As evidenced by the dozens of Mexican recipes on this site, it’s obvious that I have a deep love for Mexican food. (Fun fact: I even got married on Cinco de Mayo, although it wasn’t intentional — that would have been a bit much!) Guacamole, a delicious blend of perfectly ripe avocados, tangy lime, and flavorful seasonings, is an essential part of any Mexican meal, whether served as an appetizer with tortilla chips or as a topping for chicken fajitas or beef nachos.
This classic guacamole recipe is reminiscent of those prepared tableside at the best Mexican restaurants. It can be whipped up in just 20 minutes with a handful of simple ingredients, and it’s the secret to instant popularity at any gathering you bring it to.
Table of Contents
“Easy to make and tastes like our favorite Mexican Restaurant’s guacamole.”
What You’ll Need To Make Guacamole
- Avocados: The base of guacamole, providing a creamy texture. Look for avocados that are dark green to nearly black and yield slightly to gentle pressure, indicating they’re ripe and ready for use. Avoid avocados that feel mushy or have deep indentations.
- Lime Juice: Adds brightness and acidity, balancing the richness of the avocados and preventing them from browning too quickly.
- Salt and Cumin: Salt enhances the overall flavors, while cumin adds a warm, earthy note. When seasoning your guac, taste it with the chips you’re serving as they can vary in saltiness.
- Scallions and Garlic: Scallions bring a mild oniony crunch, and garlic contributes a subtle pungency.
- Jalapeño Pepper: Introduces a spicy kick. Adjust the amount to suit your heat preference, and consider removing the seeds for less heat.
- Tomato: Offers a juicy, sweet contrast. Seed the tomato to prevent the guacamole from becoming too watery.
- Fresh Cilantro: Provides a burst of herbal freshness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by cutting the avocados in half lengthwise. There are two ways to remove the pits. You can carefully strike them with the edge of a sharp knife, then twist and loosen (this is how I do it but please bear in mind that this is very dangerous if you miss; I have heard of people ending up with stitches using this method!). Alternatively, a safer way is to scoop the pits out with a spoon.
Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh.
Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl.
Add the lime juice. The easiest way to juice a lime is to cut it in half, then holding the lime in your hand, pierce the center with the tines of a fork. Squeeze the lime and turn the fork back and forth to release the juice.
Add the salt, cumin, scallions, garlic, and jalapeño.
Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix; you want the guacamole to be chunky.
Frequently Asked Questions
You will find all sorts of suggestions online for the best way to store guacamole and prevent it from turning brown, but the reality is that none of them work well. Guacamole needs to be made fresh or just a few hours ahead of time. If you’re not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.
Yes, you can make guacamole without cilantro if you’re not a fan or if you’re serving someone with a sensitivity to it.
Yes, to speed up the ripening process, place the the avocados in a brown paper bag and store them at room temperature. If you’re really in a hurry, place an apple or a kiwi fruit in the bag; these fruits give off a natural hormone that promotes ripening. You’ll know they’re ready to go when they are dark in color and firm, but yield to gentle pressure when you press them.
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