Is there anything more universally loved than a heaping bowl of fresh, vibrant guacamole? It’s the life of every party, the perfect companion to a warm tortilla chip, and the creamy, zesty topping that elevates any dish. While its origins trace back to the Aztecs, this modern, restaurant-style version is my absolute go-to. It strikes the perfect balance between creamy avocado, a zesty kick of lime, and a savory blend of spices. Forget the store-bought tubs; this is the real deal, and it only takes 10 minutes to whip up!
Ingredients
• 3 large ripe avocados, peeled and pitted
• 1 tablespoon / 15 ml fresh lime juice, or more to taste
• ¼ cup / 60 ml restaurant-style salsa
• ¼ cup / 35 g chopped red onion, plus more for garnish
• 3 cloves garlic, minced
• 2 teaspoons Maldon sea salt flakes, or to taste
• ¼ teaspoon ground cumin
• 2 tablespoons chopped fresh cilantro, plus more for garnish
• 2 tablespoons chopped bell peppers, any color, for garnish
Instructions
1. Directions
2. In a medium bowl, add the avocado flesh. Mash with a fork or potato masher to your desired consistency—I prefer it mostly smooth with some small chunks remaining.
3. Add the lime juice, salsa, red onion, minced garlic, sea salt, cumin, and cilantro to the bowl.
4. Gently fold all the together with a rubber spatula until just combined. Be careful not to overmix.
5. Cover the bowl with plastic wrap, pressing it directly onto the surface of the guacamole to prevent browning. Refrigerate for at least 1 hour to allow the flavors to meld.
6. Before serving, give it a final stir and garnish with extra cilantro, bell peppers, and red onion if desired.
Nutritional Information
• MAKES: about 4 cups (½ cup per serving)
• PREP TIME: 10 minutes, plus 1 hour to chill
• PER SERVING
• Calories: 127
• Fat: 11.1g
• Protein: 1.7g
• Total Carbs: 7.9g
• Fiber: 5.3g
• Net Carbs: 2.6g
Pro Tips
• Use ripe but firm avocados. They should yield slightly to gentle pressure but not feel mushy. This ensures the best creamy texture.
• To prevent browning, press a layer of plastic wrap directly onto the surface of the guacamole before refrigerating. The lime juice also helps slow oxidation.
• For a spicy kick, add one finely minced jalapeño or a pinch of cayenne pepper. For a smokier flavor, try adding a dash of chipotle powder.
• If you find raw red onion too sharp, you can mellow its flavor by soaking the chopped onions in cold water for 10 minutes before adding them to the guacamole.
FAQ
Q: How do I keep my guacamole from turning brown
A: The fresh lime juice helps slow down the browning process, which is caused by oxidation. For best results, press a layer of plastic wrap directly onto the surface of the guacamole before refrigerating to prevent air from touching it.
Q: How do I choose the best avocados for this recipe
A: Use ripe but firm avocados. A perfect avocado for guacamole will yield slightly to gentle pressure but will not feel mushy. This ensures the best creamy texture with some small chunks.
Q: Can I make this guacamole spicy
A: Yes, for a spicy kick, you can add one finely minced jalapeño or a pinch of cayenne pepper. For a smokier flavor, try adding a dash of chipotle powder.
Q: What if the red onion flavor is too strong for me
A: If you find raw red onion too sharp, you can mellow its flavor significantly by soaking the chopped onions in cold water for about 10 minutes before draining them and adding them to the guacamole.
