The secret to the best guacamole recipe? Starting with a paste made with coriander/cilantro, chilli and onion. It’s the traditional Mexican way. First timers can never pick why it tastes so good, they just know it is waaaay better than the usual!
Plus, I’m sharing a secret for how to stop guacamole from going brown – it lasts two whole days in the fridge and stays the perfect green colour!
A really great Guacamole recipe
Anyone who has visited Mexico or been to an authentic Mexican restaurant will agree that there is guacamole…then there are really good guacamoles.
For most of my life, I was making it like much of the world: mashing up avocado, stirring through jalapeño, coriander/cilantro, lime juice and salt. Throw in some diced tomato if I felt like it and sometimes even some sour cream.
But after visiting Mexico, watching it actually be made, I discovered the secret to a truly great traditional guacamole:
Start by making a paste with garlic, onion and jalapeño or Serrano chilli.
It won’t taste oniony, it just gives it an extra flavour edge that mixes all the way through the guacamole. Because of this, mashing is key here. Nobody wants chunks of raw onion in their guac!
No mortar and pestle? No worries – just use a fork!
How to make a traditional guacamole
Firstly, make the guacamole flavour base by making a paste using onion, coriander/cilantro, jalapeño or serrano chillies and salt. Grind it up in a mortar and pestle (in Mexico, it is called a molcajete) or on a cutting board using a fork. And this simple paste is the foundation of a guacamole that will have your friends begging you for the recipe. 🙂
After that, it’s as simple as mashing in the avocado and stirring in lime juice to taste!
What goes in Guacamole
Here’s all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt.
Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour.
Popular optional extras include: garlic, tomato, cumin powder. Tomato is not that common in Mexico – I only saw it in touristy areas.
How to stop guacamole from going brown
Avocado goes brown when it is in contact with air. So to stop it from browning, do as follows: pour into airtight container. Bang to remove air bubbles, smooth surface. Cover with a thin layer of olive oil or warm water. Avocado is so dense, it will not absorb it. Stays green for 2 whole days in the fridge!!
To serve, pour off liquid, give it a good stir. Add a fresh spritz of lime if needed then serve!
Game changer tip learnt from Claire at Sprinkles & Sprouts!
Flavour variations
There are plenty of flavour variation options. Don’t let anyone tell you what you should or shouldn’t put in your guac – make it the way you want! Here are some suggestions:
Garlic – add a small clove when mashing the onion;
Cumin – add a small pinch or two, just a hint of extra flavour;
Tomato – stir through diced tomato and stir through. (To chop the tomato, halve and remove watery centre then chop, see my Bruschetta video if you want a quick tutorial)
Coriander / cilantro substitute – use chives instead! It’s terrific!
Avocado Hummus – For all those times when you can’t decide whether to make hummus or guacamole, OR when avocado is extortionately expensive!!
Chunky or smooth – I like mine on the chunky side usually but it depends on who I’m serving. To be honest, smoother looks better when serving at a gathering. But for day to day purposes, I make it lumpier 🙂 In Mexico, it’s served on the chunkier side.
Sour cream and cream cheese – these are a no go zone for me because they dilute the flavour of the avocado. I’d rather make Avocado Hummus! But if it’s what you like, feel free to stir it in!
Is avocado good for you?
YES – in moderation! Avocado are packed full of vitamins, minerals, fiber and healthy fats! One of the few natural produce that contains a substantial amount of monounsaturated fatty acids which are good fats known to lower cholesterol and promote heart health.
With almost 20 vitamins and minerals, their potential health benefits include improving digestion, good for your heart, lower cholesterol, decrease risk of depression, and protection against cancer.
Avocado is also good for weight loss because it’s high in fibre and (good!) fats which will keep you feeling full for longer. You’re far better off loading up a salad with avocado than cheese, or smushing avocado on your morning toast than peanut butter! But because they are 77% fat, they do need to be eaten in moderation.
What to eat Guacamole with – other than corn chips!
A big platter of corn chips with a bowl of guacamole is certainly the most classic! Actually, in Mexico, the traditional way is to serve with crispy deep fried tortilla cut into corn chips shapes.
Anything suitable dunking works with Guacamole. Vegetable sticks, crackers, torn up pieces of Lebanese bread or other types of flatbread.
It’s also a firm favourite to serve alongside most Mexican dishes – as a dip or dollop for burritos, enchiladas, tacos, nachos, fajitas!
I really hope you do try this traditional recipe. It adds an extra element of “wow” to your guacamole but won’t taste oniony. No one can ever put their finger on why it taste so good, they just know it does! – Nagi x
Guacamole recipe
Watch how to make it
Guacamole recipe video:
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Guacamole
Ingredients
- 2 tbsp finely chopped white onion (or red, brown or yellow)
- 1 tbsp finely chopped jalapeno or serrano chilli (or other chilli of choice) (adjust to taste)
- 1/2 tsp salt , plus more to taste
- 1/4 cup roughly chopped coriander/cilantro leaves
- 2 medium avocados (or 1 very large one) (Note 1)
- Lime juice , to taste (I use 1/4 – 1/2 lime)
- Optional: 1 ripe tomato , peeled, deseeded and chopped
Instructions
- Place the onion, jalapeño, salt and half the coriander on a cutting board and use a fork to mash until juicy. OR do this in a mortar and pestle – grind into a paste.
