Guacamole

iamwinfred

This classic guacamole recipe delivers restaurant-quality results in under 15 minutes with fresh avocados, zesty lime, and a perfect balance of creamy and chunky textures. It's incredibly versatile, packed with heart-healthy fats, and customizable to your spice preference—making it ideal for everything from game nights to taco Tuesdays.

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Prep Time 10

Cook Time 0

Total Time 10

Course Appetizer

Cuisine Mexican

Servings servings

Calories 120 kcal

Equipment

Cutting board
Chef's knife Sharp for safe, precise chopping
Mixing bowl Medium-sized
Fork or potato masher For mashing avocados
Citrus juicer Optional but helpful
Spoon For scooping and mixing

Ingredients

3 ripe avocados halved and pitted
1 small red onion about 1/4 cup or 40g, finely diced
1 jalapeño pepper seeded and finely chopped (use 2 for more heat)
1 medium tomato about 150g, diced (optional for chunkier texture)
2 tablespoons fresh cilantro chopped
2 tablespoons freshly squeezed lime juice about 1 lime or 30ml
1/2 teaspoon sea salt or to taste
1/4 teaspoon ground cumin optional for extra depth
freshly ground black pepper to taste

Instructions

Cut the avocados in half lengthwise, remove the pits, and scoop the flesh into a mixing bowl using a spoon.
Mash the avocado with a fork or potato masher until it reaches your preferred texture—smooth or slightly chunky.
Add the diced red onion, chopped jalapeño, cilantro, tomato (if using), and squeeze in the fresh lime juice.
Sprinkle in the sea salt, ground cumin (if using), and black pepper, then gently fold everything together until well combined.
Taste and adjust seasoning as needed, then transfer to a serving bowl and serve immediately with tortilla chips or your favorite accompaniments.

Notes

Choose avocados that yield slightly to gentle pressure—they should feel soft but not mushy. If underripe, place them in a paper bag with an apple for 1-2 days to speed up ripening.
To prevent browning, press plastic wrap directly onto the surface of the guacamole to minimize air exposure, then refrigerate.
Guacamole is best enjoyed within 1-2 days when stored in an airtight container in the refrigerator.
For less heat, remove the seeds and membranes from the jalapeño or swap it for a milder pepper like poblano.
Don't over-mash the avocados—a bit of texture adds to the eating experience.
Can be frozen in an airtight container for up to 2 months. Thaw in the fridge overnight and stir well before serving (texture may be slightly less creamy).
Try creative variations: add diced mango for sweetness, crispy bacon for smokiness, or pomegranate seeds for crunch.
Storing an avocado pit in the bowl can help slow oxidation along with the plastic wrap.
For a thinner consistency to use as salad dressing, thin it out with a bit of olive oil.
If you're not a fan of cilantro, substitute with parsley or green onions for a different flavor profile.

Nutrition

Serving: 1ServingCalories: 120kcalCarbohydrates: 7gProtein: 2gFat: 10gSaturated Fat: 1.5gPolyunsaturated Fat: 1.2gMonounsaturated Fat: 6.5gSodium: 150mgPotassium: 345mgFiber: 5gSugar: 1gVitamin A: 4IUVitamin C: 15mgCalcium: 2mgIron: 3mg

Keyword avocado dip, guacamole, healthy snack, party appetizer, quick recipe