I perfected my Best Guacamole Recipe by using one unexpected trick that slashes prep time and keeps the avocado from browning.

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I make guacamole all the time but this Easy Guacamole is the one people actually fight over. It starts with perfectly ripe avocados and a hit of fresh lime juice or a minced jalapeño if you like it spicy.

It somehow tastes fresher than anything in a tub, bright and a little cheeky, and then someone scoops the whole bowl before you even realize. I’ve picked up a couple lazy tricks that keep it from browning fast and really make the flavors pop, little stuff most recipes forget.

Try it at your next get together, you’ll see what I mean.

Ingredients

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Avocados: Creamy, rich in monounsaturated fats and fiber, gives guac it’s silky texture.
Lime juice: Bright acidic zip, high in vitamin C, keeps avocado from browning a bit.
Red or white onion: Sharp, crunchy bite, adds savory sulfur notes and a little sweet balance.
Jalapeño: Optional heat with capsaicin that wakes up flavors, seeds make it hotter.
Cilantro: Herbaceous, citrusy aroma, lightens the dip, not everyone likes it though.
Tomato: Adds juicy sweetness and color, low calorie, keeps guac tasting fresh.
Garlic: Pungent punch, a little goes long way, gives savory depth and aroma.

Ingredient Quantities

3 ripe avocados (about 1 1/2 lb or 700 g total)

2 tablespoons fresh lime juice (from 1 to 2 limes)

3/4 teaspoon kosher salt, or to taste

1/4 teaspoon freshly ground black pepper

1 small jalapeño, seeded and minced (optional for more heat)

1/4 cup finely chopped red or white onion

1 small Roma tomato, seeded and diced (about 1/2 cup, optional)

2 tablespoons chopped fresh cilantro

1 small garlic clove, minced (optional)

How to Make this

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1. Check the avocados for ripeness, they should give slightly when you press; cut each in half lengthwise, twist to separate, remove pits (you can save one pit and leave it in the bowl to slow browning if you want), then scoop the flesh into a medium bowl.

2. Immediately pour in the 2 tablespoons fresh lime juice and gently toss the avocado so it won’t brown and gets a bit of tang.

3. Mash the avocados with a fork to your preferred texture — some like it chunky, some smoother, don’t overwork it or it’ll turn pasty.

4. Add 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the small minced garlic clove if using, mash or fold to combine.

5. Stir in the 1/4 cup finely chopped onion, the seeded and minced jalapeño (optional for heat), the 2 tablespoons chopped cilantro, and the diced Roma tomato (if using), folding gently so you keep some texture.

6. Taste and adjust: add more salt, a squeeze more lime, or extra jalapeño if you want it brighter or hotter; small tweaks make a big difference.

7. If your onion is too sharp soak it in cold water for 5 minutes then drain before adding next time, also chopping the onion super fine helps it blend better into the dip.

8. To store, press a piece of plastic wrap directly onto the surface of the guacamole or keep the pit in the mix and seal airtight in the fridge, use within 24 to 48 hours for best color and flavor.

9. Serve right away with chips or warm tortillas, and garnish with a little extra chopped cilantro or a few diced tomatoes if you like, it’s simple but everyone will love it.

Equipment Needed

1. Cutting board
2. Sharp chef’s knife or paring knife for halving, pitting and dicing
3. Medium mixing bowl, youll mash and mix the guac in this
4. Fork for mashing (or a small potato masher if you like it smoother)
5. Measuring spoons (tablespoon and 1/4 tsp increments for lime, salt, pepper)
6. Citrus reamer or hand juicer for the limes
7. Small bowl and a little cold water for soaking onion if it’s too sharp
8. Plastic wrap or an airtight container for storing, press wrap right on the surface so it dont brown as fast

FAQ

Q: How do I pick ripe avocados?

A: Gently squeeze near the stem, if it gives a little and the color is dark green to almost black, its ripe. If it feels hard, leave at room temp a few days; to speed ripening put them in a paper bag with a banana or apple for 1 to 2 days.

Q: How do I keep the guacamole from turning brown?

A: Acid slows browning, so mix in the lime juice right away. Press plastic wrap directly onto the surface to keep air out and store in an airtight container in the fridge. A pit in the bowl helps a bit but wont stop browning alone.

Q: Can I make it ahead of time and how long will it last?

A: You can make it up to 24 hours ahead if you cover it tightly and refrigerate, but expect slight browning and softer flavor. For best taste, make it the same day. Freezing is possible but changes the texture, so I dont recommend it for fresh-style guac.

Q: How do I make it chunky instead of smooth?

