Easy Guacamole Recipe (2024)

FAQs

How to make easy guacamole? ›

Mash avocado in a medium serving bowl. Stir in onion, tomato, and garlic. Season with lime juice, salt, and pepper. Cover and chill guacamole for 30 minutes to allow flavors to blend.

Here's all you need for traditional guacamole: ripe avocados, coriander/cilantro, red onions, jalapeño or Serrano chilli, lime and salt. Avoid unnecessary fillers such as sour cream and cream cheese. They only dilute flavour. Popular optional extras include: garlic, tomato, cumin powder.

If you taste your guac and it is bland, start with more salt. Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren't happy with the taste, you can rely on mix-ins to jazz it up.

Authentic guacamole recipes are made with just a few simple ingredients – avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt.

Onion — the most typical onions used are white onion or red onion. My Mexican grandma-in-law swears by red onion in guac. Tomatoes — not all guac recipes have tomatoes in them but I sure love tomatoes in mine. I remove the seeds of the tomatoes so the guacamole doesn't become soggy.

I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

Authentic guacamole doesn't contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

Most people prefer to use sweet white onion in their guacamole recipe. Red or yellow onion tends to give the guacamole too strong of a garlic flavor.

Add milk or cream to make your guacamole denser. Place slices or cubes of fresh cheese on top of your guac. Add chopped mint to make your guacamole even fresher. Mango cubes add an unexpected touch and also keep your guac from turning brown.

Can you make guacamole ahead of time without it turning brown? ›

Method #2: Covering the Guac With Avocado Peels

The technique: Pressing the avocado peels flat against the guacamole surface shields the dip from air. If air can't reach it, browning can't occur. The results: Good luck keeping the peels flat.

"The flesh of the avocado oxidizes quickly — much like a cut apple — which changes the color.

From the second you crack open that avocado, it's a race against the clock before it goes brown. But with the right prep, you can make guacamole last in the fridge for three to four days. Planning on storing guacamole in the freezer? It should last for three to four months.

Guacamole is traditionally made by mashing peeled, ripe avocados and salt with a molcajete y tejolote (mortar and pestle). Recipes often call for lime juice, cilantro, onions, and jalapeños. Some non-traditional recipes may call for sour cream, tomatoes, basil, or peas.

I like the flavor better with lemon juice, but lime works too. If you're out of fresh lemons or limes, try using bottled lime or lemon juice. Although, freshly squeezed juice is definitely the best! Salt: Salt enhances the flavors and brings it all together.

Lime is an integral part of great guacamole—or so we thought. Turns out, you get to taste and enjoy the pure flavor of avocado better in guacamole without the lime.

Generally speaking, the guacamole in Mexico is going to taste a bit fresher. The avocados, cilantro, and even the chiles used in the Mexican version are likely to be significantly fresher than those in the U.S. version.