cook · appetizer · mexican
How to Make Guacamole
Real guacamole isn't smooth—it has chunks and character. The avocados should be creamy but not pureed, with bright lime cutting through the richness and just enough heat to make you notice.
- Total time: 15 min
- Hands-on: 15 min
- Serves: 6
- Difficulty: Easy
Before you start
Your avocados make or break this
Ripe avocados yield to gentle thumb pressure but don't leave dents. If they're rock hard, wait a day or two.
- large mixing bowl
- fork or potato masher
- sharp knife
Ingredients
- 3 ripe avocados
- 2-3 tbsp fresh lime juice
- 1/2 tsp salt, or to taste
- 1/4 cup white onion, finely diced
- 1 Roma tomato, seeded and diced
- 2 tbsp fresh cilantro, chopped
- 1 jalapeño, seeded and minced (optional)
- 1 clove garlic, minced (optional)
The mash
Chunky, not smooth
Mash the avocados until mostly broken down but still chunky. You want some texture, not baby food. A fork works better than a blender for this.
Step by step
- Prep the avocados. Cut avocados in half, remove pits, and scoop flesh into a large bowl. Add 2 tablespoons lime juice and 1/2 teaspoon salt immediately.
- Mash to the right texture. Use a fork or potato masher to break down the avocados, leaving some chunky pieces. Don't overmash—you want texture, not paste.
- Add the aromatics. Fold in the diced onion, then taste. Add more salt if it tastes flat, more lime juice if it needs brightness.
- Finish with fresh elements. Gently fold in tomato, cilantro, and jalapeño if using. Taste again and adjust seasoning. Serve immediately or press plastic wrap directly onto surface to prevent browning.
Tips & troubleshooting
- Save one avocado pit and nestle it in the guacamole to slow browning
- Dice onion extra fine—big chunks overwhelm the other flavors
- Seed the tomato or it'll make the guacamole watery
- Make it the day you serve it—guacamole doesn't improve with age
Variations
- Smoky Guacamole. Add a pinch of chipotle powder or smoked paprika for depth
- Pomegranate Guacamole. Fold in pomegranate seeds for crunch and color
- Roasted Garlic Version. Use roasted garlic instead of raw for a mellower flavor
Questions
- How do I keep guacamole from turning brown?
- Press plastic wrap directly onto the surface, pushing out air bubbles. The lime juice helps, but preventing air contact is key.
- Can I make this ahead?
- Best eaten fresh, but you can make it a few hours ahead if you cover it properly. Give it a stir before serving.
- What if my avocados aren't quite ripe?
- Wait if you can. Underripe avocados won't mash properly and taste bland. If you must use them, dice them very fine instead of mashing.