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. I’m not a fan of diced tomatoes in guacamole but add generous amounts of diced red onions, fresh cilantro, jalapeño and lime juice.
Table of Contents
- Ripe avocados.
- 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.
- 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 avocados out of the skins 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 and 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.
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.
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.
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.
While hummus and guacamole are both delicious dips, guacamole is made from avocados and hummus in made from chickpeas.
More Delicious Mexican Recipes
- 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
- 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.