Easy Guacamole

Simple Restaurant-style Guac at Home

Not to humble-brag, but I’ve been told be people that my guac is as good as any restaurant’s (okay, I guess I’m straight up bragging). But I’m letting the secret out–great guac is really not that difficult after a little practice. The recipe I’ve settled on is an amalgamation of tips I’ve picked up from various permutations of the classic recipe and LOTS of experimenting and tweaking (good thing we like eating guac OFTEN!).


  • 4 medium avocados, yielding to the touch, but not mushy
  • 1 jalapeno, finely diced with seeds and white connective fibers removed
  • 1 roma tomato, medium diced with seeds and white core removed
  • 1/2 small white onion (about 1/2 cup), medium diced
  • 1/2 cup (about half a “bunch”) cilantro, about half of the stems removed and finely chopped
  • juice of 1 lime
  • salt to taste

Step 1: Slice and dice

Dice and chop your onion, tomato, jalapeno, and cilantro. Add them to your dedicated guac bowl. As you can see, ours is pretty beat up. As I said, we love us some guac and this bowl has seen a lot of action at home, at dinner parties, and pot-lucks.

Step 2: The secret smashing weapon

Mexican readers might cringe, but I cheat and don’t use a traditional mortar and pestle. I’ve found I get a similar result using our large porcelain bowl and the back of a very sturdy ladle, making dishwasher-ready clean-up a snap.

Smash everything in the bowl together, really getting in there and grinding them with a forceful twisting action. This lets all the juices from onion, jalapeno, tomato, and cilantro mingle together and distribute themselves evenly throughout the final mixture.

Step 3: Avocados

Halve the avocados, remove the pits, then gently slice a cross-hatch pattern into the flesh, being careful not to pierce the skin (of the avocado or your hand!). Scoop out all that creamy goodness with a tablespoon and add it to the bowl. It should fall apart into nice chunks without having to slice the avocados on a cutting board.

Step 4: Final smash

Add the lime juice and a small dash of salt to the bowl. With the chips you’ll probably use to shovel the guac into your mouth, it will have plenty of salt already, so be careful not to over-salt at this point. Smash everything together, grinding up about half of the avocado into a fine, uniform consistency, while leaving about half somewhat intact and chunky. The goal is to try to have contrasting avocado textures at the end of this final round of smashing.

Holy Guacamole! We’re done!


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