This is the best guac recipe. Hands. Down.
If you’ve been to my house in the last two years, chances are I have made a gigantic batch of guacamole and you watched the bowl get licked clean. Yeah. It’s that good.
- 2 large avocados, halved and scooped out
- 1/4 red onion, diced
- 1 garlic clove, minced
- 1 jalapeno or serrano pepper, seeded and finely diced
- 8-10 sprigs of cilantro, finely chopped
- 1 lime, juiced
- 1/4 tsp sea salt
- Pomegranate seeds, to taste (plus more for after the first half is gobbled up)
- Put all ingredients except the pomegranate seeds into a large mixing bowl.
- Smash the heck out of everything with a fork. If you’re making a double or triple batch, I recommend going in with a potato masher to save time, but you kind of miss the flavor development when you smoosh all the onions and garlic with a fork.
- Taste and adjust. I like it LIMEY and decently salty. Sometimes one lime isn’t enough. It needs a zing and your lips should pucker just a bit from the citrus. Fun fact: the lime prevents the guac from oxidizing so it lasts for a few days in your fridge.
- Transfer to your serving bowl and sprinkle with pomegranate seeds.
- Serve with tortilla chips, on your Taco Tuesday tacos, or just eat it with a spoon.
Any leftover guac will hold in the fridge for a couple of days. I personally use glass Pyrex containers to store all my food, so I can’t speak to how plastic will work.
Let me know if you made this!
Head over to my Instagram @joyandotherthingsblog for my Guac highlight with step-by-step instructions and pictures.