Easy Guacamole Recipe
Guacamole is one of those dips that never goes out of style. This easy guacamole recipe comes together in just 10 minutes with fresh avocados, lime juice, cilantro, and a few simple ingredients you probably already have in your kitchen. The secret lies in using perfectly ripe avocados and thoughtfully incorporating each ingredient so the flavors meld beautifully, creating the perfect creamy texture with just the right amount of chunkiness.
Equipment
- Large mixing bowl
- Fork or potato masher
- Sharp knife
- Cutting board
- Small bowl for prep
- Spoon for mixing
- OXO Good Grips Avocado Slicer - (optional)
- Le Creuset Stoneware Mortar and Pestle - (optional)
- Prepworks Guacamole Bowl with Spoon - (optional)
- Microplane Premium Zester - (optional)
Ingredients
- 4 ripe avocados
- 1/4 cup finely diced red onion - 40g
- 2 tablespoons fresh lime juice - 30ml, about 1 large lime
- 1/4 cup fresh cilantro - 15g, finely chopped
- 1 medium Roma tomato - seeded and diced
- 1 jalapeño pepper - seeded and finely diced
- 1/2 teaspoon sea salt - 3g, plus more to taste
- 1 clove garlic - minced (optional)
Instructions
- Pour the fresh lime juice into a small bowl. Add the finely diced red onion, stir to combine, and let sit for 5 minutes to soften the onion's sharp bite and help prevent browning.
- Cut each avocado lengthwise around the pit, twist to separate, remove the pit, and scoop the flesh into a large mixing bowl. Use ripe but not mushy avocados.
- Mash the avocados with a fork or potato masher to your desired consistency, leaving about 30% chunky for perfect texture.
- Pour the lime juice and onion mixture over the mashed avocados and gently fold to distribute evenly.
- Add the chopped cilantro, diced tomato, jalapeño, salt, and optional garlic. Gently fold all ingredients together without overmixing. Taste and adjust seasoning.
- Taste with a chip and add more salt, lime juice, or jalapeño if needed. Serve immediately or press plastic wrap directly onto the surface to prevent browning.
Notes
- Choose ripe avocados that yield to gentle pressure with dark green to black skin. The stem should come off easily revealing green underneath.
- Don't skip the lime-onion soak as it mellows the onion and helps prevent browning.
- Adjust jalapeño and salt to taste, starting with less and adding more as needed.
- Use fresh lime juice only for the best bright flavor; avoid bottled.
- Serve immediately for the best color and flavor. If making ahead, store properly.
- Refrigerator storage: up to 2 days in an airtight container with plastic wrap pressed on the surface.
- To revive browned guacamole, scrape off the top layer; the underneath remains fresh.
- Freezing: possible for up to 3 months, though texture may change slightly upon thawing.
- Variations: add sour cream for creaminess, extra jalapeño for spice, or mango for a sweet twist.
- Pair with tortilla chips, tacos, burritos, or fresh veggies like cucumber and bell peppers.