The 4 Best Guacamole Recipes

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“Where’s all of the broken glass?” the State Trooper asked as he surveyed the damage of the accident.  “Oh, no, the window didn’t shatter from the accident, that’s actually from yesterday when someone broke into my car and robbed me in New Brunswick,” I assured him.

“Well then you’ve had a rough few days.  Get back in the car; you’re shaking.”

I was shaking, but it was more due to my nerves being totally overloaded than the fact that I had been standing in the rain for over an hour.

Crab Guacamole (The 4 Best Guacamole Recipes)
I had already been stressed on my way to work, thinking about how I’d have to tell Brian that his personal camera had been stolen from my car.  It would be a stretch, since I somehow find a way to be perpetually broke without buying much of anything, but I’d be able to replace his camera with the money I had.  That was my thought about 2 seconds before my car spun out of control, did a 180, and struck the curb with a force that I didn’t realize was possible from a vehicle that was only going 15 mph in the first place.

Oh, rain and oil, I just love how you turn roadways into undetectable traps of slippery hell awaiting innocent victims like myself.  At least I wasn’t seriously hurt.

But what I was, was in a very bad financial situation, and down a month or so of pictures that I had taken on the work camera.  Let us have a moment of silence for that camera, which has supplied 99% of the pictures on this blog so far.

 

 

 

 

 

Sigh.

 

Anyway, it’ll all work out (it always has to), so there is no point in stressing about it anymore, as far as I can justify.  I’m convinced that April has just been a bad month for everyone –James’ engine blew up and his grandma passed away, some of my coworkers have had family members hospitalized, several of my friends have had their hearts broken, a few people I know lost their jobs, and let’s not forget about the tragedies this month like the Boston Bombings and the Bangladesh factory tragedy (which, it seems, very few know about for whatever reason).  All we have to do is make it through today and we’ll be in May, which I’m convinced will be the best month in the history of time in order to make up for the atrocities of April.

In case you weren’t sold on that theory, keep in mind that I just overheard a coworker saying this as I wrote– “It’s got to get better tomorrow; May 1st…  My husband’s car caught on fire last night.”

Even if May 1st is nothing spectacular, we’ve got Cinco de Mayo to look forward to.  That being said, I’ve got The 4 Best Guacamole Recipes here that I will be making all of May to make sure that May is better than April.  I mean, you can never have too much guacamole, and no day with guacamole is a bad day.  (It’s a fact… maybe.)  Forgive me for only having a few pictures despite sharing 4 recipes, the rest were on the work camera and are now gone forever.

 

 

Goodbye beautiful pictures. I’ll miss you…

 

The Best Traditional Guacamole Recipe!  (From the 4 Best Guacamole Recipes)

The first guacamole I’m going to give you a recipe for is a spin on traditional guacamole, but the best version of it ever.  I was urged to put this recipe up by James’ friend’s girlfriend (hi, Courtney!) but for obvious reasons I couldn’t get it on the blog yesterday.  The secret ingredient in this guacamole is really the cumin, which adds a bit of a smokier flavor to the guac.  It balances well with the fresh and perfectly proportioned other ingredients, and comes together to form a guacamole that no one can resist.  (My boyfriend wouldn’t even let me get an instagram picture before digging in, as you can see!)

The Best Guacamole
 
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Everyone always asks for this simple and extremely flavorful guacamole recipe!
Author:
Recipe type: Appetizer
Cuisine: Mexican
Ingredients
  • 4 ripe Hass avocados, halved, seeded, and peeled
  • 2 limes, juiced
  • 2 tomatoes, seeded and diced
  • ½ medium white onion, diced fine
  • ½ - 1 jalapeno, seeded and minced
  • 2 tablespoons fresh cilantro, chopped
  • 3 cloves garlic, minced
  • 1 tsp kosher salt, divided
  • ¼ - ½ tsp ground cumin
  • Pinch of cayenne pepper
Directions
  1. Place the diced tomatoes in a colander and sprinkle with about ½ tsp of salt. Allow them to drain as you prepare the rest of the guacamole. This brings out the flavor in the tomatoes and prevents them from watering down your guacamole.
  2. Smash the avocados and add the lime juice immediately to prevent them from browning. Although avocados don't usually noticeably brown immediately, when they are very ripe they will often start to turn brownish before you have a chance to save them. Better safe than sorry!
  3. Add in the remaining salt, cumin, and cayenne pepper and mix well into the mash. Then, fold in the tomatoes, onion, jalapeno, cilantro, and garlic. Serve immediately.

