This chunky guacamole is easy, authentic, fresh, and unbelievably, out-of-this-world, amazingly good with lime, garlic, onion & cilantro mixed in with wonderful avocados. It’s the best guacamole ever. For real.
You know the old, “if you were stranded on a desert island, what five foods would you bring to eat” hypothetical? This guacamole makes the list.
Now, I’m allllll about the ease and convenience of Wholly Guacamole (you know, the premade guac at the store), which I buy in bulk from Costco because seriously, we eat guacamole like you cannot even imagine over here. It’s practically a food group for Rose who will do anything – ANYTHING – for second and third scoops of guacamole whenever it’s on the table. And it’s for certain my favorite condiment that goes on almost everything. Good thing it’s healthy. I mean, avocados may have a fairly high fat content, but it’s the good essential healthy fats that we should consume every day. And avocados are high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. You know, just to throw some stats at you in case you needing convincing as to why the best guacamole ever is a worthy choice if stranded on a desert island with a severely limited option of foods to eat.
When it comes to wanting the best guacamole EVER and I’m craving some seriously authentic Mexican eats, there is just no substitute for freshly made guacamole. This is the stuff that all your guacamole dreams are made of and will forever be your gold standard when it comes to guacamole.
You don’t need any special equipment like one of those stone pestle and mortar molcajete things to get supremely authentic guacamole. I feel like that’s mostly just for show and I definitely don’t have space in my kitchen to keep that thing sitting around. A bowl and large spoon will do you just fine. Now, instead of just chopping the garlic and cilantro for your guacamole and calling it good, you are going to want to do one extra, tiny little step that will take your guac game from amateur to amazing. All you have to do is take your chopped cilantro and crush it against the sides of the bowl you are making your guacamole in before adding any other ingredients. You will notice an almost instant uptick in gorgeous cilantro aroma as the leaves release some of their juice. Then add the minced garlic and repeat the process, mashing it against the side of the bowl and into the crushed cilantro. This trick will maximize the flavor of your herbs and really amp up your guacamole skills to a whole ‘nother level.
There is just one caveat to really excellent guacamole and that is the quality of your avocados. The avocados you use need to be good, ripe (but not overripe) avocados. You can check to see if your avocados are ripe by gently pressing the outside of the avocados. If they feel hard and there is no give, the avocados are not ripe yet and won’t have good flavor. If the avocados give just a little, then they are ripe and should be just right for making guacamole. As a note, you can buy hard avocados if that’s all the store has and then wait a few days until they ripen on your counter before making the guacamole. If there is a lot of give when you gently squeeze the avocados, then they may be past ripe and not good. In this case, cut the avocados open and taste them before using to tell whether they have good flavor or not.
But really that’s all there is to it! Crushing your cilantro and garlic first and making sure you are using quality avocados! Everything else is just mashing to the consistency you like and stirring stuff in. It’s like a 5 minute thing and you have the best guacamole ever for parties with tortilla or plantain chips (dude, plantain chips rock my world AND they are Whole 30 compliant, as is this guacamole!), in burritos, or on fajitas or chimichangas (or whatever else your heart longs to top with guacamole)!
- 2 tablespoons chopped cilantro
- 1 cloved garlic, finely minced
- 2 tablespoons yellow onion, chopped
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon cumin
- 2 tablespoons freshly squeezed lime juice (about 2 limes)
- 3 large, ripe California avocados
- 1 Roma tomato, chopped
Prepare all of the ingredients except for the avocados.
In a large bowl (or molcajete if you have one), crush the chopped cilantro using the back of a spoon, grinding it against the bowl a bit to release its juices and aroma.
Add the minced garlic to the crushed cilantro and crush that as well.
Add the lime juice, salt, cumin, onion and avocado and mash with a fork until the avocados are mostly broken down and only smaller chunks remain. If you prefer chunkier guacamole, just don't mash it quite as much. If you prefer smoother guac, keep on going until it's the consistency you desire.
Gently stir in the chopped tomatoes and jalapeno (if using, which I do not).
You can top with a little extra chopped cilantro and tomato as a garnish or cover in an airtight container and refrigerate for an hour or so to allow the flavors to meld together a bit.
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