The Guac

The Guac

Homemade guacamole: Definitive, straight-forward and iconic. And oh yeah, damn tasty.

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  1. 3 medium ripe Hass avocados, halved and pitted (peel removed)
  2. 1 tablespoons lime juice from 1 medium lime
  3. 1/2 teaspoon kosher salt
  4. 1/2 teaspoon ground cumin
  5. 1/4 teaspoon ground cayenne pepper
  6. 1/2 cup onion, finely diced
  7. 2 small Roma tomatoes, seeded and diced
  8. 1 large clove garlic, minced
  9. 1 tablespoon fresh cilantro, chopped
  10. 1/2 jalapeno, minced
  1. Place the avocado pulp and lime juice in a large mixing bowl and toss to combine. Add the salt, cumin and cayenne and mash using a potato masher, leaving some larger chunks for texture. Add the onion, tomatoes, garlic, cilantro and jalapeno and stir to combine. Lay plastic wrap directly on the surface of the guacamole and allow to sit at room temperature for 2 hours before serving.

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  1. 7

    I use red onions and a splash of chipotle powder and only use tomatoes if they are in season but it is a huge hit anywhere I bring it.

  2. 8
    Jo Anne Norton

    I have been making this guacamole for years and it is a huge hit with anyone that has eaten it. The original recipe does not include the jalapeno and I prefer it this way. The cayenne pepper is enough heat for me. Another comment was that they “can eat it for days.” This guacamole keeps for days. I think it is due to removing the lime juice and adding it back in at the end. Its staying power is amazing. Thank you for this recipe.

    • 11

      Couldn’t agree more. Never use tomatoes(or onions for that matter) in gauc. If you want a salad eat a salad. I always sub serranos for jalapeños as I have been burned so to speak too many times with the lack of heat in them.

  3. 12

    At risk of sowing the seeds of war, this recipe is overcomplicated, my dear fellow. What do you have guac with? Other kinds of dips and sauces that have onions and peppers and tomatoes. Let guacamole be the empire of the unsullied avocado. I make mine thus: take an avocado, half a lime (up to a whole one, and ideally a key lime), a little salt, and some minced cilantro. (I sometimes make it with lemon and oregano instead, which makes it feel more Tex-Mex to me.) Mash it with a fork just until it turns into chunky dip, and no more.

    To be fair to your style, I don’t dislike it–when well made, it’s pretty darn addictive. But I find it makes other kinds of dips and sauces redundant, rather than complementing them, as I think a guac should do.

    The other kind of guacamole I love is what I had when I lived in central Mexico–it’s a totally different kind of salsa with tomatillos, serranos, avocados, and lots of key lime juice. It’s tart, rich, and spicy, and the texture is almost like very heavy cream. It’s hard to recreate up here in New England (I haven’t even found it at a restaurant), and I miss it sorely.

  4. 13

    This is the ONLY guac recipe I ever make in our house. We usually skip the onions and jalapenos (sometimes we use them), but yeah, it’s DAMN tasty! I don’t even like guac at most restaurants because I’ve been spoiled with this recipe. It’s just that good!!

  5. 18

    Where tomatoes more resemble packing material than fruit, try cherry tomatoes. IMHO, sundried tomatoes aren’t a a very good substitute.

  6. 19

    The guacamole I grew up with had what is now known as Hatch green chile. Some jalapeno, too, but the green chile (roasted and peeled) add the perfect amount of heat. I add about 4 ounces per large avocado.

  7. 22

    YMMV on limes. Ones with thin light green skin that are soft to the touch will give you 1/4 to 1/3 cup of juice. I’d say 1/2 cup for three avocados.

  8. 25
    Janine M

    This guacamole recipe is so delicious! Thank you! I’ve changed it up a bit to add serano peppers (if you like spice) and more jalepenos! The cumin and cayenne pepper make it so savory and flavorful!

  9. 27
    Lara Cox

    Hands down, the BEST guacamole recipe!! My family loves it and it’s now the only kind I’ll make. Thanks AB for another wonderful recipe!

  10. 31

    This is close to my recipe, but I use less lime juice, only a squeeze, otherwise the guacamole can get too sour. Instead, I use fresh lime zest.

  11. 33

    I can’t read the comments because the font color is so light. My eyes aren’t as young as they used to be.

    The guacamole recipe looks delicious. I’m definitely printing this recipe.