This next recipe was inspired by my Aunt Sandy’s recipe, which my family can’t get enough of.  Mind you, I’m biased because I’ll eat feta cheese with anything in the world and proclaim it the best thing I’ve ever tasted, but really, this is pretty awesome.  I’ll be honest, this dip has a lot of Greek influence– but if you’re not actually Mexican, who cares about being “traditional” on Cinco de Mayo anyway?  They don’t even celebrate Cinco de Mayo in Mexico for the most part (except in Puebla), so feel free to be a little rebellious and welcome some foreign flavors to your guacamole this year.  Trust me, no one will complain.
Feta Guacamole
 
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This special guacamole adds some Greek-inspired flavors for an appetizer that will quickly become a favorite.
Author:
Recipe type: Appetizer
Cuisine: Fusion
Ingredients
  • 4 ripe Hass avocados, halved, seeded, and peeled
  • ¼ cup Greek yogurt
  • 1 lemon, juiced
  • 2 tomatoes, seeded and diced
  • ½ red onion, diced fine
  • 4 oz feta cheese, crumbled
  • 1 tablespoon fresh dill, chopped (or parsley, or both)
  • 2 cloves garlic, minced
  • 1 tsp kosher salt, divided
  • ¼ tsp freshly ground black pepper
  • Pinch of cayenne pepper (optional)
Directions
  1. Place the diced tomatoes in a colander and sprinkle with about ½ tsp of salt. Allow them to drain as you prepare the rest of the guacamole.
  2. Smash the avocados and add the lemon juice immediately to prevent them from browning.
  3. Mix in the salt, pepper, cayenne, and Greek yogurt. The Greek Yogurt will make the guacamole creamier.
  4. Fold in the tomatoes, red onion, feta cheese, dill (or parsley), and garlic. Serve immediately.

Okay, I’ll be honest, as far as flavors go, the crazy continue here.  Did you find it strange/interesting how that last recipe included lemon and cheese?  Well, here’s another.  Yep, another that calls for lemon juice and cheese, but tastes very different than the one above.  This recipe was influenced by the “Bazooka” Limon Guacamole from Steven Starr’s Mexican restaurant that is (unsurprisingly) earning rave reviews in Philadelphia, El Vez.  The goat cheese in this guacamole give it a creamier texture than typical guac, and the pistachios lend a bit of a nutty crunchiness.  Texture and flavor-wise, this guac is on point.  It’s no wonder so many people are proclaiming it their “favorite guacamole of all time”, and a “must-try”!
Pistachio and Goat Cheese Guacamole
 
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Inspired by Steven Starr's Bazooka Limon Guacamole, this guac takes it to the next level with flavors and textures you won't be able to stop digging into!
Author:
Recipe type: Appetizer
Cuisine: Fusion
Ingredients
For the Roasted Tomatoes:
  • 10 - 15 cherry tomatoes
  • Olive oil
  • Salt and pepper, to taste
For the Guacamole:
  • 4 ripe Hass avocados, halved, seeded, and peeled
  • 1 lemon, juiced
  • 4 oz soft goat cheese
  • 2 cloves garlic, minced
  • ¼ cup toasted pistachios, chopped
  • ¼ - ½ tsp chile flakes
  • 1 tsp kosher salt, divided
Directions
  1. Preheat oven to 350 degrees F. Toss tomatoes in olive oil, salt and pepper, to taste.
  2. Spread onto a baking pan. Bake for about 15 minutes, or until the tomatoes have become soft, shriveled, and a bit browned. Remove from the oven and cool to room temperature.
  3. Mash the avocados and add the lemon juice immediately. Mix well to coat.
  4. Mash and mix in the soft goat cheese until well combined and creamy.
  5. Fold in the remaining ingredients and serve immediately.

Crab Guacamole

Now, this one is less wild in my opinion, but still very flavorful.  The traditional guacamole we’ve all grown to love gets an upgrade with fresh crab meat, and small substitutions are made (like swapping the cilantro for chives and the tomatoes for red bell pepper) to take it to the next level of delicious.  My family could not get enough of this when I made it, and even my seafood-hating boyfriend admitted that it looked good.  If only he had tried it, I really think I could have won him over with this one.  Some day…

… but until then, the upside is that I don’t have to share this guac with him when I make it.  That’s one more serving I get all to myself.

Crab Guacamole
 
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Crab and avocado go so well together, it's no wonder that this guacamole gets eaten up in no time. Your guests will be begging for the recipe.
Author:
Recipe type: Appetizer
Cuisine: Fusion
Ingredients
  • 12 - 16 oz fresh crab meat, cooked
  • 4 ripe Hass avocados, halved, seeded, and peeled
  • 2 limes, juiced
  • 2 tablespoons sour cream
  • 1 red bell pepper, chopped
  • ½ jalapeno, seeded and chopped fine
  • ½ medium white onion, diced fine
  • 1 small bundle fresh chives, chopped
  • 1 tablespoon fresh parsley, chopped
  • 2 cloves garlic, minced
  • 1 tsp kosher salt, divided
Directions
  1. Smash the avocados and add the lime juice immediately to prevent them from browning. Mix in the sour cream.
  2. Add in the salt and mix well into the mash. Then, fold in the red bell pepper, jalapeno, onion, parsley, garlic, and crab meat. Top with chives.

I hope you found some guac inspiration from this recipe collection. What’s your favorite guacamole recipe?  Let us know in the comments.

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