Growing up in Cleveland and then Connecticut in the 60s and 70s, I don’t think I’d even SEEN an avocado until I moved to Chicago in the mid 80s. And I had never had guacamole until a party at the Chicago Botanic Garden, where the Mexican-American horticultural staff made it, complete with pits.
Once I moved to San Diego, avocados were plentiful, and good guacamole easy to come by. But I didn’t know how to make really good guac until I watched my friend Alex make it. Alex’s family is from Colima, Mexico, so I consider this to be authentic.
Many guacamole recipes call for raw onion and jalapeno, which I feel overpowers the delicate avocado flavor. So using salsa verde—made from roasted tomatillos, chiles, and onions—is the perfect answer. While you can use red salsa in a pinch, your guacamole will have a less-than-appealing color.Check out this post from Mimi Avocado for a primer on choosing and ripening avocados; her family grows avocados for a living. Avocados don’t ripen until they are picked, you can’t “soften” them if you cut them open too early, and sometimes you get a bad avocado that has hard spots inside. The trick is to ripen them naturally on the counter, or by putting them in a paper bag. Refrigerate them to hold them at the ripe stage for up to 3 days. If you add an apple or banana to the paper bag, they can ripen faster, as apples and bananas give off ethylene gas as they ripen.
Check them every day. If you want guacamole on a particular date, buy your avocados 7-10 days early. If you want guacamole for Cinco de Mayo, buy your avocados one week early.
Suitable for:
vegan, gluten-free, low-sodium, paleo, reduced-sugar diets
Not for:
low-sodium or migraine diets
All of our recipes are gluten-free, refined-sugar-free, and made with plant-based ingredients to help you build a healthy life. We support Meatless Monday. Look for Tuesday reviews, Wednesday essays, Thursday how-to’s, and Friday giveaways (when available).
How to make awesome guacamole
Ingredients
- 3 avocado perfectly ripe
- 1/4 cup salsa verde
- 1 bunch cilantro fresh coriander
- 1 limes juiced
- 1/4 tsp sea salt (omit for low-sodium diet)
- 1/4 tsp black pepper
Instructions
- Peel or scoop out the avocado flesh, reserving one pit. Mash with a fork until soft.
- Add the salsa verde and the lime juice, stirring well.
- Finely chop the cilantro and stir in.
- Season with salt and pepper to taste.
- Add the pit back to the bowl to keep it from oxidizing.
Notes
- 125 calories
- 11 g fat
- 0 g cholesterol
- 149 mg sodium (79 mg sodium with salt omitted)
- 25 mg potassium
- 7 g carbohydrate
- 5 g fiber
- 0 g sugars
- 2 g protein
- 3 Weight Watchers Points Plus
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Stephanie, Your photographs are more and more gorgeous every time I see a new post. What beauty, wisdom and nourishment you provide. Thank you!
Aw, shucks, Laura, thank you so much! You made my day! XOXO
Ahh! Guacamole is like gold in our house. I can’t wait to try your recipe.
Yes, it’s sooo much better to peel if the avocado is perfectly ripe. Sometimes it’s impossible to do if the avocado is over-ripe or has spent lots of time in transit. Best to buy California avocados and get them green…let them ripen at home. Or direct from the farmer via mail order. :)
I have learned so much about really great avos from you. I had no idea you could peel them. I love that if there are any poor spots they come away with the peel, too.
Grew up in CT and about the same time as you…avocados didn’t make it there until the 80’s for the most part!
I really had to think back to when I would have had my first taste. Probably at a chain Mexican restaurant somewhere.
Mmmm…I love guac! Thanks for the recipe!
You’re welcome Darlene. I actually wasn’t even going to post it but I took it to a networking group and every single person said, “This is the best guacamole I have ever had. Where is the recipe?” So I figured it was blog-worthy. Enjoy!
Haha, I grew up an hour outside of Cleveland and I def. never had an avocado until I moved to NYC! I adore this guac!
Thanks Kayle. Yes, I think the Midwest really lagged behind the fresh produce area until the last decade or so.