This really is the best guacamole ever and is the number one requested item I get asked to make for parties and get togethers. It’s a simple recipe but there are a few tips and tricks that will make it a success. This is a cruda style guac and not a smooth paste like you’ll find sold in most stores. This is chunky and bold and stands up to any chip you may throw at it. Mind you, I don’t suggest throwing chips unless it’s at someone’s mouth.
I do use a secret ingredient here which I’ve talked about before in a bunch of the recipe posts here and that’s Spike seasoning. I’ve been using it since the 90s and it adds umami to every food it touches. Tasted on it’s own you’d think “what is this?!”, but trust me – it’s amazing. A lot of stores carry it in the spices section but you can find three sizes on Amazon. I always buy the large 14 oz box as we use it that much. Check out the link at the bottom of the page to order on Amazon if you can’t find it in your local store.
One trick is to score your avocados before adding them to your bowl. This prevents you from having to over mix the guac resulting in a mushy paste. I also hold back one half avocado to add at the very end just to keep it super chunky.
Let’s talk about cilantro. I call it the devil’s weed so you now know where I stand. If it’s chopped super fine I may be able to handle it. Feel free to add it if you love it and truth be told, some consider it essential to a good guacamole. I went down a rabbit hole to see why one day it smelled like cat pee to me and found out people with blue eyes and of Scandinavian descent are often averse to it. Go figure. Vikings hate cilantro. Thor throws the hammer down on it. Moving on.
If you want to make your guac in advance, it’s important to seal it properly so it won’t turn brown. I squeeze just a little more lime juice on top then place a piece of plastic wrap directly on the surface and squeeze out any air which is what causes the oxidation.
Best Ever Guacamole
4
servings15
minutesAn easy and chunky guacamole. Literally the best ever – fight me!
Ingredients
2 ripe large Hass avocados or 3 smaller ones
3 tablespoons red onion, diced fine
1/2 jalapeño pepper, ribs and seeds removed and finely minced
1 Roma or 1/3 cup grape tomatoes, chopped
1 lime (roll to release juices then slice in half and juice. If using really small
limes, you may need two)1-1 1/2 teaspoons Spike seasoning or 1 teaspoon salt
10 dashes of your favorite hot sauce
Chopped cilantro (optional)
Directions
- Cut each avocado in half and remove the pit from the one side by chopping it with a sharp knife then twisting until it pops out. Discard the pit.
- Score each side of the avocados with a sharp knife knife then squeeze 3 of the halves into a bowl.
- Add all of the remaining ingredients and mix gently until just combined.
- Squeeze the remaining one half of the avocado into the bowl and mix just once to combine. You want it chunky.
- Eat right away or if storing, squeeze a little lime juice on top then cover surface directly with plastic wrap and refrigerate to prevent it from turning brown.
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