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The Best Ever Guacamole!

Guacamole was always a staple in my house growing up. To this day, when we gather for Sunday dinners, a handful of us deem ourselves “taste testers” to make sure that it’s “just right” while preparing the rest of the meal. Half of it is always gone before we even sit down to eat!

The nice thing about guacamole is that you can adjust the ingredients to your own preferences. Want more of that citrus flavor? Add some more lemon and orange juice. Huge fan of salt? Sprinkle some more in. Don’t love cilantro? Leave it out!

Needless to say, “taste testers” play an essential role for this recipe–just make sure to leave some for everyone else!

If you are looking for a main dish, this recipe pairs so well on top of my sheet pan chicken fajitas!

Tips to making the perfect guacamole

  1. Use fresh citrus. Don’t use canned or bottled orange juice or lemon juice–they won’t have the fresh flavor that you need. Use a fresh lemon and orange instead!
  2. Don’t use dried cilantro. You’ll want to use either fresh cilantro or the more convenient, more expensive alternative–lightly dried cilantro. I like to use the Gourmet Garden brand.

The Best Ever Guacamole!

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Recipe by Maddie Saxey
Servings

15

servings
Prep time

10

minutes
Calories

104

kcal
Total time

10

minutes

Ingredients

  • 6 6 avocados

  • 3 tsp 3 minced garlic

  • 1 1/2 tsp 1 1/2 sea salt

  • 2 Tbsp 2 fresh lemon juice

  • 1 Tbsp 1 fresh orange juice*

  • 2 2 vine-ripened tomatoes diced (3/4 cup)

  • 1/2 cup 1/2 diced red onion

  • 1/4 cup + 1 Tbsp 1/4 cup + 1 Tbsp diced jalapeño, seeded, diced** (1-2 jalapeños)

  • 2 tsp 2 lightly dried cilantro*** (4 tsp fresh cilantro)

Directions

  • Mash the avocados, but leave a little bit chunky–mixing in the ingredients will continue to smooth the consistency.
  • Add all other ingredients, and mix well. Enjoy!

Notes

  • *Squeeze from a fresh orange, not store-bought orange juice ready for drinking. I prefer to use juice from a clementine–it has the sweetest, most concentrated flavor!
  • **If you want some kick, try leaving in some of the seeds.
  • ***I find it easiest to buy a container of lightly dried cilantro, rather than having to chop fresh cilantro—-however, it is more expensive.
  • Storage tips: When storing leftovers, put it in a tupperware, cover with plastic wrap and push down the plastic so that it touches the guacamole and make sure there are no air bubbles. Then place lid on tupperware. This will prevent avocado from being exposed to oxygen, keeping the guacamole from turning brown.

Did you make this recipe?

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