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The Best Fresh Guacamole

While there's some personal preference involved, I really believe this combo of flavors makes the best guacamole. I've used this guac recipe ("recipe" is honestly a bit of a misnomer, it's a flexible set of ingredients combined ina certain way) for 10+ years and it's always a crowdpleaser!
The amounts are super flexible, and you'll need to add seasoning to taste---I love mine decently salty and QUITE garlicky, for instance. So here's an example of a starting point, and you can scale up or down based on how many people you're feeding.
Prep Time7 minutes
Total Time7 minutes
Course: Appetizers, Dips, & Snacks
Cuisine: Mexican

Equipment

Ingredients

  • 4 ripe avocados diced
  • 4-5 cherry tomatoes or 1/2 a small roma tomato diced small
  • 1/4 of a red onion finely diced
  • Salt to taste (start with 1/2 teaspoon)
  • Garlic powder to taste (start with 1/2 teaspoon)
  • Optional: a squeeze of fresh lime juice

Instructions

  • One pro tip: I prefer to keep chill my avocados ahead of time, so my guac is nice and cool (not fridge-cold, but avocados from the fridge will be a perfect temp once you make your guacamole).
  • Scoop the diced ripe avocados into a medium bowl. Use a fork to smash it as much as you can. Add some finely diced tomato and red onion and smash and stir it some more.
  • After smashing/stirring, I often then take my immersion blender and *lightly* give it a couple quick blends (especially if my avocados are a bit harder than I'd prefer). I don't want the whole thing smooth, you definitely want some chunkiness, but it can give a nice creamy overall texture. The immersion blender is optional though.
  • Add some salt and garlic powder and just a small squeeze of fresh lime juice (optional, I don't always do this but I know my family prefers it and it can really brighten it...but it also takes over if you overdo it). Stir everything in and taste (with a chip). Adjust the seasoning as desired---I like mine really garlicky.
  • Pair with delicious salty tortilla chips or pile on top of taco salad for a delicious Tex-Mex night!

Notes

  1. This recipe is super flexible, and can be scaled up or down based on how many people you're feeding. I've given 4 avocados as a starting point (2-4 people).
  2. You'll need to add seasoning to taste---I love mine decently salty and QUITE garlicky, for instance.
  3. Try to avoid underripe avocados, better to be slightly over than under.
  4. I strongly believe that garlic powder is better than fresh minced garlic for this guacamole.
  5. One pro tip: I prefer to keep chill my avocados ahead of time, so my guac is nice and cool (not fridge-cold, but avocados from the fridge will be a perfect temp once you make your guacamole).