Best Classic Guacamole Recipes

CLASSIC GUACAMOLE

Steps:

• Cut around each avocado lengthwise, then twist the two halves apart. Remove the pit and scoop the avocado flesh into a bowl. Mash the avocados (preferably with an old-fashioned potato masher) into a coarse purée. Season the purée with salt, about 1 teaspoon. Mince the clove of garlic. Sprinkle the minced garlic with a little salt, and mash with the side of your knife into coarse paste.
• Fold in the lime juice and chopped cilantro.
• Mince the green chile and add the desired amount to the bowl. Chop the tomato and add to the bowl. Mince the onion (you should have about a third of a cup) and rinse under cold running water in a small mesh strainer. Shake off the excess water, and mix into the avocado.
• If you aren't serving the guacamole immediately, cover with plastic wrap directly on the surface of the guacamole and refrigerate. For best results, make the guacamole within 2 hours of serving and serve in batches.

CLASSIC GUACAMOLE

Steps:

• In a medium bowl, lightly mash avocados, then stir in lime juice, tomato, jalapeno, garlic, red onion, and cilantro. Season with salt and pepper.

CLASSIC PARTY GUACAMOLE RECIPE BY TASTY

Steps:

• In a medium bowl, combine the avocado, tomato, red onion, jalapeño, lime juice, salt, and pepper. Mix together until fully incorporated. Top with cilantro, if using.
• Serve with tortilla chips.
• Enjoy!

CLASSIC GUACAMOLE

Steps:

• Finely chop the red onion, tomatoes, coriander and jalapeños separately. Mix together the onion, tomatoes, coriander and a pinch of salt. Keep the jalapeños to one side.
• Scoop all the avocado flesh into a bowl and crush with a fork, leaving it chunky - it should not be puréed. Add the lime juice and onion mixture, combining gently.
• Add jalapeños, to taste, and more sea salt if needed. Serve with the tortilla chips.

CLASSIC GUACAMOLE

Steps:

• Mix all ingredients except snacks or chips in medium bowl.
• Serve with snacks or chips.

CLASSIC GUACAMOLE

Steps:

• Mash the avocado, leaving a few rough chunks.
• Stir in the remaining ingredients.
• Serve within 30 minutes with chips, or as a garnish to other dishes.
• It is best to make just before serving, but if you have to hold longer, place plastic wrap directly on the surface of the guacamole to keep from unsightly darkening.

CLASSIC MEXICAN GUACAMOLE

Steps:

• With a large mortar and pestle, mash onion, 1 tablespoon cilantro, jalapeno, and salt until smooth and juicy. Add avocado, and mash slightly (avocado should remain somewhat chunky). Stir in tomato and remaining 2 teaspoons cilantro. Season with salt, if desired. Use immediately.

EASY CLASSIC GUACAMOLE

Steps:

• Pit, dice, and peel avocados; gently mash in a medium bowl with garlic and coarse salt.
• Mix in tomatoes, chiles, onion, cilantro, and lime juice. Serve immediately, or press plastic wrap directly onto surface of guacamole (to prevent discoloration), and store in refrigerator up to 1 day.

CLASSIC GUACAMOLE (WEIGHT WATCHERS)

Steps:

• Scoop avocado pulp into small bowl and coarsely mash.
• Add all remaining ingredients, gently mixing until combined.
• Serve at once or press piece of plastic wrap directly onto surface to prevent browning.
• Store at room temperature and serve within 2 hours.

CLASSIC GUACAMOLE

Steps:

• Mix all ingredients except snacks or chips in medium bowl. Cover and refrigerate 1 hour to blend flavors.
• Serve with snacks or chips.

CLASSIC GUACAMOLE DIP

Steps:

• Combine the first 8 ingredients. Stir until smooth.
• Stir in tomato and chilies.
• Cover and refrigerate at least 30 minutes before serving.

CHEF JOHN'S CLASSIC GUACAMOLE

Steps:

• Place minced peppers, 1/4 cup of the chopped cilantro, and the diced onions on a cutting board. Chop them together into very small pieces. Sprinkle with kosher salt. Using the flat side of the knife blade, smear the mixture to work it into a paste, and chop again to achieve as fine a texture as possible.
• Stem, halve, and pit the avocados. Scoop out flesh and place in a bowl. Add 1/4 cup chopped cilantro, onion and serrano mixture, salt, and fresh lime juice. Mash with a potato masher to desired texture (smooth or chunky), 5 or 6 minutes. Taste and adjust seasonings. If not serving immediately, cover and refrigerate.

CLASSIC GUACAMOLE

Steps:

• Cut the avocados in half and remove the seeds.
• Hold 1 avocado half in the palm of one hand and with the other hand, mash the avocado in its shell with a fork; then scoop the avocado into a bowl with a spoon, scraping out the creamy pulp.
• Discard the shell and repeat with the remaining avocado halves.
• Add the remaining ingredients and mix well; cover tightly with plastic wrap to prevent discoloration.