Guacamole is one of those foods that sparks arguments — chunky vs. smooth, garlic or no garlic, lime vs. lemon. But at its core, guac isn’t fancy. It’s just ripe avocados, mashed with a few bold flavors to brighten things up. The trick is restraint. Too many add-ins and it becomes salsa verde with avocado. Too few and you’re basically eating mashed avocado on a spoon (which, to be fair, isn’t the worst thing).
This recipe lands in the happy middle: creamy base, a little crunch from onion, brightness from lime, and just enough chili for kick.
🎯 QUICK FACTS
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Servings: About 4 (as a dip)
- Difficulty: Easy, but depends on picking good avocados
📝 INGREDIENTS
- 3 ripe Hass avocados (soft to the touch but not mushy)
- ½ small red onion, finely diced
- 1 small tomato, seeded and chopped (optional, but adds juiciness)
- 1 fresh jalapeño or serrano chili, finely minced (seeded if you want it milder)
- ¼ cup fresh cilantro, chopped
- Juice of 1 lime (adjust to taste)
- ½ teaspoon salt (start small, add more if needed)
- Pinch of black pepper
👩🍳 HOW TO MAKE IT
Step 1. Prep the avocados.
Cut in half, remove the pit, and scoop the flesh into a medium bowl.
Step 2. Mash gently.
Use a fork or potato masher to mash until mostly smooth but still a little chunky. Guac that’s too smooth feels store-bought.
Step 3. Add the good stuff.
Stir in onion, tomato (if using), chili, cilantro, lime juice, salt, and pepper. Mix gently so it stays light, not gluey.
Step 4. Taste test.
This is the make-or-break moment. Does it need more lime? More salt? Adjust until it pops.
Step 5. Serve immediately.
Best with tortilla chips, tacos, burrito bowls, or honestly… a spoon.
📊 NOTES & NUANCE
- Don’t make guac hours in advance if you can avoid it — it oxidizes and turns brown. If you must, press plastic wrap directly against the surface and refrigerate.
- Some people swear by garlic in guacamole. Personally, I think it overwhelms the avocado. If you must add it, keep it subtle: half a clove, finely grated.
- Skip the tomato if you want a thicker dip; add it if you like juicier, salsa-style guac.
❓ FREQUENTLY ASKED
“How do I pick ripe avocados?”
They should yield to gentle pressure but not feel squishy. Flick the stem nub: if it pops off easily and it’s green underneath, it’s ready.
“Can I use lemon instead of lime?”
Yes, but lime gives a sharper, more classic flavor.
“How spicy should it be?”
That’s up to you. Jalapeños are mild, serranos bring more heat. Leave the seeds in if you want it fiery.
🌟 VARIATIONS
- Guac with Pomegranate Seeds: Adds sweet pops of flavor.
- Smoky Guac: Stir in a pinch of smoked paprika or chipotle powder.
- Guac Fresco: Mix in diced cucumber and radish for crunch.
🍽 STORAGE & REHEATING
- Fridge: Up to 2 days, tightly covered with plastic pressed against the surface.
- Freezer: Not recommended. Texture turns weird and watery.
✨ The best guacamole feels alive — tangy, creamy, herby, with just enough heat. Honestly, once you nail the basics, you’ll start making it on autopilot, and store-bought tubs will taste like green sadness in comparison.
