This garlic guacamole is made with ripe avocados, tomatoes, lime, salt, pepper, and a secret ingredient: freshly mashed garlic.
I'm half Lebanese, and the Lebanese part of me likes to put crushed garlic in everything. I can't tell you how delicious this guacamole is with freshly crushed garlic. My oldest daughter is not a fan of avocados, but if you add crushed garlic... she loves it!
I've made this recipe at least 50 times over the years, and I always get compliments from guests. Sometimes I omit the tomatoes and add some spicy pepper. Serve this as a dip appetizer alongside homemade pineapple salsa recipe or as a topping for taco night.
Ingredient Notes
Make sure the avocados are ripe and ready to be used. My method for determining if an avocado is ripe is "the squish test". If you squeeze the avocado and it's as hard as a golf ball, it is not ready to be eaten. When there is a "medium" squish somewhere between slightly firm and squishy, this is the ideal ripe level. If the avocado is overly squishy then it might be over-ripened, and the best way to find out is by cutting it open. Another way to tell if an avocado is over-ripened is if there are pockets between the avocado skin and meat.
How To Make Garlic Guacamole
Peel the fresh garlic cloves. Cut off the end of the garlic. Mash the garlic with salt using a mortar and pestle until it forms a paste. Deseed the avocado and remove the peel. The avocado should be ripe and easy to scoop out from the peel.
In a bowl, add the mashed garlic and avocado. Using the pestle, mash the garlic and avocado together. Squeeze the lime juice over the mashed avocado. Season with salt and pepper.
Wash and finely dice the tomato. Mix the diced tomatoes into the garlic guacamole. Serve with some pita chips or tortilla chips.
Storage Tips
Everyone knows that guacamole turns brown after a few hours. Here's a hack that will keep your guacamole good for a few days:
- Squeeze lime on top of the guacamole surface before putting it in the refrigerator.
- Put plastic wrap on top of the guacamole directly. Remove all of the air between the plastic wrap and the guacamole.
- Put the lid on the container.
📋 Recipe
Garlic Guacamole With Tomatoes
Ingredients
- 3 whole large avocados or 5 small avocados
- 3 cloves of garlic mashed into a paste
- salt and pepper to taste
- 2 juicy limes
- 1 medium tomato
Instructions
- Crush fresh garlic cloves with salt using a mortar and pestle. It should form a paste. See note 5.
- Cut the avocado and remove the seed. Scoop out the avocado flesh.
- Add the crushed garlic paste to the avocado. Mash together. Squeeze the limes into the avocado. Add salt and pepper to taste.
- Dice the tomato into small chunks. Add tomato to the avocado mixture. Mix well.
Notes
- Use a garlic press in lieu of a mortar and pestle to crush the fresh garlic.
- Omit the tomatoes if desired.
- Add some freshly chopped cilantro if desired.
- Make it spicy. Finely chop a jalapeno. When mashing the garlic, add the chopped jalapeno and mash the garlic and jalapeno together into a paste. Add the mashed garlic and jalapeno to the avocadoes.
- Crush the garlic to a pulp with some salt. I recommend crushing the garlic with a mortar and pestle or using a handheld garlic crusher. I don't recommend chopping the garlic or using garlic from a jar. You need the garlic in a paste so it disperses evenly throughout the avocado. Minced garlic will give the guacamole landmines of potent garlic- not what we want!
Nutrition
FAQs
Add some mashed garlic, lime juice, and salt if your guacamole is bland.
Tortilla chips and pita chips are excellent for dipping in guacamole.
Add more avocadoes and diced tomatoes to fix too much garlic in guacamole.
Lilian B. says
I like it that way too!
Maria says
Just made this for some avocado toast. I toasted the bread and added a poached egg on top. The garlic in the guacamole gave it a kick and was really good. Highly recommend. Delisioso.