Introduction: The Perfect Fresh Guacamole

About: I love combining software, electrical, and mechanical engineering to come up with unique and fun projects. I'm not a chef, but love to cook. Follow me on and…

I'm going to show you how to make some of the best guacamole you've ever had. Guacamole is one of those snack foods that varies considerably everywhere you try it. This recipe is plain and simple, but it represents the amazing fresh flavor you'll find in many of the best Mexican Restaurants. After countless tries and adjustments, I believe this recipe is now perfected and my friends agree!

Step 1: Ingredients

> 2 ripe (slightly soft) Hass avocados (You could use another brand, but I've had the best luck with Haas)
> 3 - 4 cloves fresh garlic, minced
> 1/2 lime
> 1/2 med white onion, finely diced
> 1/2 tsp coriander
> 1 tbsp fresh finely chopped cilantro
> 2 Roma tomatoes  (or 1 beefsteak), diced
> 1 tsp kosher salt

Step 2: Directions

1.) Cut and Peel the Avocados.  If you've never done this before, here is a great how-to article.  Don't be intimidated. It is a very simple process.  Just be careful with that knife.

2.) Add avocado pieces to a large bowl or ideally a lava stone mortar.  Using your tool of choice (large spoon or pestle) mash the avocado well.

3.) Squeeze the juice from 1/2 lime over the avocado.

4.)  Add all remaining ingredients (cut as defined) and mash well until the desired consistency is achieved. The result should be slightly chunky, but small enough to fit on chips or crisp toast.

Step 3: Tips

> Save the seed from an avocado.  If you have any leftovers, place the seed inside the guacamole before refrigerating. This will help it stay fresh longer and also help prevent it from turning brown.

> Don't add too much cilantro. It will easily overpower the guacamole. 

> The Avocado's must be ripe and slightly soft.  This is critical to the texture and taste of the guacamole. 

> While not required, a traditional Mexican Molcajete (aka lava stone mortar) is great for mashing up ingredients and provides a fun  authentic serving dish.

> This goes well with tortilla chips, toasted olive oil coated pita bread, and small toasted pieces of bread

For more recipes and other projects please visit my personal site:

Snack Food

Participated in the
Snack Food