My Favorite Guacamole Recipe
User Reviews
5
My Favorite Guacamole Recipe
Description
This recipe for My Favorite Guacamole centers on ripe, soft avocados mashed with fresh lime zest and juice, creating a vibrant foundation infused with mild tanginess. The inclusion of a pinch of cumin and cayenne pepper adds a hint of earthiness and gentle spice, enhancing the overall flavor without heat dominance. The preparation emphasizes hand-mashing to achieve a preferred consistency, allowing some texture to remain.
By carefully adjusting the lime juice and salt, the guacamole balances creaminess with bright acidity and savory notes. The tortilla chip accompaniment complements the dip's creamy texture and zesty flavor. Optional additions like chopped onion, jalapeno, cilantro, or tomato can elevate the guacamole when served as a main appetizer, but the simpler base works well alongside many dishes.
To ripen avocados, keeping them on the counter until soft is advised, then refrigeration slows further ripening. Storing guacamole with additional lime juice can help maintain its color and flavor. This recipe serves well as a fresh, straightforward side or dip with minimal ingredients to highlight the avocado itself.
Ingredients
- 2 teaspoons lime zest from 2 limes
- 2 & 1/2 tablespoons lime juice plus more
- 4 large avocado 1 and 1/2 pounds before opening, ripe
- 3/4 teaspoon kosher salt use 1/2 teaspoon if all you have is table salt
- 1/2 teaspoon cumin optional
- 1/8 teaspoon cayenne pepper for flavor, not heat
- tortilla chips sometimes mislabeled "Juantonio's", brand Juanita's
Instructions
- Zest the limes. Start by zesting two limes onto a large plate. This is optional, and if you are in a hurry, skip it! You should end up with about 2 teaspoons lime zest. If you don't have a microplane grater for this task yet, get on it. Game changer right there.
- Juice the limes. Slice the limes in half and juice them into a little bowl. Set aside.
- Now the avocados. Slice the avocados in half and remove the pit with your fingers. Put your chef's knife away and don't be an idiot. Your avocados should be soft enough to slice with a butter knife, and if they are not, maybe you should be making this guac tomorrow anyway ;)
- Mash. Use a spoon to scoop the avocados out of their shells onto the large plate with the lime zest. Use a fork to mash the avocados roughly, then drizzle with 2 tablespoons lime juice. Keep mashing until the avocados are a consistency you like, then taste it to see if you want to add more lime juice.
- Salt. Sprinkle the guacamole with 3/4 teaspoon kosher salt. Use the fork (or I always grab a rubber spatula at this point) to stir it all together. Scrape into a serving bowl.
- Serve with Juanita's tortilla chips - and Pico de Gallo in a bowl next to it! I could die happy in this moment. Or add guac to your Chicken Taco. Or use a cookie scoop to add a giant dollop to these Ultimate Chili Nachos (I still dream about this) Add to Carne Guisada. Taco Salad. Enchiladas. The possibilities are endless!
- Store guacamole in a tupperware. Smooth out the top to be as flat as you can make it, then top with a thin layer of lime juice, lemon juice, or even water. You want to create a barrier between the guacamole and the air. Press plastic wrap directly onto the now-wet guac, then top with a lid. When you are ready to eat again, pour off any liquid that is still on top, stir, and serve.
Notes
- Add cilantro, minced onion, seeded jalapeno, or diced seedless tomatoes if you want a more complex guacamole for standalone serving.
- Keep avocados at room temperature to ripen, then refrigerate once soft to slow ripening.
- Placing ripe avocados in a sealed paper bag with a banana accelerates ripening.
- Tortilla chips are the traditional accompaniment for serving this guacamole.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 163 kcal
% Daily Value*
| Calories | 163kcal | 8% |
| Carbohydrates | 9g | 3% |
| Protein | 2g | 4% |
| Fat | 15g | 23% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 10g | 50% |
| Potassium | 496mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 1g | 2% |
| Vitamin A | 164IU | 3% |
| Vitamin C | 12mg | 13% |
| Calcium | 14mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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