Guacamole is one of those things people overthink. The ingredients list is short, the technique is minimal, and yet somehow a lot of homemade versions fall flat. The difference is usually in the details — how you prep the jalapeño, how long you let it rest, and what you add to make it your own.
This is the version I have been making for years. It shows up at every party, every cookout, and every Taco Tuesday in our house. We made a massive batch for our son’s birthday party once and it was gone before anything else touched the table.
Great with chips, obviously. But do not sleep on it as a topping for burgers, grilled chicken sandwiches, or steak tacos. It works everywhere.
The Avocados
You want ripe Hass avocados. Press the avocado gently — it should give a little but not feel mushy. If it is rock hard it needs a day or two on the counter. If it feels like a water balloon, it is past its window.
For this recipe, three avocados gets you a good batch that serves four people generously as a dip. Scale up as needed.
The Jalapeño
This is where most people either go wrong or go safe. Jalapeños have most of their heat in the seeds and the white ribs running down the inside. If you want a mild guacamole, scrape all of that out and just use the flesh. If you want more heat, leave some of the ribs in.
Cut the tops off, split them lengthwise, and use a spoon to scrape out the seeds and ribs. Then dice the flesh finely, around 1/8 inch. You want the jalapeño distributed throughout but not in big chunks.
The Hot Sauce
I use Cholula Chipotle in this recipe specifically because the chipotle version has a smokiness to it that adds a little depth you would not get otherwise. It is subtle but it is there and it is good. Regular Cholula works fine too, as does any hot sauce you like. Or skip it entirely if heat is not your thing.
Letting It Rest
If you can plan ahead, make the guacamole an hour or two before you need it and let it sit in the fridge. The flavors come together in a way they just do not when it is freshly made. It is still great right away, but the rested version is noticeably better.
To keep it from turning brown, press a layer of plastic wrap directly onto the surface of the guacamole so there is no air between the wrap and the dip. Pull it off right before serving.
Guacamole
Ingredients
- 3 Hass Avocados
- 1 Roma Tomato
- 1 medium red Onion
- 2 jalapeño Peppers
- 1 Bunch cilantro
- 1 lime
- 1-2 Tbsp Cholula Chipotle Hot Sauce
- Salt and pepper to taste
Instructions
- Dice the tomato small. Cut the Roma tomato into roughly 1/4 inch cubes and set aside.
- Dice the onion the same way. Cut the red onion into 1/4 inch cubes and set aside.
- Prep the jalapeños carefully. Cut the tops off and slice them in half lengthwise. Use a spoon to scrape out the seeds and ribs — that is where most of the heat lives. Dice the remaining flesh finely, around 1/8 inch pieces.
- Pull the cilantro leaves and chop them. Strip the leaves from the stems and give them a rough chop. You do not need to go too fine here.
- Scoop out the avocado flesh. Halve each avocado, remove the pit, and scoop the flesh into a large mixing bowl. No need to dice it since you will be mashing it.
- Mash the avocado to your liking. Use a fork to mash it to your preferred consistency. If you like it chunky, stop early — it will break down more as you stir in the other ingredients.
- Add the vegetables and stir to combine. Add the tomato, onion, jalapeño, and cilantro to the bowl and fold everything together.
- Juice the lime and stir it in. Roll the lime on the counter with some pressure first to break up the cells inside. Cut it in half and squeeze one half into the bowl. Stir it in, taste, and add the second half if you want more brightness or a smoother texture.
- Season and add the hot sauce. Add one to two tablespoons of Cholula Chipotle hot sauce, then salt and pepper to taste. Stir and adjust as needed.
- Let it rest before serving. Transfer to a container and press plastic wrap directly onto the surface to prevent browning. Refrigerate for at least an hour for the best flavor. Serve straight from the fridge or let it come to room temperature for a few minutes first.
