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!
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What is Guacamole?
Guacamole is an avocado-based dip traditionally made by mashing ripe avocado and salt. Lime juice, fresh tomato, cilantro, and jalapeno or serrano pepper are often added. It is usually eaten with tortilla chips or as a side dish with other starters.
Ingredients
Note: The full ingredients list is provided in the recipe card below.
- Avocado: When making guacamole, the ripeness of the avocado is the most important factor to consider. Look for purple-black in color and firm but yield to gentle pressure; they shouldn't feel soft or mushy when pressed.
- Onion & Fresh Tomato: It adds flavor and texture.
- Fresh Serrano: It adds flavor and heat. The recipe for guacamole calls for 3 fresh serranos. Feel free to substitute for jalapenos peppers if you like also, if you want to keep it mild, de-seed and devein the pepper you use. 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.
- Lime & salt: It enhances the overall flavor.
- Cilantro: It adds a herbaceous flavor with notes of citrus and pepper.
Tools you'll need
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.
Substitutions
- Onion: You can substitute white or shallots if you don't have red or yellow onions. They will provide a slightly different flavor but should work well in guacamole.
- Tomatoes: Roma tomatoes are commonly used in guacamole, but you can use other types of tomatoes, such as cherry tomatoes or vine-ripened tomatoes, if that's what you have on hand.
- Serrano Peppers or Jalapeños: These peppers add a spicy kick to guacamole. If you prefer a milder version, remove and devein the seeds before using. Alternatively, you can substitute them with milder peppers like Anaheim or poblano peppers. Use hotter peppers like habaneros or serrano chilies if you want more heat.
- Lime Juice: If you don't have fresh limes, you can use bottled lime juice as a substitute. However, fresh lime juice generally provides a brighter and more vibrant flavor.
- Cilantro: Cilantro adds a fresh and herbaceous taste to guacamole. If you're not a fan of cilantro or don't have it available, you can omit it or substitute it with fresh parsley or even fresh basil.
Variations
- Garlic Guacamole: Mince 1 garlic clove, sprinkle with a little salt, and mash with the side of your knife into a coarse paste before adding it to the mixture for extra flavor.
- Spice it up: Add ½ teaspoon of cumin to the avocado mixture for an earthy undertone.
- Pepper: Instead of fresh, you can use canned jalapeno pepper.
- Herby: Add chopped green onion, white and light green parts, thinly sliced in the avocado mixture.
- Spicy: Use serrano pepper instead of jalapeno pepper.
How to serve
Guacamole doesn't just make a great dip with Tortilla Chips. It can also be used as a side dish or filler for a fish taco, chicken quesadillas, burritos, salads, and fried eggs; it can also be used as a spread for veggie sandwiches, Steak Sandwiches, toast, etc.
How to Store
Follow these steps to keep it fresh and prevent browning. First, transfer the guacamole to an airtight container, ensuring minimal air space. Next, place a sheet of plastic wrap directly on the surface of the guacamole, gently pressing out any air bubbles. Seal the container tightly with its lid. This method creates a barrier that helps prevent oxidation and browning. Finally, refrigerate the guacamole until ready to use, for up to 8 hours. When serving, stir it before enjoying. Properly stored guacamole should retain its flavor and texture.
Make-Ahead
This recipe can be made 2 hours ahead of time. 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; after that, it will start to deteriorate.
Tips for Making The Best Guacamole
- Choose ripe avocados: Look for avocados that are slightly soft to the touch and have a dark, almost black skin color. Avoid avocados that are overly soft or have brown spots.
- Use the right avocado-to-lime ratio: For a well-balanced flavor, start with the juice of half a lime per avocado. Taste and adjust the lime juice as needed to suit your preference. Lime juice adds brightness and helps prevent browning.
- Customize heat level: Adjust the spiciness of your guacamole by adding jalapeno or serrano peppers to your desired heat level. Remove the seeds and veins for a milder flavor, or leave them in for more heat. Remember to taste as you go and adjust accordingly.
- Add chopped onion and tomato: Finely dice red onion and fresh tomato to add crunch, texture, and a touch of sweetness to your guacamole. Use a sharp knife for clean cuts.
- Use fresh cilantro: Fresh cilantro adds a vibrant herbaceous flavor to guacamole. Chop the cilantro leaves finely and stir them into the mixture.
- Season with salt: Don't forget to add salt to enhance the flavors of the guacamole. Start with a small amount and adjust to your taste preferences.
- Mash to your desired consistency: Use a potato masher, fork, or whisk to mash the avocados. Mash them until they reach your desired level of creaminess and chunkiness. Some prefer a smooth and creamy texture, while others like it chunkier.
- Avoid overmixing: Be gentle when mixing the ingredients. Overmixing can result in mushy guacamole. Mix until the ingredients are combined but still retain some texture.
- Taste and adjust: Always taste your guacamole before serving and adjust the seasoning as needed. Add more lime juice, salt, or any other ingredient to balance your favorite flavors.
- Serve immediately or store properly: Guacamole is best served fresh. However, if you need to store it, press a plastic wrap directly onto the surface of the guacamole to minimize air exposure and prevent browning. Refrigerate promptly and consume within a day.
FAQ
Can you freeze Guacamole?
Many blogs claim that it can be frozen, but in my opinion, it does not freeze well and loses its delicious flavor and texture. Therefore, I do not recommend freezing it.
How to Keep Guacamole from turning brown
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.
How long can I store guacamole?
Guacamole can be stored in the refrigerator for up to 2 days. However, consuming it within the first 24 hours is best for optimal freshness and flavor. The longer it is stored, the more likely it is to oxidize and lose its vibrant green color.
Can I adjust the spice level in guacamole?
You can adjust the spice level in guacamole to suit your taste preferences. If you prefer milder guacamole, remove the seeds and devein the serrano peppers or jalapeños before chopping them. Keep the seeds and veins intact for spicier guacamole, or add hotter peppers such as habaneros. You can also gradually add the peppers while tasting until you achieve the desired heat level. Remember to exercise caution when handling and tasting hot peppers.
My avocados turned brown. What did I do wrong?
Avocados tend to oxidize and turn brown when exposed to air. Cover the guacamole tightly with plastic wrap directly on its surface to prevent this, eliminating air contact. Also, adding extra lime juice can help slow down the browning process.
My guacamole is too spicy. What can I do to reduce the heat?
If your guacamole is too spicy, you can try adding more diced avocado or a bit of sour cream or yogurt to mellow out the spiciness. Be cautious when adding additional ingredients so you don't alter the texture too much.
Watch How to Make It
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.