June 13, 2026

Guacamole

I’ve made this Guacamole a number of times over the years – it’s been my go-to recipe since the first time I made it. For a recent gathering we were doing tacos so I thought it’d be the perfect addition. I started by gathering up the ingredients.

A couple things to note here. First, since this was going to be for a crowd, I left out the jalapeño and the cayenne. I wanted a mild guacamole that everyone could enjoy. Second, I only used a single Roma tomato, because I like to let the avocado speak for itself.

Another thing I learned over the years – don’t add all the salt and lime juice at once. Add maybe a half to 3/4 of it, and then let it sit for a while in the fridge, with plastic wrap directly over the guacamole (touching it directly) to avoid discoloration. Give this a few hours, or overnight.

Once out of the fridge, give it a taste for salt & lime, and add as necessary. I’ve made the mistake in the past of making it too salty or too limey, and this method makes sure you get a perfect balance each time.

The guac went over quite well – every last bit of it was eaten by our guests, so I’d say that’s a successful recipe.

Guacamole

• Crowd: 4/5
• Ease: 3/5
• Left out the jalapeño and cayenne to make a more crowd-friendly "mild" version
• Only used one Roma tomato