I’m not one for hyperbole, but this really is the best guacamole recipe.When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It’s a blend of a few high quality ingredients with flavors that meld together beautifully.

The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados.
So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but have a slight give to it.

Avocado can be a fickle fruit to work with, because of the browning. A bowl of guacamole oxidizes and turns brown too fast. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidization. And this may work for a day or so, but given that I’m striving to reduce my plastic consumption, I don’t prefer this method.

So in my quest to keep my guacamole green, I stumbled on a hack – and it’s quite brilliant. Here’s how to keep guacamole green:
- place the leftover guacamole in a storage container and pat it down with a spoon so it’s smooth  and flat
- add about 1/2 inch of cold water on top
- place the lid on the storage container and store it in the fridge

When you want to enjoy the guacamole, drain the water off the top and just give it a stir! The water acts as a protective barrier, shielding the guacamole from any air (including whats trapped inside the container). And no, the guacamole won't get soggy or mushy. I tested this method for three days and it worked like a charm. It stays perfectly fresh!

The perfect pair for guacamole, naturally, is tortilla chips and salsa! Adding fruit to this classic Mexican dip will provide a subtle sweetness. You can easily omit the pineapple, but that's no fun! It also may seem tedious to make your own tortilla chips, but simply bake them in the oven while you prep and mix up the other ingredients. Serve them warm like your favorite Mexican restaurant would.

guacamole + tortilla chips w/ pineapple salsa

serves 4, 15 minute total time


corn tortillas
olive oil

4 avocados, pitted and mashed
2 limes, juiced
1/2 red onion, diced
1/4 red pepper, seeded and diced
3 garlic cloves, finely minced
1/4 cup fresh cilantro, chopped
2 teaspoons salt
2 teaspoons ground black pepper

pineapple salsa
1/2 pineapple, finely diced
1 Roma tomato, cored and finely diced
1/4 red onion, finely diced
1/2 Serrano pepper, seeded and finely diced
1 lime, juiced
salt and ground black pepper, to taste
1/4 cup cilantro, chopped


Preheat oven to 375 degrees F. Cut the tortillas into quarters and rub olive oil onto them. Arrange on a large foil lined baking sheet or on top of a cooling rack. Sprinkle with sea salt and bake for 5 mins. Turn tortillas over and add another pinch or two of salt. Bake for another 5-6 minutes or until golden brown and lightly sizzling. Allow to cool and set aside. Note: if they aren’t crisp, place back in warm oven for a few more minutes.

In a large bowl, combine the pineapple, tomato, onion, pepper, cilantro. Add lime juice and mix thoroughly.

Slice the avocados in half, removed the pit and skin and place in a mixing bowl. Mash the avocado with a fork and make it as chunky or smooth as you’d like.

Add the remaining ingredients for the guacamole and stir together. Serve with salsa and tortilla chips.


  1. Once you move away from original tortilla chips, it gets a bit harder to find brands free from artificial ingredients and other unnecessary additives.

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