Easy Guacamole

This easy guacamole is simple as heck and embraces a minimalistic philosophy with its authentic Tex-Mex approach that keeps ingredients to the essentials. Quick. Healthy. And the real deal.

A person mashing avocado into a bowl of easy guacamole on a table with salt, avocado, cilantro, lime, and chiles.

Everyone seems to have an opinion about what ingredients belong—and don’t belong—in guacamole We’re not saying this is the only guacamole recipe, nor are we saying it’s the definitive guacamole recipe. We’re simply saying we respect this simple concoction for being perfectly satisfying despite—or perhaps because—it contains no chili powder, no tomatoes, no pomegranate seeds, no other extraneous ingredients that, to many of us, just don’t belong.–Jessica Dupuy

How do I keep guacamole from turning brown?

Once you’ve smashed and mashed your way to the consistency that you want, letting the guac sit in the fridge for a while will help the flavors to meld. But we all know what happens to avocados when they get exposed to oxygen—they go brown. And fast. A piece of plastic wrap pressed directly against the surface of the guac—not just over the top of the bowl—blocks air from getting to it. If you find that a little bit of brown creeps in, you can just stir it in before serving and no one will be the wiser.

Easy Guacamole

A person mashing avocado into a bowl of easy guacamole on a table with salt, avocado, cilantro, lime, and chiles.
This easy guacamole is simple as heck and embraces a minimalistic philosophy with its authentic Tex-Mex approach that keeps ingredients to the essentials. Quick. Healthy. And the real deal.
Jessica Dupuy

Prep 15 mins
Total 15 mins
Appetizer
Mexican
24 servings
62 kcal
5 from 1 vote
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Ingredients 

  • 5 medium (about 2 lbs) ripe avocados halved and pitted
  • 2 tablespoons fresh lime juice (from about 1 to 2 limes)
  • 1/2 cup diced red or white onion (about 1/2 medium onion)
  • 3/4 teaspoon kosher salt
  • 1 garlic clove minced (optional)
  • Up to 1/4 cup finely chopped cilantro leaves (optional)
  • Finely chopped jalapeño (optional)

Directions
 

  • Scoop the avocado out of its peel and into a large bowl. Grab a fork and mash until the avocado is still sorta chunky. (At this point, you want the consistency to be a little chunkier than your desired final consistency since there's still some more stirring to be done.)
  • Stir in the lime juice, onion, salt, garlic, and, if desired, cilantro and jalapeño and mix until it's as chunky or as smooth as you fancy. Serve right away or cover the bowl with plastic wrap and refrigerate for up to 4 hours to allow the flavors to meld.
Print RecipeBuy the United Tastes of Texas cookbook

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Show Nutrition

Serving: 2tablespoonsCalories: 62kcal (3%)Carbohydrates: 4g (1%)Protein: 1g (2%)Fat: 6g (9%)Saturated Fat: 1g (6%)Sodium: 49mg (2%)Potassium: 189mg (5%)Fiber: 3g (13%)Sugar: 1g (1%)Vitamin A: 45IU (1%)Vitamin C: 4mg (5%)Calcium: 6mg (1%)Iron: 1mg (6%)

Recipe Testers' Reviews

This guacamole is such an easy and forgiving recipe—it's really hard to mess it up. This is a great recipe on its own but it's also a wonderful base to build off, if you desire.

I only needed 1 lime to get 2 tablespoons of lime juice but definitely have 2 limes on hand when preparing this recipe. So often limes can be very stingy with the amount of juice they give you! If you're lucky to have a lime leftover, slice it into wedges and serve alongside the guacamole and whatever else you're having. Depending on what I have on hand, I'd add chopped cilantro, minced jalapeño, cumin, black pepper, or chopped tomatoes. Serve with tacos, fajitas, beans and rice, tortilla soup—you name it. I might eat it out of the bowl with a spoon. I used yellow onion since I didn't have red on hand. I didn't use cilantro because I didn't have it on hand.

This is a lovely, basic, and, yes, easy guacamole recipe that could be made precisely as written or further adorned as desired. My personal guacamole taste runs to the simple and the chunky, so this worked well for me. Some like it smoother, so this could be smashed and mashed further.

I've used lemons, a combination of lemon and lime, shallots, white onion, green onion, more garlic, less garlic, no garlic, tomatoes seeded or unseeded, sun-dried tomatoes, hot sauce, cilantro, no cilantro, jalapeños, serranos, poblanos, chipotle peppers, tomatillos, and many other seasonings including black pepper, cayenne, cumin, oregano, pepitas, or cheese. So use this as a definitive recipe, or as a jumping-off point—it’s quick and easy and actually can be kept beyond the “eat immediately” directive here.


Originally published May 5, 2016

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Comments

  1. Mexican culinary expert Diana Kennedy recommends against lime juice in guacamole, preferring the acid in tomatoes instead. I usually sub a couple of tablespoons of pico de gallo and some of the juice from that, which does contain a little lime juice, but also tomato juice. YUM! Otherwise, this recipe is just like mine, and of course, is 5 stars!

    1. Thanks, Russ. That’s good to know. Love the idea of swapping in some pico!

  2. Scott…I usually always homemade salsa in the fridge. I smash my avocados and add a couple of spoonfuls of homemade salsa and WALLA! Yummy guac!

  3. I like to go the minimalist route. If I had limited ingredients, how would I get a great outcome.
    This is the way I have made guac from the outset.

    1. How limited are your ingredients, scott? You can make a decent guacamole with just avocado, salt, and a squeeze of lime.

  4. not sure if anyone mentioned this but I like to add a dollop of crema. I used to do the mayo thing but decided crema is better. and please no tomatoes they release too much moisture. eat your tomatoes on the side in salsa lol another tip if you use red onion squeeze the lime over the onions first. gives them a pop of color and softens the bite just a bit

  5. 5 stars
    The best guac that I’ve ever made is similar to the recipe above. My only change was that I used scallions (green onions), which adds that nice onion/garlic flavor without overwhelming the guac with too much onion.

    When I’m feelin’ like a walk on the Wild Side, I add blue cheese (Thank you, Nigella!). Heresy, you say? If you like blue cheese, you’ll love it in guacamole.

    1. AnnieN, I LOVE that you use scallions and shall give that a twirl next time I make guacamole. Thank you! As for blue cheese, whatever knocks your socks off, do it! Thanks so much for taking the time to share your tricks. We so appreciate it.

Comments are closed