- Scrape into a bowl, add avocado and remaining coriander, and mash to desired consistency.
- Do a taste test then adjust to your taste: salt, lime juice for sour, more chilli for spiciness.
- If using tomatoes, stir through.
- Serve with corn chips!
Recipe Notes:
PREPARING AHEAD: What I do is make batches of the paste and have the coriander and lime chopped and ready to go. Then just before serving, I cut the avocados and make the guacamole – it’s very quick and there are always people willing to pitch in! 3. Coriander/cilantro: In the video, I ground up all the coriander into the paste rather than stirring half in later. It doesn’t make a huge difference to flavour, it’s up to you which way you prefer. 4. Source: Recipe originally adapted from a recipe by Thomasina Miers but since updated to a recipe from a cookbook I purchased in Oaxaca, Mexico, called “Truly Mexican” by Roberto Santibanez. My current bible for Mexican cooking. 🙂 Both use the same technique of an onion paste, but called for slightly different quantities and I prefer the Truly Mexican version. 5. Nutrition per servings.
Nutrition Information:
Recipe originally published 2014, updated for housekeeping matters December 2016 and 2020. No change to recipe – I wouldn’t dare!
Life of Dozer
Trying to get him into the spirit of New Years’ Eve! (Err….and yes, if you are looking closely you might notice the sparkly confetti is actually in the shape of Christmas trees. It’s all I have!)
Oi! Dozer! Where’s your party spirit??!!!
This is hands down the best recipe of guacamole I have ever made! Thank you so much, I think i will never make it another way !
extra tip leave the avocado nuts in the guacomole for extra long green looks.
looks like a good recipy. gone stick whit my one but i may try grinding the union and garlic first 🙂
Really good!
Thanks so much Amy!
Holy guacamole! It’s almost unbelieveable how easy this guac recipe is, and how amazing the flavour is! I had almost given up trying to mach guac at home – it never tasted or looked right. But now. Oh now. Now I can make guacamole whenever I want, and it will taste amazing, thanks to this wonderful yet simple recipe. Thank you Nagi!
Made this – so yum! x
Thanks so much Kimmi!
Thinking about you all in Australia. Heartbreaking to see the devastation that has caused loss of life and destruction. Stay safe Nagi andDozer. Olive. X
Thanks so much Olive – N x
Hi Nagi, I hope everything is ok with you and Dozer. Sending all my best thoughts and wishes…and praying hard for rain for Australia, her people, and her creatures.
Lots of love and prayers from Canada Nagi.
Nagi, sending prayers (and wishes for rain!) to you and your fellow Australians.
Nagi, I’ve been very concerned about you and your family. I hope you are safe.
Nagi, hope you, Dozer, and all of your family are safe.
Happy New Year!
The best guacamole I’ve made. I used garlic chives as a non-lover of coriander and also had no lime so I used lemon juice. Guests think I’m a genius, thank you Nagi!
I’m so glad it worked out for you Sue!
Gracias por este año de tan ricas recetas.
Me han gustado mucho.
Dios bendiga su vida.
Happy New Year
Happy New year’s 🤩
Nagi you read my mind. Just opened your page to find the recipe and whaddya know there it is featured.
Made it in my Nutri bullet , I like it creamy.
Sounds great!
Nagi: love your take on an old favourite.
I have found another way of stopping guac. going brown: bang the bowl, as you suggested, to get as much air out as possible, then use a piece of cling wrap to seal the surface 100%—this will mean pressing the wrap into the bowl and right on to the surface, smoothing any air bubbles away. It will last a bit more than two days that way, we have found. Great recipe!
I had to laugh when I saw your guacamole recipe. I live in Arizona and yes.. you nailed the guacamole ingredients perfectly. However, when I lived in Melbourne years ago, Mexican restaurants barely existed. I craved Mexican food.. my SouthwestAmerican palette was never far away. We discovered a Mexican Restaurant and the first thing we did was order guacamole. Imagine my horror when it came out, mixed with mayonnaise!! I talked to the chef, and he said.. “If you can make it better, put on an apron and go make it!” So I did… he thanked me profusely and gave us our meal for free!
That’s a great story Susan!!! Proves you can always learn new things!
Could you grind the paste in a blender instead of mashing (I’m lazy😂).
I like the way you think! Sure thing ☺️
Love these recipes, I have a question. Perhaps you or your other readers would know the answer. I have a friend who is married to a guy from Mexico and he will often make guacamole, but, he leaves the pit in the bowl with it when serving. Is there a reason for this or do you think maybe it’s just for show?
As Wendy said – to stop the browning ❤️
I saw on Yuppie Chef that it was indeed to prevent browning. The presence of the pit in the bowl diminishes the surface of avocado in contact with air!
I’ve heard it’s to stop the guacamole from browning.
Thank you Nagi. My first successful Guacamole and it tastes …. yummy!
Wahooo!!!