My Favorite Guacamole is EASY

My little rapscallion of a son Edison just started preschool this week, which he calls “play-school” (because all they do is play. Hallelujah!) At dinner that night, I asked him what the best part of his day was. “It was when me and my new friend opened all the doors to the turtle cage when the teacher wasn’t looking! The turtle got out and we all tried to find him.” 😳

Of course he had to pull something like this on day one. I’m tempted to feel bad for the teachers who had to deal with turtles running rampant, but then I remember that if Edison had been home, instead of turtles, it would have been bidet water shooting across my living room, or going to the ER for stitches after he jumped off the trampoline “onto a tree.” And I would have been the one dealing with it.

I feel like after 4 straight years of this mayhem, someone else can handle him (and the resultant turtle hunting) for a few hours a week. Maybe next time they should just put HIM in the turtle cage instead, seems easier.

(I asked Edison this week if he remembered getting stitches a few months ago. He didn’t at first. I said, “Remember, we went to the hospital?” His face lights up, he pumps his fists in the air, and says, “Oh yeah, I remember when I could watch shows for hours!!” NOOOO how does he only have positive memories of that??)

Homemade guacamole

Now let’s talk guacamole. I have a ton of ​Mexican-ish recipes​ on my blog, because I’m a born and raised Californian and that’s just what we eat around here. Every single time I make anything even vaguely Mexican, I serve it with guacamole. We are maybe a little obsessed. My kids will resort to eating avocado straight out of the shell with a spoon if I’m not fast enough making it.

I have a very simple recipe that I’ve been making for years and years but have never felt like it was important enough to document. It’s hardly a recipe, honestly.

But I am realizing more lately that the simplest of recipes can be ruined if you don’t understand the RULES. And I have some pretty strict rules about guac.

Rules for guacamole

This is simple stuff you guys. Here is rule number one:

1. Make twice as much as you think you need. I’M BEING SERIOUS OKAY.
2. Stop adding tomatoes to guac. It’s weird. Tomatoes go in the salsa.
3. No spicy ingredients in guac. Guac is meant to serve as a smooth, rich, creamy compliment to all the OTHER spicy stuff you are eating. Don’t mess this up.
4. Lime zest is the best way to punch up flavor without adding too much lime juice (and ruining the consistency of your guac). Use FRESH lime juice!
5. Guacamole is best served with Juanita’s tortilla chips. I WILL DIE ON THIS HILL. I’ve never been so brand loyal to a product in my entire life, I swear. They are (mis)labeled “Juantonio’s” these days because of a trademark dispute, but they will always be Juanitas to me. (This is the part when tiny hearts replace my pupils) FIND JUANITA!! If you live East coast…I hate to break this to you, but it’s time for a road trip to the promised land. (The West, of course.)
6. Guac is best served room temperature. Make it last minute, right before you are going to eat it. You can taste the avocado more when it’s not cold.

Eric and I call this “The Flag” technique 😂 This is literally all I want to be doing on Superbowl Sunday coming up.

How to choose avocados at the store

I have a little tip for choosing avocados if you are new here. Mom, this is for you. (I’m not sure if my mom has ever bought an avocado in her life. Add this to the casual comments she throws around occasionally, “Cucumbers are one of those things I only started eating a few years ago.” “I never used cumin until I was an adult.” She grew up on a farm in the 50s!)

Perfectly ripe avocados should be soft when you use them. You will know they are ready if you can use one finger to easily remove this little knobbly piece (a technical term) from the end here. If it won’t budge, your avocado is probably too hard to be opened up right now. If you remove the knobby guy and it’s green on the inside, it’s perfectly ripe. If it’s dark brown, your avocado is over ripe.

Eric and I have refined our avocado purchasing system over the years! We are always buying our avocados ahead of time, so we buy them rock hard and wait, while we finish up the ones from last week.

Sometimes this works out, but sometimes my guacamole cravings come in hard and fast, before the poor avocados have time to ripen, and after we’ve greedily eaten last weeks. In that case, you can put avocados in a sealed brown paper bag to speed up the ripening process. Adding a banana to the bag really moves things along!

Slicing avocados and tips for how to not be an idiot

My brothers are both doctors, and they’ve told me that a shocking number of people come in to the ER with insane hand injuries from trying to slice an avocado.

For some reason it’s become trendy to use a giant chef’s knife to chop soft avocados, and to chop them while holding them in your hand. Don’t be that guy.

Avocados (that are ripe enough to use) can be cut with a butter knife. Sometimes the skin of an avocado is quite tough, so I will make a small piercing with a paring knife, then once I have an opening, I will finish slicing with the butter knife.

If you are using your avocado for guac, just use your fingers or a spoon to nudge the pit out. It should be soft enough. You don’t need to do the chef’s-knife-in-the-pit-and-twist thing. You can also try popping the pit out by pushing with your thumb on the peel side toward the pit. It will come right out!

Then just scoop out with a spoon. If you want really neat avocado slices, you can use your fingers to peel the skin off the back of the avocado. (Obviously it doesn’t need to be pretty for our guacamole today!)

Guacamole ingredients

If you buy avocados at the store with the same regularity as milk and bread (like we do), then you will have them on hand all the time and you are just a lime away from heaven. But if you are not obsessed like us, here’s the stuff you will need to throw in your cart. Be sure to check out the recipe card below for exact amounts and instructions!

• avocados
• limes
• salt
• cayenne
• cumin (optional)
• guys, that’s it. trust me on this!!

