Ingredients
Scale
For the Guacamole:
- 3-4 ripe Hass avocados (about 2 cups mashed)
- 2-3 tablespoons fresh lime juice (from 1-2 limes)
- ¼ cup fresh cilantro, finely chopped
- ¼ cup white or red onion, finely diced
- 1 medium Roma tomato, seeded and diced (about ½ cup)
- 1 jalapeño pepper, seeded and finely diced (adjust to heat preference)
- ½ teaspoon kosher salt (or to taste)
- ¼ teaspoon black pepper
- Optional: ½ clove garlic, minced
- Optional: ¼ teaspoon ground cumin
For Serving:
- Tortilla chips
- Extra lime wedges
- Fresh cilantro for garnish
Instructions
- Prepare Avocados: Cut avocados in half lengthwise, remove pits, and scoop flesh into a medium bowl using a spoon. Discard skins and pits.
- Mash Avocados: Using a fork or potato masher, mash avocados to your desired consistency. For chunky guacamole, leave some larger pieces. For smooth guacamole, mash thoroughly until creamy. Most people prefer somewhere in between—mostly mashed with some small chunks remaining.
- Add Lime Juice: Immediately add fresh lime juice to mashed avocado and stir to combine. This prevents browning and adds essential brightness. Start with 2 tablespoons and add more to taste.
- Add Vegetables: Fold in diced onion, tomato, jalapeño, and chopped cilantro. Stir gently to distribute evenly throughout the guacamole without over-mashing.
- Season: Add salt, black pepper, and optional garlic and cumin if using. Stir to combine.
- Taste and Adjust: This is the most important step! Taste the guacamole and adjust seasonings. Add more lime juice if it needs brightness, more salt if flavors taste flat, more jalapeño if you want more heat, or more cilantro for herbal flavor. Guacamole should be well-balanced and flavorful.
- Serve Immediately: Transfer to a serving bowl, garnish with extra cilantro if desired, and serve with tortilla chips. For best results, serve within 30 minutes of making for maximum freshness and bright green color.
Notes
- Choose perfectly ripe avocados—they should yield to gentle pressure but not feel mushy.
- Remove tomato seeds and excess juice to prevent watery guacamole.
- Adjust jalapeño amount based on heat preference—remove seeds for mild heat.
- Add lime juice immediately after mashing to prevent browning.
- Taste and adjust seasonings before serving—under-seasoned guac tastes flat.
- For best color and flavor, serve within 30-60 minutes of making.
- To minimize browning, press plastic wrap directly against surface if storing.
- Guacamole is best the day it’s made but keeps 1-2 days refrigerated.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Gluten Free
Nutrition
- Serving Size: About ⅓ cup
- Calories: 120
- Sugar: 1g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 1g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 5g
- Protein: 2g
- Cholesterol: 0mg