The old saying "less is more" most definitely applies to Guacamole. With our Simple Guacamole Recipe, the delicious, natural flavors of the avocado shine and are enhanced by only a few extra ingredients. It's the perfect way to immediately upgrade any and all Mexican main dishes.
This recipe is so easy, you can have it ready in less than 10 minutes. Plus, you're even getting step-by-step instructions on everything from picking out perfect avocados (essential to good guacamole), to how to cut into an avocado like a pro, and mash it and season it to perfection.
Not only is this authentic Guacamole recipe a total crowd-pleaser, but you'll find that it's also a super handy one to have in your repertoire and you'll end up using your new-found skills a ton! To jumpstart your guac-making career, try pairing it with our Tacos de Barbacoa, Tacos de Camaron, or Steak Burritos.
It is widely believed that avocados originated in Mexico and that the first avocado trees to be grown in the U.S. were planted in the early to mid 1800s, first in Florida and then later in California. These are still the top states for American avocado production today.
As for Guacamole, it would seem that everyone's favorite dip dates all the way back to the Aztecs! It's true. Hundreds of years ago people were enjoying a dish of mashed avocados with tomatoes and chilies and calling it "ahuaca-mulli" which means "avocado salsa". Later on, the Spanish introduced onion, cumin, cilantro, and lime juice into the dish and I guess you could say the rest is history!
- Avocados | For guacamole, you must have ripe avocados. It is extremely important and the difference between good guacamole and, frankly, terrible guacamole. Avocados that are hard and not yet ripe will have terrible texture when mashed, not to mention, lack serious flavor. If your avocado is too ripe, it will have a sour taste and smell. Be sure you check out our tips below for picking out the perfect avocado!
- Tomato | Tomatoes are optional in guacamole, although they certainly add a burst of fresh acidity to the dip, making it extra irresistible. You'll see it served at Mexican restaurants both ways -- with or without -- depending on the spot. Whether or not you want to add tomatoes to your homemade guacamole recipe is really up to you. However, if you're a tomato lover or you're in peak tomato season, we can't recommend it enough.
- Salt | Salt brings out the flavor of the avocado and is very important in this recipe. Per usual, we recommend using kosher salt. It has a mild, clean flavor that works especially well in guacamole.
- Lime | Fresh lime juice lends welcomed acidity to this famous Mexican dip. Be sure you use fresh squeezed lime juice and not the stuff from the bottle! Lemon juice will also work in a pinch if you do not have limes on hand. Our Avocado Spread is the recipe for you if you prefer lemon over lime!
- Cilantro | Cilantro is a somewhat tangy, citrusy herb, similar to parsley in appearance but not flavor. It is often used in Mexican cuisine to add complex and delicious flavors to almost any dish.
It's worth a mention that if you are a fan of onions in your guacamole, a couple of tablespoons of finely chopped red onion is a fine addition!
TIPS FOR PICKING A PERFECTLY RIPE AVOCADO
Avoid vibrant green, hard avocados. Look for blackened avocados, but avoid those with a white powdery coating.
Applying only a small amount of pressure, run your fingers over the skin of the avocado. The avocado should feel full and without crevices or mushy points. This is an indication of an overly ripe avocado. A perfectly ripened avocado should give slightly to a firm touch.
HOW TO MAKE GUACAMOLE
Before you can kick off your easy guacamole recipe, you'll first need to get into that perfectly ripe avocado. If you've yet to make one of those Food Network-worthy, one-slice, and the avocado is halved kind of cuts, stick around. We've got you covered.
You'll begin by laying the avocado on its side. Using a sharp chef's knife, carefully cut from the stem end toward the pit. Once your knife comes into contact with the pit, begin turning the avocado in a clockwise motion, leaving the knife in place.
Once you have made a 360° cut, twist the avocado halves slightly to open. Then, remove the pit, peel back the skin, and discard both the pit and peel.
You can also go ahead and dice up your tomatoes at this point. Vine-ripened and Roma are great in the summertime, but we've found cherry and grape tomatoes have the best flavor throughout the other seasons. Regardless of which kind of tomato you are using, you'll want to take care to remove the seeds before it goes into your guacamole. Tomato pulp and juices attached to the seeds will water down your guacamole and dilute the flavor. Once the seeds and pulp are gone, dice your tomatoes, set them aside, and move on to do some mashing!
Next, you'll take your avocado halves to a medium bowl and use the tines of a fork or a potato masher to mash the avocado until it has reached the consistency you like. The longer you mash, the smoother the guacamole will become.
Next, add the lime juice, cilantro, and Kosher salt and stir to combine. Add the tomatoes, stir gently, and that's all there is to it!
Serve with tortilla chips or your favorite Tex-Mex meal, and enjoy!
HOW TO PREVENT GUACAMOLE FROM TURNING BROWN
Guacamole will last for up to 2 days in the fridge if stored properly. Covering the guacamole with plastic wrap is the best way to prevent browning.
Take plastic wrap and press it firmly against the surface of the guacamole, eliminating any air pockets. Oxygen causes oxidation which results in a displeasing, brown color. Therefore, the goal is to keep any air from touching the surface of your guac altogether.
6 RECIPES YOU'LL LOVE WITH GUACAMOLE
A no-fuss, authentic Guacamole recipe that is perfect for both hosting and healthy snacking. Simple ingredients, amazing results!
- 3 large, ripe Hass avocados, halved and pits removed
- Juice of 1 lime (about a generous tablespoon)
- 1 tablespoon freshly minced cilantro
- 1 teaspoon Kosher salt
- 1 Roma or vine-ripened tomato, seeds and pulp removed
Transfer the flesh of the avocados to a medium bowl. Use a potato masher or a sturdy fork to mash together until it reaches desired consistency.
Add lime juice, cilantro, and salt and stir to combine.
Dice the tomato and gently stir in. Add more salt or lime juice to taste, if desired. Serve alongside tortilla chips, and enjoy.