Guacamole Recipe
The most amazing Guacamole you will ever try. This guacamole recipe features fresh avocados mashed and loaded with tomatoes, red onions, lime juice, and jalapenos. It’s also flavored with fresh herbs and spices, which takes this recipe to a new level of delicious.
Classic guacamole is a great compliment to Huevos Rancheros for breakfast and shrimp tostadas or shrimp tacos for lunch.
Table of Contents
As much as I love getting creative and sharing original and unique recipes, I also love to make classics. Guacamole is one of my favorite classic dips. It’s ready in about five minutes, it’s healthy and so delicious!
Why is is healthy? I’m sure by now we all know avocados as the “healthy fat” because it might be high is fat but it is healthy fat. It’s also packed with about 20 different vitamins and minerals including Vitamins K, C, B, and E, potassium, folate, fiber, monounsaturated fatty acids, and so much more. All together, there are a lot of health benefits to eating avocados.
My favorite way to include avocados in my diet is this dip. I’ve played around with this recipe for years and this one is a winner by far. The key ingredients that make this recipe amazing are fresh cilantro, lime juice, and cumin. All add so much flavor to the dip.
I know many people like to have their guacamole plain, simply avocado, and some lime juice. But it’s just so much better with a pop of flavor from red onion, tomatoes, jalapeno, spices, and herbs. Mashed avocado is just a mashed avocado without all the extra veggies, herbs, and spices in it. So don’t be afraid to add more flavor.
Ingredient Notes:
Avocado – Select ripe avocados. You’re looking for darker green color with some wrinkles but not deep wrinkles. A ripe avocado also yields when you gently press it. If it yields too easily, the avocado is over-ripe.
Tomatoes – choose tomatoes on a vine, they have the best aroma and the freshest taste. Make sure tomatoes are not too soft or it will be hard to dice.
Red Onion – red onions have a great hint of sweetness and a little crunch.
Jalapenos – you can adjust heat level with jalapenos. If you want spicier result, use jalapenos that have some veins in the skin and add the seeds. Choose smooth, firm jalapenos for less heat and discard the seeds.
Lime juice – fresh lime juice makes guacamole what it is. Choose ripe, fresh lime and you will get more juice out of it.
Chili powder, cumin, salt – this is where my recipe beats out the competition, the seasoning. Choose chipotle chili powder for extra smokey flavor. Adding cumin with chili powder brings out a lot of flavors in guacamole.
What To Remember When Selecting Avocados: Select ripe avocados. You’re looking for darker green color with some wrinkles but not deep wrinkles. A ripe avocado also yields when you gently press it. If it yields too easily (feels soft), the avocado is over-ripe. If it doesn’t yield at all (feels hard) it is not ripe yet.
See recipe card for complete information on ingredients and quantities.
Instructions:
How To Cut Avocado:
Cut avocados in half. To take out the pit, use a little bit of force to hit the avocado pit with a knife (1) and then gently twist and pull it out (2). Use a large spoon to get in between the avocado pulp and the skin (3) and scoop out avocado pulp out of each avocado half (4). Scrape out the inside of the leftover skin if needed. Discard the skin and pits.
Prepare Guacamole:
Step 1: Place the avocado pulp into a mixing bowl and mash it with a fork or a potato masher. Make sure the avocados are ripe or it won’t mash well.
Step 2: Seed and mince jalapeno. (TIP: if you want spicy avocado, you can leave some seeds in.) Mince red onion and dice tomato and add veggies to avocado. Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
How To Store Leftover Guacamole
Lime juice and air-tight covering will help keep your guacamole fresh longer. Based on personal experience, I recommend storing guacamole in a glass bowl or glass food storage container.
Transfer the leftover dip into a glass container and squeeze some lime juice over the top. Try to get the lime juice evenly all over the top and cover it flush with a sheet of plastic wrap. Plastic wrap should be touching the top of guacamole to create a barrier between the dip and the air.
Store the leftover guacamole in the refrigerator for up to 3 days.
PRO TIP: Fresh lime juice and air-tight covering will help keep your guacamole fresh longer.
Recipe FAQs
Avocados are a pretty healthy fruit and is considered a “healthy fat” that you DO need in your diet. It’s also packed with about 20 different vitamins and minerals including Vitamins K, C, B, and E, potassium, folate, fiber, monounsaturated fatty acids, and so much more.
All together, there are a lot of health benefits to eating avocados, which is the main ingredients in guacamole. (WebMd)
When selecting ripe avocados, first you are looking for darker green color with some wrinkles but not deep wrinkles. So don’t pick lighter green avocados or ones with deep wrinkles. Also, try to get avocados that have the little stem still attached.
