If you could only have one Guacamole recipe, this would be the one. It's the quintessential Mexican Guacamole, flavorful, creamy, and completely satisfying.
This Guacamole is a dynamite appetizer or side dish for all Mexican entrees. Grownups love it, and kids love it. This Guac recipe is hard to beat!
How to Make Guacamole
Note: The full instructions are provided in the recipe card below.
Cut around each avocado lengthwise, twist the two halves apart, remove the pit, and scoop the avocado flesh into a large bowl.
Add remaining ingredients and mash with a potato masher or fork until blended and somewhat chunky.
The Guacamole is ready to serve now or maybe refrigerated later.
Related Recipes
📖 Recipe
Easy Guacamole
Ingredients
- 5 ripe large Hass avocados , peeled, pitted, and diced
- 1 medium-sized red or yellow onion , finely chopped
- 3 Roma tomatoes , diced
- 3 serranos peppers or jalapeños , finely chopped or seeded and deveined for a mild guacamole
- 2 fresh limes , juiced (add more or less to taste)
- 1-½ teaspoons kosher salt; adjust to taste
- 1 bunch fresh cilantro leaves , chopped
Instructions
- Cut around each avocado lengthwise, twist the two halves apart, remove the pit and scoop the avocado flesh into a large bowl.
- Add remaining ingredients and mash together with a potato masher or fork until blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles.
- Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.
Notes
- To keep the guacamole from turning brown, pat it down to give it a flat surface; pour a thin but visible layer of lime juice over it to form a barrier from the air. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.
- For mild guacamole, de-seed and devein the peppers. To seed and devein a pepper, cut off the stem, cut the pepper in half, and then use a spoon to scoop out the seeds; use a knife to scrape away the veins of the pepper.
- Bring to room temperature before serving.
All nutritional information is based on third-party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods, and portion sizes per household.
