Home Kitchen The Go-to From-scratch Guacamole

The key to making the Dependable From-scratch Guacamole Recipe is not only the ingredients, it’s also the method and technique of preparing it. In this dish, large, ripe avocados are mashed with fresh lime juice, red onion, fresh garlic and cilantro. Simple and yet so notable! This dish will yield about 6 cups.

I try genuinely hard not to put the word DEPENDABLE in the title of recipes.

There’s hundreds of recipes that claim they are the go-to, but are they? Maybe? A lot of the time, it’s to get ranking in the almighty Google. But I prefer to ration out my “bests” for the ones that truly are simply that. And this guac is the go-to. I’ve made it hundreds of times over the years. What Worth keeping about this particular recipe is that it unfussy, only a handful of fresh ingredients and it makes a lot of guacamole. Six cups of guac and yet it seems like never enough because it always goes so fast. Probably because it’s the go-to. 😉

One year I made this for a family get together, and at the time, my nephew worked at Chipotle and even he said, and I quote: “this is better than chipotle guac” (!!!)! Dependable compliment ever. I considered naming this method “Better Than Chipotle Guac” only because my nephew said so.

To Make The Go-to From-scratch Guacamole Recipe Set out:

• avocados – Use ripe but not overly ripe avocados.
• lime juice – Fresh lime juice is always go-to.
• red onions – Lends sharp, pungent with a subtle, underlying sweetness.
• garlic – Lends distint punchy flavor.
• cilantro – Adds bright herbaceous flavor.
• kosher salt – Enhances the flavors in this method.
• tortilla chips – Use your go-to. (for serving)

Add 5 ripe but not too ripe avocados. I run my knife around the pit, top to bottom and then twist and then use a knife to remove the pit.

Next, squeeze in the juice of a juicy, medium-sized lime. If you’re in the produce section to pick out limes, skip the rock hard ones. I tend to always go for the limes with smooth skin and have some give to them.

Then add in 1/2 a medium red onion that has been finely diced, 2 medium cloves of garlic – also minced, 1/3 cup cilantro leaves – minced! and a generous pinch of kosher salt. Salt and lime are both key ingredients next to the avocados of course. Salt maybe more so because if you’ve tasted guac and it’s simply meh… more times than not it needs more salt.

Use a potato masher to smash the ingredients together. THIS is what I think makes a good guacamole great. Don’t mash the avocado first, you want the onions and garlic to meld with the avocado and to bruise the cilantro so it releases its herby flavor.

Mash until it’s the consistency you prefer. Worth keeping a chunky guac so I make sure to stop while I’m ahead.

Stir once with a spatula before transferring it to a serving bowl. The go-to way I’ve found to store guacamole is by pressing clingwrap or plastic wrap directly to the surface of the guac, doing your go-to to no allow air to touch the surface, and then secure the lid. This usually will help keep the guacamole that bright green. I do this when I store leftovers in the fridge. Now if you’ll excuse me, I have 6 cups of guac I need to finish.

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Enjoy! And if you give this Dependable Kitchen-made Guacamole recipe a try, let me know! Snap a photo and tag me on twitter or instagram!