This guacamole recipe never fails to impress. It’s been in my family since I was a child. The recipe has 2 magic ingredients.
My mom used to make a big bowl of guacamole, and then all the kids would get the tortilla chips, gather ’round, and eat until it was gone (which didn’t take long).
The first magic ingredient is fresh lime juice. This is important–do not substitute the limes with lemons. Lemon juice will make it good. Fresh squeezed lime juice will make it fantastic.
The second magic ingredient in this recipe is worcestershire sauce. Worcestershire sauce provides an umami taste that takes it a step above other guacamole.
If you don’t know much about umami (savory taste), it’s considered the fifth taste (sour, sweet, bitter, salty, and umami). It’s kind of a new concept here in the US, but the Japanese have used the term since the early 1900s.
Since umami has its own taste receptors (rather than stemming from of a combination of the long-recognized taste receptors), scientists now consider umami to be a distinct taste.
- 4 Avocados (must be ripe)
- 2 Tomatoes (chopped)
- 1/2 Cup Onion (chopped)
- 3 Tbsp Lime Juice
- 1 Tbsp Worcestershire Sauce
- 1 1/2 tsp Sea Salt
- 1 1/2 tsp Pepper
The avocados should be soft enough to mash with a fork. If not, they’re not ripe enough and shouldn’t be used.
Spoon avocado out of skin and into a bowl. Use a knife to score the avocado halves into small squares.
Then use a fork to mash avocado into desired consistency. Chop tomatoes and onion and add. Also add worcestershire sauce, salt, and pepper.
Juice 1 lime, and add juice to bowl. Mix well. Taste. If desired, juice second lime and add juice to guacamole. Repeat until you reach your desired taste.
Depending on the size of the avocados you buy, or depending on your personal preference, you may want to make some minor adjustments to the measurements above (sometimes I use 3 limes and 2 Tbsp of Worcestershire sauce).
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