Guacamole is one of the most popular avocado recipes. It’s one of the most beloved Mexican recipes in California and around the globe. Chef Jason Hill of Chef Tips shares this easy guacamole recipe explains how to make the best guacamole dip ever. Feel free to add a couple cloves of crushed garlic to make it really authentic! You’ll find this is the best recipe for guacamole on YouTube! Guacamole 3 ripe avocados, peeled 1 ripe roma tomato, chopped Small bunch cilantro leaves, chopped 4 …
Guacamole Recipe
Guacamole Recipe
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Fresh jalapenos are excellent as well! I interchange them all the time. Sometimes I just like that tang from the pickled jalapenos in this recipe. Enjoy!
Pretty good, except it’s much better with fresh jalapenos
Thanks! I’m glad you enjoyed it!
Excellent! I’m happy you enjoyed it. Thanks for taking the time to offer your thoughts. Cheers, Jason
woah! i tried this recipe and my whole family loved it!
you should have your own show. haha
so easy and so good
Thanks. I used your recipe and it turned out great. I just used more tomato.
@maxamojaxamo i make mine with 4 avocados, 3/4 cup salsa, 1/2 cup sour cream, 1 tsp minced garlic, 1/2 cup minced onion, onion powder n salt n pepper to taste…. its way easier n tastes really good, n u can also add cilantro and lime juice if wanted but the acidity of the salsa helps to keep the avocados from oxidizing and isn’t needed.
i like to add roasted garlic and a little finely chopped red onion too. shame you have to eat that store bought though.
i would put a more tomato in it but thats just me
i think garlic and onions would make a good addition.
@PurpleGothFreak lol i never heard about any1 blending it
My mexican-ness must congratulate you on not adding sour cream!
Well done.
omg I GOTTA try that most people would blend that but that is waaaay better then makin a mess and needing to clean the blender you were awesome,
Thanks! Jason
lookz nummy!!!
@KaisKites
Thank you for this info KaisKites.
I’m too lazy to do that. I just use avocado, salt, pepper, salsa, and sour cream.
thank you!
Ah one thing: it is not the seed which prevents browning (they ripe and get brown) – it is the acid from the lemon! The enzyme phenol oxidase is inhibited at low pH and thus the thing doesn’t turn brown because it doesn’t oxidize the phenols in the presence of oxygen (when you mush and expose it). I work with phenol oxidases and related stuff.
Excellent! Will make it but with our Puerto Rican Avocados which are great!
nice tip about the avocado seed helping the guac not turning brown. never heard of this
mm delicius!
Yup! This is the original recipe.
Sounds good. I’ve made it that way as well. This was just something a little different for people who may not be able to find fresh jalapenos. I also like the bit of tang it gives. But it’s all good. Thanks for your comment.