• January 30, 2011

    Easy Authentic Guacamole Recipe

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    a bowl of homemade guacamole

    The Best Chunky Guacamole Recipe

    I make this guacamole recipe about once a week. I also bring it to most potlucks/picnics/parties – you name it. It’s always a hit, and it’s super easy to throw together at the last minute.

    The only real hitch with making guacamole is having ripe avocados when you need them. Quite often, the ones at the grocery stores are rock hard and bright green. An avocado is ripe when soft (like a ripe peach, it gives but is not mushy) and the skin turns from green to black. You can make it ripen faster by putting it in a paper bag along with an apple (whose gases hasten the ripening process of other fruit – also works to ripen pears, peaches, apricots…).

    How to Make Chunky Guacamole

    The easiest, least messy way to make guacamole is to mash everything together with a potato masher in a shallow dish. I like a chunky guac, and to me, this produces the perfect creamy, still somewhat chunky guacamole.

    How to Make Smooth Guacamole

    Not a fan of the more rugged texture of chunky guacamole? The solution’s an easy one – simple toss the ingredients into a small blender or food processor.

    guacamole from scratch in a bowl with tortilla chips

    Avocados are deliciously cool and creamy, perfect paired with spicy food, and they are loaded with vitamins and healthy fat! Totally counterbalances the mountain of nachos that accompanies it, no? No. You’re right. Probably not…

    However, serve it with bright, flavourful fish tacos, and it practically jogs around the block for you.

    More Mexican-Inspired Recipes

    Spicy Fish Tacos with Cabbage Slaw + Lime Crema

    Beef Tacos: The Ultimate From-Scratch Recipe

    Blackened Fish Tacos with Charred Corn Salsa and Cilantro Aioli

    Easy Guacamole Recipe

    Easy Authentic Guacamole Recipe

    Author: Jennifer Pallian BSc, RD


    • 3 ripe avocados pitted and flesh scooped out
    • juice of 1 lime
    • 2 cloves garlic
    • 1/2 - 1 jalapeno pepper seeds removed for less heat
    • 1/4 cup chopped cilantro
    • 2 chopped green onions
    • 1 small tomato chopped


    • In a shallow baking dish, mash together all ingredients. Best if served immediately; however, if storing, push plastic wrap down directly on the surface and refrigerate.
    Tried this recipe?tag @foodess


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    Hi, I'm Jennifer Pallian, BSc, RD. I studied cooking, baking and food chemistry in a university lab, have years of experience as a professional test kitchen recipe developer and providing technical baking support to bakeries and home bakers. Want to know why your bread didn't rise? I've got your back.I now work full-time as a blogger, putting the years of science and baking to work right here. On Foodess, I share the best recipes in my arsenal - tested-till-PERFECT recipes for cozy baking, easy recipes for weeknight meals and delicious globally-inspired comfort food, plus lots of science-based cooking and baking tips. Welcome!

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