Optional ingredients

Here are some optional mix-ins if you are serving this as a stand-alone appetizer, and really want it to be the star of the show. (I prefer the simpler recipe, especially as a side for tacos or another main dish. But I understand if you want to jazz up your guac if you’re serving it solo.)

• Cilantro, chopped tiny tiny. Start with 2-4 tablespoons
• Minced white or red onion, start with 1-3 tablespoons. You can even use a cheese grater to shred it, I love my onion tiny in guac.
• Jalapeño, seeded and diced, start with just one and move up from there.
• Tomatoes, ugh, fine. Slice them open and scrape all the seeds out. Then dice the rest and add it in.

If you are wondering what kind of guacamole is authentic in Mexico, the answer is all of the above. My husband Eric lived in Tijuana for 2 years serving a mission for our church, and he was served every possible guacamole variation you could think of in Mexican homes. (Mexico is not a guacamole discriminator BUT I AM, GET THOSE TOMATOES OUT. 😝)

What to serve with a simple guacamole recipe

Honestly, it’s almost more a question of what NOT to serve with guac! Definitely any Mexican food, but truly a delicious guacamole can go with sooo many savory foods, in my opinion.

• A big ol’ bowl of chips (my preferred brand is Juanitas) and some amazing salsa – I like this 5 Minute Restaurant Style Salsa or fresh Pico de Gallo
• For a bangin apps and drinks situation, serve guac with these Virgin Pina Coladas! Ho boy.
• Serve it alongside some Queso, or even some copycat Chili’s Queso Dip
• Best Chicken Tacos Recipe (Stovetop or Crockpot) >> these are taqueria style and would be SO GOOD with a hefty serving of guacamole. Hefty I say!!
• Ultimate Chili Nachos with Queso and Guacamole >> so perfect for game day or for dinner
• The Best Chili Recipe Ever! (Slow Cooker) >> Guac is such a good chili topper!
• Seriously the Best Taco Salad >> maybe should have been named Serious Taco Salad, cause we’re not messing around here. It’s the best!
• Traditional Carne Guisada Tacos >> if you’ve never had traditional Tejano food, you haven’t liiiiived
• The Best Chicken Quesadillas from Mel’s Kitchen Cafe

How to keep guacamole from turning brown

Storing guacamole can be pretty tricky due to oxidation. Basically, there’s an enzyme in avocados that reacts with oxygen and turns the exposed layer of guacamole a nasty brown color. (A similar process happens with apples and potatoes. If you’ve ever noticed slices getting brown after a while, that’s oxidation too.) While technically there’s nothing wrong with the oxidized guacamole (it actually tastes fine, ask me how I know), it will definitely be lookin kinda sus.

To avoid the brown layer, you want to prevent as much exposure to air as possible. Add your leftover guacamole to an airtight container, and smooth the top with the back of a spoon so it’s as even as possible.

Squeeze some lime juice (or lemon juice is fine) over the top. If you are out of limes, you can even use water! It creates an excellent barrier between the guac and the air. Press some plastic wrap directly on top of the now-wet guacamole. Then put your lid on top of the plastic.

Keep it in the fridge, and definitely use it up quickly. It should last two, maybe three days but I generally like to eat it as soon possible. Just keep in mind that we can’t prevent ALL air from reaching the avocado and you will most likely see some amount of browning. Even store bought guac, with all those preservatives, starts to brown over time. It’s guacamole now or forever hold your peace!

Can you freeze guacamole?

Well, it depends! A smooth, creamy guacamole made with just avocado (no tomatoes or onions) will freeze surprisingly well. Add it to a freezer ziplock bag. As you seal, try to squeeze as much air out of the bag as you can (again, trying to prevent that oxidation). To use, add the bag to a bowl of cold water for 30-40 minutes (or in the fridge for several hours), then move it to a bowl and stir until smooth. It will not have the same texture as before, and it’s best to eat it right away. I don’t advise trying to store it again, it will start to get runny and thin and just weird.

If you added anything chunky (tomatoes, onions, etc) I do NOT recommend freezing. The thawing process will cause these bits to become soggy, making a big watery mess of your guac that no one will enjoy. Your best bet is to eat it at every meal until it’s gone!

Easy guacamole frequently asked questions

More dips and condiments you’ll love

I’m not sure what it is exactly about scooping up some dip-goodness on a chip or cracker, but we all know there is something incredibly satisfying there. Check out these crave worthy appetizer and dip options!

• Homemade Chipotle Sauce Recipe >> perfect on everything from a taco to a BLT
• Mexican Street Corn Dip >> I could literally eat this whole thing.
• Carol’s Legendary 7 Layer Dip >> Carol is the QUEEEEN
• How to make Garlic Aioli (Classic and Cheater Versions) >> lemony garlicky heaven to put on sandwiches or dip fries into
• Best Buttermilk Ranch Dressing Recipe >> Ranch is for way more than salads – use it as a dip for veggies, pizza, egg rolls, and more
• Best Cheese Dipping Sauce Ever (Shake Shack Copycat) >> until I made this sauce, I didn’t know just how many things I would be willing to smother in cheese
• Tzatziki Sauce (with Toasted Za’atar Pita: Easy Appetizer!) >> simple, fresh, healthy, and TASTY
• Extra Cheesy Spinach Artichoke Dip (Hot or Cold!) >> a fan favorite since the 50s for a reason
• Bacon Blue Cheese Dip >> a perfect tangy, salty combo that goes with everything
• Pimiento Cheese Dip >> I’d like to thank the South for this perfect mayo, cheese, and pepper dip!