Fresh and creamy restaurant style guacamole is so good you’ll want to eat it with a spoon. It’s a family favorite!
Chips’ best friend!!
It’s always a good time to whip up and enjoy a batch of this crazy good restaurant style guacamole!!
It’s a recipe I’ve adjusted over time… and after several batches it’s finally perfect. Did I mention that it’s super easy to make? It only requires a few ingredients and just 10 minutes of prep time. Hooray!
All you need is a few good ripe avocados, a jalapeño, a lime, half a red onion, a handful of cilantro and some salt, pepper and garlic powder. No pre-packaged mix, just fresh ingredients and pantry-staple spices.
When you’ve got everything mashed up and folded in, it’s good to go.
If you want to get extra fancy you can add in some chopped tomato along with a pinch of extra salt & pepper. Sometimes we do that if we aren’t having salsa.
Just mash and enjoy!
AVOCADO PREP. Cut the avocados in half and the remove the pits, set one aside and discard the rest. Scoop out the centers of the avocados and place in a large mixing bowl.
MASH. Add in the lime juice, garlic powder, sea salt and pepper. Mash with a fork until relatively smooth (the consistency is up to you).
SEASON. Using a spatula or a fork, fold in the jalapeño, red onion and cilantro. Season to taste.
Tips + Storing Info
A ripe avocado shouldn’t be as firm as a rock or as soft as a pillow. It should be able to take a squish.
To kick up the spice level of this recipe you can do a couple of things:
- Add more minced jalapeno
- Incorporate cumin
- Add a few dashes of hot sauce
- Tortilla chips
- Tostito scoops
- Blue corn chips
- Veggie sticks
STORING guacamole can be really tricky because it tends to brown really quickly. Pour a thin layer of water over the top of the guacamole and put a lid on it before putting it in the fridge. When you’re ready to serve it pour the extra water off and scoop like normal. It should last this way for about 2 days.
FREEZE the guacamole in mason jars or freezer safe bags for 3-4 months. Let it thaw overnight and then it is ready to serve!
To make this guacamole ahead of time, slice the avocados ahead of time and keep it stored in an airtight container of water. Or after making the guacamole, add one pit back into it and cover it with a thin layer of cold water & some plastic wrap (and refrigerate it). When it’s time to serve it just pour off the water, remove the pit and give it a little stir.
For more great dips try:
Restaurant Guacamole Recipe
- 4 large ripe avocados
- 1 lime - juiced
- ½ tsp garlic powder
- ¾ tsp sea salt
- ¼ tsp black pepper - OR white pepper
- 1 jalapeno pepper - seeded and minced
- ½ red onion - finely chopped
- ¼ cup cilantro - finely chopped
- Cut the avocados in half and the remove the pits, set one aside and discard the rest. Scoop out the centers of the avocados and place in a large mixing bowl.
- Add in the lime juice, garlic powder, sea salt and pepper. Mash with a fork until relatively smooth (the consistency is up to you).
- Using a spatula or a fork, fold in the jalapeño, red onion and cilantro. Season to taste.