Quick Easy Guacamole
This is the BEST guacamole recipe. It’s quick and easy to make and is perfect when served as a snack served with tortilla chips, dolloped onto burgers or served with cheesy nachos and quesadillas.
I make my easy guacamole recipe more often than I’d like to admit. It is my go-to snack paired with corn chips or home-made tortilla chips. It’s also great to serve at parties because it’s a guaranteed crowd favorite but also vegan and gluten-free, making it suitable for pretty much everyone. I’m not a fan of diced tomatoes in guacamole but add generous amounts of diced red onions, fresh cilantro, jalapeño and lime juice.
Ingredients and Substitutions
- Ripe avocados. If your avocados are still a little firm, storing them in a brown paper bag with a few bananas will speed up the ripening process. I prefer using Hass avocados as they are so rich and creamy but use any variety you prefer.
- Red onion. White onion/Spanish onion or green onion can be substituted. Shallots also work well.
- Fresh cilantro/coriander.
- Jalapeno peppers. Serrano peppers can be substituted.
- Fresh lime juice. Lemon juice also works well.
- Salt and black pepper. Other seasoning/spices like ground cumin, garlic powder or onion powder can be added. Similarly, flavorings like hot sauce and fresh garlic is also sometimes used.
How to make guacamole
Carefully cut avocados in half with a sharp knife then remove the pit and discard. Scoop the avocado flesh out with a spoon and add to a medium bowl. Mash the avocados with a fork/potato masher until the desired consistency has been reached. If you prefer, you can also blend the avocados in a blender or food processor for super smooth guacamole. Finely chop a red onion and stir into the mashed avocado with finely chopped jalapeño, lemon or lime juice, fine sea salt and pepper. Add chopped cilantro to taste and serve.
Can I make this ahead?
Guacamole is definitely best eaten freshly made but you can keep it in an airtight container in the refrigerator for up to 3 days. Press a piece of plastic wrap onto the surface of the guac to prevent browning from occurring.
Can you freeze guacamole?
Freezing finished guacamole can be troublesome as the added extras don’t always freeze well (tomatoes, fresh herbs, onion and dairy like sour cream). But you can definitely freeze mashed and seasoned avocados in freezer bags and turn that into fresh guacamole. Avocados can be frozen in this way for up to 3 months. To thaw, take the avocado out of the freezer and allow to defrost in the fridge until completely thawed then add any mix-ins you like.
Serving Suggestions
Homemade guacamole is the most delicious side dish, dip or condiment for a variety of meals. It’s delicious dolloped onto sandwiches, burgers and tacos. We love it served with loaded fries, quesadillas, nachos, enchiladas and fajitas.
Ingredients
- 4 ripe avocados
- ½ cup finely chopped red onion
- ½-1 jalapeño finely chopped (to taste)
- 2-3 tsp lime juice / lemon juice
- salt and black pepper to taste
- cilantro/coriander finely chopped, to taste
Instructions
- Scoop the avocado flesh from the skins and place in a bowl.
- Mash with a fork then add the red onion, jalapeño, lemon juice, salt, pepper and coriander.
- Mix well and serve.
Nutrition
FAQ
Avocado oxidizes quickly and turns brown when exposed to air. The best way to keep your guacamole fresher for longer, is to minimize exposure to oxygen. The simplest way is to press a piece of plastic wrap straight onto the surface of the guacamole but I’ve also heard of people adding a layer of water over the top. Adding acid like lemon or lime juice will also prevent the avocado from browning but only for a few hours.
The best guacamole is a simple one, in my opinion. Perfectly ripe avocados, a squeeze of lemon/lime juice and enough salt and pepper is all you really need. Ingredients like tomatoes or mango are sometimes added but I prefer guacamole without. Avocados can handle more seasoning than you think so be liberal with the lime juice and salt!
While hummus and guacamole are both delicious dips, guacamole is made from avocados and hummus in made from chickpeas.
I prefer red onion as it is sweeter and slightly milder than white or Spanish onion. However, feel free to use any onions you have.
Easy Mexican Recipes
I tried guacamole for the first time about 2 years ago Alida. I was totally late to the party, but I just assumed I wouldn’t like it! Not sure what I was thinking because now I’m totally hooked!
It’s totally addictive. And it’s so easy to just serve it with whatever you’re dishing up that day. I’m completely in love! 😉