Guacamole is a fresh and creamy dip made mainly from ripe avocados, with a little bit of diced tomato, onion, lime juice, and some salt to tie it all together. It’s bright, a little chunky, and perfect for scooping with crunchy tortilla chips or spreading onto your favorite taco or sandwich.
I love making guacamole because it’s quick to whip up and always a crowd-pleaser. One little trick I use is to add just enough lime juice not only for flavor but also to keep the avocado from turning brown too fast. Sometimes I toss in a pinch of garlic or some chopped cilantro if I have it on hand—it makes such a difference!
Whenever I bring guacamole to a gathering, it’s usually gone before I know it. It’s that kind of recipe that brings people together, whether it’s a casual snack or part of a bigger meal. If you want it milder, you can skip the jalapeño, but I’m a fan of a little kick to keep things interesting.
Key Ingredients & Substitutions
Avocados: The star of guacamole! Choose ripe avocados that yield to gentle pressure. If you can’t find fresh avocados, mashed edamame can be a fun, though different, substitute.
Lime juice: Fresh lime juice brightens the dip and slows browning. If lime isn’t available, lemon juice works too, but lime gives the best classic flavor.
Red onion: Adds crunch and a mild spicy note. If you want less bite, soak chopped onion in cold water for 10 minutes before adding or swap with green onions.
Jalapeño: Brings heat to the guacamole. Skip it for a milder version, or try serrano peppers for more spice. Remember to remove seeds to reduce heat.
Cilantro: Adds fresh, herbal flavor. If you’re not a fan, parsley is a good replacement, though it changes the flavor profile.
How Do You Get the Perfect Guacamole Texture?
Texture makes a big difference in guacamole. Some like it chunky, others smooth. Here’s how:
- Use a fork or potato masher to gently mash the avocado—don’t overwork it. Aim for a creamy base with some small chunks.
- Add the lime juice before mashing to keep the color fresh.
- Fold in chopped tomato, onion, and cilantro last to keep their texture intact.
- Mix everything gently to avoid turning the dip too watery or mushy.
With this simple technique, your guacamole stays fresh, creamy, and just the right balance of smooth and chunky every time.
Equipment You’ll Need
- Medium mixing bowl – perfect size for mashing avocados and mixing all ingredients together.
- Fork or potato masher – lets you mash the avocado to your favorite texture, smooth or chunky.
- Knife – sharp one makes dicing tomato, onion, and jalapeño quick and easy.
- Cutting board – provides a stable surface to chop ingredients safely.
- Spoon – helps scoop out avocado flesh and mix the guacamole without making a mess.
Flavor Variations & Add-Ins
- Add diced mango or pineapple for a sweet twist that balances the lime and heat well.
- Stir in crumbled queso fresco or feta cheese for a creamy, salty boost.
- Include roasted corn kernels for a pop of smoky sweetness and added texture.
- Mix in ground cumin or smoked paprika for a deeper, earthier flavor when you want more spice complexity.
Classic Guacamole
Ingredients You’ll Need:
- 3 ripe avocados
- 1 small tomato, finely diced
- ¼ cup red onion, finely chopped
- 1 lime, juiced (plus extra wedges for serving)
- ¼ cup fresh cilantro, chopped
- 1 small jalapeño, seeded and finely chopped (optional)
- Salt to taste
- Freshly ground black pepper (optional)
- Tortilla chips, for serving
Time Estimate:
This guacamole recipe takes about 10 minutes to prepare, making it a quick and easy dip to whip up anytime you want something fresh and tasty.
Step-by-Step Instructions:
1. Prepare the Avocados:
Cut the avocados in half and remove the pits. Scoop out the soft flesh into a medium-sized bowl.
2. Mash the Avocados:
Using a fork, gently mash the avocado to your preferred texture—either chunky or smooth.
3. Add Lime Juice and Mix:
Pour the lime juice over the mashed avocado right away to help keep it from turning brown. Stir to combine evenly.
4. Combine the Veggies and Herbs:
Fold in the diced tomato, chopped red onion, fresh cilantro, and jalapeño (if you want a bit of heat).
5. Season and Serve:
Add salt to taste and sprinkle in some freshly ground black pepper if you like. Give everything a gentle stir to blend the flavors.
Transfer the guacamole to a serving bowl and garnish with a little extra tomato, onion, and cilantro on top.
Serve immediately with crunchy tortilla chips and lime wedges on the side.
Can I Use Frozen Avocados for Guacamole?
Frozen avocados can work in a pinch, but it’s best to thaw them completely in the fridge before using. Keep in mind the texture may be a bit softer and less creamy than fresh avocados.
How Long Does Guacamole Stay Fresh?
Guacamole is best enjoyed fresh, but you can store leftovers in an airtight container with plastic wrap pressed directly on the surface to minimize browning. Keep it refrigerated and use within 1-2 days.
Can I Make Guacamole Without Cilantro?
Absolutely! If you’re not a fan of cilantro, you can omit it or substitute fresh parsley for a milder herb flavor.
What Can I Use Instead of Jalapeño for Heat?
If you want to switch up the spice, try serrano peppers for more heat or a pinch of cayenne pepper. Leaving out the pepper entirely will give you a mild guacamole perfect for kids or those sensitive to spice.