Whether you’re a purist or an experimenter, you’ll love this ultimate guide to guacamole. It’s a simple method you can use for the classic guacamole, plus MANY different variations you can try to keep things interesting.
I fall somewhere in the middle. I like the traditional ingredients, but I also love to try new versions. Plus, living in the west and southwest of the U.S. for most of my life, I’ve had a LOT of guacamole. #yesiknowguacamoleisextra
And it’s really, REALLY fun to experiment. So, today I’ve got my favorite basic recipe, plus a handful of ways you can change things up to keep it interesting.
It’s really hard to overdo the onion element with chives. They’re mild, less “spicy,” and they can be minced so small that they blend right in with the cilantro and avocados. Basically, The Onion Cloud will be much less likely to follow you around with chives.
As for the citrus element, Gaby also converted me to half-lemon juice, half-lime juice. It tastes a little brighter and more complex than just lime juice (though heaven knows, I love lime juice), and it’s a little more flexible for other add-in ingredients. I’ve gotten my amounts just where I like them, and it makes for such an easy guacamole recipe that (other than the mincing), Sophie (my 5 year old) can make it by herself. She calls it her Famous Guacamole.
Let’s Talk About Add-ins.
The beauty of experimenting like this is the combinations are endless. I usually add 2-4 Tbsp of each add-in, and I often like to combine 2 ingredients together. A few of my favorite combos…
- Sun-dried tomato + Kalamata olive (get the oil-packed tomatoes)
- Charred Corn + Crumbled Bacon
- Fresh peach
- Fresh mango
- Fresh pineapple
- Strawberry + jicama
Mix and match! Experiment and try different combinations. There are so many possibilities!
Notes on the recipe:
- STORAGE: There are 1001 methods for keeping guacamole from oxidizing (browning). My favorite is to include plenty of citrus juice, and to press plastic wrap down as tight as possible on the surface of the guacamole. The less air and the more citrus juice, the better! This recipe has plenty, but if you’re nervous, add an extra squeeze of lemon or lime juice before storing. It will only keep for about 2 days.
- FREEZING. Yes, you can freeze guacamole. It’s the best! I often buy bags of avocados from Costco and they all magically ripen at the exact same moment. Rather than let any go to waste, I’ll make a few batches of guacamole, transfer them to airtight zip-top bags, press out any extra air and freeze them. They’ll keep in the freezer about 2 months. You’ll also need to stir the guacamole a little when it thaws, since it may slightly separate.
- WHEN IT COMES TO HEAT… I live with two tiny people have Z-E-R-O heat tolerance and can detect when I’m even thinking about adding jalapeño to things. If you and your people can do heat, add a little jalapeño! It’s awesome!
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- 2 ripe avocados, pits removed
- Juice of 1/2 lemon
- Juice of 1/2 lime
- 1 Tbsp minced chives
- 1–2 Tbsp minced cilantro
- salt and pepper, to taste
- 2–4 Tbsp of your favorite add-ins. See the notes for some ideas!
- On a plate, mash avocados until no large lumps remain. Squeeze lemon and lime juice over avocado mash and stir to coat. Stir in chives and cilantro, and any add-ins that sound good to you. Add salt and pepper, to taste.
Our favorite guacamole add-ins. Choose 2-4 Tbsp of 1-2 different add-ins to create your own delicious guacamole combinations.
Fresh strawberries or blueberries
Finely minced jicama
Cooked, crumbled bacon
Sundried tomatoes (I like the olive-oil packed ones)