This Classic Guacamole is made with ripe creamy avocados, minced onion, garlic, and jalapeño, and chopped tomatoes, then drizzled with fresh lime juice — super simple and fresh. Beware; it’s also addictive.
The best part about guacamole is experimenting and making it uniquely yours. Here is our version, but you can add more or less of each ingredient to satisfy your personal palette.
How many avocados are eaten during the Super Bowl?
Over 105 million pounds of avocados are consumed on Super Bowl Sunday, making it the biggest avocado day of the year (source).
Did you know that Super Bowl viewers will consume enough guacamole to cover a football field waist-deep in creamy green dip? I thought that was crazy cool! I just want to swim in it.
HOW TO MAKE GUACAMOLE IN A MOLCAJETE
If you own a molcajete (lava-stone mortar), using the tejolote (lava-stone pestle) grind the garlic, onion, jalapeño, and salt until all the ingredients are well ground.
Dice the avocados and gently fold into the garlic-onion- chile paste, keeping the avocados fairly intact.
Add tomatoes and squeeze the lime juice over the avocado and gently stir until the mixture is chunky. Taste and add salt, if necessary. Serve immediately, directly from the molcajete (or bowl), with tortilla chips.
Is Guacamole Healthy?
Homemade guacamole is full of health benefits—just be sure to watch your portion size. Avocados boast a wealth of healthy fats, but they are still fats nonetheless and they can quickly become a high-calorie food if consumed in excess.
As much as I love tortilla chips, they aren’t the healthiest choice. They can be fattening, and they’re high in salt, instead pair guacamole with blue corn tortilla chips, whole-wheat pita chips, and fresh veggies.
Tips on Dips
Discourage double dipping
Have a spoon handy next to the guacamole bowl, so guests can dish some guac onto their own plate instead of repeatedly dipping into the communal bowl.
Serve dip in individual little cups
More Party Dips
- Artichoke with Roasted Green Chile Dip
- Queso Fundido with Mushrooms and Hatch Green Chile
- Spicy Roasted Green Chile Hummus
- Salsa Casera
- Avocado and Tomatillo Salsa
- Salsa Verde
- 4 large avocados
- 1 clove of garlic, minced
- 1/4 cup white onion, minced
- 1 jalapeño, minced (optional)
- 1 tomato, chopped
- 1 tablespoon salt
- 1 to 2 tablespoon fresh lime juice
- Cut the avocado in half. Twist to remove the pit. Scoop out the pulp. Place in a medium-size bowl and mash the avocado with a fork so that the mixture is a bit chunky.
- Add the tomato, onion, garlic, and salt. Sprinkle the lime juice over all the ingredients and give everything a good stir, but don't overdo it.
- Serve with tortilla chips, blue corn tortilla chips, whole-wheat pita chips, or fresh veggies.
Photos by Jeanine Thurston
Originally published: January 2011. This recipe is also published in the Muy Bueno cookbook.