Print

Guacamole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Guacamole is a creamy, flavorful Mexican dip made with ripe avocados, fresh vegetables, and zesty lime juice. Perfect for parties or as a side dish, this recipe combines traditional ingredients with a balance of textures and vibrant flavors.

Ingredients

Scale
  • 3 large Hass avocados (ripe)
  • Juice of one lime (about 2 tablespoons)
  • 2 small Roma tomatoes, deseeded and diced
  • ⅓ cup minced sweet onion
  • ¼ cup minced fresh cilantro
  • 1 jalapeño pepper, seeded and minced
  • 2–3 large cloves of garlic, minced
  • ½–¾ teaspoon coarse salt

Instructions

Step 1: Prepare the Avocados
Slice each avocado in half lengthwise, remove the pit, and scoop the flesh into a medium bowl. Toss immediately with lime juice to prevent browning.

Step 2: Dice the Tomatoes
Quarter the Roma tomatoes and remove seeds with a spoon. Dice the remaining flesh into small cubes and add to the bowl.

Step 3: Add Aromatics
Mix in minced onion, cilantro, jalapeño pepper, and garlic. These ingredients provide depth of flavor and a touch of spice.

Step 4: Mash & Season
Using a fork or potato masher, gently mash everything together until you reach your preferred texture—chunky or smooth. Gradually add coarse salt to taste.

Step 5: Serve Fresh
Transfer to a serving dish and enjoy immediately with tortilla chips or as a topping for tacos, burritos, or quesadillas.

Notes

Serving Suggestions:

Guacamole pairs perfectly with tortilla chips, veggie sticks, or as a side for Mexican dishes like tacos or enchiladas. Garnish with extra cilantro or lime wedges for presentation.

Tips & Tricks:

  • Use ripe avocados that yield slightly to pressure for optimal creaminess.
  • To avoid watery guacamole, deseed tomatoes before dicing.
  • Adjust spice level by adding jalapeño seeds for heat or omitting peppers entirely for mild flavor.

Storage & Reheating:

Store leftovers in an airtight container with plastic wrap pressed directly onto the surface to minimize air exposure. Refrigerate for up to three days. Guacamole is best served cold; avoid reheating as it alters texture.

Find it online: https://mexicanrecipe.info/guacamole/