This guacamole recipe is a vibrant blend of creamy avocados, zesty lime, and fresh cilantro that’s ready in just 5 minutes. Each bite delivers a luscious texture and a burst of bright, tangy flavors that pair perfectly with crunchy tortilla chips. Packed with healthy fats and fiber, it’s a guilt-free indulgence that’s as nourishing as it is delicious.
With its smooth consistency and bold taste, this guacamole is a crowd-pleaser for any occasion. The hint of spice from jalapeños and the earthy notes of garlic create a harmonious balance that’s irresistible. Quick to make and endlessly versatile, it’s the ultimate dip to elevate your snacks or meals effortlessly.
Fresh & Flavorful Guacamole Ingredients
- 3 ripe avocados, diced (see tips for cutting in post or video)
- 1-3 Tablespoons freshly-squeezed lime juice (about 1 lime)
- ⅓ cup (45 g) finely diced red onion
- 3 Tablespoons finely chopped jalapeno (seeds removed; adjust to taste)
- 3 Tablespoons (15 g) finely chopped cilantro
- 1 large clove minced garlic (about 1 ½ teaspoons)
- ½ teaspoon finely ground sea salt (use less if using table salt)
- ¼ teaspoon freshly cracked black pepper
- ¼ teaspoon ground cumin
- 3 dashes hot sauce (like Tabasco; adjust to taste)
- ½ cup (90 g) chopped roma tomato (seeds removed)
- Salty tortilla chips (for serving and taste testing!)
Step-by-Step Guacamole Instructions
- Prepare the avocados: Place diced avocados in a medium or large bowl. Squeeze 1 Tablespoon of lime juice over the top and gently toss to coat.
- Add the flavor base: Add the red onion, jalapeno, cilantro, garlic, sea salt, black pepper, cumin, and hot sauce to the bowl.
- Mash to perfection: Use a fork or potato masher to mash the mixture to your desired consistency (chunky or smooth).
- Fold in the tomatoes: Gently stir in the chopped roma tomato.
- Taste and adjust: Taste test with tortilla chips. Add more lime juice, salt, pepper, cumin, or hot sauce as needed until it’s irresistible.
- Serve and enjoy: Serve immediately with salty tortilla chips for dipping!
Perfect Pairings: Serving Suggestions for Your Guacamole
This guacamole is a star on its own, but it shines even brighter with the right pairings! Serve it with salty tortilla chips for the classic combo, or try it as a topping for tacos, nachos, or grilled chicken. For a fresh twist, use it as a dip for veggie sticks like cucumber, bell peppers, or jicama. It’s also fantastic spread on toast or as a side for your favorite Mexican dishes like enchiladas or quesadillas.
Keep It Fresh: Storage Tips for Leftover Guacamole
To prevent browning, press a piece of plastic wrap directly onto the surface of the guacamole, ensuring no air is trapped. Store it in an airtight container in the fridge for up to 2 days. If it does brown slightly, simply scrape off the top layer—it’ll still taste great! For longer storage, consider freezing it in a sealed container, though the texture may change slightly upon thawing.
Spice It Up: Recipe Variations to Try
Customize your guacamole to suit your taste! Add crumbled cotija cheese for a salty kick, or mix in diced mango or pineapple for a sweet and tangy twist. If you love heat, leave the jalapeño seeds in or add a pinch of cayenne pepper. For a creamy version, stir in a dollop of sour cream or Greek yogurt. The possibilities are endless!
Quick Tips: Time-Saving Hacks for Guacamole Prep
Save time by using a mini food processor to quickly chop the onion, jalapeño, and cilantro. If you’re short on limes, bottled lime juice works in a pinch, though fresh is always best. To speed up avocado prep, use a knife to score the flesh in a grid pattern before scooping it out with a spoon. These small tweaks make this already quick recipe even easier!
The BEST Guacamole Recipe!
Ingredients
- 3 ripe avocados diced see post or video for instructions on how to cut
- 1-3 Tablespoons freshly-squeezed lime juice I’m usually able to get all the juice I need from a single lime
- ⅓ cup finely diced red onion 45 g
- 3 Tablespoons finely chopped jalapeno remove seeds, this is usually one jalapeno for me but will vary depending on the size of your peppers
- 3 Tablespoons finely chopped cilantro 15 g
- 1 large clove minced garlic about 1 ½ teaspoons
- ½ teaspoon finely ground sea salt plus more to taste as needed (if using table salt you will need less, start with a heaping ¼ teaspoon)
- ¼ teaspoon freshly cracked black pepper plus more to taste as needed
- ¼ teaspoon ground cumin
- 3 dashes hot sauce I use Tabasco sauce, plus more to taste as needed
- ½ cup chopped roma tomato 90 g, seeds scooped out and discarded
- Salty tortilla chips for serving
Instructions
- Place avocado in a medium or large sized bowl and squeeze one Tablespoon of lime juice overtop, gently toss to coat.
- Add remaining ingredients except for tomato.
- Use a fork or a potato masher to mash to desired consistency. Stir in tomato.
- Taste test with tortilla chips, add more lime juice, salt, pepper, cumin, or hot sauce as needed, until you can’t stop eating.