The Best Guacamole Recipe is so easy to make with simple ingredients. This guacamole recipe has fresh avocados and loaded with tomatoes, red onions, lime juice, jalapenos, and cilantro. It’s the perfect dip and topper for so many of your favorite foods.
When we eat at a Mexican restaurant, the first thing I do is ask for their house guacamole. It’s the best and every restaurant has its own way of making it, some make it chunky and others serve the guacamole creamy and smooth. One thing is for sure, it’s always delicious.
I also like making it at home to serve with crunchy tortillas chips and fresh vegetables like carrots or bell pepper slices. It’s also delicious to serve with these Instant Pot pork carnitas bowls or street steak tacos. When we have chicken quesadillas, guac is always on the toppings bar.
This homemade guacamole recipe is simple because the measurements for the ingredients are just there if you need them. Once you’ve made it a few times, you will know exactly how much of all the fresh vegetables and seasonings to add to the avocados.
Table of Contents
- Easy Guacamole Recipe
- How to Choose a Ripe Avocado
- How to cut an avocado
- How to store guacamole
- How to make the best guacamole
- Tips, Tricks, and FAQs
- Printable Easy Guacamole Recipe
Easy Guacamole Recipe
My recipe for the best guacamole is so easy and can be made chunky or smooth in less than 10 minutes! Using fresh ingredients and simple seasonings, this recipe is great to make at the last minute for any type of Mexican meal you are serving or to snack on while enjoying your favorite TV show. While homemade guacamole is usually labeled as an appetizer, I am here to tell you that with the right foods (tortilla chips) guacamole can be a meal!
I’m going to confess that I will even put guacamole on toast in the morning. It’s so good!
In preparing this simple guacamole recipe, you will only need one knife, one cutting board, one fork, and one bowl. Easy clean-up, right?
Guacamole is also healthy for you since it’s loaded with fresh vegetables and while avocados are technically a fruit, they are also very good for you.
The best part about making your own guacamole is that you can make it on the mild side or spicer than ever. Not a fan of cilantro? Leave it out. Later, I’ll give you the suggestions you need to make your perfect bowl of guacamole!
How to Choose a Ripe Avocado
Choosing the perfect ripe avocado is like choosing the right lottery numbers. Seriously, I feel like a won the lottery each time I choose an avocado and it’s perfectly ripe to make guacamole or to use in other recipes.
The best way to find the perfect one is to start by looking for dark avocados. When you find one, give it a gentle squeeze. If it gives just a little without giving in and feeling hollow, so far so good! This could be the one. Next, check under the stem to see if it looks green. If it is, it’s a winner! If it’s brown, it’s past its prime. Move on to the next one.
Pass on the mushy avocados as they are already past their prime.
Sometimes I do bring home avocados that aren’t quite ready and I just leave them on the counter until they’re ready.
Or you can use the paper bag method to speed up the ripening process. Place the unripe avocados in a paper bag with a couple of bananas, or apples (not both). The ethylene gas released by the other fruit will ripen them up faster, but you still might have to wait overnight or up to a couple of days.
How to cut an avocado
To cut an avocado, hold it in your hand and cut through the avocado skin at the stem, which is the top of the avocado. Run the knife all the way around to the other side of the avocado. Once you’ve cut the avocado skin, hold onto the two halves and twist them apart.
To remove the pit, tap it with the heel of your knife (the part of the blade that is closest to the handle) and it should dig into the pit just enough for you to pull out the pit. You may have to twist a little bit.
Finally, scoop out the flesh with a spoon. If you run the spoon between the skin and the flesh, it will pop out easily.
How to store guacamole
There are a few ways to store guacamole without it turning brown. Here are some I have tried. But if I am totally honest, I rarely have leftover guacamole.
- Smooth the top of the guac with a spoon. Then take a layer of plastic wrap and press it firmly onto the guacamole so that there are no air pockets. With this method, your guac will stay fresh for 2-3 days in your fridge.
- Place half of a peeled onion over the top of the guacamole and then cover the bowl and store in the refrigerator. It will last a couple of days like this. The onion works because it contains sulfur, and sulfur prevents the avocado’s browning enzyme from interacting with the air.
- Some people swear by the water method. Smooth the guacamole out, and add a thin layer of water over the top. Cover with plastic wrap and refrigerate. When ready to use, pour off the water and mix the guac and enjoy.
- 3 ripe avocados (I used Mexican Hass Avocados)
- 2 Roma tomatoes
- 1 jalapeno
- 1 lime, juiced
- ½ red onion
- 2 tablespoons cilantro, chopped
- ¼ teaspoon salt, or to taste
- ¼ teaspoon black pepper, or to taste
How to make the best guacamole
Cut the avocados in half, and remove and discard the skin and pit. Put the avocado in a bowl, set aside.
Dice your tomatoes, and set aside.
Dice your onion, and set aside.
Chop the jalapeno, and set aside.
Chop the cilantro, and set aside.
In a bowl, mash the avocado with a fork until smooth. If you prefer some chunks, don’t mash too much.
This is such a cute guacamole and salsa bowl set!
Cut the lime in half. Add the diced tomatoes, diced onion, chopped jalapeno, chopped cilantro, and juice of the lime, and season with salt and pepper. Mix until well combined.
I like this lemon/lime juicer. It’s held up for years now.
Serve the perfect guacamole with tortilla chips, fresh cut-up vegetables, tacos, or your favorite Mexican food.
Tips, Tricks, and FAQs
- While I didn’t add it to this recipe, I do sometimes like to add a clove or two of minced garlic.
- In a pinch, you can substitute lemon juice for the lime, but it is best with the lime juice.
- Not a fan of cilantro? Leave it out and it still tastes great.
- Mash the avocados well for creamy and smooth guacamole or leave some chunks to it. My mood dictates whether it will be chunky or not.
- To make an even quicker guac recipe: mash the avocados and add a quarter cup of salsa and mix.
- Want a spicer guacamole? Use different hot peppers, serranos or habaneros are great to try.
- Leave out the hot peppers and use red pepper flakes or cayenne pepper to taste.
- Don’t skimp on the salt. My tip is to use what the recipe calls for and then taste test with a tortilla chip to see if it’s perfect for you.
- Guacamole is great to take to cookouts, BBQs, and serve on Cinco de Mayo, or taco night. It’s also a perfect appetizer for game day.
- Great on burgers, scrambled eggs, or even deviled eggs.
Printable Easy Guacamole Recipe
The Best Guacamole Recipe (So Easy!)
- 3 ripe avocados
- 2 Roma tomatoes
- 1 jalapeno
- 1 lime
- ½ red onion
- 2 tablespoons fresh cilantro
- ¼ teaspoon salt (or to taste)
- ¼ teaspoon black pepper (or to taste)
- Cut the avocados in half, and remove and discard the skin and pit. Put the avocado in a bowl, set aside.
- Dice your tomatoes, and set aside.
- Dice your onion, and set aside.
- Chop the jalapeno, and set aside.
- Chop the cilantro, and set aside.
- In a bowl, mash the avocado with a fork until smooth. If you prefer some chunks, don’t mash too much.
- Cut the lime in half. Add the diced tomatoes, diced onion, chopped jalapeno, chopped cilantro, and juice of the lime, and season with salt and pepper. Mix until well combined.
- Serve with tortilla chips, fresh cut-up vegetables, tacos, or your favorite Mexican food.
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