How To Make Guacamole

Course: Side Dish
Cuisine: Mexican
Keyword: avocado, guacamole
Cook Time: 5 minutes
Servings: 4 people
Calories: 545 kcal
Author: Bobby Parrish

I've got 2 ways to make the best guacamole recipe ever. The key is to never add lime juice directly to the homemade guacamole, instead pickle chop red onions with it. The result is a smooth and creamy simple guacamole recipe that does not have a strong overpowering lime flavor.

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Ingredients

Simple guacamole:

  • 2 ripe avocados
  • ¼ cup red onions finely diced
  • 2-3 limes
  • 1 teaspoon really good extra virgin olive oil
  • 1-2 teaspoons fresh cilantro chopped
  • ¼ cup tomatoes seeded & chopped
  • Kosher salt

Fancy guacamole:

  • 2 ripe avocados
  • ¼ cup red onions finely diced
  • 2-3 limes
  • 1 teaspoon really good extra virgin olive oil
  • 1-2 teaspoons fresh cilantro chopped
  • ¼ cup pepitas
  • ¾ teaspoon cumin
  • 1/4 cup mango, cubed
  • ½ teaspoon chile powder
  • 1 poblano pepper
  • Kosher salt

Instructions

  1. For the simple guacamole recipe, add the diced red onions to a small bowl and squeeze over enough lime juice to cover, allow to marinate 15-30 minutes. This will remove the raw flavor from the onions. Scoop the avocados into a bowl and add the olive oil, ¼ teaspoon salt, and mash until desired consistency, I like it chunky. Add the cilantro, tomatoes, and much red onion as desired, mix well. Check for seasoning, you may need more salt and/or some reserved lime juice from the onions. If not enjoying right away, press plastic wrap directly on the surface of the guacamole and store in the fridge, or on the counter for no more than 1 hour.
  2. For the fancy guacamole, Add the diced red onions to a small bowl and squeeze over enough lime juice to cover, allow to marinate 15-30 minutes. Char the poblano pepper directly on the stove top burner until blistered and charred all over, about 8-10 minutes. Place in a zip-top bag for 10 minutes then remove the skin and seeds, you can do this under cold running water. Finely chop and set aside.
  3. Add the pepitas to a non-stick pan over medium heat along with 1 teaspoon of oil, ¾ teaspoon of cumin, and ¼ teaspoon salt. Cook until lightly brown, about 5 minutes. Remove from heat and roughly chop.
  4. Scoop the avocados into a bowl and add the olive oil, ¼ teaspoon salt, and mash until desired consistency. Add the cilantro, some pickled red onions, chopped pepitas, chopped poblano peppers. Cut the mango into small pieces and sprinkle over a pinch of salt and chile powder, add to the guacamole and mix well. Check for seasoning, you may need more pickling liquid or salt. Serve with tortilla chips, veggies, or watermelon radishes!

Recipe Video

Recipe Notes

Macros for all of the basic guacamole:
545 calories
16.7 grams of net carbs
29.7 grams of total carbs
61 grams of fat
6.8 grams of protein
19.1 grams of fiber

Macros for all of the loaded guacamole:
740 calories
28.3 grams of net carbs
47 grams of total carbs
75 grams of fat
16.2 grams of protein
24.5 grams of fiber

Nutrition Facts
How To Make Guacamole
Amount Per Serving
Calories 545 Calories from Fat 549
% Daily Value*
Fat 61g94%
Carbohydrates 29.7g10%
Fiber 19.1g80%
Protein 6.8g14%
* Percent Daily Values are based on a 2000 calorie diet.