Whether you serve it as a simple dip, load it on top of your tacos, or smear it on a bun as a burger topping, we can all agree—it’s not a party without Mexico’s most famous dip. Though some recipes like to go wild with the mix-ins, we prefer to keep it simple to really let the avocados shine. Make this as is for a simple, staple dip you can return to again and again, or use it as a jumping-off point for adding in all your favorite guac must-haves (tomatoes? garlic? pickles?!!). Whichever path you take, follow our top tips for perfecting this crowd-pleaser:
Top tips for guacamole:
— Use ripe avocados. If your avocados aren’t quite ripe yet, placing unripe avocados in a paper bag with an apple does the trick! Make sure to roll the top of the paper bag closed and keep it at room temperature. They should be noticeably softer in 12 hours.
— Get a smoother texture. We prefer to mash everything together by hand to maintain some chunks, but if you prefer smooth guac, the food processor is perfect. If you'd like to have just a little texture, try pulsing the mixture and check frequently to make sure it's not getting too smooth.
Variations:
Once you get this classic guac down pat, feel free to experiment! Switch out your onion for shallots or scallions, or add in chopped tomatoes and garlic if you prefer more mix-ins. Not a fresh jalapeño fan? Pickled jalapeños are a great alternative. If you want to leave out the peppers entirely, a couple big pinches of crushed red pepper flakes or a couple teaspoons of your favorite hot sauce are perfect ways to give your guac a kick.
How to store guacamole (without it turning brown):
If you’d like to make your guac in advance (or are storing leftovers), prevent oxidation and slow down browning by pressing a layer of plastic wrap directly on top of the surface of your guacamole so that no air is touching the dip. Secure with a lid and store in the refrigerator for up to 2 days.
Have you made this? Let us know how it went in the comments below, and leave us a rating!
avocados, pitted
small jalapeño, seeds removed if desired, finely chopped
chopped fresh cilantro, plus more for serving
small white or red onion, finely chopped
Juice of 1 lime
(or more) kosher salt
Tortilla chips, for serving
Lena Abraham is a freelance contributor with Delish, and was formerly Senior Food Editor, where she developed and styled recipes for video and photo, and also stayed on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
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