Whatever your plans are for this Labor Day weekend, this guacamole should be there. Going to a cookout? Bring some of the very best guacamole to share. Or perhaps staying home and binge-watching Stranger Things? Snack on some chips and guac. (Aghhh Stranger Things–I can’t stop watching, but I can’t watch. I actually cover my face with my hands and peek through my fingers. Like I’m 12.) This guac is my go-to for potlucks, dinner parties, just plain old movie nights, or really any kind of gathering, and now it can be yours too.
I’ve made this recipe a few times. For years, actually. It’s one of those recipes where eventually, I stopped measuring things out because I knew it by heart. But I was SO happy to oblige a friend’s request to get this recipe in writing on the blog. And even though I’ve made it many many times, the people are still saying: This is so good! What’s the secret ingredient? (An extremely satisfying question to any home cook.)
It’s cumin. I’ll tell ya straight up. Unlike a lot of store-bought guacamole, which uses too much lime juice (in my humble opinion), I add some spices to the avocado to flavor things. Cumin, chili powder, and garlic powder are all added to taste.
The main instruction when making guacamole of any quantity is to try it, adjust, and try it again. And then one more time. I have usually eaten a slightly substantial amount of guac before I serve it, to make sure the taste is spot on. And the flavor also depends on how salty the chips are. Yes it’s silly, but if you get those sad, sad saltless chips (I have a lot of opinions), then you’ll need more salt in your guac.
Of course, the avocadoes need to be ripe. Do I need to mention that even? Nah, you knew that. Avocadoes should be slightly soft, and not mushy. A great way to check if an avocado is too ripe is to remove the little brown nub/stem on the end. If the flesh underneath is bright green, you are good to go. If it is brown, put it back, it’s overripe. If the stem doesn’t even come off, the fruit is not ripe enough yet.
Another ingredient I like to throw in with the avocado and red onion: white corn. If you can find it–it’s usually with the other canned vegetables in the grocery store, and don’t even try to substitute yellow corn instead. Not the same flavor. If you can’t find white corn just leave it out. Other fun add-ins you could consider are: tomatoes, pineapple, mango, or jalapenos. I did a sweet and spicy version for Paleogrubs if you’d like a specific recipe.
When it’s all said and done though, it’s just guac. It’s the most casual of casual. It’s easy to throw together for any type of crowd, can be made ahead, and in my experience has always been a major hit. This very best guacamole won’t disappoint.
- 4 ripe avocados
- 1 ½ tbsp lime juice
- 1 tsp sea salt
- 1 tsp cumin
- 1 tsp garlic powder
- ½ tsp chili powder
- 2 tbsp fresh cilantro, chopped
- 1/2 cup red onion, finely diced
- 1/2 cup white corn
- Tortilla chips, for serving
- Cut the avocados in half and remove the pits. Scoop out the avocado into a large bowl. Add the lime juice and mash with a whisk, leaving some small chunks. Add the salt, cumin, garlic powder, and chili powder and stir well with a spoon. Mix in the cilantro, red onion, and white corn. Adjust the seasonings to taste. Serve with tortilla chips.
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