Guacamole

Guacamole is globally beloved dip that is simply made with avocado, lime, jalapeño pepper, and cilantro. It’s a dish all about freshness and interesting contrasts between flavors and textures. Unlike store-bought stuff, we don’t add any fillers (like cream cheese or sour cream) to pump up the volume. Here, we’re all for a bowl of honest guac that will please your family and friends!

What is Guacamole

Guacamole is a traditional Mexican avocado-based dip, sauce, or salad. The name comes from the Nahuatl (Aztec) word ahuacamolli, which literally translates to “avocado sauce” (ahuacatl = avocado, molli = sauce). At its core, it’s a creamy, savory mixture made primarily from mashed fresh avocados, brightened with lime juice, and seasoned with salt.

It is not a smooth puree, and it is not a dairy-based dip. Authentic guac doesn’t use cream cheese, sour cream, or mayonnaise—those are just cheap fillers used to stretch store-bought versions.

Once you’ve made fresh guacamole in your own kitchen…I know you’ll be hooked (I even make guac-inspired avocado toast for breakfast). You can also add charred corn kernels, bacon bits, or diced tomatoes for your own twist.

Ingredients You Will Need

Ingredient List

This recipe is all all about freshness. Choose the freshest ingredients you can find at your local stores.

• Avocado: The key ingredient for this dish. Picking ripe but still slightly firm avocados is a guaranteed win for this recipe.
• Red onion: Finely diced red onion adds a bit of zing and a crunchy texture. It provide a crunchy texture and a zing that contrasts beautifully with the soft, fatty avocado.
• Lime: Fresh lime juice here not only gives it a citrus flavor but also acts as an antioxidant to prevent your guac from turning brown too quickly. I don’t recommend using bottled lime juice, it will kill you guac…if you know what I mean… 😵
• Jalapeno pepper: Seeds removed and finely diced.
• Cilantro: We use both leaves and stems. Cilantro stems are actually more flavorful than leaves, so don’t waste them.

How To Make

Instruction

In Mexico, the traditional tool is the molcajete—a volcanic stone mortar and pestle. If you have one, use it. Grinding the jalapeño, onion, and cilantro with the salt in the mortar before adding the avocado releases the essential oils in a way that a knife simply cannot replicate. It creates a paste that is intensely flavorful.

If you don’t have a molcajete (and most of us don’t), a large mixing bowl and a fork (or a potato masher) works perfectly.

1. Cut your avocados into halves and remove the pits. Scoop out the flesh into a large mixing bowl. Add finely diced red onion, jalapeño pepper (deseeded), and finely chopped cilantro. Squeeze in some fresh lime juice and add salt. Use a potato masher or a fork to mash all the ingredients together until it reaches your desired consistency (smooth or chunky is up to you). Drizzle extra-virgin olive oil on top (optional) and enjoy!

How To Serve

Here are some popular pairings of guacamole:

• Corn chips or tortilla chips
• Tacos– beef, chicken, or fish tacos.
• Cilantro Lime chicken
• Chili con carne

Try this recipe tonight and let the compliments roll in! 🍤❤️ Share your creations on the comment section with your photos! We’d love to see your delicious results!

Homemade Guacamole

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Guacamole is all about freshness and interesting contrasts between flavors and textures.

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4 people

Calories: 164kcal

Author: Grace

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Equipment

• 1 large mixing bowl
• 1 potato masher

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Ingredients

• ▢ 2 avocado ripe but slightly firm
• ▢ ¼ pc red onion finely diced
• ▢ 2 tbsp fresh lime juice
• ▢ 1 jalapeno pepper deseeded and finely diced
• ▢ ¼ cup cilantro finely chopped
• ▢ ¼ tsp salt

Instructions

• Cut your avocados into halves and remove the pits. Scoop out the flesh into a large mixing bowl. Add finely diced red onion, jalapeño pepper (deseeded), and finely chopped cilantro. Squeeze in some fresh lime juice and add salt. Use a potato masher or a fork to mash all the ingredients together until it reaches your desired consistency (smooth or chunky is up to you). Drizzle extra-virgin olive oil on top (optional) and enjoy! (See note below)

Notes

Note:

Tip

1. If you want to make it ahead: If you are making this ahead of time (though I recommend making it fresh), the lime juice will protect it for a few hours. For extra insurance, press a piece of plastic wrap directly onto the surface of the guacamole (so no air bubbles remain) before covering the bowl and refrigerating. This prevents oxygen from reaching the surface. To bring it back to life the next day, simply scrape off the very top layer (which might have browned slightly) and give the rest a good stir. It will still taste fantastic.

Nutrition

Nutrition Facts

Homemade Guacamole

Amount per Serving

Calories

164

% Daily Value*

Fat

 

15

g

23

%

Saturated Fat

 

2

g

13

%

Polyunsaturated Fat

 

2

g

Monounsaturated Fat

 

10

g

Sodium

 

153

mg

7

%

Potassium

 

510

mg

15

%

Carbohydrates

 

9

g

3

%

Fiber

 

7

g

29

%

Sugar

 

1

g

1

%

Protein

 

2

g

4

%

Vitamin A

 

256

IU

5

%

Vitamin C

 

17

mg

21

%

Calcium

 

14

mg

1

%

Iron

 

1

mg

6

%

* Percent Daily Values are based on a 2000 calorie diet.