Patty and I are obsessed with the guacamole recipe at a Mexican restaurant in Boston called Papagayo. Yes, it’s “wicked good.” We analyze it every time we go to try to come up with something that tastes just as fresh and authentic as their recipe.
Our homemade guacamole recipe has a subtle spicy kick and a profound lime flavor that makes it unique. It may be a little more lime-forward than your typical guacamole—I personally love it.
Guacamole Ingredients
Good versus great guacamole is separated by a few simple ingredients. Guacamole should be simple but really fresh for the best results.
- Perfectly ripe avocados. You want to be able to manipulate the avocado with firm but gentle pressure without being overly soft.
- Fresh lime juice (I use 2 limes for lots of zest)
- yellow or white onion
- Diced tomatoes
- Fresh cilantro (I love cilantro and think it takes avocado up a notch in terms of flavor
- Fresh minced garlic or garlic powder. Garlic powder is easier, fresh garlic tastes better.
- Salt and pepper, to taste. Bland guac can be dressed up with a pinch of salt.
- Fresh chopped jalapeno or hot sauce. Fresh jalapeno is the BEST. I usually exclude the seeds and mince into very small pieces. A few teaspoons are prob the amount to shoot for but always test jalapeno before adding.
Tips for the Best Guacamole
- Mash avocados until creamy with small chunks — you don’t want a paste. Also, a potato masher or pastry cutter works really well at mashing avocados if you don’t have a mortar and pestle because who the hell does?
- Diced onions and tomatoes are better than chopped. You don’t want massive chunks of onion and tomato in your guac. The smaller pieces will also spread throughout more evenly.
- Wait and add tomatoes at the very end and fold them into the guac. Otherwise, they will turn to mush when mashing your avocados.
P.S. Shout out to my sister-in-law, Liz for supplying her hand made ceramic bowl pictured below (she’s the artist). I stole borrowed it and never intend to give it back. Liz if you’re reading this you can’t have it back.
Authentic Guacamole Recipe
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 8 1x
- Category: Appetizer
- Cuisine: Mexican
Description
Our favorite authentic guacamole recipe made with a subtle spicy kick and a profound lime twist.
Ingredients
- 4 ripe avocados
- 2 limes, squeezed
- 2–3 tablespoons fresh cilantro, chopped
- 1/2 white onion, diced
- 1 cup tomato, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon of salt
- 1 teaspoon hot sauce (or to taste)
Instructions
- Cut avocados in half lengthwise, remove the pits and scoop into a bowl. Mash until creamy and smooth. Add all ingredients except for the tomatoes and mix well.
- Fold in tomatoes last until mixed. Serve immediately.
Notes
Be sure to get avocados to desired texture before adding tomatoes. Otherwise they will turn to mush.
Nutrition
- Serving Size: About 1/2 cup
- Calories: 218
- Sugar: 1.8g
- Sodium: 171mg
- Fat: 19.7g
- Saturated Fat: 4.1g
- Carbohydrates: 12.2g
- Fiber: 7.7g
- Protein: 2.4g
- Cholesterol: 0mg
Keywords: guacamole recipe
Nice recipe but I prefer jalapeños to hot sauce. Also – key to really good
Guac is to mash onion (and garlic if using) with jalapeños and a little cilantro to make a paste before you add the avocado. The Mexicans use a molcahete (which is a mortar and pestle made from volcanic rock) to do this. Then you mix in Avocado, lime, salt and tomatoes. My kids love guacamole and I make it all the time.
Yum! Made this today. It was so good, even without the cilantro n
If you need to make your guacamole the day before just put water on it and take water off before serving it. Your guacamole will be perfect. It was something on the food network. They tested all these methods of keeping the guacamole green this was the best. Just my two cents.
What do you mean by putting the water “on” it?
a friend swears by putting the pit of the avocado back inside your container with the leftover guac. when you store it. she says it helps keep the avocado fresh.
★★★★
Yep – that works
I prefer fresh minced garlic and chopped jalapeño. I always try to make this a day ahead, cover tightly with plastic wrap, to allow time for the flavors to meld. Tips: go easy on the salt, cilantro and jalapeño, adding more to taste. I often keep one avocado out just in case I overdid something and need to dilute the flavor.
easy and delicious!
★★★★★
What kind of hot sauce is your favorite?
I usually use Franks Red Hot or regular Tabasco.
How long does it last in the fridge before it goes bad?
I would make it fresh to serve. Avocados brown very easily once cut. If you must store for a day, squeeze a little extra lime juice on top and seal very tight with plastic wrap. I usually make it air tight by pressing it right up against the guacamole so there is no air exposure.
a friend swears by putting the pit of the avocado back inside your container with the leftover guac. when you store it. she says it helps keep the avocado fresh.
Spent the weekend here a few years ago. Stumbled upon Papagayo’s by accident. So thankful for this recipe! Now, if I could just recreate those fabulous margaritas we had…….❤️
I’ll work on that 😉
I love classic guacamole anytime and I am loving the addition of hot sauce here!! Sounds divine!
Excellent! Let me know how it comes out!