Second step is to pick it up and give it a gentle squeeze. A ripe avocado yields when you gently press it. If it yields too easily, the avocado is over-ripe. If it doesn’t yield at all, it is unripe.
No, guacamole is not something you make ahead of time! While you can store leftover guacamole, it will not be as good as fresh. It also does not have a long shelf life.
Avocado is also prone to oxidation soon after being open, so you have to put it some effort to minimize it. And even then, some oxidation will still occur.
More Appetizer Recipes To Try
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Guacamole Recipe
Ingredients
- 4 ripe avocados
- 1 medium tomato seeds removed
- 1/2 medium red onion
- 1 lg jalapeno
- Juice from 1 lime
- 1 Tbsp fresh minced cilantro
- 1 tsp cumin
- 1/2 tsp chipotle chili powder more if you want extra kick
- Salt
Instructions
How To Cut Avocado:
- Cut avocados in half. To take out the pit, use a little bit of force to hit the avocado pit with a knife and then gently twist and pull it out.
- Use a large spoon to get in between the avocado pulp and the skin and scoop out avocado pulp out of each avocado half. Scrape out the inside of the leftover skin if needed. Discard the skin and pits.
Make Guacamole:
- Place the avocado pulp into a mixing bowl and mash it with a fork or a potato masher. Make sure the avocados are ripe or it won’t mash well.
- Seed and mince jalapeno. Mince red onion and dice tomato. Add veggies to avocado. (Note: for spicy avocado, keep the jalapeno seeds, that's where most of the spiciness comes from.)
- Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
- Transfer into a bowl and serve with tortilla chips of your favorite veggies.
Video
Notes
- Picking Avocados: When selecting ripe avocados, first you are looking for darker green color with some wrinkles but not deep wrinkles. So don’t pick lighter green avocados or ones with deep wrinkles. Also, try to get avocados that have the little stem still attached.
Next, pick it up and give it a gentle squeeze. A ripe avocado yields when you gently press it. If it yields too easily, the avocado is over-ripe. If it doesn’t yield at all, it is unripe. - Saving Leftovers: Transfer the leftover dip into a glass container and give it another squeeze of lime juice over the top. Try to get the lime juice evenly all over the top and cover it flush with a sheet of plastic wrap. Plastic wrap should be touching the top of guacamole to create a barrier between the dip and the air.
- Store the leftover guacamole in the refrigerator for up to 3 days.
Nutrition
Originally published on Will Cook For Smiles on August 13, 2014.
Categories:
Appetizers, Cinco de Mayo, Gluten Free, Mexican and Tex-Mex, Popular Posts, Super Bowl Recipes, Vegetarian,All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
Wow this tastes amazing! I made this super quick for my rice bowl and the flavor was bold and the texture was impeccable! Really enjoyed the addition of the jalapeno!
Thank you, Kat!
Very tasty…and easy to make too! Enjoyed with your Margarita.
Yum! I am glad you liked it. Now I want a margarita!
This is the best recipe I’ve tried!
Wow! I am so glad you liked it so much, Donna!
I don’t usually like quacamole but I made it for my girlfriend and I ended up liking it too!
Thanks, Gary! I am so pleased you liked it! 🙂
I heard putting the avocado seed in the container with the guacamole helps keep it fresh. Love this recipe!!
Thanks, Melinda! What a great tip! 🙂
I could live on guacamole! Delicious!
I hope you got a chance to try it, Carrian 😉
Thank you!
We love guac – I can’t wait to try your version! Yum!!
Made this today to go with my nachos for Super Bowl Sunday. Came out excellent!! Thanks for the recipe!!
I’m so happy to hear that, Steve!
I have a recipe very similar to this and it IS DELICIOUS! One ingredient we added to the recipe was some grilled in butter pineapple! I cooked some in a black cast iron pan and then chopped it up and added it to the mix. FANTASTIC!
Oh yes, adding grilled pineapple would be great. I will definitely try it next time I grill 🙂
Thank you!
This has quickly become my go to guac recipe, everyone loves it! I make this so often because it’s always requested in my household and it doesn’t last long. I also use it to top mexican dishes with. Delicious!!! Thank you! 🙂
You can’t beat classic guacamole! This looks perfect! I love the addition of cumin, sounds delicious!
Lyuba! This is Ah-Ma-Zing!! Love guacamole with cilantro but the addition of cumin sounds really good too.
Awe, thank you so much, Laura! Cumin makes so much difference here 🙂