Everyone needs a big batch guacamole recipe for a crowd, gathering, or a dinner party! This guacamole recipe is the perfect ratio of avocados to mix-ins. Grab the recipe below to learn how to make this big bowl o’guac, you’ll never run out again!
Why You’ll Love This Guacamole Recipe
There are probably a handful of foods that I would crave on a dessert island. They would be fresh chocolate chip cookies, margaritas and chips & guacamole.
I don’t know about you guys but chips and guacamole (mostly guacamole) are practically one of my main food groups. All week I look forward to sitting on a sunny patio somewhere with a cold margarita and chips and guac. This situation is practically therapeutic for me and has triggered my brain into knowing that it’s ‘chill’ time. Call it food, call it a religion, whatever it is… it works!
With Cinco De Mayo just around the corner I certainly was not going to leave you to party without a great recipe for guacamole for a crowd! Getting the avocado ratios, lime juice, and spice can be tricky for a big batch of authentic guacamole. The last thing you want to do is make yourself a huge batch of guac only to find out its far to salty or sour!
This recipe will give you the basics for an epic big batch of guacamole that is perfect for cinco de mayo or any fiesta celebration!
Guacamole Ingredients: ‘The Basics’
- Avocados: Ripe ones! See my note on finding perfect avocados below!
- Red onion: Fresh, super finely diced.
- Jalapeño: If you don’t like your guac spicy, try skipping the seeds for a milder version.
- Fresh lime juice: none of this bottled stuff okay? Promise?
- Kosher Salt: You can use sea salt as well but I love the crunch of kosher salt. Go easy and add as you go.
- Cilantro: If you think it tastes like soap, use another herb. I love it and always use it for an herbal note!
- Tortilla Chips: I’m having a real moment with these low carb Siete Chips. Less calories, more guac.
Tips for the Best Guacamole
- Make sure your avocados are really RIPE! I buy mine a little hard a few days before hand let them sit on the counter to soften up. If you’re buying fresh avocados the day of, use the little button at the top of an avocado to tell if they’re ripe or not. If the button doesn’t come off, they’re underripe. If the button comes off and is green underneath, they’re RIPE (hooray!). If the button comes off and is brown underneath, they’re no good!
- Cover your guac with plastic wrap directly on top of your batch so ensure optimum freshness (and so the guacamole doesn’t turn brown!)
- If you’re making a big batch of guacamole I like to dice mine with a baking cooling wrack. Just smoosh the fruit meat through for each dicing when you’re in a pinch!
- A slightly chunky guacamole will let everyone know that you made your guac totally fresh and makes for more texture! A fork is your best tool for this!
- If you’re not a cilantro lover (and thinks it tastes like soap) try a different herb like basil, parsley or use come freshly chopped chives.
Guacamole Toppers
Check out my post over on The Inspired Home to see how I mix and match three different guacamole combos for the perfect topping situation! Note: there’s a whole lot of cheese involved! You can’t miss it!
If you make this Guacamole for a Crowd, be sure to tag me on Pinterest and Instagram!
I seriously love seeing what you guys are making and sharing your creations with the College Housewife community!
Guacamole for a Crowd
ingredients
- 10 ripe avocados
- 4 tbsp fresh lime juice
- 1 small red onion finely diced
- 2 jalapenos finely diced
- 1 ½ tsp garlic powder
- ¾ cup chopped fresh cilantro
- 2 – 3 tsp kosher salt or to taste
- Tortilla chips or crudite vegetables for serving
instructions
- 1. Slice avocados in half and carefully remove the pits. With a large spoon, scoop out the avocado flesh and place in a large mixing bowl.
- 2. Mash avocados with a fork until smooth, but still slightly chunky and textured. Add in lime juice, red onion, jalapeno, garlic powder, chopped cilantro and salt. Gently stir together until well combined.
- 3. Taste test for salt and seasoning and serve immediately with chips or vegetables.
notes
Soooo, I’ve never had really good success with covering my guacamole with plastic wrap. It always had some discoloration around the edges. But, I finally have found the perfect solution! My Foodsaver Machine! It seals the guacamole in airtight. I have kept it in my fridge for a few days and it as still perfect when opened. Bonus is that you can cut off a corner and squeeze some out for your toast or chips. Just wipe off the corner and reseal for next time! BIG WIN WIN
Thanks for the great tip Jacquelyn! I’ll have to give that a try! I just got a food saver myself.