Our homemade guacamole recipe shines at its craveable best when scooped up by crunchy, salted homemade corn chips—a bite of paradise, if you ask us.
Ingredients
- Freshly ground black peppercorn
- Cilantro leaves
- Ripe avocados
- Fresh jalapeño peppers
- Red onion, finely minced
- Fresh squeezed lime juice
- Coarse salt
How to Store + Tips
Our guacamole recipe serves four as it is written—or one, if you’re a true guac lover like we are. Feel free to double, triple or even quadruple it.
Use a light touch when folding the avocado into the rest of the ingredients, and taste as you go. We like our guacamole with a slightly chunky texture.
If you really need to make it ahead, be aware that the color may begin to dull from its bright brilliant green and that jalapeño’s heat will increase and spread the longer the dip sits. In other words, the longer you let the finished guacamole sit, the spicier it will be.
How to keep guacamole from turning brown: You can delay the browning of the avocado somewhat by laying lime slices on top of the guacamole—when you’re ready to serve, just remove the lime slices and give the dip a little stir.
Leftovers, if there are any, will last 3-4 days, and in the freezer for 3 months.
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