Guacamole a blend of a few fresh, high-quality ingredients with flavours that meld together beautifully It is a dip made of avocados, lime, and other fresh ingredients.
The word “guacamole” is derived from two Aztec Nahuatl words—ahuacatl (avocado) and molli (sauce).
This quick, fool-proof, authentic and easy guacamole recipe will take you less than 5 minutes to make. It’s creamy, fresh, super simple, healthy, so delicious and completely irresistible. This is the best homemade guacamole recipe. I promise you that anyone can make this!
If you’ve only ever bought guacamole before, right now would be a great time to stop doing that. Seriously, making it yourself is almost as easy to make as taking a lid off a jar, and it is so much tastier and healthier.
This homemade guacamole recipe makes a perfect party dip since it’s vegan and gluten-free for all to enjoy. Just add tortilla chips or crisp raw veggies for a lighter option. Or, add a dollop (or two) of guacamole to just about any Mexican recipe. I like to serve it with tortilla chips or next to my favourite fajitas or tacos
- 1 Avocado - Ripe, medium size – about 150g/5.3 oz
- 1 tbsp Lime juice
- 3 tbsp Onion - white onion grated - 15 g/0.5oz
- chili powder - optional to taste - hot green such as jalapeño, stems and seeds removed, minced - or 1 pinch ground cayenne pepper and/or a dash of freshly grated black pepper
- Paprika - optional to taste
- 1 tbsp Olive oil
- Salt - to taste
- 1 Tomato - optional - Fresh peeled, seeded, and diced
- 1 tbsp Cilantro - optional - fresh leaves and tender stems, finely chopped or 1/4 teaspoon ground coriander
- Pit and peel the avocados.
- In a medium bowl, using a fork, mash the pulp coarsely. Don't overdo it! The purée should be slightly lumpy (a little chunky) or smooth depending on your tastes.
- Promptly add, a little lime juice—a splash of acidity—will help to balance the richness of the avocado and will help delay the avocados from turning brown.
- Rinse the chopped onion under hot water to get rid of any bite before adding it to the recipe. Just throw boiled water on it, drain, rinse with cold water, drain and repeat the process. Make sure to drain well.
- After that mix in the drained onion, olive oil, and salt to taste.
- Then if you want, add chopped cilantro, and/or minced chile (hot green such as jalapeño, stems and seeds removed, minced - or 1 pinch ground cayenne pepper and/or a dash of freshly grated black pepper) to your desired degree of hotness.
- If desired, peel, seed, and dice the tomato and mix it into the avocado. Or leave out the tomatoes and serve it alongside. On a rare occasion, there are leftovers, mixed-in tomato makes the guacamole go off faster.
- Taste the guacamole and adjust with additional salt, peppers, or lime juice.
- Serve immediately or cover tightly with plastic wrap placed on the surface of the guacamole. This is to protect it from the air, which will darken it. (The oxygen in the air causes oxidation which will turn the guacamole brown.). For the same reason, guacamole should not be made too long before serving time. Chill the guacamole until ready to serve, about 1 hour for best flavour.
- How do you know if an avocado is ripe? The trick to making perfect guacamole is using ripe avocados that are just the right amount of ripeness. Not ripe enough and the avocado will be hard and tasteless. Too ripe and the taste will be off. Check for ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe yet and will not taste good. If there is a little give, the avocado is ripe. If there is a lot of give, the avocado may be past ripe and not good. In this case, taste test first before using it.
- The texture is key. For the best guacamole texture, you want slightly chunky avocado and finely chopped onion. You can mash the avocado quickly and easily with a potato masher, pastry cutter or large serving fork. A regular fork will also work but requires more effort. Stop mashing when the guacamole is still a little chunky. But if you prefer smooth guac, the food processor is perfect. If you still like a little texture, try pulsing the mixture and check frequently to make sure it's not getting too smooth. Always remember don’t blend or puree the avocado for guacamole, leave it a little chunky.
- Definitely use fresh limes rather than lime juice in a bottle. The flavour difference is worth it.
- Traditionally guacamole is made with sweet white onion -- it really does offer the best results in flavour. If you only have red or yellow onions on hand, it's a good idea to rinse the chopped onion under hot water to get rid of any bite before adding it to the recipe (make sure to drain well). Just throw boiled water on it, leave 5 minutes, drain, rinse with cold water, drain and repeat the process.
- If fresh chiles are not available, use canned chiles or a few dashes of hot red pepper sauce.
- Be careful handling chiles, if using. Wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.
- Lime-to-avocado ratio. Just over 2 or 3 teaspoons lime juice per mashed avocado is the perfect ratio for flavour and browning prevention. You might need a splash more lime juice if your avocados are particularly large.
- I do like adding chopped tomatoes to my guacamole. I know some recipes call for mixing salsa into guacamole, but for a cleaner flavour, simply chopped tomatoes will do it. I especially love adding tomatoes when they are in season.
- If you don't like coriander or cilantro; leave it out. Won't hurt a thing. You can skip it if you don’t have it or don’t like it.
- I skipped garlic because its flavour is distracting. But it’s up to you if you want to add it.
- Tortilla chips
- Tacos or fajitas
- Burritos or burrito bowls (start with a base of cilantro-lime brown rice)
- Simple Guacamole: The simplest version of guacamole is just mashed avocados with salt. Don’t let the lack of availability of other ingredients stop you from making guacamole.
- You could even mix some kale into your guacamole, for health bonus points.
- For a colorful and fruity twist, top it with well-drained mango salsa or pineapple salsa.
- For a smoky, crunchy variation, drizzle a few spoonfuls of adobo sauce (from a can of chipotle peppers) plus toasted pepitas (green pumpkin seeds) on top.
- If you want to get crazy, try garnishing your guacamole with crumbled feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas (little seed of squash/pumpkin seed).
- For spicy guacamole, leave the seeds and membrane in the peppers and add to taste.
If you leave the guacamole exposed to air, it will start to brown and discolor. That browning isn’t very appetizing, but the guacamole is still good. You can either scrape off the brown parts and discard, or stir them into the rest of the guacamole. To avoid that, transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top and cover the container with plastic wrap and press down on the plastic wrap to squeeze out any air pockets. Onion works better than pressing plastic wrap against the surface of the guacamole or covering it with water and pouring it off later. This trick works because onions contain sulfur, and sulfur prevents the avocado’s browning enzyme from interacting with the air. Make sure any exposed surface of the guacamole is touching the plastic wrap, not air. Seal it with a lid, and it’ll stay good for a couple of days. This will keep the amount of browning to a minimum. Leftovers will keep well, refrigerated, for up to 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath. How to freeze Guacamole freezes beautifully and keeps for up to 3 months. The trick is – you should not add a bunch of watery stuff like raw tomatoes or onions or dairy like sour cream (if using another recipe) if you are going to freeze your guacamole. These items just don't freeze well. Scoop a reasonable meal-sized portion of guacamole into a ziplock bag. Shake the guacamole to the bottom of the bag, and then squeeze gently towards the top of the bag. The goal is to get out the air bubbles that are trapped as best you can. Close the bag nearly closed, and work the guacamole up and toward the bag seal while squeezing out all the residual air. Close up your bag. Lay flat to freeze. Thaw overnight in the fridge. If you have a guac emergency, you can rush thaw your little packets in a bowl of cold water as long as you are sure your bag hasn’t gotten any holes in it. Do not attempt to thaw in the microwave. Health benefits The health benefits of guacamole primarily come from the avocado. Avocados are loaded with healthy monounsaturated fat, which boosts brain function and health. It is one of the good plant-based fats that can help lower your risk of heart disease and stroke.
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