Jan 18, 2013

Best Guacamole Recipe


 Best Guacamole – we eat this ALL the time!

Guacamole is one of my favorite appetizers, and my husband is usually the one who makes it. It's flavorful, clean, and healthy, but we eat it because we love it. His recipe is simple, but simple is good! He has converted many non-avocado lovers with this recipe.

The trick is to a good guacamole is leave large chunks of avocado; don't mash them thoroughly and having a perfect balance of lime juice, red onion and salt is essential. If you like it hot, you can certainly add some diced jalapeño, some people also like to add diced tomato which is fine, but we like it just like this!

I posted this recipe a while back, but the photos needed some updating so I figured I'd re-post in time for the Superbowl.

Best Guacamole Recipe – this is my husband's recipe, it's PERFECTION!

Avocados may be high in fat, but they have the good essential healthy fats which we should consume every day. They are also high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. I love avocado so much I created an entire Avocado Obsessed Pinterest board in their honor. 

Guacamole is great with baked tortilla chips, lentil chips, baked plantain chips, chicken fajitas, or even on a wrap in place of mayonnaise. Sometimes we even make guacamole turkey burgers, I'll have to share the recipe when the weather warms up.



Best Guacamole
Skinnytaste.com
Servings:Serving Size: 1/4 cup • Points +: 3 pts • Smart Points: 4
Calories: 112 • Fat: 10 g • Protein: 1.4 g • Carb: 6.5 g • Fiber: 4.5 g • Sugar: 0.3 g
Sodium: 5.6 mg (without salt)


Ingredients:
  • 3 medium hass avocados, halved
  • 1 lime, juiced
  • 1/3 cup red onion, minced
  • 1 small clove garlic, mashed
  • 1 tbsp chopped cilantro
  • kosher salt and fresh pepper, to taste

Directions:


Place the pulp from the avocados in a medium bowl and slightly mash with a fork or a potato masher leaving some large chunks. Add lime juice, salt, pepper, cilantro, red onion, garlic and mix thoroughly.

If you are serving this at a later time, a great tip to keep the guacamole from turning brown is to cover tightly with plastic wrap so no air gets on it.

Makes 2 cups.

47 comments :

  1. I'm such a guac fan - this is terrific! I wonder how it would affect the points to add roasted red pepper and corn to this?

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  2. I am a freak when it comes to eating Avocados, I absolutely love them. So I know I would love this. Thanks Gina.

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  3. mmm, we made this last night!! we LOVE it!! thanks for sharing :)

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  4. Another great way to keep from turning brown- place a piece of plastic wrap or even a baggie on top of the guacamole,sealing the edges. It will keep for almost a week or more this way. Thanks for the recipe! That's how I make mine too. Sometimes I add some salsa if in a hurry.

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    1. I put the avocado pitt in my bowl with the guac it keeps it from turning brown.

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  5. This is DELICIOUS!!!

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  6. Thank you so much for posting this recipe! I just made this and my husband who claims to hate guacamole can't keep his hands off it. Thank you!

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  7. Growing up w/ an avocado grove my immediate family, I've learned a trick or two about keeping the guac from turning brown. The real key to success is keeping the air off. Take a piece of plastic wrap and lay it over the guac. Working from the center out, gently smooth out and remove any air bubbles you see under the wrap. Guac doesn't stick when you pull up the wrap and it will stay green this way 'til its gone. Also works on cut 'cados too. Enjoy ;D

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    1. There is also another way to keep your Guac from going brown. Leave the seed in your mixture and cover with syran wrap.

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  8. Do you know how much this makes? I'm thinking of making it so that a pumpkin is barfing guacamole, but I don't know if I should double the recipe.

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  9. Loved this, thanks for posting!!

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  10. This is almost exactly how i make my guac too! I add jalapenos, grapes and pears though for an extra twist :)

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  11. I always add a little cumin to my guacamole and I skip the onions.

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  12. Gina - have you actually tested the "pit" trick to keep the guac from turning brown? I have, several times, and it absolutely has no effect. The only way to keep guacamole green is to put plastic wrap directly on the surface of the guacamole to keep it from being exposed to the air, which is what causes the browning.

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    1. I also wrap it in plastic, so perhaps that is what keeps it from turning brown, I do both.

