Crave-Worthy Guacamole Recipe

Guacamole dates back pretty far, but in in its simplest, earliest form it may have been made from nothing more than mashed avocados. These days, we tend to like our food with a bit more flavoring, so guacamole tends to feature add-ins like lime juice, salt, chiles, cilantro, and sometimes tomatoes or onions. Recipe developer Michelle McGlinn notes that there are some who even turn it into a creamy dip with the addition of yogurt, but she's never been a fan of that method, so she keeps things pretty classic.

Indeed, McGlinn sticks to a pretty basic guacamole recipe, although she does say that she skips the more typical jalapeños in favor of cayenne pepper, as she doesn't care for fresh chiles in her dip. Using the dry spice instead, she says, is "a super small addition that makes a huge difference." If you're a hot pepper fan, though, feel free to add fresh or pickled jalapeños or serranos to your dip in addition to the cayenne.

This guacamole recipe starts off with avocados, of course, and McGlinn also likes to add chopped tomatoes, onions, cilantro, and garlic. The dip gets a little tang from lime juice, while McGlinn uses the aforementioned cayenne in place of jalapeños. If you prefer a milder dip, though, she says you can use paprika instead.

Another ingredient McGlinn says she typically uses in her guacamole, even though she does not call for it in this recipe, is Creole/Cajun seasoning, something she says "adds a little bit of salty spice." If you wish to add some of this stuff, you may wish to cut back on the salt. After all, if you're planning to use this guacamole as a chip dip, McGlinn reminds us, "Tortilla chips will add saltiness, too." She also warns that over-salting guacamole (or any dish) is a mistake that cannot be undone.

Before you can start making the guacamole, you'll need to peel the avocados and remove the pits. You'll also need to peel and chop the onions, peel and mince or grate the garlic, and chop the tomatoes and cilantro. Oh, and you'll need to juice the lime, as well.

Mash the avocados using a fork, a potato masher, or a mortar and pestle. Keep mashing until the avocados are mostly smooth, but not entirely so. As McGlinn notes, "The key is mixing the avocado just right, to a creamy consistency that still has a little bit of avocado chunk to it." If you prefer a smoother or chunkier guacamole, however, you may mash until the consistency suits your personal preference.

McGlinn prefers that the rest of the ingredients be added after the avocados have been mashed, as she feels this gives the guacamole a better texture. She advises just lightly folding in the lime juice, tomatoes, onions, garlic, and seasonings so you don't over-stir the avocados. Taste the guacamole after you've seasoned it and add any additional seasonings or perhaps some extra lime juice as needed.

McGlinn advises that you not make the guacamole too far in advance, as she notes that "the avocado will brown after about an hour exposed to air." She advises that if you plan to store it in the fridge, you can squeeze extra lime juice over the top, then place a piece of plastic wrap on top. As McGlinn explains, "The idea is to keep the avocado from being exposed to air, which causes the browning." Serve this guac with tortilla chips, or dollop some onto tacos or a burrito.