Name: Best Guacamole Recipe
Prep time: 5 min
Total time: 5 min
Cuisine: Mexican
Ingredients: 2 – 4 ripe avocados (about 300g of ripe avocado flesh), See notes; 3 tablespoons freshly squeezed lime juice, or to taste; ¼ cup red or white onion, finely diced; 1 small jalapeño pepper, seeded and finely diced; 2 tablespoons cilantro, finely chopped; ½ teaspoon fine sea salt, or to taste; ¼ teaspoon ground cumin (optional); 1 Roma tomato, seeded and finely diced (optional); 1 very small garlic clove, finely minced or pressed (optional)

Description

This is the best guacamole recipe and it’s so easy to make with just a handful of fresh ingredients. All you need it ripe avocados, onion, jalapeño pepper, chopped cilantro, fresh lime juice, and salt.

Ingredients

2 - 4 ripe avocados (about 300g of ripe avocado flesh), See notes
3 tablespoons freshly squeezed lime juice, or to taste
1/4 cup red or white onion, finely diced
1 small jalapeño pepper, seeded and finely diced
2 tablespoons cilantro, finely chopped
1/2 teaspoon fine sea salt, or to taste
1/4 teaspoon ground cumin (optional)
1 Roma tomato, seeded and finely diced (optional)
1 very small garlic clove, finely minced or pressed (optional)

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Instructions

Add the ripe avocado flesh to a bowl or molcajete. Use a fork, mortar and pestle, or whisk to mash the avocado to your desired consistency. I like the texture of my guacamole to be a good balance between chunky and smooth.
Add the fresh lime juice, onion, jalapeño pepper, cilantro, salt, cumin (if using), tomato (if using), and garlic (if using). Stir everything together and mix well.
Taste and add more lime juice or salt if needed. Serve immediately with tortilla chips and enjoy!

Notes

Avocados can vary in size. You’ll need around 300g of ripe avocado flesh (weighed after the skin and pit have been removed). This is about 2 large avocados or 4 small avocados.
Leftovers and make ahead suggestions: Guacamole tastes best when freshly made. If you have leftovers or want to make this recipe ahead of time, you can prevent the avocado from turning brown by putting a layer of plastic wrap over the guacamole and pressing the plastic wrap directly onto the dip. I have safely stored leftover guacamole this way for up to 8 hours. Before serving, I recommend stiring in a little extra lime juice to refresh the guacamole.
Ideally, I recommend buying firm avocados and waiting for them to patiently ripen at home. Leave them in a bowl on the kitchen counter for a few days. Don’t do any hacks to speed up the process, or you’ll risk lowering the quality of the avocado.
If you want to make guacamole today, you’ll need ripe avocados. To find a ripe avocado at the grocery store, choose one that has a dark green to blackish, bumpy skin. They should yield slightly with a gentle squeeze but not be overly mushy.
Freshly squeezed lime juice is an absolute must. Do not use bottled lime juice. It won’t taste as good. You can use freshly squeezed lemon juice if you’re in a pinch, but it won’t taste as authentic.
Fresh cilantro is a staple ingredient in classic guacamole. It adds a bright flavor that helps cut through the rich avocado. You can leave it out if you don’t like the taste of cilantro. Do not substitute with parsley.
Shortcut method: Add ¼ cup to ½ cup of drained pico de gallo salsa to your guacamole. This will save you time from having to chop up all the ingredients.

Prep Time: 5 minutes
Cook Time: 0 minutes
Category: Appetizer
Method: Chopped
Cuisine: Mexican