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    2. Lee Ann, a secret of the Southwest, immediately after cutting your avocados, dunk them in ice water for 20 seconds. This prevents them from turning brown. Not sure why, but it works.

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  13. I could eat guacamole at every meal. Loooove it!

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  14. I makes this all the time but I love some heat so a chopped serrano does the trick...I did not know the pit would help it keep the color until serving time thanks for the tip. The best thing about making this recipe is you can add a little or a lot of what you like to get the flavor you want. I like mine spicy with extra lime just. =)

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  15. OK, a strange non-avocado-related comment: What kind of chips did you use for the picture? They look nice and substantial. Thanks

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    1. They were Baked Lentil Chips with sea salt. Gluten free, the brand is Mediterranean Snacks. I found them in the gluten free section of my supermarket.

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  16. First, I love your site and I recommend it to anyone who will listen to me! Thanks for your wonderful blog!
    I make my guac just like this only I add fresh pomegranate arils on top! The pop of color is beautiful and festive and it helps keep the top from browning. The pomegranate also adds a lovely little crunch and delicate sweetness. Definitely worth a try! :)

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  17. Gina, I add tomatoes to my recipe which is very similar to this one. I've always used the regular sized avocados and I add one tomatoe per avocado. Cut tomatoe in small chunks and drain the natural juices before adding to guacamole, might have to increase the salt just a little to compensate for the tomatoe added. Reduces amount eaten,therefore less calories per serving.

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  18. I follow your avocado board on Pinterest and didn't even know it was you! I love it! Just had half an avocado, mashed, on a sprouted wheat English muffin with salt, pepper and lemon juice! My fav breakfast! Your guac looks yummy. Maybe the other half for dinner!

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  19. Found those chips on sale in Whole Foods. Stop and Shop carries a few flavors. whole Foods had 5 varieties!!!

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  20. i found if you add 3 or 4 shakes of dry ground mustard in it ,you will be amazed

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  21. I love guacamole and usually get it from whole foods...well recently they started making "kalemole", guacamole with kale...its AMAZING! Can you make a version with Kale in it??

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  22. One way to keep the guac from turning brown is layer thin slices of lime all over the top. Looks nice for presentation too!

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  23. I love the lime flavor in guac and find that adding the zest from the lime bumps it up a notch - Delicious! Thanks for the recipe.

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  25. My thirteen year old son made guacamole tonight and did a good job. Thanks for sharing!

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  26. Guacamole is my FAV snack. I love it so, so very much. I've made it a ton of different ways and love it every time. We usually include tomatoes and sometimes jalapenos. It isn't the same without lime juice too!

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  27. Oh Gina! You got it right here lady. I'm from Colorado and from that state South, guacamole is serious business. There are rules to making perfect guacamole and you nailed em. Fresh, natural ingredients only. Mashed by hand, never EVER with a food processor, blender or other machine. Finished product must be chunky.

    I just love your photos.

    And a tip: as soon as you cut avocados, dunk them in ice water for 20 seconds. This keeps them from browning as well.

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  28. I just made this. It was ABSOLUTELY delicious!! I just added some tomatoes. So, so, so good. Love your site, Gina!

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  29. I just made this, having never made or even ordered guac before. It is delicious - followed the recipe exactly.

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  30. Ok, silly question but I'm new to calorie counting....Are those calories for the whole amount or just one serving?

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  31. Hi Gina,
    We are doing a guacamole roundup on Friday for Guacamole Day and wondered if we could include a link to your recipe in our post. We would also like to use your picture and will feature it with your blog’s name.
    Thanks so much.

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  32. Very simple, very good. I had everything already on hand which was great! I'm still learning what flavors mix well so this really helped. Thanks!

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  33. I make mine nearly the same. I leave out the cilantro and add dried cumin. But otherwise the same. I love it!

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  34. I made it!!! It is the most awesome guacamole I ever tried. My older daughter doesn't like avocado, but this thing she ate so fast! I didn't change anything in this recipe, and it is perfect that way for my family. Thank You!

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  35. Gina, Try it with some julienned kale added - Great!!

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  36. My sister in law is from Peru. She says to leave the avocado pit in the center of the quacalmole and to cover with a little milk just enough to cover the top. This prevents browning. When ready to serve leave the pit but mix the milk. The milk makes it creamy

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  37. I add some jalapeño to mine for a little kick, and a table spoon of sour cream for extra creamyness. Yummy!

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