How do I say this without sounding boastful? Maybe by first admitting that there are many things I completely fail at, but one thing’s for sure, my guac ROCKS! It’s true. I’m continually asked to make it for virtually every festivity we’re invited to and it’s rare that the bowl isn’t nearly licked clean.
Why is it so good? What’s my secret? Well … I’m finally going to spill the beans, and share that there’s three key ingredients (one of which is a tasty little secret I learned) to making the best guac in town!
1) Homemade Pico de Gallo is the ultimate guaranteed way to make some killer guac! It isn’t rocket science to make, but taking a few minutes to make fresh pico de gallo with vine-ripe tomatoes is key to making the fastest, tastiest guac in town!
2) Perfectly Ripe Avocados may seem like a “no, duh!” ingredient to mention. But how many times have you squeezed an avocado in the market and thought it was perfect, only to discover big-ole brown spots once you cut it open. Boo! That’s such a bummer! Good news – there’s actually a very easy way to tell if an avocado is perfect, here’s how.
3) A Pinch of Oregano. (Shh! It’s our little secret!) I learned this tasty tip the chef at our favorite local Mexican restaurant. It’s amazing how something as simple as the addition of a fragrant herb can create such a stunning undertone of flavor to a recipe – such is the case with oregano. Just a big pinch of oregano (per avocado) rubbed between your fingers to release its oils will add a beautiful savory flavor to your guacamole that will make it a memorable standout!
P.S. I’ve got one more delicious “secret” for you …
It’s my favorite method for freezing guac so you always have it on hand for adding a tasty boost of healthy fats and flavor to your favorite whole food dishes!
My Secret for Making Freezer-Friendly Guacamole!
Since we love homemade guacamole, one of my favorite time-saving strategies is to make a huge batch and freeze it! As shown above, simply divide the guacamole into one-cup freezer-safe containers. Even out the top of the guac with the back of a spoon. Then, top with a teaspoon of fresh lime juice. Cover and place the containers in freezer. When ready to serve, thaw in fridge overnight! Once thawed, stir well to incorporate the lime juice into the guac. Enjoy!
Ingredients
- 4 ripe avocados (see tip #2 above on how to select a perfectly ripe avocado)
- 3/4 cups homemade pico de gallo
- 1 Tbsp fresh lime juice
- 1/4 tsp dried oregano
- 1/4 tsp garlic powder
- Sea salt to taste
Instructions
- Make a fresh batch of pico de gallo and refrigerate for at least two hours (or overnight) to allow the flavors to meld.
- In a large bowl, add the avocado and mash to the texture you desire. I find it easiest to use a potato masher or a pastry cutter to mash avocado.
- Add the pico de gallo, lime juice, oregano and garlic powder to the bowl of mashed avocado. Stir well to combine. Add sea salt to taste.
- Refrigerate until ready to serve. Best enjoyed within a few hours of making it. To help prevent browning, add an avocado pit to the top of the guacamole and cover with plastic wrap before placing in the fridge.
Notes
Freezer-Friendly Tip: Divide the guac into one-cup freezer-safe containers. Even out the top of the guac with the back of a spoon. Then top with a teaspoon of fresh lime juice. Cover and place in freezer. When ready to serve, thaw in fridge overnight. Once thawed, stir well to incorporate the lime juice into the guac. Enjoy!
I love guac1 I’ll have to try your recipe very soon! MMM!
Oregano! Thank you for sharing your top secrets! I love guac too. Now, if I could only have better luck picking avocados…guess it is necessary to anyways buy several.
Hi, Amy. Don’t forget to click on the link to the post I shared about how to pick a good avocado. 🙂 Hope you enjoy this recipe!
You shouldn’t add oregano but coriander. There is no place in Mexico where you will find guacamole with oregano.
Hi, Gojenta. Thanks for your suggestion. I’ll definitely give coriander a try, and I think you should give oregano a try. It adds a little hint of earthiness to the guac. How I found out about oregano as a wonderful enhancement was via a chef friend of mine who uses it as well. I’m not claiming my version is an authentic Mexican-style recipe, but it certainly is delicious! 🙂
3 years later… But I am Mexican and we make our guacamole almost exactly like this. I do not eat guacamole without oregano. We import a different plant called Oregano Indio or Poliomintha from Mexico but I will use regular oregano if I don’t have that on hand.
Thanks for sharing, Kyle. It’s so interesting to hear from various friends in Mexico. You’re the first to let me know that you use oregano too. It’s definitely something I was surprised to discover and find that it really adds an amazing depth of flavor to guac! Appreciate you taking the time to leave a kind note! With blessings, Kelly 🙂
This looks and sounds absolutely delicious! I love the idea of trying oregano, something I wouldn’t think to add into guacamole. My “lunch crew” and I have a thing for avocados and I can’t want to bring this. Thanks for sharing your secret!
Thank YOU for your kind note. Enjoy! 🙂
Just my 2 cts, add lemon to the mix it helps to prevent the avocados from getting black and adds a delicious flavor, I’m mexican I know what I’m talking 🙂
You totally made me smile, Evelain. Thank you so much for your input. 🙂 You are a blessing!
I know lime juice is more authentically mexican but I use vinegar in my salsa and guac. Cant take the southerner out of this girl to make mexican food lol
But I do squeeze some lime juice over it if we have any leftovers to store. Which is like, um, NEVA.
LOL! I’ll have to try that some time! Thanks for the tip! 🙂
Ripe avocados! What a dope I have been using rotten ones all my life!
Ouch! And here I thought I was being helpful in sharing a little tip on how to select a perfectly ripe avocado.