Quick and Easy Guacamole Recipe (2024)

FAQs

How to make easy guacamole? ›

Use a potato masher or fork and gently mash the avocado, leaving it a little bit chunky at this point. Add cumin, garlic powder, onion powder, ½ tsp salt, pepper and 1 Tablespoon lime juice. If you would like your guacamole smoother, use a fork or your potato masher to mix in the spices as you mash the mixture.

Here's all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt. Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour. Popular optional extras include: garlic, tomato, cumin powder.

I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

Fresh lime juice and zest – They make the guacamole zesty and bright. Jalapeño – For heat. Feel free to omit it if you're sensitive to spice. A serrano pepper would work here too!

Authentic guacamole recipes are made with just a few simple ingredients – avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt.

Onion — the most typical onions used are white onion or red onion. My Mexican grandma-in-law swears by red onion in guac. Tomatoes — not all guac recipes have tomatoes in them but I sure love tomatoes in mine. I remove the seeds of the tomatoes so the guacamole doesn't become soggy.

Generally speaking, the guacamole in Mexico is going to taste a bit fresher. The avocados, cilantro, and even the chiles used in the Mexican version are likely to be significantly fresher than those in the U.S. version.

With ripe tomatoes so rare in the U.S., I generally leave them out.) I know what you're about to ask. "But what about oxidation?” While lime is touted as a way prevent avocados from browning, it takes a lot of lime for that to work—and it's generally a bad idea to transform a dish's taste for aesthetic reasons.

Olive oil is rich in healthy fats and imparts a subtle richness to guacamole that makes it even more satisfying. In addition, it can help to prevent the avocado from turning brown too quickly by forming a barrier between the surface of the guacamole and the air.

1- Using overripe or too green avocados

However, the color of the skin is not the only indicator of a good avocado. Luckily there are tips that you can use to pick the right ones. Sometimes we will find guacamole made with overripe or too green avocados, which makes guacamole taste bad either way.

What kind of onion for guacamole? ›

Most people prefer to use sweet white onion in their guacamole recipe. Red or yellow onion tends to give the guacamole too strong of a garlic flavor.

Typically the recipe is 3 to 4 avocados, 1 to 2 tomatoes, 1/2 onion, 1 to 2 hot peppers, 3 to 4 tablespoons chopped cilantro, 1 to 2 tablespoons lemon or lime juice, 1 garlic clove (optional), and salt and pepper to taste. Adding too much lemon or lime juice can cause a very watery guacamole.

From the second you crack open that avocado, it's a race against the clock before it goes brown. But with the right prep, you can make guacamole last in the fridge for three to four days. Planning on storing guacamole in the freezer? It should last for three to four months.

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

All you really need to make guacamole is ripe avocados and salt. After that, a little lime or lemon juice—a splash of acidity—will help balance the richness of the avocado. If you want, add chopped cilantro, chilis, onion, and/or tomato.

Editor's Tip: You may have heard a squirt of lemon or lime juice also keeps guacamole from browning. It's true—as long as you cover the entire surface of the dip with citrus juice.