Great guacamole is easy – six ingredients and five minutes. But do you know the best way to keep the guacamole from turning brown and the best way to mash avocados for that perfect chunky / creamy texture? Â
As a kid I refused to try guacamole or avocados. I got it into my head that they didn’t look good and refused to even try a taste. I was 22 before I actually tried avocados on a trip to Mexico City.
My friend Katie and I had spent the morning exploring Teotihuacan before having lunch at a nearby restaurant. I don’t even remember what I ordered but it came with this amazing fresh mashed avocado sauce and in the spirit of adventure I tried it. It was love at first bite and I’ve been chasing the best guacamole recipe ever since!
the best guacamole recipe
Great guacamole is simple. It revolves around ripe, flavorful avocados and plenty of seasoning. My recipe is simple but it is a classic and routinely touted as the best guacamole people have ever had.
How to mash avocados for the perfect guacamole texture
Avocados can easily be mashed with a fork if you like a creamy smooth texture.
For a more chunky texture smash the halved avocados through anything in your kitchen that has holes less than about 1/4″ diameter.
I use a wire skimmer spoon (sometimes called a frying spider or spider skimmer) but you can use a bakers rack or any other wire mesh item if you like.
How To Keep Guacamole From Turning Brown
I have the best trick ever to keep guacamole from browning when you make it in advance or save leftovers. Spread the guacamole evenly in a dish and gently pour a glass of water on top!
The flooded guacamole will not go brown. Store in the refrigerator. When you are ready to eat it, just pour the water off, stir and enjoy. It is that easy.
Plenty of people swear by putting the avocado pit into the guacamole. I’ve tested that and it doesn’t work. Flooding with water is a tried and true restaurant trick.
More Dips to Love:
The Best Guacamole Recipe
Ingredients
- 4 ripe avocados about medium size (mine weighed a total of 1 pound 12 oz before peeling)
- 2 Tablespoon lime juice fresh squeezed if you can
- 1/3 cup sweet onion minced (can sub shallots)
- 3 Tablespoon cilantro minced
- 3/4 teaspoon coarsely ground black pepper
- 1/2 teaspoon salt
- 1 jalapeno pepper diced, optional for those that like SPICY
Instructions
- Halve the avocados and remove the pit. Scoop the flesh out and mash through wire mesh or mash with a fork.
- Add the lime juice, onion, cilantro, black pepper and 1/2 tsp. of the salt. Stir gently until combined. Taste for salt and lime juice. If desired, add another 1/2 tsp. of salt.
- If you like a spicy guacamole you can mince up a fresh jalapeno and add some or all of that. Include the seeds for the most spicy option. Remember, as your guacamole sits this will get hotter and hotter so use wisdom.
- Refrigerate flooded with water until ready to serve.
Your Rating Matters
When you leave a comment or star rating, it means more than you might think. It helps me understand what you’re enjoying, builds trust for other readers, and supports real, tested cooking content. If you have a moment, I’d truly appreciate you sharing your experience. - Mirlandra
Nutrition Estimate
A Note on Nutrition
Nutritional info is an imperfect estimate. Please take it with a grain of salt.
I read each and every comment and I try to respond to questions asap, so ask away! If you’ve made a recipe, I would love to hear about it! Please come back and share your experience and give the recipe a 5-star rating so other people will know how much you loved it!
fabiola@notjustbaked says
I will eat it all! Guacamole is the best thing in the world.
Mirlandra says
It really is!
cristina says
A memorable trip that I’m sure brings back fun stories and laughs through the years. 🙂
Delicious guacamole and can’t wait to try your tip on how to keep it from going brown…I’ve never heard of that before. Besides adding lemon or lime to it, didn’t realize there was this sorta method (and I won’t eat the guacamole once it turns brown!). Have a nice weekend, Mirlandra…
Mirlandra says
Christina, I used to just use the lime juice and while it bought me time it didn’t really work that well. Same with using the pit. I love this method because it works SO well and I can eat the leftovers all without wasting them.
Tammy says
I LOVE guacamole. Seriously, I could live off of the stuff.
The jalapeno is genius. I love a little kick to my dip but always end up seasoning with a ton of black pepper. Why didn’t even think to use a jalapeno! LOL. So trying this ^_^
Mirlandra says
Thanks! I hope you love it. My husband likes a lot of spice so sometimes I even split our batch and let him spice up his.
Steph @ Steph in Thyme says
Jalapenos, nice touch! I love a little bit of heat, and the jalapenos add a nice crunch as well. Great idea!
Mirlandra says
Thanks!
Brandon @ Kitchen Konfidence says
Love the addition of jalapeno here! And yeah, I could eat guac all day every day. So tasty :)!
Mirlandra says
Thanks! I’m married to a spice while I like things on the mild side. I had to learn the tricks fast 🙂
Kim says
Thanks for the recipes
Mirlandra says
I’m glad you are getting use of them!
Peggy says
I love your recipe! I added a tomato. It gave color and then it absolutely needed the jalapeño, yum!
Mirlandra says
That sounds wonderful! I’m so glad you enjoyed it 🙂
Julia's Simply Southern says
Looks delicious Mirlandra! Thanks for sharing at Weekend Potluck! I can’t wait to try it.
Mirlandra says
Thanks – I am so happy avocados are coming back into season. I just can’t get enough of them!