Recipe
If there’s one guacamole recipe you need in your life, it’s this one—trust me, it’s *that* good. Made with creamy ripe avocados, a zesty squeeze of lime, and just the right balance of garlic, cilantro, and spice, this dip is a flavor explosion that’ll have everyone reaching for seconds.
I’ve been making this for years, tweaking it to perfection, and now it’s my go-to for every gathering, game day, or lazy snack session. The secret? Keeping it simple and letting those fresh ingredients shine.
Imagine this: velvety smooth avocado, chunks of tomato, a hint of heat from jalapeño, and a sprinkle of salt that ties it all together. It’s the kind of guacamole that makes you close your eyes and savor every bite.
Best part? It’s ridiculously easy to whip up—no fancy skills required. Once you try this, you’ll never go back to store-bought again. Let’s make it!
Ingredients
The secret to killer guacamole starts with the freshest ingredients possible. Ripe avocados are non-negotiable—they’re the star of the show. But it’s the supporting cast of lime, cilantro, and a touch of heat that truly elevates this dip.
Here’s your ultimate ingredient guide, complete with pro tips and swaps to make it your own.
- Avocados (3 ripe) – Look for Hass avocados that yield slightly to gentle pressure. If they’re rock-hard, ripen them in a paper bag with a banana for a day or two.
- Lime (1, juiced) – Fresh lime juice is a must—it adds brightness and prevents browning. Bottled lime juice? Just don’t.
- Red onion (¼ cup, finely diced) – Red onion adds a sharp, sweet crunch. If it’s too pungent, soak diced onion in cold water for 10 minutes to mellow it out.
- Cilantro (¼ cup, chopped) – Love it or hate it, cilantro brings a fresh, herbaceous note. No cilantro? Try parsley or even a pinch of dried oregano.
- Jalapeño (1, seeded and minced) – Adds a touch of heat. For a milder guac, use half a jalapeño or omit altogether. Want more kick? Swap in serrano peppers.
- Garlic (1 clove, minced) – A little garlic goes a long way. For a subtler flavor, use garlic powder instead.
- Tomato (1 small, seeded and diced) – Adds juiciness and texture. If tomatoes aren’t in season, skip them—the guac will still shine.
- Salt (½ tsp, or to taste) – Kosher salt enhances all the flavors. Start with less and adjust to taste.
- Optional extras – A pinch of cumin for warmth, a dash of hot sauce for extra zing, or a handful of diced mango for a sweet twist.
Freshness is key here—there’s no hiding subpar ingredients in guacamole.
And remember, taste as you go! Adjust the lime, salt, and heat to suit your preferences.
How to Make the Best Authentic Avocado Dip
Choose ripe avocados – Look for avocados that yield slightly to gentle pressure when squeezed. This guarantees they’re creamy and easy to mash.
Prepare your ingredients – Dice the onion, chop the cilantro, and slice the jalapeño in advance. Having everything ready makes the process seamless.
Halve and pit the avocados – Cut each avocado in half, remove the pit, and scoop the flesh into a medium-sized bowl. Use a spoon for easy removal.
Mash the avocado – Use a fork or potato masher to Mash the avocado to your desired consistency. For a chunkier guacamole, leave some larger pieces.
Add the mix-ins – Gently fold in the diced onion, chopped cilantro, jalapeño, and minced garlic. This secures even distribution without overmixing.
Squeeze in lime juice – Add fresh lime juice to taste, starting with the juice of one lime. This not only adds flavor but also prevents the avocado from browning.
Season with salt – Sprinkle with salt and mix lightly. Taste and adjust seasoning as needed. A pinch of salt enhances all the flavors.
Serve immediately – For the best flavor and texture, enjoy your guacamole right away. If storing, press plastic wrap directly onto the surface to minimize browning.
Pro Tip: If you want extra creaminess, add a dollop of sour cream or Greek yogurt before mixing.
Watch Out: Avoid overmixing, as it can make the guacamole too smooth. Aim for a balance of creamy and chunky textures.
Time-Saving Trick: Use a food processor for chopping the onion, cilantro, and jalapeño in seconds, but pulse carefully to avoid over-processing.
Flexibility: Adjust the jalapeño to control the heat. For a milder dip, remove the seeds and membranes before chopping.
Nutrition
Homemade guacamole is a nutritious dip packed with healthy fats, vitamins, and minerals.
Here’s the nutritional breakdown per serving (approximately 2 tablespoons).
Calories: 50
Total Fat: 4.5g
Saturated Fat: 0.5g
Sodium: 5mg
Carbohydrates: 3g
Fiber: 2g
Sugars: 0g
Protein: 1g
Vitamin C: 6% DV
Vitamin A: 2% DV
Calcium: 0% DV
Iron: 1% DV
Chef Tips
Even though guacamole seems simple, I’ve found that small details can elevate it from good to great. Always use ripe avocados—they should yield slightly when pressed.
Add lime juice right after mashing to prevent browning. Taste as you go, adjusting salt and lime to balance flavors.
Finely chop your jalapeños and onions for even distribution. Serve immediately or cover tightly with plastic wrap to maintain freshness.
Frequently Asked Questions
Can I Freeze Leftover Guacamole?
Yes, I can freeze leftover guacamole, though the texture might change slightly. I’d recommend airtight containers or freezer bags with minimal air exposure. When thawing, I’ll stir it well to restore creaminess, though it’s best fresh.
How Long Does Homemade Guacamole Last?
I’d say homemade guacamole lasts 1-2 days in the fridge if stored properly. I always press plastic wrap directly on the surface to limit air exposure, but it’s best eaten fresh for maximum flavor.
What’s the Best Way to Store Guacamole?
I store guacamole by pressing plastic wrap directly onto its surface to block air, then sealing it in an airtight container. I keep it in the fridge, and it stays fresh for about two days.
Can I Make Guacamole Without Cilantro?
Yes, I can make guacamole without cilantro. I’d swap it for parsley or skip it entirely, focusing on ingredients like ripe avocados, lime juice, onion, and salt. It’s still creamy and flavorful, just a bit different.
Is Guacamole Gluten-Free?
Yes, guacamole is gluten-free since it’s made from avocados, lime, onion, and other fresh ingredients that don’t contain gluten. I always check labels if I’m adding store-bought items, like chips or seasonings, just to be safe.
