Description
Fresh, creamy, and perfectly seasoned homemade guacamole made with ripe avocados, lime juice, cilantro, and just the right amount of spice. This authentic Mexican recipe comes together in 10 minutes and tastes better than any restaurant version!
Ingredients
Scale
- 3 large ripe Hass avocados
- 2–3 tablespoons fresh lime juice (from 1–2 limes)
- ¼ cup fresh cilantro, finely chopped
- ¼ cup red onion, finely diced
- 1 small jalapeño pepper, seeds removed, finely diced
- 1 medium Roma tomato, seeds removed, diced
- 1 clove garlic, minced
- ½ teaspoon sea salt (or to taste)
- ¼ teaspoon ground cumin (optional, for extra depth)
- Pinch of black pepper
Instructions
- Prepare Your Ingredients: Finely dice the red onion, jalapeño (seeds removed for less heat), and tomato. Remove the seeds from the tomato to prevent watery guacamole. Mince the garlic clove and roughly chop the cilantro leaves. Set all prepared ingredients aside in a small bowl.
- Cut the Avocados: Slice each avocado lengthwise around the pit. Twist the halves to separate them. Carefully tap the knife into the pit and twist to remove it. Score the avocado flesh in a crosshatch pattern while still in the skin, then scoop out the flesh with a large spoon into your mixing bowl.
- Mash the Avocados: Using a fork or potato masher, mash the avocados to your desired consistency. I prefer leaving some chunks for texture, but you can make it as smooth or chunky as you like. Don’t over-mash—you want some texture, not baby food!
- Add Lime Juice: Immediately add the fresh lime juice to the mashed avocados and stir well. This not only adds flavor but also helps prevent browning. Start with 2 tablespoons and add more to taste.
- Mix in Vegetables and Seasonings: Add the diced onion, jalapeño, tomato, garlic, and cilantro to the bowl. Sprinkle in the salt, cumin (if using), and black pepper. Gently fold everything together until well combined.
- Taste and Adjust: This is the most important step! Taste your guacamole and adjust seasonings as needed. Need more lime? Add it. Want more salt? Go for it. Prefer more heat? Add another pinch of diced jalapeño. The perfect guacamole is all about balance.
- Serve Immediately: Transfer to a serving bowl and enjoy right away with tortilla chips, or use as directed in your recipe. If you need to hold it for a bit, press plastic wrap directly onto the surface to prevent browning.
Notes
- Avocado Ripeness is Key: Your avocados should yield to gentle pressure but not be mushy. Unripe avocados will be hard and difficult to mash, while overripe ones may have brown spots and an off flavor.
- Prevent Browning: Press plastic wrap directly onto the surface of the guacamole, eliminating air pockets. The lime juice also helps prevent oxidation.
- Texture Preference: For chunkier guacamole, mash less. For creamier guacamole, mash more thoroughly or use a fork to really break it down.
- Make it Milder: Remove all jalapeño seeds and membranes, or omit the pepper entirely for kid-friendly guacamole.
- Tomato Optional: Traditional guacamole often skips the tomato. Feel free to omit if you prefer a simpler version.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
Nutrition
- Serving Size: ½ cup
- Calories: 160
- Sugar: 1g
- Sodium: 200mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 7g
- Protein: 2g
- Cholesterol: 0mg