← All recipes

Guacamole

Fresh, vibrant Mexican avocado dip with lime juice, onion, cilantro, and jalapeño.

Mexican#dairy-free#gluten-free#low-carb#nut-free#quick#vegan#vegetarian

Prep Time

15 min

Cook Time

0 min

Servings

4

Difficulty

Easy

Guacamole

Description

The hallmark of a good guacamole is ripe, creamy avocado — everything else complements it without overpowering. This recipe balances the creaminess with brightness from lime, crunch from onion and tomato, and a gentle kick from jalapeño. Best served immediately with tortilla chips, alongside tacos or burritos.

Ingredients

  • 4 ripe Hass avocados (yield about 2 to 2 1/2 cups mashed flesh)
  • 1 jalapeño pepper, seeded and finely diced (leave some seeds for extra heat if desired)
  • 1/2 white onion, very finely diced (about 1/3 cup)
  • 6 Roma tomatoes, peeled, seeded, and finely diced (about 1 cup) — or cherry tomatoes halved
  • 1/4 cup fresh cilantro leaves and tender stems, chopped
  • Juice of 1 to 2 limes (about 2–3 tbsp), to taste
  • 1/2 tsp fine sea salt, plus more to taste
  • Optional: 1 clove garlic, minced (traditional purists skip this; add to taste)

Instructions

  1. Cut avocados in half lengthwise around the pit. Twist to separate halves and remove the pit with a knife or spoon. Scoop the flesh into a bowl — a wide Mexican molcajete or large wooden/marble mortar works traditionally, but any bowl fine.
  2. Mash the avocado with a fork or the back of a spoon. Aim for a slightly chunky texture — some small pieces should remain. Don't puree it into butter smooth.
  3. Finely dice the onion and jalapeño together (this helps distribute heat). Add them to the mashed avocado along with the diced tomatoes and chopped cilantro.
  4. Stir in lime juice and salt. Season to taste — the acid is critical for both flavor and preventing browning.
  5. Taste and adjust: more salt if it's flat, more lime if the flavor feels muted. A pinch of pepper can help too.
  6. Serve immediately with tortilla chips, or spoon on top of tacos, burritos, enchiladas, or grilled fish.

Notes

  • Choosing avocados: They should give slightly to gentle pressure near the stem — not mushy, not rock-hard.
  • To prevent browning: Press plastic wrap directly onto the surface to eliminate air exposure. A slice of lime on top helps too. Guacamole will hold for 2–3 hours this way; ideally make it just before serving.
  • Traditional guacamole uses only avocado, salt, chili, and sometimes tomato or onion — garlic is debated. Go with your palate.
  • For the best color, use a wooden bowl or molcajete: the natural wood oils help slow oxidation.