Ordering guacamole at a restaurant can be expensive, so why not make your own at a fraction of the cost, and have lots of leftovers to enjoy?
I show you just how easy it is with this delicious guacamole recipe filled with fresh and zesty ingredients!
Guacamole at Home, More Bang for Your Buck!
While I don’t usually like to vent my grievances here, I’m guessing that I’m not alone in thinking that the price of guacamole on a restaurant menu is kind of outrageous!
When my husband and I went out to eat at our favorite Mexican restaurant a while back and decided to order the home-style guacamole served table-side, we paid a cool $12.95 for it, which I must admit was a bit shocking—the portion wasn’t even that generous!
I realize that avocados are on the pricey side, but this was the quintessential definition of “mark up”, if you ask me.
Admittedly, we enjoyed every bite of the guacamole (as well we should have at that price!).
But being a bit of a guacamole “aficionado” myself, I thought we could do much better with a homemade guacamole, where I wouldn’t have to hand over one of my limbs to pay for it!
And because I’d like to give you the same opportunity to enjoy delicious, restaurant-style guacamole for yourself, without having to pay an arm and a leg, I thought it was high time I shared my own authentic guacamole recipe with you here on The Cozy Apron!
Sure, I may be a bit biased, but I happen to think it’s the best guacamole recipe out there, even if I do say so myself! 😉
How to Make Guacamole
Luckily, homemade guacamole is one of those delicious foods that is so, so easy to prepare. It’s simply knowing which ingredients and how much of them to add in that makes for the best tasting guacamole recipe.
Then, it’s just a matter of a bit of dicing and mashing things up!
I like a lot of flavor and texture in guacamole, and tend to go in the direction of slightly “chunky” with a lot of zip and a bit of kick. I suppose you could call my version a “loaded” guacamole!
My ingredient list is pretty basic, as I use fresh, ripe avocados, a bit of red onion, fresh diced tomatoes, lots of cilantro, a good amount of lime juice, some lime zest, and sea salt.
But I also have a little “surprise” ingredient that I personally just love in my guacamole; I feel like it gives this particular recipe a bit of a unique twist and extra texture. Fresh corn kernels are that surprise ingredient—so sweet, crunchy and delicious!
And because I like my guacamole with a touch of “heat”, I tend to sprinkle in some red pepper flakes or some cayenne pepper (you can even add minced jalapeno!); but that’s just me, and it’s totally optional, depending on your personal taste.
Here’s what I do to make the best guacamole recipe:
- I begin by prepping my “add-in” ingredients—finely diced red onion, corn kernels, tomato, cilantro, lime zest, and lime juice—in order to have them ready to add in once I mash my avocados.
- Next, I cut my ripe and tender avocados in half and remove the pit, then scoop out the flesh into a medium-size bowl.
- Then, I take my masher (the one I use to make my mashed potatoes—the best tool for this job, believe it or not!) and mash the avocados very well, until smooth-yet-slightly chunky. (You can also use a fork for this.)
- Next, I add my prepped “add ins”, along with some red pepper flakes or cayenne (optional) and the sea salt, then fold everything together until well combined.
- I either enjoy the guacamole with chips on the spot, or spoon it into a serving bowl, squeeze a little extra lime juice over top to prevent browning, cover with plastic wrap (gently touching the surface), and keep it chilled in the fridge.
And that’s how simple it is to make a rich, delicious and zesty homemade guacamole, and for a fraction of what it would cost at a restaurant.
Plus, you’ll get a lot more when you make it at home (yay for leftovers!) than when you order it out.
I love this guacamole recipe, and I’ve got a hunch that you will too!
Tips and Tidbits for Guacamole:
- Ripe avocados: Choose avocados that are ripe and slightly soft (but not too mushy), as these are going to mash up quite easily. If they’re a bit firm, you may need to work a little harder.
- Prep the add-ins first: Because avocados tend to brown or oxidize rather quickly, have your other add-in ingredients prepped and ready to simply fold into your mashed avocado.
- Keep things green: You can make your guacamole slightly ahead of time (about an hour or two); but know that it will begin to get brown when it oxidizes. Adding a bit of extra lime juice to the surface of the finished guacamole will help prevent this, as well as gently pressing plastic wrap to the surface of it, and keeping it in the fridge.
- Make things spicy: If you enjoy a bit of “heat” in your guacamole, add in a sprinkle of red pepper flakes or cayenne, or even some fresh, finely minced jalapeno pepper—so delicious!
Feast your eyes on these, or just jump to the recipe:
by Ingrid Beer
Yield: Serves 8
Prep Time: 15 minutes
Cook time: 0 minutes
• 4 medium avocados, soft/ripe but not super “mushy” when gently squeezed
• 1/3 cup small cherry tomatoes, finely diced
• 1/4 cup fresh corn kernels (or you can use good-quality canned)
• 3 tablespoons finely diced red onion
• 2 tablespoon chopped fresh cilantro, plus extra leaves for garnish (you can also garnish with “micro” cilantro if you can find it)
• 1 teaspoon lime zest
• 1 1/2 tablespoons lime juice, plus extra as needed
• 1/2 – 1 teaspoon sea salt, depending on your taste
• Pinch red pepper flakes or cayenne pepper (optional)
• Corn chips for dipping
–Cut your avocados in half lengthwise through the middle, and give them a twist to open; remove the pit (I use my knife by carefully giving the pit a “whack” with it and twisting to remove) and scoop the flesh out into a bowl.
–Mash the avocado with a masher or even a fork until nice and smooth, then fold in the remainder of the ingredients until everything is well-blended.
–Enjoy immediately with corn chips, or give an extra squeeze of lime juice over top of the guacamole and cover with plastic wrap touching the surface; keep cold in the fridge until ready to enjoy.