Perfect Guacamole
Yield: 6 servings · Appetizer · Mexican
Great guacamole doesn't need a dozen ingredients or complicated techniques — it needs ripe avocados, fresh lime, and restraint. This recipe keeps things simple on purpose, letting the buttery avocado shine with just enough acidity, heat, and crunch to make every bite perfect. Ten minutes.
Ingredients
- 3 ripe Hass avocados
- 2 tbsp fresh lime juice (about 1 large lime)
- 1/2 tsp fine sea salt, plus more to taste
- 1/4 cup (40g) red onion, finely diced
- 1 small jalapeño, seeded and finely minced (leave some seeds in for more heat)
- 2 tbsp fresh cilantro, finely chopped
- 1 Roma tomato, seeded and diced small
Instructions
- Prep the avocados. Zero cooking. Ingredients
3 ripe Hass avocados
2 tbsp fresh lime juice (about 1 large lime)
1/2 tsp fine sea salt, plus more to taste
1/4 cup (40g) red onion, finely diced
1 small jalapeño, seeded and finely minced (leave some seeds in for more heat)
2 tbsp fresh cilantro, finely chopped
1 Roma tomato, seeded and diced small
Instructions
Prep the avocados. Cut each avocado in half lengthwise around the pit. Twist the halves apart.
- Remove the pit by gently striking it with the blade of your knife and twisting. Scoop the flesh into a medium bowl with a large spoon. Mash. Add the lime juice and salt to the avocados. Using a fork, mash to your desired consistency.
- For the best texture, leave it slightly chunky — a mix of creamy and chunky is ideal. Fold in the diced red onion, minced jalapeño, chopped cilantro, and diced tomato. Add the mix-ins.
- Fold in the diced red onion, minced jalapeño, chopped cilantro, and diced tomato. Stir gently — you want to distribute the add-ins evenly without turning everything into a paste. Taste and adjust. This is the most important step.
- Taste the guacamole and adjust: add more salt to bring out the flavors, more lime juice for brightness, or more jalapeño for heat. The guacamole should taste vibrant and well-seasoned. Serve.
Pro Tips
Tip 1: The ripeness of your avocados is everything. If you need to store it, press plastic wrap directly onto the surface of the guacamole (no air pockets) and refrigerate for up to 24 hours. Pro Tips
Tip 1: The ripeness of your avocados is everything. A ripe Hass avocado should yield slightly to gentle pressure — like pressing the palm of your hand below your thumb.
Tip 2: Soak the diced red onion in cold water for 5 minutes, then drain. If it's mushy, it's past its prime.
Tip 3: Add the lime juice before mashing — the acid helps prevent the avocado from browning and ensures it's evenly distributed throughout the guacamole.
Tip 4: Seed the tomato before dicing. Tip 3: Add the lime juice before mashing — the acid helps prevent the avocado from browning and ensures it's evenly distributed throughout the guacamole. Tip 4: Seed the tomato before dicing.
Variations
- Mango Guacamole: Fold in 1/2 cup of diced ripe mango for a sweet-savory twist. This prevents the guacamole from becoming watery.
- Smoky Guacamole: Add 1 finely diced chipotle pepper in adobo sauce and 1/2 tsp of ground cumin for a deep, smoky flavor profile.
- Roasted Garlic Guacamole: Squeeze 3–4 cloves of roasted garlic into the avocado before mashing. Smoky Guacamole: Add 1 finely diced chipotle pepper in adobo sauce and 1/2 tsp of ground cumin for a deep, smoky flavor profile.
Nutrition Facts
Per Serving (about 1/3 cup)
| Calories | 120 |
| Total Fat | 10g |
| Saturated Fat | 1.5g |
| Carbohydrates | 7g |
| Sugar | 1g |
| Fiber | 5g |
| Protein | 2g |
| Sodium | 200mg |