recipe

Guacamole: the best-ever recipe for the classic Mexican avocado-based dip

Total time: 10 Min
Difficulty: Low
Serves: 6 people
By Cookist
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No party spread is complete without homemade guacamole and tortilla chips. Whether you're celebrating Cinco de Mayo, have friends over for game day, or are hosting a barbecue, guacamole is a must-have on the table. This classic Mexican avocado dip can also be smeared on burger buns, or spooned onto tacos, burritos, and even baked potatoes, as well as served with chips.

The name guacamole comes from the Nahuatl words ahuacatl, meaning "avocado", and molli, meaning "sauce". Guacamole is salty, spicy, tangy, and deliciously creamy. It's easy to customize and even easier to make. Once you make homemade guacamole, you'll never go back to store-bought again!

Easy Guacamole Ingredients

For the best guacamole, you'll need the freshest ingredients.

First off, you'll need a few ripe avocados.

Lime juice (or lemon juice) is a must – it will help keep your guac green.

This version calls for salt, chilies, onions, and cilantro all add loads of flavor, but you can customize your guacamole however you like.

How to Pick Ripe Avocados for Guacamole

Ripe avocados are a must for guacamole. When you're in the store picking up avocados, look for ones that are firm but give slightly when gently squeezed. They shouldn't be overly soft or squishy. Many common types of avocado turn from green to black when ripe. The skin of the avocado should be bumpy rather than smooth.

If you have a few avocados at home that aren't quite ripe, place them in a paper bag with an apple, kiwi, or banana. This will help the avocados to ripen more quickly.

How to Cut an Avocado 

Insert the knife into the avocado lengthwise and cut through until the blade meets the pit. Remove the knife and twist the two halves of the avocado to separate them. Scoop the pit out with a spoon or carefully, but firmly hit the pit with the knife and extract it. Use a spoon to remove the avocado flesh from the skin.

When making guacamole, you can mash the avocado in a bowl. For other recipes, place the avocado on a cutting board and slice it or dice it, depending on what dish you're preparing.

How to Make Guacamole

You can make a batch of homemade guacamole in about five minutes. Here's what to do. First, slice your avocados in half and extract the pits. Grab a spoon, scoop out the avocado, and pop it into a bowl. Using a fork, mash the avocado. You only want to roughly mash it, so that it's still chunky.

Put the lime juice salt, pepper, red onion, jalapeno, and cilantro into the bowl with the avocado. Give it a quick stir to distribute the rest of the ingredients, then garnish the guac with radish or jicama, and serve.

How to Use Guacamole

Enjoy your guacamole as a dip with tortilla chips or spread it across sandwiches or burgers as a spread. It's also amazing dolloped onto tacos, deviled eggs, and baked potatoes. You can use guacamole to make avocado toast or blend it into soups or dressings to give them an extra creamy texture and more flavor.

Tips for the Best Guacamole

Adding plenty of lime juice or lemon juice will help slow down how quickly your guacamole starts to brown. If you have leftovers or have decided to make it an hour or two in advance, cover the guacamole with cling film, making sure the plastic touches the surface of the guacamole. This way, less air will come into contact with the dip, and it'll stay green for longer.

For effortless, quick guacamole, throw all the ingredients into a food processor and blitz them until your guac takes on your preferred consistency.

For a chunkier guacamole, grab your favorite salsa and mix it with your ripe, mashed avocados. At a spritz of lime juice, and you're ready to go!

Don't overmix or over-mash the guacamole (unless you prefer a smoother texture).

Use the freshest ingredients you can find – this will take your guacamole to the next level.

Taste the guacamole as you mix in the ingredients so you can adjust flavors as needed.

Guacamole Variations 

If you don't have jalapenos, serrano, or bird's eye chilis work great in guac. To make very spicy guacamole, use habanero chilies.

Instead of red onions, try using chopped shallots for a slightly sweeter flavor.

Add some chopped tomato, sun-dried tomato, or grilled corn to your guacamole to make it heartier.

No limes? Use lemon instead.

For fruitier guacamole, add some grilled peaches, pineapple, or mango.

For ultra-savory guacamole, try crumbling in some crispy bacon. You can also strip this recipe down and make it with avocado, salt, and lime or lemon juice.

How to Store Guacamole

Avocados oxidize once they've been cut, which means guacamole is best enjoyed straight after making it. Once made, guacamole lasts up to 3 days in the fridge.

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Ingredients
Ripe avocados
2
salt to taste
fresh lime juice
1 tbsp
red onion, minced (or green onion, thinly sliced)
2 to 4 tbsp
jalapenos, deseed and minced
1 to 2
cilantro, finely chopped
2 tbsp
Ground black pepper
a pinch
red radish or jicama slices, for garnish

Instructions

Slice the avocados in half and extract the pits.

Scoop out the avocado with a spoon.

Transfer it to a bowl.

Mash the avocado with a fork, making sure not to over-mash it.

Place the lime juice salt, pepper, red onion, jalapeno, and cilantro into the bowl with the avocado.

Mix, then garnish with radish or jicama and serve.

Notes

Be careful when cutting chilies – don't touch your face or eyes after you've handled them!

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