Forget the store-bought tubs! Making spectacular guacamole at home takes less than 20 minutes. Go ahead, save this guacamole recipe!
Estimated reading time: 5 minutes
Guacamole. Just the word conjures images of vibrant green, creamy texture of avocado, and the perfect balance of zesty lime, fresh cilantro, combined with a hint of heat from chillies.
Whether you’re hosting a game day, preparing a quick snack, or just looking for the perfect topping for your tacos or nachos, this easy guacamole recipe is your new best friend.
Why This Guacamole Recipe is Your New Go-To
- Speed: It’s ready in under 20 minutes. No complicated steps, just chop and mash!
- Freshness: You control the quality of every ingredient, ensuring maximum flavor.
- Customizable: Once you have the foundation, you can easily adjust the spice or texture to your liking.
Ingredients You’ll Need
- Avocado: The star of the show! Should feel slightly soft when pressed with easy to mash pulp.
- Tomato, is a debatable ingredient. If you are adding them, make sure to deseed before adding to the guacamole.
- Red Onion adds a necessary sharpness and crunch.
- Garlic (optional) but if you like me, love garlic in anything and everything, don’t miss it out.
- Jalapeño or any other similar green chilli. Remove seeds for less heat.
- Lime Juice: Freshly squeezed is essential for the best flavor and to prevent browning.
- Cilantro provides the classic herbaceous note. (Omit if you have the “soap gene”!)
- Guacamole Seasoning, its optional, but it surely does give an additional deliciousness to the dip.
- Coarse Sea Salt works best.
How To Make Guacamole
1) Prep the Produce:
- Finely dice the red onion, tomato, and jalapeño. Roughly chop the fresh cilantro.
- Slice the avocados lengthwise around the pit. Twist the halves apart.
2) Pound Garlic:
- If you are somebody who doesn’t like the raw taste of garlic and onion, follow this trick.
- In a mortar, add minced garlic, onion, salt, green chilli, and olive oil. Gently pound them. This helps in toning down the raw taste.
3) Add Avocado:
- Add avocado pulp to the mortar.
- Pour the fresh lime juice over the avocado.
- Sprinkle in the salt and seasoning.
4) Mash to Perfection:
- Use a fork, pestle, or a potato masher to break down the avocado.
- Pro Tip: Don’t over-mash! Guacamole should be chunky, not completely smooth.
- Add chopped cilantro, give it a good stir to fully combine all the ingredients.
- Take a taste test (using a chip, naturally!). This is the most important step. Need more zing? Add more lime juice. Need more kick? Add more jalapeño or a pinch of cayenne pepper.
Serve guacamole with tortilla chips, potato chips, vegetable sticks, or as a side with your favourite Mexican dishes like quinoa beans bowl, burrito bowl, mixed beans salad or as one of the toppings on loaded nachos.
My Tried and True Tips
How to Pick the Perfect Avocado
- A ripe avocado should feel firm but yield slightly to gentle pressure—like a ripe peach. If it feels hard, it’s not ready. If it feels mushy, it’s past its prime. Also, check the stem: if the little stub comes off easily and is green underneath, it’s perfect!
The Perfect Texture Hack
- Mash just two of the avocados completely smooth with the lime juice and salt.
- Chop the third avocado into small cubes and fold it in at the end. This guarantees creamy flavour with satisfying chunks.
The Tomato Debate
- Many recipes include diced tomato. If you love it, feel free to add cup of diced, seeded tomato. However, leaving out the tomato is a purist’s trick: it prevents the guacamole from getting watery and keeps the bright green colour longer.
Storing Leftovers (The Secret Weapon)
Guacamole is best fresh, but if you have leftovers, here is the absolute best way to keep it green:
- Transfer the guacamole to a small, airtight container.
- Smooth the top surface.
- Pour a thin layer of extra virgin olive oil over the top of the guacamole. This creates a seal that prevents air from reaching the surface.
- Cover tightly and refrigerate.
- Before serving, simply mix and give the guacamole a quick stir.
More Dip Recipes for you to try
- Tomato Salsa
- Spicy Mango Dip
- Creamy Corn Dip
- Whipped Paneer Dip
- Roasted Eggplant Dip
- Creamy Avocado Sauce
- Roasted Red Pepper Dip
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Easy Guacamole Recipe
Forget the store-bought tubs! Making spectacular guacamole at home takes less than 20 minutes.
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Servings: 1 Cup
Calories: 768kcal
- Potato Masher
- Mortar and Pestle
Ingredients
- 2 medium size avocado, ripe and ready to use
- 1 small size red onion, finely chopped
- 1 small size tomato, deseeded and chopped
- 2 garlic cloves, minced or crushed
- 1 jalapeno or green chilli, deseeded and fine chopped
- ½ teaspoon sea salt or to taste
- ¼ teaspoon guacamole seasoning (optional)
- 1 teaspoon extra virgin olive oil (to avoid blackening)
- ½ lime, juiced
- handful of cilantro, chopped
Instructions
- In a mortar, add minced garlic, onion, salt, green chilli, and olive oil. Gently pound them. This helps in toning down the raw taste.
- Add avocado pulp to the mortar. Pour the fresh lime juice over the avocado. Sprinkle in the salt and seasoning. Use a fork, pestle, or a potato masher to break down the avocado.
- Add chopped cilantro, give it a good stir to fully combine all the ingredients. Drizzle extra virgin olive oil on top. Take a taste test (using a chip, naturally!).
- Serve guacamole with tortilla chips, potato chips, vegetable sticks, or as a side with your favourite Mexican dishes.
Recipe Notes:
- A drizzle of olive oil on top of guacamole prevents it from turning black.
- Adding guacamole seasoning or red chilli flakes is completely optional.
- Double or triple the ingredients for a crowd!
Nutrition
Calories: 768kcal | Carbohydrates: 56g | Protein: 11g | Fat: 64g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 42g | Sodium: 1204mg | Potassium: 2495mg | Fiber: 32g | Sugar: 12g | Vitamin A: 1782IU | Vitamin C: 93mg | Calcium: 110mg | Iron: 3mg
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