Make guacamole in your blender in a matter of minutes. Seriously, this recipe is The Best Blender Guacamole you will ever eat!
I couldn’t let Cinco de Mayo come and go without sharing our favorite guacamole recipe! It’s got lots of cilantro, a little onion, juice of a lime, a hint of garlic, as much jalapeno spice as you’d like and some salt all combined with the star ingredient, avocado! It’s super easy and so amazing! There’s a story behind it though…
Brandon has always been our resident guacamole maker. He makes the BEST guacamole, y’all! Better than any guacamole I’ve had anywhere else. It’s always the perfect texture and taste. He rolls up his sleeves, chops and then hand grinds all of the ingredients (except the avocados, of course) with a mortar and pestle into a paste like they do table-side at some Mexican restaurants.
Well, Brandon travels a lot and I hate to admit it, but I used to buy guacamole from our local market when he wasn’t here to make it. The thought of chopping and grinding the ingredients into a paste by hand with a mortar and pestle was just too daunting. I mean it would take me a whole 10 minutes longer than the recipe I’m about to share with you, but I’m here trying to keep our 4 kids (and myself!) alive and I need those 10 minutes and the energy it would take to make myself a margarita or something, you know what I mean?! Lol!
I love having guacamole always on hand to snack on, scoop on salads or as a side to the Mexican dishes we eat at least 3 nights of the week. We love Mexican food! The store-bought guac just wasn’t cutting it any longer, so I had to come up with a recipe that I could easily make and obviously love!
So I stole Brandon’s recipe (except I added fresh garlic, don’t tell him!) and instead of hand chopping everything and then blending it into a paste with a mortar and pestle, I tossed the ingredients in the blender and wholla! It turned out AWESOME! Like so perfectly amazing, I challenged Brandon to a “Guac-Off” to see if he could tell the difference between his guacamole and mine.
So we both made our guacamoles, mine in the blender and Brandon’s with the mortar and pestle. And guess what??, they looked almost identical and tasted very very similar. Both were great, but we both agreed it would be a little easier to make my version, so mine won! Yessss! I should have named it Gold Medal Guacamole! 😉
Just 7 simple ingredients and a blender is all you need. Oh and chips, lots and lots of chips!
The most tedious part of the recipe is separating the cilantro leaves from the stems. Probably my most hated cooking task of all. The day I find cilantro leaves already cleaned and stemmed at the store, I’ll be doing the happy dance up and down every aisle and hugging and kissing every person I encounter along the way. Ugh! Such an annoying task, but has to be done. Cilantro is a must when it comes to great guacamole!
Okay, so once you’ve cleaned and removed the leaves from the stems of the cilantro, you’re ready to blend and just minutes away from dipping into a guacamole you’ll be so proud to say you made!
The first 6 ingredients are well blended into a paste and then when you add the avocados, you’ll just pulse the blender a few times, scrap down the sides with a spatula, and then pulse a few more times until smooth yet still a little chunky.
Just look at those specks of cilantro and chunks of avocado. Pass the chips! I’m dipping in!
Simple fresh ingredients, a few quick steps and a whole lot of deliciousness is what you’ll get from this guacamole recipe. It’s become a weekly staple in our house and I hope it becomes one in yours too! Enjoy!
xoxo,
- 2 cups cilantro leaves (about 1 bunch)
- ¼ of a medium peeled white onion
- 2 tablespoons fresh lime juice (about 1 large lime)
- 1 clove garlic, peeled
- 1 medium jalapeno, stem removed (with or without seeds, you decide the spice)
- 1 teaspoon kosher salt
- 3 large ripe avocados, pitted and peeled
- Place first 6 ingredients in a blender or food processor and blend 1-2 minutes, scraping down the sides of the container with a spatula a few times, until a smooth paste forms. Add avocados and pulse 8-9 times, removing lid and running a spatula down the sides after every 3 pulses. Guacamole should be smooth with several small chunks of avocado. Remove guacamole to a large bowl and serve with chips.
[…] when you’re craving something Mediterranean. Or throw a festive Mexican-style party with this guacamole from The Baker Mama, and this salsa from Creme De La […]
[…] when you’re craving something Mediterranean. Or throw a festive Mexican-style party with this guacamole from The Baker Mama, and this salsa from Creme De La […]
How far in advance do you think it’s ok to make?
Hi Stephanie! I prefer my guacamole made fresh the day of, but it still tastes great if made the day before. I suggest pushing plastic wrap down on top of the guacamole to minimize the browning when storing it. Enjoy!
I don’t know what kind of blender you’re using. My blender wouldn’t do anything to the first 6 ingredients. The blade spun but didn’t catch. Luckily I have a nutribullet. Did the job nicely.
And it’s good.
Hi John! I use a Ninja blender and have also made it several times successfully in my mom’s Vitamix blender. Happy to hear you were able to make it work in your nutribullet. Enjoy!
You can buy these little gadgets that strip the leaves off the cilantro stems. Still tedious but not as bad. Or, use the several-bladed scissors designed for herbs and just cut into the bunch. You get stem pieces but they are small and once they go through the blender (or mortar-and-pestle 🙂 ) process, they are pretty innocuous. Besides, I just read an article that said we should be eating the stems 🙁 ! I haven’t tried it with the garlic yet, but love garlic, so will do it next time I make this, my favorite recipe!
Thanks for sharing, Carol! I’m all for eating the stems now except when I sprinkle cilantro on tacos. I’m going to look into that gadget and try the scissors. We go through so much cilantro it’s certainly worth a try. Continue to enjoy the guac! 🙂
The stems of cilantro have wonderful flavor so you can use them with the leaves unlike parsley. I just wash w/water or natural produce wash & spin in my salad spinner then throw whole into whatever recipe I’m cooking up. Easy, simple & quick.
There is another type of Cilantro, it’s called Culantro. It’s in the same family, but it has long leaves and the stems are so tiny you put in stems and all. Cilantro tastes exactly the same as Cilantro.
bonjour de France,
j’adore vos recettes celle ci est formidable, moi j’utilise un autre appareil électroménager mais le votre est partique.
Merci
Great to hear, Sophia! Continue to enjoy!
I have run several Mexican concepts in my time and nobody cleans the cilantro like you mention. One chop close to the band holding the bunch together. The bottom part which is all stems I blend with garlic soy sauce and brown sugar and a whole jalepeno stem seeds and all. Add some Oj or pineapple and that is it. The best Mexican protein marinade you will ever use. Now the cilantro above just needs coarse chopped if you are adding to a blender. The stems have just as much flavor as the leaves. Don’t pick the leaves off-time and produce waste!!! Also you want a tip for keeping it over nite-keep the seed and put it in the narrowest container you can find (less air exposure=less brown) One other tip I have made batches or even added sliced ago to my turkey club croissant (yumm) Keep the avocado shell that you have split in half-if you put the seed in the middle and use one or both halves of the shell-you can keep that avocado almost 3 or 4 days with it still viable!!!! I hope some of this helps someone!
Just a note that my laptop did not load all the other comments until I finished writing my reply. Anyway I bet if you stored the guac in the halves of the Avo shell it would also give it some longevity. I used to play around with the presentation and occasionally scooped the guac into the shells to serve. As long as they were clean you are ok. I would dip them into the fryer to make sure they were sanitary.