Ina Garten Guacamole

Ina Garten guacamole turns ripe Haas avocados, fresh lemon juice and red onion into a chunky, creamy dip in 15 minutes. This easy no-cook party appetizer fits summer cookouts, game day, Cinco de Mayo and casual get-togethers, and it comfortably feeds a hungry crowd.

Mash the avocados with a knife right in the bowl, because that keeps the dip chunky instead of turning it into baby food. Reach for a fork or blender and you lose the texture that makes this version worth making.

Ina Garten insists on California Haas avocados, the earthy brown ones that give slightly when you press them. She also skips cilantro and leans on lemon juice and a few dashes of Tabasco, which keeps the flavor bright and the color green.

Source: The Barefoot Contessa Cookbook (1999)

Ina Garten Guacamole

0.0 from 0 votes

Course: AppetizerCuisine: American, MexicanDifficulty: Easy

Servings

6

servings

Prep time

15

minutes

Cooking timeminutes

Calories

170

kcal

Diced avocado, red onion, garlic and seeded tomato come together in a chunky, bright dip with a little heat from Tabasco. It's tossed with lemon juice right away, so the color stays green and the texture stays scoopable.

Ingredients

• 4 ripe Haas avocados
  

• 3 tablespoons freshly squeezed lemon juice (1 lemon)
  

• 8 dashes Tabasco 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
  

Directions

• Prep the avocados: Cut 4 ripe Haas avocados in half, remove the pits, and scoop the flesh into a large bowl. Using your hands for this is the easiest way to get every bit out of the shells.
• Season right away: Add 3 tablespoons lemon juice, 8 dashes Tabasco sauce, 1/2 cup small-diced red onion, 1 minced garlic clove, 1 teaspoon kosher salt and 1 teaspoon black pepper. Toss well so the lemon juice coats the avocado before it has time to brown.
• Chop in the bowl: Slice through the avocados with a sharp knife right in the bowl until they are finely diced. That gives you a chunky dip, not a smooth paste.
• Add the tomato: Fold in 1 seeded, small-diced medium tomato. Seeding it first keeps the guacamole from getting watery.
• Taste and serve: Mix well, then taste and adjust the salt and pepper. Set out the bowl at room temperature with a basket of yellow or blue corn chips for scooping.

Tools for this recipe

• Pyrex 3-piece glass mixing bowl set, Victorinox Fibrox 8-inch chef's knife, John Boos maple cutting board, 18 x 12, Diamond Crystal kosher salt, 3 lb. As an Amazon Associate I earn from qualifying purchases.

FAQs

How do I keep guacamole from turning brown?

Press plastic wrap directly onto the surface of the guacamole so no air touches it. Air is what turns it brown, so the less contact the better, and the lemon juice in the recipe helps too.

Does an avocado pit really keep guacamole green?

Ina Garten believes that's only a myth. Plastic wrap pressed right on top and plenty of lemon juice do a much better job.

Can I add cilantro?

Yes, if you love it. Ina Garten isn't a cilantro fan, so the recipe leaves it out, but a small handful of chopped leaves stirs in easily at the end.

How do I know my avocados are ripe?

Look for Haas avocados with dark, earthy brown skin that give just slightly when you press them. The pretty bright green ones in the market are usually not ready yet.

What's the biggest mistake with guacamole?

Over-mashing it is the most common problem, since it turns the dip pasty. Chop the avocados with a knife in the bowl instead, so you keep a chunky texture.