  12. 35
    David Williams

    I usually omit tomato, adding diced red or yellow bell pepper instead for texture, flavor, and color. Always leave parties with an empty bowl.

  13. 39

    I was told by a woman originally from Mexico that if you soak the onions in the lime juice first, it would make them more like cooked onions in that they would not cause heartburn and other stomach maladies her husband suffered from. Can you explain the science behind this Alton? Fellow food scientist, here.

    • 40

      In Mexico they “cook” with limes. The acid from the juice “cooks”. I was introduced to this when I was in Cancun. That is how they “cooked” the tuna that we caught, deep sea fishing.

  14. 43

    a little too tame for me in Mexico
    More garlic, much more, mash 2 avocados, and add the 3rd after leaving it in small dice

  15. 44
    Theresa Moore

    I discovered many years ago that the brine/juice from a jar of jalapenos( about a teaspoon) makes a great substitute for lime/lemon. It amazing because it does not oxidize for hours. it add a light amount of heat, and I will not use the peppers if I need a very mild guac. and I would rather use the lime to put in the coconut.

  16. 47

    Hate cilantro. Have added diced cucumber along with the tomatoes… I know it’s not in the recipes, but I personally just like the freshness it adds… Can’t do cilantro. Haven’t tried with cumin but love the lime!

  17. 49

    thinlinegirl… don’t eat the shallots. They are he same as onions. So are leaks. But garlic may be ok for you. I am allergic to cooked onions but not raw. Weird I know!

  18. 50

    Grew up in south Texas. Half Mexican myself. Never met a Mexican who seeded their tomatoes, added cumin or spice. Cilantro tastes like soap to me but otherwise a good recipe. Pepper is a white folks’ addition as well. Why complicate such a simple beautiful dish?

  19. 52

    THANK YOU for not putting sour cream in it! I was horrified when I ate a huge bite of my sister-in-law’s guacamole only to find it watered down with sour cream. Sour cream is added with guacamole, not mixed in! Yuck!

  20. 53

    I am Mexican, we don’t use cumin in our guacamole but a little minced garlic. Serrano are the peppers of choice. (No Lime)
    Someone in the comments said something about adding mayo or cottage cheese WOW THAT IS A SIN! You will ruin the guacamole.

  21. 54
    Jaime mayer

    Good base.. Being from the southwest I like to add either mayonnaise or cottage cheese to make more creamy.. If you like heat sub our jalapeños for Serrano chile’s..

  22. 56

    Call me crazy but I like lemon instead of lime. I think the flavor is a bit more mild than lime and this allows the avocado flavor to come through. I use shallot instead of garlic and onion. I squeeze the lemon juice directly on the minced shallot and allow it to “pickle” for 15 mins before adding it to the avocado mash. Hold the spices. For me, guac is all about the avocado flavor 🙂

  23. 58
    J Edward

    If you want a little chunk try adding some hull avocado or under ripe haas. But I do believe AB taught us that trick on GE 🙂

  24. 59
    Janis Lang/Atl native

    Sounds good, I hate cilantro and I will decrease the jalapeno, but it sounds delightful. I mean I really hate cilantro, I hate it, it tastes like how a sweating man smells. I hate it.

    • 60

      OMG Janis, I thought I was the only one who thought cilantro tasted the way bad body odor smells! Can’t stand the stuff, but it doesn’t taste like soap, which lots of people say.

  25. 65

    Ahhh…. Alton you’re a man after my own heart. Your recipe is identical to mine…except sometimes I exchange the cilantro for lime leaves… very cool… to know a great cook thinks like me… well, gastronomically anyway… thank you

  26. 67

    I don’t care for guacamole but I love this guacamole! I have been using Alton’s recipe for several years. Guest continue to rave about. Thanks Alton!

  27. 68

    I Love my guac simple yet delicious. No garlic, no cumin, instead some good amount of fresh cilantro please, and of course don’t be shy with the amount of lime. Perfection!

  28. 70

    Brilliant! Same recipe as mine, but save the garlic, roast the jalapenos, and add one more avocado to the ratio. Basically, make pico, add to avo, let lime liquefy avo, blend with whisk until smooth, refresh seasoning, serve

  29. 71

    yeech…the wretched and unavoidable onion…is there any substitute for this? I cannot eat them. I know, leave them out but that changes the flavor…phooey…

  30. 80

    There is very little as rewarding as seeing your recipe (with minor exception) duplicated in a post by the amazing AB! #guacamoleforever

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