Kinder’s Guacamole with The Blend
Kinder’s Guacamole with The Blend
This is Kinder’s Guacamole with The Blend, five ripe avocados, Kinder’s The Blend Seasoning, fresh lime zest and juice, jalapeño, and nothing extra. No cooking. Ready in 15 minutes.
Five avocados and nothing extra. Restraint is underrated across our game day recipes.
Most guacamole fails at the seasoning or the texture. Either the spices compete with the avocado or the whole thing gets over-mashed into a paste. One and a half tablespoons of The Blend, Salt, Pepper & Garlic, replaces the three-shaker routine and brings a balanced, savory-garlicky backbone that doesn’t fight what’s already there. Lime zest sharpens every bite. Minced jalapeño (seeds out) adds heat that registers without dominating. Red onion gives crunch. Fresh cilantro ties it together.
Avocado ripeness is the make-or-break moment. Press gently near the stem, it should yield without feeling soft or waterlogged. Unripe avocados produce grainy, pale guacamole that no seasoning can fix. Get this right and everything else is straightforward.
Zest the limes before you juice them. Once squeezed, that zest is gone, and lime zest is a meaningful part of what makes this guacamole taste sharper and brighter than the standard version. Juice all three limes over the bowl. The acid keeps the color and cuts the fat in the avocado.
At mash time, reach for a spatula, not a masher. Fold and press rather than grinding smooth. Guacamole should have texture, rough chunks, something that pushes back. Smash it flat and you’ve got green paste.
Serve immediately with warm tortilla chips. If you’re storing it, press plastic wrap directly on the surface before covering, not over the bowl, on the guacamole itself. It holds two days in the fridge.
Flavor First.
Guacamole with The Blend
Ingredients
Equipment
Method
- Halve and pit the avocados. Scoop the flesh into a large mixing bowl and roughly chop or break apart.
- Zest 2 of the limes directly over the avocado. Juice all 3 limes over the avocado as well. The acid prevents browning and provides brightness.
- Add the minced red onion, seeded and minced jalapeno, and chopped cilantro to the bowl.
- Add Kinder’s The Blend Seasoning. Using a spatula or large spoon, mix and fold everything together until combined. Leave some texture — guacamole should not be perfectly smooth.
- Taste and adjust with additional lime juice or seasoning as needed. Serve immediately with tortilla chips and your favorite toppings.
Nutrition
Notes
- Ripe or nothing — Press near the stem. A ripe avocado yields without feeling mushy or waterlogged. Too firm means grainy. Past peak means watery. Find the one that gives.
- Zest first, always — Zest the limes before you cut them. Once squeezed, that zest is unreachable. Do it in order: zest two limes, then juice all three.
- Fold, don’t mash — Use a spatula. Fold and press rather than grinding smooth. Restaurant guacamole has texture. Over-mashed guacamole doesn’t.
- Press-seal for storage — Lay plastic wrap directly onto the surface before covering the bowl. Contact slows the browning. It won’t stay perfect, but it holds two days.
- Dial the heat — Two seeded jalapeños is moderate. One jalapeño for mild. Keep the seeds for fiery. Adjust before you mix — it’s easier than walking it back.
- Warm tortilla chips are the right start. Build out a dip spread with salsa, pico de gallo, and sour cream, and this guacamole holds the center.
- Beyond the chip bowl: spoon it over tacos, burrito bowls, grilled chicken, or fried eggs. Anywhere you want something rich, bright, and acidic — guacamole earns a spot.
- For drinks: a margarita on the rocks plays off the lime already in the bowl. An agua fresca or a crisp lager works just as well. Acid and carbonation are both good calls here.
- Press plastic wrap directly onto the surface of the guacamole before covering the bowl. Contact minimizes air exposure and slows the browning. Refrigerate and use within two days.
- If the surface turns dark, scrape it off. The guacamole underneath stays bright green.
- Don’t freeze it. Avocado breaks down at low temperatures and comes back watery and grainy. Guacamole is a fresh-only situation. The 15-minute prep is the whole point.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
What is Kinder’s The Blend Seasoning?
Kinder’s The Blend is a three-component seasoning, salt, pepper, and garlic, in one balanced shake. It replaces the need to reach for three separate spices and delivers a cohesive, savory-garlicky foundation that doesn’t overpower clean ingredients like avocado.
How do you keep guacamole from turning brown?
Press plastic wrap directly against the surface of the guacamole, not over the bowl, on the guacamole itself. The contact minimizes oxidation. Lime juice slows it further. Surface darkening is normal; scrape it off and the guacamole underneath will still be bright.
How do you know when an avocado is ripe enough for guacamole?
Press gently near the stem. A ripe avocado yields to pressure without feeling mushy. Firm means it needs more time. Collapses under light pressure means it’s past peak. Ripe is firm but gives.
Can I make this guacamole ahead of time?
Make it as close to serving as possible. It keeps for up to two days in the fridge with plastic wrap pressed directly on the surface, but fresh always beats day-old. The 15-minute prep is short enough to do right before you need it.
How do I adjust the heat level?
Two seeded jalapeños gives moderate heat. One jalapeño for mild. Keep the seeds for genuinely hot. Adjust before mixing, it’s much easier than trying to cool it down after the jalapeño is incorporated.
Can I substitute Kinder’s The Blend Seasoning?
Yes. Combine 1/2 tsp garlic powder, 1/2 tsp kosher salt, and 1/4 tsp black pepper to approximate the blend. The result is close, but Kinder’s has more depth, the ratios and quality of the individual components make a difference.
More like this: Appetizer & Dip Recipes · Kinder’s Recipes
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