Homemade and ready in under 20 minutes, this easy Guacamole recipe uses fresh, authentic ingredients and it’s oh so delicious!
Serve with tortilla chips and homemade salsa for a great party appetizer.
Guacamole is an essential party dip and it’s a must-have for any Mexican dinner! I’ve served this guacamole dip a lot over the years, and my friends and family are always excited when they see it come to the table. It’s made with the key ingredients you expect to find in authentic guacamole with the perfect balance of creaminess, spice, and acidity. Enjoy! ?
Why This Recipe Works
- Fresh cilantro, lime juice, chopped tomato and a little garlic, creates a superb interplay of flavors and textures.
- The mildness of the red onion instead of white adds a sweeter, less pungent flavor.
- Using one jalapeno pepper makes this tasty dip a medium heat, suitable for most palettes.
- Adding the tomatoes and herbs at the end keep them from getting damaged and maintains their flavor and freshness.
Making The Best Guacamole
The key to a great homemade Gauc that everyone will love is to use authentic ingredients: avocados, tomatoes, onion, cilantro, jalapenos, lime juice, garlic, salt and pepper. There’s no need to try to get fancy or to re-invent the wheel. Mexican chefs often use the same basic ingredients and there’s a reason for that – it’s what tastes best!
Ingredients Notes
- Avocado: Hass avocados are best as others can be too watery for dips. Use small, fresh avocados for optimum flavor.
- Onion: I use red onion whenever making a recipe that calls for raw onion because they are sweeter and milder, but you can use white or yellow onion too.
- Cilantro: Use fresh cilantro (AKA coriander), dried just won’t have the flavor you want in a homemade quac.
- Tomato: You can use any tomatoes for this recipe, I prefer the smaller, sweeter baby plum tomatoes, but the choice is yours.
Avocado Guide
Choose small avocados with darker skin that yield slightly to gentle pressure when squeezed. This means it is ripe and ready to eat. If it feels soft, it’s over-ripe.
If you can’t find ripe avocados at the grocery store, try putting them in a paper bag with a banana for a couple of days to accelerate ripening. Or if you have a perfectly ripe avocado that you’re not ready to use, slow down ripening by storing it in the refrigerator.
Why Does Guacamole Turn Brown?
The flesh of the avocado is green, but browns when exposed to oxygen in the air. This is called oxidation, which is stopped by the skin of the avocado. Once you peel a fresh avocado, the flesh will start to oxidize and brown. As avocado is the main ingredient in guacamole, it will also turn brown as the avocado begins to oxidize. Keep reading for more information on how to slow the browning process.
How to Keep Your Guacamole From Browning?
Even the freshest guacamole won’t stay that creamy green color for long once mixed. Check out these storage options with tips to prevent your guacamole from browning.
- Choose the right size container – If air is the enemy, a tight seal means air can’t get in, so choose a container that will be filled completely with the lid touching the surface of the guacamole. Then change the container to a smaller size after each use.
- Form a liquid barrier – If your container isn’t big enough to fill, add a thin but visible layer of water or citrus juice over the guacamole to block the air.
- Use Plastic Wrap – If using a serving dish, cover the dish with plastic wrap, pushing it flush to the guacamole to prevent any air pockets.
Well sealed fresh guacamole stored in the refrigerator will stay green for 1-2 days
Chili Peppers & Controlling Heat
- Mild Heat: Poblano chili is a great choice for mild spice. They’re widely available fresh in the US and can be found dried in other countries too.
- Medium Heat: Jalapeno peppers with the seeds removed are perfect for medium heat. If they’re not available where you are, red chilis are a good substitute.
- Hot: For a firey guac, use Serrano, scotch bonnet, or Habanero peppers.
How To Make Homemade Guacamole
- Peel and de-stone the avocados.
- Mash avocados with a potato masher.
- Add chopped red onion, cilantro, garlic, jalapeno and combine.
- Squeeze in some lime juice. Season to taste.
- Serve and enjoy!
Step by Step Instructions
Peel, halve and scoop out the avocados and pour the lime juice over them immediately after removing the skin.
Mash the avocado with a potato masher.
Add the diced red onion and garlic.
Add the chopped tomato, jalapeno, cilantro and salt and pepper.
Combine the ingredients until fully mixed in.
Serve and enjoy!
Tips & Variations
- For chunkier guac, leave some avocado aside before mashing and add them at the end in chunks.
- Rinse the chopped raw onion under cold water for a cleaner flavor.
- If you’re not a fan of chopped raw onion, you can make it into a paste by adding the onion and 1 teaspoon of coarse salt on a cutting board and chopping until very finely minced into a paste.
- Add extra lime flavor to your guacamole by adding the zest of the lime along with the juice.
- Add the lime to the avocados and mash immediately after peeling to slow the browning process.
- Roast your garlic before you make the dip for a more subtle garlic taste.
FAQs
Guacamole is so much more than just smashed avocado! This traditional Mexican appetizer is a fresh tasty dip that is so versatile you can top your chili con carne, nachos, or simply dip raw veg and tortilla chips into it.
Avocados are extremely nutritious, they are full of potassium (more than in bananas) and heart-healthy monosaturated fatty acids, and fiber. They are even said to help lower cholesterol.
It is best not to refrigerate avocados, they won’t ripen completely. Once picked avocados produce ethylene which like bananas triggers the ripening process, store in a cool dark place (preferably around 68 degrees.
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Let’s Make
Homemade Guacamole
Fresh avocado, onion, lime and, tomato make this fresh zingy dip a perfect appetizer or party dip served with tortilla chips or crudites.
Prep10 minutes
Total10 minutes
0 minutes
Serves: 1
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Instructions
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Halve the avocados, remove pits, and scoop flesh into large bowl. Add the lime juice and mash immediately to slow the browning of the avocados.
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Mix in the onion, jalapeno, garlic, then add the tomato and cilantro and gently stir them in.
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Taste for seasoning and add salt as needed.
Tips + Notes
- For extra heat, leave the seeds in the jalapeno.
- Rinse the chopped raw onion under cold water for a cleaner flavor.
- If you’re not a fan of chopped raw onion, you can make it into a paste by adding the onion and 1 teaspoon of coarse salt on a cutting board and chopping until very finely minced into a paste.
- Add extra lime flavor to your guacamole by adding the zest of the lime along with the juice.
- Add the lime to the avocados and mash immediately after peeling to slow the browning process.
- Roast your garlic before you make the dip for a more subtle garlic taste.
Nutrition Information:
Calories: 1383 (69%)| Carbohydrates: 93g (31%)| Protein: 19g (38%)| Fat: 118g (182%)| Saturated Fat: 17g (106%)| Sodium: 73mg (3%)| Potassium: 4508mg (129%)| Fiber: 60g (250%)| Sugar: 15g (17%)| Vitamin A: 2925IU (59%)| Vitamin C: 145mg (176%)| Calcium: 169mg (17%)| Iron: 6mg (33%)
Nutritional Data Disclaimer
