This easy guacamole recipe is made with simple, classic, ingredients. If you have ever wondered how to make guacamole, what you need to get the perfect guac, this is the recipe for you. Delicious as a dip, topping, in a salad, and more.
Guacamole is one of those condiments that elevates foods from good to great. And there are so many different takes on guacamole, from chipotle guacamole, to ones with every addition you can think of. While I have had some amazing guacamoles in my day, I am a firm believer that when it comes to making the best guacamole, less is more.
This guacamole recipe uses classic ingredients to elevate and highlight the avocado. But don’t worry, if you like a little something extra with yours, feel free to add to your homemade guacamole, and make it your own.
How do you make guacamole?
Put simply, to make guacamole you start with avocado, and you add a few other ingredients and mash it all together. Depending on if you like your homemade guacamole to be smooth or chunky, you might approach things a little differently.
Personally, I like some texture, but don’t want a big old glob of avocado and nothing else. So I like to take half of my avocado and use a form to mash it. And the other half I like to dice fine, and stir in with the tomato, cilantro, onions, and lime. This gives it some texture, but still allows the flavors to be in every bite, for the perfect guacamole.
What are the ingredients of guacamole?
The main ingredient is Avocado, followed by a little salt, and then it is kind of up to you. A classic guacamole will have some onion, cilantro, and lime juice. I also like to add tomatoes for a little acidity.
I have found that in order to get really amazing homemade guacamole, you have to start with really good avocados.
How to choose your avocados:
- Touch the Avocado: Ripe, ready-to-eat fruit will be firm but will yield to gentle pressure. If it pushes too easily, it is over-ripe and will not taste good. If it is too hard, it will not be mashable, and will not taste very good.
- Look at the exterior: Avocado is a fruit, but it can bruise, and discolor. Just keep in mind that while color batters, color alone may not tell the whole story. The Hass avocado will turn dark green or black as it ripens, but other avocado varieties retain their light-green skin even when ripe. Pay attention to the variety, and know what it looks like when it ripens.
- Pop off the button and take a look. If it is black, this is too ripe. A green interior is key.
When you cut into the avocado, look for one with no dark discoloration. That discoloration will lead to flavor changes. You don’t want to end up with bad tasting guacamole, so check your avocados for bruising.
How to Cut your Avocado for Guacamole:
- Start with a ripe avocado, place it on a cutting board, and use a sharp knife to cut it lengthwise around the seed. Try cutting into the avocado until the knife hits the seed, then rotating the avocado until you have cut all the way around the avocado.
- Rotate the avocado halves in your hands and separate it.
- Use a knife to cut it into quarters.
- Remove the seed by pulling it out gently with your fingers. You can use a knife to extract the seed, but could risk cutting yourself. This is easier and safer.
- Peel the avocado by sliding your thumb under the skin and peeling the skin back.
How do you make easy guacamole?
Once you have selected your avocados and cut them up, it is time to make your guacamole. Take half your avocado and use a fork to mash it up. Take the other half and dice it finely. Dice onions, cilantro, and tomatoes, then stir it all together. Add some lime juice, and salt. Taste, and adjust the seasoning to your preference.
That is it! But of course, you could add many other things:
- Cotija Cheese
So I have to ask: “How do you make homemade guacamole?”
Tip: If you are not using the guacamole immediately sprinkle the surfaces with lemon or lime juice or white vinegar and cover with plastic wrap to prevent discoloration and over-ripening.
My favorite ways to use Guacamole:
- On Carnitas Tostadas
- In conjunction with the best ever bean dip as a party dip.
- Served with Mexican Shredded Chicken in tacos, burritos, taquitos, and more.
- With BBQ Chicken Burritos.
- 3 large Haas avocados ripe
- 1/2 cup grape tomatoes diced
- 1/4 cup cilantro chopped fine
- 1/4 cup red onion finely chopped
- 1/2 a lime juiced
- salt and pepper to taste
- Pit and peel your avocados, and chop half into fine chunks, put the other half in a bowl and mash with a fork
- Finely dice cilantro, red onion, and grape tomatoes
- In the bowl with the mashed avocado, combine the other half the avocado, and the diced onions, tomatoes, and cilantro, and mix together.
- Add the lime juice, and stir it all together.
- Taste it, and season with salt and pepper or additional lime juice as desired.
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