Ina Garten's Guacamole

  • Level: Easy
  • Yield: 3 cups
  • Total: 15 min
  • Prep: 15 min
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Ingredients

4 ripe hass avocados

3 tablespoons freshly squeezed lemon juice (1 lemon)

8 dashes hot pepper sauce

1/2 cup small-diced red onion (1 small onion)

1 large garlic clove, minced

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 medium tomato, seeded and small-diced

Multigrain chips, for serving

Directions

  1. Cut the avocados in half, remove the pits and scoop the flesh out of their shells into a large bowl. Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the tomato. Mix well and taste for salt and pepper. Serve with chips.

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Michael H.

This is a great base recipe for guacamole. This recipe as written is very good. But then if you want you can adjust measurements or make additions/substitutes to your preference. I tasted it as written and it’s very nice. The measurements of red onion and tomato are just right and add freshness. I love how Ina doesn’t do like a puree of avocados but slices them in the bowl so it comes out chunky. That’s the way to do guacamole. And when I make it I have adjusted it to fit my taste like a lot are saying in the reviews. To give you some ideas, I prefer lime juice over lemon. I just think it compliments the richness of the avocados more with the salt. Instead of hot sauce I put in a very finely diced jalapeño (and sometimes a serrano if you really want to amp up the heat!) you can include the seeds or remove them depending on how spicy you like. Sometimes I’ll include only half the seeds and that’s usually a nicely balanced spice level. The fresh garlic is great, and I include more (like 4 or 5 cloves in total). And finally, we all know how Ina feels about cilantro. Of course she didn’t include it, but it is really great in guacamole if you like it. I think I would recommend anywhere from 2 tablespoons to 1/4 cup depending on your taste. Anyway, it’s a nice starter recipe for guacamole you can play around with. Thanks Ina!

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