Made with ripe avocados and simple ingredients, this traditional, delicious guacamole recipe is easy to make in just a few minutes.
About This Recipe
Although it may be tempting to make a quick stop at the grocery store for a package of premade guacamole, I recommend homemade since it doesn’t take much time to put together and is much fresher and more delicious than store-bought guacamole.
The fresh cilantro, jalapeño pepper, red onion and tomato can be adjusted to suit your taste. If you don’t have access to certain ingredients or prefer to leave something out, that is fine. Feel free to make it your own!
This guacamole can be enjoyed with crunchy tortilla chips, in tacos or burritos, spread on toast or with my easy corn oat tortillas for a quick and satisfying meal.
HOW TO BUY AVOCADOS:
Don’t judge the ripeness of avocados by the color of the skin since this will differ from one variety to another.
Many varieties will have a blackish green skin when ripe, but I always buy avocados when they are still hard and the skin is still green. This is because it will be much easier to see if there is any bruising or imperfections, as this may indicate that there are black spots or stringiness inside.
I like to buy them while they are still green so that I can control the ripening process, and I always make sure that the small stem nub attached at the narrow end of the avocado is intact. This brownish little nub keeps air or insects from getting inside and helps the avocado to ripen properly
If you need avocados for guacamole that you want to make right away, look for ones that feel slightly soft but not mushy when gently squeezing the top near the stem. You’ll want softer avocados for guacamole. For something like a salad where you’d want them sliced, choose avocados that are a little firmer.
The Hass variety of avocado is one of the best for making guacamole since it has a very creamy texture. It also has a thicker skin than many other types which makes it much easier to peel.
If I am not able to find Haas avocados, then I will use Fuerte avocados if they are available. They have a thinner skin and are not as easy to peel but they still have a good texture for guacamole.
When I find a good deal on avocados, I buy several and keep the firm ones in the fridge. Once I’m ready to ripen them, I leave them out on the counter at room temperature for 4 or 5 days.
Avocados are one of the healthiest foods you can eat, with an extremely high nutritional content, containing at least 11 vitamins and 14 minerals. They are high in protein, riboflavin, niacin, potassium, copper, and vitamins C, E, K1,B6, and folate.
Ingredients and Substitutions
For this recipe you will need:
- 3 or 4 slightly soft avocados.
- 1/2 teaspoon salt
- 1/4 to 1/2 cup finely chopped red or white onion (less than 1/4 inch pieces)
- 2 tablespoons ripe cherry or grape tomatoes, cut into quarters. If using Roma tomatoes cut them in half, remove the seeds and chop into 1/4 inch pieces. The addition of tomatoes is optional, so if you have an allergy or don’t want to use them, it’s ok to leave them out.
- 1 tablespoon very finely chopped fresh green chiles. Jalapeno or Serrano peppers are usually used , but seeds and veins should be removed before chopping. You can leave a few seeds to make it a little spicier. You can also use a pinch of ground cayenne pepper or hot chili powder if fresh chiles are not available.
- 1 to 2 tablespoon freshly squeezed lime juice
Tips For The Best Guacamole:
- Mash avocados with a fork: This will keep the guacamole chunky. So don’t use a food processor unless you want it completely smooth since this will turn into an avocado sauce.
- Use fresh lime juice: It makes a big difference in flavor and helps keep the guacomole from browning too fast.
- Start with less salt: You can always add more to suit your taste.
- Use firm tomatoes: The addition of tomatoes is optional. I use cherry or grape tomatoes since they don’t get mushy and have fewer seeds. Roma tomatoes also work well. Cut them into quarters and remove the seeds, then chop them into 1/4 inch pieces.
- Use sweet onions: Red or white onions are sweeter and not as pungent as regular brown onions.
- Cilantro: An herb rich in vitamins, it adds a delicious, earthy taste that pairs well with the avocado and lime.
How to Store Guacamole
- Place in a glass bowl and cover with plastic wrap and press down directly on the surface.
- Store it in an airtight container or plastic zip-top bag with the air pressed out.
- Sqeeze a small amount of lime juice on top before covering.
- Leave the avocado seed pressed into the center before storing the guacamole in the fridge. Even if it does turn a little brown, it’s still safe to eat. You can just scrape off the top layer. But if you eat it within 2 days this shouldn’t be a problem.
Traditional Guacamole
Equipment
- 1 mixing bowl
- 1 Chef's knife
- 1 Fork
Ingredients
- 4 ripe avocados Haas avocados are the best for guacamole
- 1/4 cup red or white onion, finely chopped
- 6 cherry or grape tomatoes, or 1 Roma tomato with seeds removed (optional)
- 1 tablespoon Jalapeno or Serrano pepper, finely chopped seeds and veins removed
- 1/4 cup cilantro leaves, finely chopped
- 1 tablespoon lime juice, freshly squeezed
- 1/2 teaspoon sea salt or Himalayan pink salt add more salt as needed
Instructions
- Finely chop the onions then place them into a strainer and rinse under cold water. Shake off the excess water and dry with a paper towel. Add about 1/2 of them to the bowl.
- Finely chop the cilantro leaves. Cut the stem off the end of the pepper, slice in half lengthwise and remove the seeds. Finely chop the pepper.
- Slice the tomatoes in half and remove the seeds. Chop the tomatoes into 1/4 inch (0.5 cm) pieces. Place all your veggies onto a plate and refrigerate.
- Juice your lime and keep the juice in a small bowl.
- Remove the small stem at the end of each avocado. Cut around the pits, starting at the stem end, continuing to the larger end, and continue cutting all around. Twist the two halves apart, then remove the pits with a soup spoon.
- Scoop the flesh from the skin into a bowl. With a potato masher or a fork, mash the avocado till it is a chunky texture.
- Gently stir in 1/2 the amount of each vegetable.
- Season with salt and lime juice. Start by stirring in 1/4 teaspoon of salt and 2 tsp.of lime juice.
- Taste and add more salt, lime juice and veggies until it tastes the way you like it.
- Place the guacamole into a serving bowl, garnish it with additional cilantro and lime on the side, and serve it alongside tacos, enchiladas or with tortilla chips or warm flour tortillas.
