This Best Guacamole Recipe is perfection with a touch of heat from jalapenos, a dash of color from minced tomatoes and a smattering of fresh cilantro. Served at my latest book club meeting, it got rave reviews from my girlfriends!
I have a weak spot when it comes to guacamole and chips. Who needs dinner when there is a bowl of the Homemade Guacamole along with lightly salted tortilla chips? A heavenly combo. Scroll down for my tips on how to buy an avocado at the grocery store.
My whole family trekked to Colorado this summer to visit my dad, who was delighted to see his grandchildren and go on “adventures.” When my sisters and I were children, we spent the majority of our summer vacations in the picturesque ski town of Aspen, Colorado. Decades ago, summers were quiet and the streets were filled with few tourists.
My dad was there to attend the physics institute, which was very loose with its demands on their scientists. Meaning we were up at dawn many mornings, donned with our hiking boots and backpacks to head to a mountain lake, treacherous pass or 14, 000-foot peak. Learning a few tidbits about the wildlife and rocks was about the only “science” happening on many days.
Once my kids were walking, we started the tradition of joining my parents for biennial trips to our favorite mountain destination. That was where I sampled my first delicious classic guacamole recipe, not too commonplace in Ames, Iowa back in the day. We headed back to Aspen, for the first time in nearly a decade, this summer. That’s where my friend, Mary, shared her recipe!
As has happened more than once with this blog, I have found fellow bloggers with deep connections to my roots. One of these is Mary of Lights on Bright No Brakes. We were both members of the French Fridays group, which cooked its way through Dorie Greenspan’s cookbook, Around My French Table. We found out we were both from Iowa, that we both had lived in the same town at different times, and THEN that her daughter went to high school and was friends with my youngest sister. Small world, right?
And she happens to currently reside in Aspen. It was another reason to drive over one of the Top 10 Scariest Roads for White Knuckle Driving to the now luxurious resort town. Mary so graciously escorted us into her condo on a stormy evening with umbrellas for all. She had a marvelous spread including an array of cheeses and this outstanding guacamole, now known as Mary’s Guacamole.
I wasn’t shy about going back for thirds. She also sent us home with a parcel of homemade granola (which I will share tomorrow) and a fresh pie made with ripe, sweet Colorado peaches. We gabbed and laughed, the guys with their beer and Mary and I sipping on wine. It was like visiting with a lifelong friend.
How to Make the Best Guacamole Recipe
Today, I’m sharing Mary’s marvelous recipe for guacamole. Not typical of the other recipes I’ve made, it starts with a homemade chili paste made of onions, cilantro, and jalapenos which was then mixed with ripe avocados, diced tomato, more cilantro, and onion. Truly the best recipe for guacamole I’ve ever made. And I’ve tried a lot!!
- The most important ingredient in this classic guacamole is the avocados. They must be ripe, so they are soft enough to make into a dip.
- PRO-Tip: I like to buy them firm and green and let them ripen a day or two at home. This prevents the dreaded grocery bag bruising which can happen trying to transport soft, ripe avocados home or even by customers checking them in the produce department.
- How To Pick Avocados: To check for ripeness, first give your avocado a gentle squeeze. It should give slightly without leaving an indentation. If you’re still unsure, remove the little stem end at the top of the avocado and examine the color underneath. If it’s green, it’s ripe. If it’s brown, it’s over-ripe. If the stem end does not come off easily, the avocado is not ripe.
- My addition to this recipe was to add a little lime juice to preserve the color of the avocados, but otherwise made this classic guacamole true to Mary’s recipe. PRO-Tip: The acid in the lime juice prevents the avocados from oxidizing, or turning brown.
- If you don’t want to add lime juice, just make sure you press some plastic wrap onto the surface of the guacamole as soon as it’s mixed. This will prevent any air from reaching the guacamole and starting the oxidation process.
- A granite molcajete is a Mexican mortar and pestle that’s perfect for making this recipe for guacamole. By pulverizing the chile paste ingredients, you’ll release oils that chopping will not. If you own one, make both the paste and the guacamole in your molcajete for a most authentic guacamole.
Complete Your Meal:
Kick-off your menu with this terrific guacamole as a starter. Here are some more recipes to round out your meal.
- Beer Margaritas
- Peach Margaritas
- Mexican Chicken Manicotti
- Soft Shell Tacos
- Spicy Shrimp Fajitas
- Mexican Chopped Salad
- Spicy Mexican Corn Salad
- Tres Leches Cake
- Individual Margarita Cheesecakes
More Tex-Mex Appetizers You’ll Love:
- Mexican 7 Layer Dip Cups from The View from Great Island — I love this mini version of the classic Mexican dip!
- Chipotle Chicken Quesadillas from That Skinny Chick Can Bake
- Margarita Ahi Tuna Ceviche from Cookin’ Canuck — I’m all over anything made with Ahi tuna!
- Mini Mexican Tarts from That Skinny Chick Can Bake
- Tequila Lime Sheet Pan Chicken Nachos from The Cookie Rookie
- More Appetizer Recipes
For Chile Paste:
- 1 tablespoon finely chopped white onion
- 1 firmly packed tablespoon chopped fresh cilantro
- 2 teaspoons finely chopped jalapeño, or more to taste
- 1/2-1 teaspoon of salt (start with 1/2 teaspoon and add more if needed at the end)
- Chile paste
- 4 medium avocados (Hass), ripe but firm (about 8 ounces each)
- 3 tablespoons diced tomato
- 2 packed tablespoons chopped fresh cilantro
- 1 tablespoon finely chopped white onion
- Lime juice, to taste, optional
- Tortilla chips, for serving
- Make the chile paste: Grind the onion, cilantro, jalapeño, and salt together in a molcajete (I used a mortar and pestle, but chopped ingredients together first) until all the ingredients are very finely ground.
- Cut each avocado in half, remove pits, then cut a cross-hatch pattern into the flesh and scoop out the flesh into a medium bowl with a spoon. Stir in chile paste, then tomatoes,
- cilantro and onion. Mix to desired consistency. Squeeze in some lime juice if desired. Check for seasonings and add salt if desired.
- If not using immediately cover the surface with plastic wrap to minimize browning.
Amount Per Serving: Calories: 225Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 365mgCarbohydrates: 14gFiber: 9gSugar: 2gProtein: 3g