Easy Guacamole
If you could only have one Guacamole recipe, this would be the one. It's the quintessential Guacamole, flavorful and creamy, completely satisfying. This Guacamole is a dynamite appetizer or side dish for all sorts of Mexican entrees. Grownups love it, and kids love it. This one is hard to beat.
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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
How to Store
To store guacamole, 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.
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.
Nutrition Facts
Easy Guacamole
Amount per Serving
Calories
142
% Daily Value*
Fat
12
g
18
%
Saturated Fat
2
g
13
%
Polyunsaturated Fat
2
g
Monounsaturated Fat
8
g
Sodium
104
mg
5
%
Potassium
466
mg
13
%
Carbohydrates
9
g
3
%
Fiber
6
g
25
%
Sugar
1
g
1
%
Protein
2
g
4
%
Vitamin A
275
IU
6
%
Vitamin C
13
mg
16
%
Calcium
16
mg
2
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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.
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