Guacamole is easy to make, tasty, and each scoop is packed with nutrients. The recipe is a simple combination of mashed avocado, lime juice, jalapeno, tomato, onion, cilantro, garlic, and salt, that’s it!
Avocado lovers all need a reliable easy guacamole recipe readily available when the craving for chips and dip hits. The preparation is simple, just scoop, mash and stir, right? Yes, but to maximize the flavor of the dip I’m going to share a few key tips.
Instead of just aggressively mashing the avocado into an uninteresting green pulp, add in some larger diced pieces for contrast in texture. Finely chopped onions, tomatoes, jalapenos, garlic, and fresh cilantro also add extra crunch, freshness, and a spicy taste. Don’t forget the lime juice as it provides some welcomed pungency while preserving the characteristic color.
How to make guacamole
- Cut two avocados in half, add to a bowl with sea salt, mash with a fork.
- Cut one avocado in half, and then into ½-inch chunks.
- Add avocado chunks and lime to the avocado puree, stir to combine.
- Stir in the jalapeno, onions, tomatoes, cilantro, and garlic.
- Taste the guacamole and season as desired.
Homemade is healthier
Making guacamole from scratch allows you to use fresh ingredients so you can avoid chemical preservatives. The avocado fruit is a delicious way to incorporate fiber, potassium, and heart-healthy monounsaturated fatty acids into diets. It’s particularly rich in oleic acid, providing similar nutritional benefits to olive oil.
The avocado’s neutral flavor and velvety texture can also be used as a fat replacer in desserts. Plus, the extra fruits and vegetables in the guacamole dip have their own nutritional properties. Those on keto, paleo, and gluten-free diets can also enjoy this condiment. As with everything, moderation is key!
There are many different types of avocados, but Haas is most commonly found at the grocery store. There are two ways to pick ripe avocados. The first is to remove the tiny brown stem at the tip. If it’s easy to pull off, and reveals green underneath, it’s ripe.
The next thing to check for is the firmness of the flesh. Place the avocado in your palm and give it a light squeeze with your fingertips. If it has a slight resistance, with no soft spots then it’s ready. You might think that overly ripe avocados would be okay, but if the flesh is brown around the edges then that rich and buttery flavor is lost, yielding a subpar taste.
Prevent the guacamole from turning brown
The moment an avocado is sliced, it’s exposed to oxygen which slowly begins to turn the flesh brown. Mashing them opens up even more opportunities for oxidation. A few ways to slow down this process is to chop all of the other ingredients first and then cut the avocados.
Add lime juice shortly after breaking down the green flesh. The ascorbic acid in the juice reacts with the oxygen, which delays browning and helps preserve color. But, once the strength of the vitamin C acid fades, the oxygen will inevitably continue to react with the fruit’s natural enzymes and continue browning.
How long does it last?
Guacamole will last for up to two days if stored properly in the refrigerator but tastes the best made fresh. If making a large batch and you want to store overnight you can do a few things. Place the mixture in a resealable plastic bag and press out all the excess air, and then refrigerate. You can then put that bag in a thicker covered container to reduce air permeability.
Another option is to store the guacamole directly in an airtight container. Squeeze a little lime juice or place a thin layer of water on top, then use a few layers of plastic wrap and press down to reduce the amount of air before placing the cover on. The smaller the air space between the guacamole and cover, the better.
What other ingredients can you add?
To switch up the flavor of classic guacamole, other spices, vegetables, or chili’s can be incorporated. Cumin, coriander, chili powder, smoked paprika can add a punch of earthiness. Diced bell peppers or other types of chili peppers can add a varying level of heat. Leave the hot pepper seeds in to elevate the spiciness.
Red onions can be switched out for other types of onions, like white or sweet yellow. Pick your favorite tomato like Roma or vine-ripened for juiciness and flavor. Lemon juice is a suitable replacement for limes, especially when Meyer’s are in season.
Serve this with
- With homemade baked pita chips
- Alongside a fresh vegetable crudite platter
- As a topping for chicken and fish tacos or blackened salmon
- For a low carb alternative to tortilla chips, slice up cucumbers, carrots, bell peppers, radish, jicama, or zucchini for dipping.
What causes avocados to turn brown?
Many fruits contain an enzyme called polyphenol oxidase in their flesh. When avocado is cut, oxygen rushes to the exposed surface and reacts with the enzyme, creating a brown pigment. It’s a natural defense mechanism to ward off hungry animals (or humans) from eating them. Using a physical barrier like plastic wrap, or a chemical like vitamin C can slow down browning, but not indefinitely.
Best Guacamole Recipe
- 3 medium avocados, Haas
- ½ teaspoon kosher salt, or sea salt
- 3 tablespoons (45 ml) lime juice
- 1 tablespoon (10 g) minced jalapeno, stem and seeds removed
- 1 tablespoon (4 g) chopped cilantro
- ½ cup (75 g) diced tomato, seeds removed, ¼-inch dice
- ¼ cup (30 g) finely diced red onion, ⅛-inch dice
- 1 teaspoon minced garlic
- Cut two of the avocados in half and scoop the flesh into a medium bowl. Sprinkle the salt over the top and use a fork to mash the avocados until smooth but slightly chunky.
- Cut the last avocado in half, then cut into ½-inch chunks. Add diced avocados to the bowl and lime juice. Stir to combine.
- Add the jalapeno, cilantro, tomato, red onion, and garlic to the avocado mixture. Stir to combine.
- Taste and season with more salt and lime juice as desired.