The Art of Guacamole

Making guacamole is so much more fun when you never need to pull up a recipe again.

Every time I make it, people inevitably ask for the recipe… But in reality, there isn’t one. Am I confusing you yet? My point is, it’s hard to pinpoint an exact recipe because every avocado is a different size, every chile has a different spice level, some limes are juicier than others, etc. So, in order to truly make the best guac, you should follow a general framework but you need to taste as you go and adjust accordingly. I like to think of it as intuitive cooking.

Like hummus, guacamole is one of those things that is just so much better homemade than store-bought. Probably even moreso than hummus, honestly.

I love making it in the summertime, anytime of year really, but especially in the summer… We go out east on the weekends and have made a habit of only shopping at the farmers’ market and local butcher or fish shop. They always have the standard guac ingredients so we pretty much always make it! It’s the perfect snack to enjoy with a cocktail or glass of rosé for those magic hour sunsets.

Check out the video below and let me know if you have any favorite twists or additions.

The Perfect Guacamole

Remember, in order to make the best guacamole you need to taste as you prepare it! Our amounts are just a suggestion.

  • 3 ripe avocados
  • Juice of 1/2 to 1 lime
  • 1 jalapeño pepper or 2 serrano peppers (minced)
  • 1 small shallot or 1/4 larger onion (finely chopped)
  • 1 to 3 garlic cloves (minced)
  • 1 teaspoon kosher salt or more to taste
  1. Remove pits from avocados and cut into flesh using a cross-hatch pattern. Use a spoon to remove the diced avocado from the skin right into a bowl.
  2. Add lime juice and toss to combine. Remember, you can always add more later!
  3. Taste chile pepper to see how spicy it is. Remove the seeds completely if you prefer mild spice. To make it spicier, leave some seeds in.
  4. Add shallot or onion to taste. If you don’t love raw onions, you can soak them (chopped) in a bowl of water for 10-15 minutes to remove some of the bite.
  5. Add as much garlic as you like. I love garlic, so I usually use 1 clove per avocado.
  6. Add salt and mash mixture together using a fork (serving fork works well!) or potato masher.
  7. Taste! Add additional shallots, lime juice, and/or salt if necessary.

Serves 4 to 6.



The Art of Guacamole

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