The world's best guacamole plated and ready to eat!

Best Guacamole Recipe Ever

January 6, 2009 by Michelle

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I’m a guac afficianado. I order it whenever I can, and my daughter and I race to the bottom of any bowl. Personally, I think this is the best guacamole I’ve ever eaten. This post contains some affiliate links that earn me a commission if you purchase through them.

As I’ve mentioned recently, I discovered some rocking guacamole recently. And I’ve made it a few times since. Like twice in less than a week few times. I may make it again before the weekend. It’s not quite the original recipe from Boudro’s, but rather my version of it and my husband thinks it tastes just as good as the original. Ok, so he tells me it’s the best guacamole he’s ever eaten.

So.

The world's best guacamole plated and ready to eat!

This tastes amazing served with chips, and I make it every year for any football party we host or attend. I do a double batch, and it still always disappears.

The best part? I love that I can do all the prep ahead of time – roasting the veggies, chopping the onion and cilantro – then just pop the avocados from their skin and mix things in quickly just before guests arrive.

I don’t make it only for guests, though. Why wouldn’t I use the best guacamole I know to go with any other dish I can justify. This on top of carnitas stuffed quesadillas? Pure. Heaven. With tacos whenever I make my Spanish rice? It’s the perfect way to round out my Mexican skillet quinoa, too.

Three quick tips:

  • Make sure you add the lime juice over the avocados as soon as you remove them from the skin to slow the browning process
  • When you cut your avocados in half, leave them in the skin after you remove the pit. Use a knife to slice through the avocado flesh but not the skin horizontally and vertically, then use a spoon to scoop out your already sliced avocado straight into the bowl.
  • Don’t make this ahead of time. And try to eat it all. If you have leftovers, place plastic wrap directly over any remaining guac, pushing out air bubbles. Then seal your container and store it in the fridge. This helps slow the browning, but eat it quick!

Rockin’ Guacamole AKA The Best Guacamole Ever

We start with four California avocados. If you have decent sized ones, you can use two or three. The ones in our grocer right now are pretty skimpy.

So first. That roasting of the tomatoes. It’s really not that hard. I cut them in half, and removed their seeds. I then cut the poblano pepper in half and discarded its seeds and ribs (the white part inside). Peel the garlic cloves, but don’t cut them.

Add all those veggies to a baking dish, then drizzle some olive oil over them. Sprinkle some dried Italian seasonings (ironic, I know), and put them in the oven at 300 degrees for twenty minutes.

Cut the avocados in half and remove the seed. Pull them out of the skin and dump them in a bowl. Juice the lime and orange over the avocado. Use a knife to cut the avocado into 1/2″ pieces (or so).

Chop the tomatoes, garlic, and poblano, and add them to the avocado mix. Add the salt and chopped cilantro. Stir the mixture gently, and you’re done.

YUM. Y.U.M.

Best guacamole recipe mixed up

When we use this as a topping, it technically serves ten. But if it’s your only appetizer, count on it being enough to serve about four for a large appetizer.

Unless you’re sneaking some while making it. Then it might only serve three. Or two. Because really, when it’s the best guacamole, you may eat more than your “fair” share.

The Best Guacamole Ever

The Best Guacamole Ever

Yield: 10 servings
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

This guacamole is bursting with flavor. It takes a little extra time to prep and create it, but it is well worth it. No step is difficult, and you'll watch this disappear!

Ingredients

  • 4 roma tomatoes, roasted
  • 1/2 Poblano pepper
  • 3 cloves garlic
  • 1 T olive oil
  • 1 t dried basil
  • 1 t dried oregano
  • 1 T dried parsley
  • 3 California avocados
  • 3 limes (mine were small, you can get away with two if they have a decent amount of juice)
  • 4 T chopped red onion
  • 1/2 large orange (or a whole smaller one)
  • 1 t salt
  • 1/3 c chopped cilantro

Instructions

Roast your veggies to start. Cut tomatoes in half, and remove seeds. Slice poblano pepper in half and remove seeds and ribs. Peel garlic cloves, but don't cut them.

Place those veggies in a baking dish and drizzle with olive oil over, then sprinkle dried Italian seasonings. Bake in oven at 300 degrees for 20 minutes. You can do this step up to two days in advance. Store roasted veggies in the fridge.

Once veggies finish cooking and cool, cut the avocados in half and remove the pit. Pull them out of the skin and dump them in a bowl. Juice the lime and orange over the avocado. Use a knife to cut the avocado into 1/2" pieces (or so).

Chop the tomatoes, garlic, and poblano, and add them to the avocado mix. Add the salt and chopped cilantro. Stir the mixture gently, serve immediately.

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Nutrition Information:
Yield: 10
Amount Per Serving:Calories: 44 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 0g Cholesterol: 0mg Sodium: 10mg Carbohydrates: 1g Fiber: 0g Sugar: 1g Protein: 1g
This site uses an outside source to provide nutrition. If you need exact details, please calculate yourself.
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    Comments

  • Melissa


    Hmm, I don’t think I’ve ever heard of putting orange juice in guac…sounds interesting, I’m going to have to give this one a try!

  • Michelle


    Melissa – I know, weird isn’t it? But so totally yum! Let me know what you think!

  • Cookie


    I love Guacamole 🙂 Sounds great for the Eagles games 😉

  • B


    I’ve wanted a good recipe for this thanks.

  • Sydney


    This sounds so yummy! I love guac! I’ll have to give this recipe a whirl sometime soon. The avocados at the store have been a little blah lately…

  • Steph


    Yum yum yum can you send some to me??

  • Kellan


    YUM – one of my most favorite dips in the world – love avacados! I make a yummy one with cucumbers in it!

    Have a good day – Kellan

  • Michelle


    Cookie – You’re just going to keep rubbing that in over and over, aren’t you?…

    B – Hey, glad I can help out. This one is fantastic! (In my humble opinion, of course)

    Sydney – They have been, haven’t they? And I was reading an article recently talking about how the avocado harvest in Mexico had something happen to it this year, so they’re going to be hard to find and expensive. The ones I’ve been seeing have been small and underripe, but… this jazzes them up at least!

    Steph – Umm, I don’t think it would survive the trip. Nor would it probably make its way out the door without being eaten 😉

    Kellan – Me, too! And oddly, Little Miss LOVES avocadoes but won’t touch guac. Weird kid. The cucumber version sounds quite unique (and crunchy?). I’d love to try it.

  • Angela


    Yummy! Sounds awesome. I may make it to go on a turkey pita for lunch this week. I need to get back to healthy lunches and get past the Wendy’s take out LOL!

  • Michelle


    Angela – I promise. This is much better than Wendy’s takeout. And almost as fast! Let me know what you think.

  • Ashley @ Domestic Fashionista


    Yummmm! Hope your SITS day is fantabulous! 😉

  • Ashley @ Domestic Fashionista


    This comment has been removed by the author.

  • The Me/ The Wife/ The Mom


    Mmm…love guac…I will try this one! Thank you!

  • Michelle


    Ashley – it’s been quite the whirlwind. I’ve never seen so much email, but it’s so much fun, too!

    The Me /The Wife / The Mom – I promise it’s a good one. People I’ve tried it out on really enjoy it – and I hope you do too! Let me know what you think.

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