Easy, perfect guacamoleGrowing up in Cleveland and then Connecticut in the 60s and 70s, I don’t think I’d even SEEN an avocado until I moved to Chicago in the mid 80s. And I had never had guacamole until a party at the Chicago Botanic Garden, where the Mexican-American horticultural staff made it, complete with pits.

Once I moved to San Diego, avocados were plentiful, and good guacamole easy to come by. But I didn’t know how to make really good guac until I watched my friend Alex make it. Alex’s family is from Colima, Mexico, so I consider this to be authentic.

Many guacamole recipes call for raw onion and jalapeno, which I feel overpowers the delicate avocado flavor. So using salsa verde—made from roasted tomatillos, chiles, and onions—is the perfect answer. While you can use red salsa in a pinch, your guacamole will have a less-than-appealing color.Guacamole ingredients | Recipe RenovatorCheck out this post from Mimi Avocado for a primer on choosing and ripening avocados; her family grows avocados for a living. Avocados don’t ripen until they are picked, you can’t “soften” them if you cut them open too early, and sometimes you get a bad avocado that has hard spots inside. The trick is to ripen them naturally on the counter, or by putting them in a paper bag. Refrigerate them to hold them at the ripe stage for up to 3 days. If you add an apple or banana to the paper bag, they can ripen faster, as apples and bananas give off ethylene gas as they ripen.

Check them every day. If you want guacamole on a particular date, buy your avocados 7-10 days early. If you want guacamole for Cinco de Mayo, buy your avocados one week early.Peeled avocados for guacamole | Recipe Renovator

Suitable for:
vegan, gluten-free, low-sodium, paleo, reduced-sugar diets

Not for:
low-sodium or migraine diets

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Easy, perfect guacamole

How to make awesome guacamole

All my best tips for making the best, easiest guacamole.
5 from 1 vote
Prep Time 10 mins
Total Time 10 mins
Course Dinner, Lunch
Cuisine Latin America, Mexican
Servings 8 servings


  • 3 avocado perfectly ripe
  • 1/4 cup salsa verde
  • 1 bunch cilantro fresh coriander
  • 1 limes juiced
  • 1/4 tsp sea salt (omit for low-sodium diet)
  • 1/4 tsp black pepper


  • Peel or scoop out the avocado flesh, reserving one pit. Mash with a fork until soft.
    Guacamole step one | Recipe Renovator
  • Add the salsa verde and the lime juice, stirring well.
    Guacamole step three
  • Finely chop the cilantro and stir in.
    Guacamole step four | Recipe Renovator
  • Season with salt and pepper to taste.
  • Add the pit back to the bowl to keep it from oxidizing.
    Easy, perfect guacamole


Per serving:
  • 125 calories
  • 11 g fat
  • 0 g cholesterol
  • 149 mg sodium (79 mg sodium with salt omitted)
  • 25 mg potassium
  • 7 g carbohydrate
  • 5 g fiber
  • 0 g sugars
  • 2 g protein
  • 3 Weight Watchers Points Plus
Peeling the avocados is best, as the highest concentration of nutrients is in the greenest part next to the skin. I like the Herdez brand of salsa verde, which is available at grocery stores in Southern California. It doesn't contain distilled vinegar (which is made from GMO corn). One small can makes 2 batches of guacamole. It is NOT low-sodium however.
For low-sodium version, make your own salsa verde and omit the sea salt.