{"id":10647,"date":"2026-07-08T21:24:15","date_gmt":"2026-07-08T21:24:15","guid":{"rendered":"https:\/\/bhiggs.x10hosting.com\/foodie\/?p=10647"},"modified":"2026-07-08T21:24:20","modified_gmt":"2026-07-08T21:24:20","slug":"the-best-guacamole","status":"publish","type":"post","link":"https:\/\/bhiggs.x10hosting.com\/foodie\/the-best-guacamole\/","title":{"rendered":"The Best Guacamole"},"content":{"rendered":"
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<\/div>\n\t<\/g><\/svg><\/span> Print Recipe<\/a>\n\t\n\t\n<\/div>\n

<\/span>The Best Guacamole<\/span><\/h2>\n
<\/div>\n
Learn how to make the best guacamole! This authentic guacamole recipe turns out perfectly every time thanks to a few simple tricks. It's so easy!<\/span>
<\/div>Recipe yields about 2\u00bd to 3 cups guacamole, depending on your avocados (divide or multiply as necessary).<\/span><\/div>\n
<\/div>\n
Prep Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time<\/span>15 minutes<\/span><\/span> mins<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span> \u00bd cups<\/span><\/span><\/div>\n\n
Author: <\/span>Kathryne Taylor – Cookie+Kate<\/span><\/div>\n\n\n

<\/span>Ingredients<\/span><\/h3>
  • 4<\/span> medium<\/span> ripe avocados<\/span> halved and pitted<\/span><\/li>
  • \u00bd<\/span> cup<\/span> finely chopped white onion<\/span> (about \u00bd small onion)<\/span><\/li>
  • \u00bc<\/span> cup<\/span> finely chopped fresh cilantro<\/span><\/li>
  • 1<\/span> small<\/span> jalape\u00f1o<\/span> seeds and ribs removed, finely chopped<\/span><\/li>
  • 3<\/span> Tbsp<\/span> lime juice<\/span> (from about 1 \u00bd limes), or more if needed<\/span><\/li>
  • \u00bc<\/span> tsp<\/span> ground coriander<\/span><\/li>
  • 1<\/span> tsp<\/span> kosher salt<\/span> more to taste<\/span><\/li><\/ul><\/div><\/div>\n

    <\/span>Instructions<\/span><\/h3>
    • Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.<\/div><\/li>
    • Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).<\/div><\/li>
    • Promptly add the onion, cilantro, jalape\u00f1o, lime juice, coriander, and salt. Stir to combine.<\/div><\/li>
    • Taste and add additional salt (I often add up to \u00bd teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don\u2019t worry\u2014it will mellow out after a brief rest).<\/div><\/li><\/ul><\/div><\/div>\n
      <\/div>\n

      <\/span>Notes<\/span><\/h3>
      \n
      \nChange it up:<\/strong>\u00a0This guacamole is perfect as is, but if tomatoes are in season, try adding in chopped ripe, red, seeded tomatoes. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and\/or toasted slivered almonds or pepitas.<\/span>
      <\/div>\nHow to store leftovers:<\/strong>\u00a0Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.<\/span>
      <\/div>\n<\/div>\n<\/div>\n
      \u00a0<\/div><\/div><\/div>\n<\/div><\/div>","protected":false},"excerpt":{"rendered":"","protected":false},"author":2,"featured_media":10644,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","footnotes":"","jetpack_post_was_ever_published":false},"categories":[2019,1714,4673,1715,388,1983,140,1713,1712],"tags":[],"class_list":["post-10647","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-appetizer","category-dairy-free","category-egg-free","category-gluten-free","category-mexican","category-no-cook","category-side","category-vegan","category-vegetarian"],"jetpack_featured_media_url":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-content\/uploads\/2026\/07\/image_2026-07-08_171358010.png","_links":{"self":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10647","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/comments?post=10647"}],"version-history":[{"count":1,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10647\/revisions"}],"predecessor-version":[{"id":10649,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/posts\/10647\/revisions\/10649"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media\/10644"}],"wp:attachment":[{"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/media?parent=10647"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/categories?post=10647"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/bhiggs.x10hosting.com\/foodie\/wp-json\/wp\/v2\/tags?post=10647"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}