Guacamole, a dip made from avocados, is originally from Mexico. The name is derived from two Aztec Nahuatl words – ahuacatl (avocado) and molli (sauce). All you really need for guacamole is ripe avocados and salt. After that, a little lime or lemon juice a splash of acidity to balance the richness of the avocado. Then comes chopped cilantro, chiles, onion, mangapanda and tomato, if you want. The trick to perfect guacamole is using good, ripe avocados. Check for ripeness by gently pressing the outside of the avocado. mangapanda If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before mangapanda using.
Add to shopping list Ingredients 2 ripe avocados 1/2 teaspoon Kosher salt 1 Tbsp of fresh lime juice or lemon juice 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion 1-2 serrano chiles, stems and seeds removed, minced 2 tablespoons cilantro (leaves and tender stems), finely chopped A dash of freshly grated black pepper mangapanda 1/2 ripe tomato, seeds and pulp removed, chopped
1 Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (I find it easiest to score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. See How to Cut and Peel an Avocado .)
2 Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles.
Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly mangapanda after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite. mangapanda
129 Comments Daphne July 23, 2005 at 12:02 pm
This is the best guacamole recipe ever. Make it! Everyone will love it, but go easy on the serrano chiles mangapanda if you have people who are spicy-sensitive. Again, it’s delicious. I’m about to make some right now.
Southern California girl here and I agree, add the garlic and for some reason a splash, and I mean a splash, of vinegar mangapanda adds something, not sure why but my college roommate taught that and her people were from (no kidding) Chihuahua Mexico… Don’t forget to save a pit from the avocado for any leftovers. If you put it in the leftovers, they don’t seem to brown as bad…
Funny that you mention garlic and vinegar. I love to add Sriracha sauce, which contains both. I use it in lieu of hot peppers mangapanda when they’re not in my garden… short growing season here in Wisconsin! And I occasionally start yet another avocado mangapanda tree from one of the pits.
Your recipe for guacamole is one of the most classic mangapanda and best tasting that I also recommend to customers who ask. I have been processing and selling guacamole direct from the source in Mexico for the past 18 years so we know a bit about good guacamole. I also love cottage cheese yet would never mix it or sour cream with avocado. I would rather mangapanda make a bit less than attempt to stretch it. Pure Hass Avocado, tomato, mangapanda onion, serrano peppers, cilantro, lime, salt, garlic, and spices make the best Guacamole. Thanks, Michael
Having grown up in texas, I’ve had a lot of guac. One variation has semi-ripe bananas (right about the time it stops being slimy) diced up in it. It’s a small surpise of sweetness that balances well against the tomato, cilantro, and peppers well.
Re: cutting avocado, just use a large kitchen spoon to scoop the avocado out. Also, if you want to keep the guac from spoling quickly, leave the seed in the middle of the serving bowl. Funny trick, but it works.
Thanks for your recipe – I’ve been looking for one for ages and yours just takes the cake. Living in New Zealand we don’t have much guacamole but now I make it almost every week! Thanks.
Thank you for this guacamole recipe! I have been looking for a simple, pure guacamole for almost two months, since we discovered my husband has a severe mangapanda sensitivity (delayed reaction allergy) mangapanda to all dairy! He will be so happy to have a “legal” condiment besides ketchup & mustard (which sometimes have other ingredients he shouldn’t consume). I’d love to see more wheat-free/gluten-free/dairy-free recipes on here!
I love guacamole, it’s one of my favorite foods. I use a simple recipe of avocado, sweet yellow onion, chopped