The Guac

The Guac

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


  • 3 medium ripe Hass avocados (halved and pitted (peel removed))
  • 1 tablespoons lime juice from 1 medium lime
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground cayenne pepper
  • 1/2 cup onion (finely diced)
  • 2 small Roma tomatoes (seeded and diced)
  • 1 large clove garlic (minced)
  • 1 tablespoon fresh cilantro (chopped)
  • 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. 2

    @Wilson: The shelf life of guac is entirely dependent on exposure to oxygen, so anything you can do to reduce oxygen exposure will keep your guac looking bright green and tasty. You have a number of options. You could put it into a container that it barely fits in (so that the guac reaches the lid). You could store it in a ziplock and squeeze out all the air (or use a vacuum sealer if you have one). You could take some plastic wrap and press it down over the top of the guac to limit air exposures. You can take some oil, or even water, and pour that on top of the gauc. When ready to eat, pour off the oil/water and stir in whatever is left. All options work okay for a day or two.

  2. 3

    I made this recipe for the first time yesterday, only substituting a Hungarian Wax Pepper for the jalapeno, and was delighted with the result. I started making it a 1000am yesterday, set it on the counter for approx 2 hrs, enjoyed having it at lunchtime, after which I immediately placed the remainder in the refrigerator. This morning, at approx 830am, I took it out to have with breakfast, only to be staring at a grey-ish, unappetizing concoction, which I promptly discarded. My question – Is there a way to increase the “shelf life” of this recipe?

  3. 4

    My wife married me because of this recipe. She tells me every time I make it. I still don’t know precisely how to feel about her comments.

  4. 5
    Sheri Coker-Newton

    Hey Meech, sometimes you can squeeze lightly and the pit pops out of the avocado. Otherwise, you can tap it with the knife gently…and turn it. Just use the sharp part, not the point. Keep your fingers clean and be gentle. This is a wonderful guacamole recipe! Too good…once you make it, you’re forever ruined for store bought…that’s not even an option anymore.

  5. 6

    LOVE this guacamole recipe! It is the best ever! We’ve made it several times now and it comes out perfect every time! Only problem this time was slicing my finger while getting the pita out of the avocado!

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