If you’re like Mollie and me, then guacamole (or as the youths say, “guac”) is pretty much a required staple at any event. Whether we're having a football watch party or just having some friends over, we almost always have this party-sized guacamole because it's easy, delicious, and serves a crowd. It's so easy that Mollie trusts me to make it while she does other, more important things.
This recipe is written to serve a small crowd, but you can always scale it down if you just want a little. Mollie and I lived off of this guac during past Whole 30s--it tastes great smothered on pretty much anything. It can also be whipped up at the last minute for taco or fajita night.
Tips and tricks for making this party-sized guacamole.
- One of our biggest recommendations for making this guac is using a Molcajete. We got ours as a gift from Target and absolutely love it. It's basically a mortar and pestle, and it creates an extra smooth and creamy texture. Of course, if you don’t have a Molcajete, a large bowl and fork will definitely do the job.
- Choosing the right avocados is THE most important part of making the perfect guac. I always pick avocados by touch--if it’s easy to press down on the skin but doesn’t feel mushy, then it’s ready to be made into guac. If I'm not going to be making it for a few days, then I choose slightly less ripe avocados. I recommend this guide by loveontoday.com to determine how far along your avocado is.
- It’s also super important to make your guac immediately before serving for best results. If you have to make it an hour or two before consuming, I would recommend pressing plastic wrap onto the top of your guacamole (firmly pressing the plastic into the guac so it's touching and there are no air pockets). That will prevent pre-mature browning for a few hours.
- thekitchn.com has a helpful tutorial on how to open and de-pit an avocado.
- Wear gloves (or plastic baggies) while you're cutting the jalapeños to avoid painful (and long-lasting) pepper burn!