There’s nothing quite like a fresh made guacamole recipe. The flavors are so light, fresh and delicious compared to a pre-made guac. I used to go to a restaurant here in Minneapolis that served table-side guacamole (where they mix it at your table) and loved it so much that I adapted their recipe here.
Guacamole Recipe Ingredients
The key to good guacamole is getting good, fresh ingredients.
First off you need some avocados. If you’re going to make it right away, you’ll need to make sure they’re ripe. Just grab the avocado and give it a little squeeze in the palm of your hand. If it gives a little then it’s ripe.
We’re going to add a bunch of ingredients in there, the key ones being roasted garlic & pico de gallo.
You can make the pico yourself or buy it pre-made. The more you do yourself the better it’ll be, but sometimes it’s nice to save a little time and just buy it. Some higher end grocery stores will even have a fresh pico and that works out well.
How to Peel Avocados
If you’re not too familiar with avocados it’s helpful to know how to peel them. Simply slice them in half the long way, carving around the outside (there’s a seed in the center that you won’t be able to cut through). Then you can twist to pull it in half.
Next, pull the seed out with your fingers or use a spoon. Then if you’ve got a ripe avocado you can grab the dark peel and pull it right off. I like slice the avocados into quarters to make this a little easier.
Flavoring the Guacamole
As you prepare your guac, keep tasting it to figure out how the flavors are blending. You can decide if you want to emphasize the creamy avocado, the spiciness, or the lime flavor. Or figure out the best harmony of these flavors.
For the lime I’d start with maybe a 1/2 tbsp and then increase to 1 tbsp if you want more (or keep on squeezing if you love the lime flavor).
If you want your guac spicier, try getting a jalapeño and either put in slices or dice it up small and stir it in the mix.
Mix It Up
One final tip: if you have a potato masher it can be really helpful to mash up those avocados. Otherwise, you’re stuck doing it with a fork, which works but isn’t as easy.
- 3 Avocados ripe
- 1/2 Cup Pico de Gallo bought or make fresh below
- 8 Cloves Roasted Garlic
- Olive Oil for roasting garlic
- 1 Tbsp Cilantro chopped
- 1 Tbsp Lime
- 1 Tsp Salt
- 1/2 Tbsp Worcestershire Sauce
- 15 Dashes Green Tabasco
- Jalapeños optional
Homemade Pico De Gallo
- 5 Roma Tomatoes seeded & diced
- 1/4 Large Yellow or White Onion diced
- 2 1/2 Tbsp Serrano Chile minced (or 3 jalapeños)
- 2 Tbsp Cilantro chopped
- 2 Tbsp Lime Juice
- 1/4 Tsp Black Pepper
- 1/2 Tsp Salt
- Peel garlic & put in a piece of tinfoil with a drizzle of olive oil. Wrap and place in oven at 325 for 25 minutes.
- If making homemade pico: prep all ingredients, mix in a bowl and set aside.
- Halve avocados, remove seed, cut into quarters and remove peel. Place in bowl and mash with garlic using potato masher or fork.
- Add remaining ingredients (pico, cilantro, lime, salt, Worcestershire & Tabasco) and stir in. Sample and adjust seasoning to taste.
- Cover and keep in the fridge. Lime juice helps preserve guac but it'll last 2-3 days.