A: Use a fork to mash the avocados gently and only until you reach the chunkiness you like. Dont overmix. For super smooth guac use a food processor, but watch the time so it doesnt get pasty.

Q: My family hates cilantro, what can I use instead?

A: Skip the cilantro or swap with chopped parsley for fresh herb notes. You can also add a little extra onion and lime to boost flavor if you leave the herb out.

Q: How do I control the heat from the jalapeño?

A: Remove seeds and white membranes to reduce heat, mince finely and add a little at a time, taste as you go. For more heat use serrano, for less just omit it entirely.

Easy Guacamole Recipe Substitutions and Variations

Lime juice: lemon juice 1:1, or 1 tsp white wine vinegar (start small and add to taste) , or 1 tsp apple cider vinegar for a fruitier tang
Jalapeño: serrano for more heat, poblano or a chopped green bell pepper if you want it milder, or 1/2 tsp red pepper flakes to add heat without chopping
Onion (red or white): green onions/scallions for a milder fresher bite, shallot for a sweeter more delicate flavor, or 1/4 tsp onion powder if you dont want any crunch
Cilantro: flat leaf parsley if you dislike cilantro, chopped basil for a sweeter twist, or 1/2 tsp ground cumin for an earthy alternative

Pro Tips

1. Pick avos by feel, not color — they should give a little when you press but not be mushy. If they’re still firm put them in a paper bag with a banana or apple for a day to speed ripening, don’t fridge them until theyre ripe.

2. Add some lime right away to slow browning, but season salt in two stages: a little while you mash then taste and finish with more if needed, its easier to add than take away.

3. Don’t use a blender, mash with a fork or potato masher so you keep texture, and fold in tomatoes and onions at the end so the guac doesn’t get watery; if the onion is too sharp soak it in cold water for 5 minutes then drain.

4. For storing press plastic directly on the surface or pour a thin layer of lime juice or cold water over the top before sealing, then drain and stir in fresh lime and cilantro just before serving to wake up the flavors.

Easy Guacamole Recipe

Recipe by Bob Jones

0.0 from 0 votes

I perfected my Best Guacamole Recipe by using one unexpected trick that slashes prep time and keeps the avocado from browning.

Servings

servings

Calories

195

kcal

Equipment: 1. Cutting board
2. Sharp chef’s knife or paring knife for halving, pitting and dicing
3. Medium mixing bowl, youll mash and mix the guac in this
4. Fork for mashing (or a small potato masher if you like it smoother)
5. Measuring spoons (tablespoon and 1/4 tsp increments for lime, salt, pepper)
6. Citrus reamer or hand juicer for the limes
7. Small bowl and a little cold water for soaking onion if it’s too sharp
8. Plastic wrap or an airtight container for storing, press wrap right on the surface so it dont brown as fast

Ingredients

3 ripe avocados (about 1 1/2 lb or 700 g total)
2 tablespoons fresh lime juice (from 1 to 2 limes)
3/4 teaspoon kosher salt, or to taste
1/4 teaspoon freshly ground black pepper
1 small jalapeño, seeded and minced (optional for more heat)
1/4 cup finely chopped red or white onion
1 small Roma tomato, seeded and diced (about 1/2 cup, optional)
2 tablespoons chopped fresh cilantro
1 small garlic clove, minced (optional)

Directions

Check the avocados for ripeness, they should give slightly when you press; cut each in half lengthwise, twist to separate, remove pits (you can save one pit and leave it in the bowl to slow browning if you want), then scoop the flesh into a medium bowl.
Immediately pour in the 2 tablespoons fresh lime juice and gently toss the avocado so it won't brown and gets a bit of tang.
Mash the avocados with a fork to your preferred texture — some like it chunky, some smoother, don't overwork it or it'll turn pasty.
Add 3/4 teaspoon kosher salt, 1/4 teaspoon freshly ground black pepper, and the small minced garlic clove if using, mash or fold to combine.
Stir in the 1/4 cup finely chopped onion, the seeded and minced jalapeño (optional for heat), the 2 tablespoons chopped cilantro, and the diced Roma tomato (if using), folding gently so you keep some texture.
Taste and adjust: add more salt, a squeeze more lime, or extra jalapeño if you want it brighter or hotter; small tweaks make a big difference.
If your onion is too sharp soak it in cold water for 5 minutes then drain before adding next time, also chopping the onion super fine helps it blend better into the dip.
To store, press a piece of plastic wrap directly onto the surface of the guacamole or keep the pit in the mix and seal airtight in the fridge, use within 24 to 48 hours for best color and flavor.
Serve right away with chips or warm tortillas, and garnish with a little extra chopped cilantro or a few diced tomatoes if you like, it's simple but everyone will love it.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.