayenne pepper for or in addition to diced jalapenos. Minor variations include Seranno Peppers, canned green chilies, hot sauce, or some nice Mexican cheese crumbles on top (or Feta.) What gets my Guac compliments s that I use a big fork to mash the avocados. Mash 1/2 to a really smooth creamy texture, and the other half kind of chunky. The dual texture is great.

This was an amazing base recipe. I made mostly as posted. I did omit cilantro because I am one of those people for which it tastes like soap. I did not measure the salt, but I did a liberal amount. I used a jalapeno for my spicy flavoring instead of the cayenne. I probably added about a tablespoon or more of garlic. They didn't have roma tomatoes at the store, so I used a local tomoato that I peeled before chopping and squeezing out the excess juice (I didn't want runny guac). I agree with the recipe that it should be refrigerated before serving! I also think I might double this recipe next time. I plan to serve it today with plantain chips. I have been looking for an amazing recipe for guac and this is it!

This is a wonderful recipe. it was very tasty. I made sure I used enough lime juice to keep it from turning brown in the fridge. I also left the pit in the dip, which I heard was another trick. After 3 days, it is as fresh and green as day 1 of making it.

I make this recipe all the time. It is always raved about, and always requested at parties. I often end up doing a double or even triple batch. The single most important thing is getting avocados that are perfectly ripe. I'm convinced that the reason most people love this guacamole is not my magic touch, but the fact that they often eat guacamole with unripened avocados, which are bland and hard. Over the years, I've made a few modifications: 1. I leave out the cilantro -- its flavor is too polarizing. 2. Only use 1 plum tomato per 3 avocados. 2 is too many and makes it too chunky for most people's liking. Also, cut the seeds and pulpy parts out. 3. If the people who are eating it don't mind spicy, I'll dice some jalapeños in there. 4. I use 2 T of lime juice (more or less to taste) instead of a whole lime. Getting the lime juice and salt just right make it go from good to great.

First try making guacamole, my daughter and husband are huge guac fans and said it was the best they have had yet. I used kosher salt, I scooped the center from the tomatoes prior to dicing them, I used less than 1/2 cup onion very finely diced and I just squeezed a lime since I have no juicer. Gorgeous bowl of guac!

Never thought I’d cook something this satisfying.

I add a jalapeno or 2 and mint, yes mint. I seed the jalapeno and devein so it isn't too hot and I add about 1/4 c chopped mint to mine. I knew a woman from Venezuela who made guacamole for me once and she added the mint, I have done it ever since then.

Thanks for the recipe! I added 2 serrano peppers and added only 2 pinches of salt. If you’re not a big fan of tomatoes like me, two tomatoes is too much and takes over the flavor of the guac, next time I’ll just use one. Otherwise, great recipe.

Great dip. I loved it.

Simple recipe, I added red bell pepper for texture + one more avocado, and Hatch Chile's since they are in season at this time. I also cover it with plastic wrap and make sure the air squeezed out before I close/cover the container, this will allow it last longer and it won't turn brown as fast.

Delicious - great flavors, will make again for sure!

A bit out of balance but using one more avocado makes it perfect. Maybe a bit more lime juice as well.

The wife likes avocado dip but not guacamole. She is also not a cilantro fan but this works for her and she has already been back for a second helping of this recipe! I did not include the cayenne because she does not like spicy things and I did make minor adjustment because I only had 2 avocados. Easy and definitely recommend.

Easy to make and delicious

Easy and delicious! Confessions--I didn't have the Roma tomatoes, so I used about 4 oz of Picante and a ripe tomato; I don't like cilantro, so I left that out--still delicious; oh, I did use two limes--small ones.

No it was perfect and easy, I love the simplicity thank you

This recipe = legendary.