Fresh and spicy, this easy guacamole recipe is great for a party treat or an everyday appetizer. Just follow the simple step by step photo instructions for never fail results.
Editor’s Note: Originally Published September 8, 2012. Updated with expanded discussion and updated photos.
I had not been a big fan of that smooth homogenized guacamole. I have found it bland with nothing special to recommend its consumption.
But make your guacamole fresh and add some spiciness, you have something special. Now I’m a fan.
My Rating:
A good rating for a condiment. I’m at a high 4. My wife is a solid 5.
Recipe Notes for Easy Guacamole
About Picking Out Avocado
There are several types of avocados, but we only get Hass in my area, so I only discussing them.
What to look for:
- Dark green
- Not too hard Not mushy -it should give just a little.
- Taking the stem off is also helpful. If it is brown underneath, it is over-ripe. If green or green with only a few specks of brown, It is too green.
Storing Guacamole
Guacamole will turn brown within a few hours due to oxidation of the surface. You can prevent this by covering with plastic wrap pressed down to eliminate any air contact. Some also recommend a bit of lime juice to the top of the guacamole.
It will last a few days in the refrigerator.
See discussion in the notes above on choosing your avocado.
Chop half a medium red onion and Roma tomato. Mince one clove garlic. De-vein the jalapeno and chop finely.
Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. The seed may come out easy but if not put the knife into the seed a little and twist to remove.
Spoon the meat out of the avocado. It is easy. Combine the avocado with the prepped veggies in a large bowl.
Roll the lime on the counter to free up some juice, then cut the lime in half and squeeze all the juice you can out.
Add 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. Mash to the consistency you want. I used a potato masher, but a fork is fine. Optional: Add 1/4 minced cilantro.
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Easy Guacamole
Ingredients
- 2 avocados - ripe
- 1 lime
- 1 Roma tomato
- 1 clove garlic
- 1 jalapeno pepper
- 1/2 red onion - medium
- 1/2 teaspoon kosher salt
- 1/4 teaspoon pepper
- 1/4 cup minced cilantro - optional
Instructions
- Chop half a medium red onion and Roma tomato. Mince one clove garlic. De-vein the jalapeno and chop finely.
- Open the avocado by cutting around the avocado down to the seed. Twist it to open and remove the seed. The seed may come out easy but if not put the knife into the seed a little and twist to remove. Spoon the meat out of the avocado.
- Combine the avocado with the prepped veggies in a large bowl.
- Roll the lime on the counter to free up some juice, then cut the lime in half and squeeze all the juice you can out.
- Add 1/2 teaspoon kosher salt and 1/4 teaspoon pepper. 1/4 cup minced cilantro is optional.
- Mash to the consistency you want. I used a potato masher, but a fork is fine.
Recipe Notes
Recipe Tips
Will last a few days in the refrigerator but cover with plastic wrap pressed down to eliminate any air contact. Picking Out Avocado- Dark green
- Not too hard Not mushy -it should give just a little.
- Taking the stem off is also helpful. If it is brown underneath, it is over-ripe. If green or green with only a few specks of brown, It is too green
Have a question or something not clear? Ask in the comments.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
Originally Published September 8, 2012
Helly
I always keep the pit and put it back in the dip, helps it stay fresh for longer period of time!
Carolyn Stephens
I do everything I can to avoid using sharp knives. So I use a pastry blender to mush up the avocado. Then I stir in some pico de gallo from the market. After that I add lime juice, perhaps some garlic salt to taste.
DrDan
Hi Carolyn,
Welcome to the blog. That sounds great.
Thanks for the note.
Dan
Mahina
Love this recipe. I put all the ingredients in a ziplock bag and let the kids squish it until the desired consistency. Snip off the corner and “pipe” into the serving dish. Easy clean up!
Delores Hunt
Great chicken drummies. Quick and simple. Family loved it!!
Chris
Avocados are one thing I don’t trust to others to buy for me, it’s such a subjective call.