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Classic, homemade Guacamole is out of this world. Creamy avocado, zesty lime and a little bit of crunch too, just a few ingredients lead to big flavours for a perfect dip or side dish to lots of recipes.
I love my Mexican-style family dinner recipes so it makes sense I share with you how I make my Guacamole to go alongside them.
Do I ever cheat and just buy the stuff? Full disclaimer – yes, I used to. And still do if I know I’m really up against it for time and I’ve planned dinner to come straight out of the slow cooker (usually Slow Cooker Chicken Enchiladas!)
But these days I do make this from scratch more often than I don’t. There’s just no denying the flavour is so much better and I know exactly what ingredients are in there.
While the method for making Guac really is quite basic, there are a few things to consider that will help you make it the best it can be…
➡️ Use ripe avocados: You may need to plan ahead a little if your supermarket only stocks rock-hard avos that need to be ripened at home. Test your avocadoes are ripe by making sure they feel slightly soft when gently squeezed. If they’re too firm the guacamole can taste bland and won’t mash properly.
➡️ Getting the right consistency: Use a fork or masher helps keep a few chunks in, which we much prefer. Traditionally Guacamole is made with a pestle and mortar, which helps the chilli and onion break down. We have tried this and, while absolutely delicious, it’s not worth buying a pestle and mortar for (or even getting yours out of the cupboard). Just chop the onion and chilli as finely as you can.
➡️ Keeping it fresh: There are lots of tips on the internet that tell you how to keep your Guacamole from going brown (as is the case when using avocados). Some work and some don’t, but there are two foolproof methods we like:
1. Cover it with cling film, making sure it’s touching the entire surface of the avocado, or…
2. Spread the guacamole out flat in a container, then very gently pour 1cm of water over the surface before putting the lid on and keeping in the fridge. The avocado won’t absorb the water so you can carefully pour it off when you want to use it.
Either way, the most important thing is to make sure the air can’t get to your Guacamole as that’s what makes it go brown.
Why you’ll love this easy Guacamole recipe
⭐️ Unprocessed, fresh ingredients
⭐️ Moreish and delicious
⭐️ Quick and easy to make
Sarah’s Notes
Some people like to add tomatoes into their Guacamole so we tested this recipe both with and without.
We found that we much preferred it without because it let the avocado shine, and I honestly feel like the place for tomatoes is in its cousin, Salsa (see our excellent fresh Salsa recipe here!) It is also more true to authentic Mexican Guac to not add them.
What I love most about this dish is how versatile it is and because I am slightly addicted to it, I can eat it lots of different ways – with tortilla chips as a dip, as a side to Chilli Con Carne or Chicken Fajitas and other Mexican-style favourites, and even spread on toast with eggs (as a slightly spicier, crunchier avocado on toast! It works, trust me.)
Guacamole Ingredients
- Avocados – You’ll need 3 large ones for this recipe. Make sure they are ripe and slightly soft to touch. Underripe ones that are hard won’t work.
- Red onion – A small very finely diced one gives crunch and flavour.
- Jalapeño or green chilli – Very finely chopped.
- Garlic – Just a clove of fresh, peeled and crushed.
- Lime – Juice only.
- Coriander (cilantro) – Just a little gives lots of flavour.
- Sea salt and freshly ground black pepper – To season.
How to make Guacamole
1. Halve the avocados, remove the stones and scoop the flesh into a bowl. Mash lightly until mostly smooth but still with some small chunks (as per the full recipe below).
2. Stir through the red onion, chilli, garlic and coriander. Add the lime juice then season with sea salt and a few grinds of black pepper to taste.
Storing
For best results, eat immediately.
If you are making this ahead of time, here’s how to keep it fresh and to try stop it from going brown:
Either…
1. Cover it with cling film, making sure it’s touching the entire surface of the avocado, or…
2. Spread the guacamole out flat in a container, then very gently pour 1cm of water over the surface before putting the lid on and keeping in the fridge. The avocado won’t absorb the water so you can carefully pour it off when you want to use it.
Getting the right consistency
Use a fork or masher helps keep a few chunks in, which we much prefer.
Traditionally Guacamole is made with a pestle and mortar, which helps the chilli and onion break down. We have tried this and, while absolutely delicious, it’s not worth buying a pestle and mortar for (or even getting yours out of the cupboard).
Just chop the onion and chilli as finely as you can.
What to serve Guacamole with…
Under 15 minutes
Veggie Loaded Nachos {10 Minute Meal}
Under 30 minutes
Easy Salmon Tacos {30 Minute Meal}
Under 15 minutes
Mexican Style Salad
Let me know how you got on and what you thought of these recipes. Please rate the recipe using the ⭐️ below.
Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).
Fresh Guacamole Recipe
Ingredients
- 3 Large ripe avocados
- 1 Small red onion, Very finely diced
- 1 Small jalapeño (or green chilli), Very finely chopped
- 1 Garlic clove, Peeled and crushed
- 1 Lime, Juicy only
- 15 g (1/4 cup) Coriander (cilantro), Chopped
- Sea salt and freshly ground black pepper, To taste
Instructions
- Prep the avocado: Halve the avocados, remove the stones and scoop the flesh into a bowl.
- Mash it up: Mash lightly with a fork or a potato masher until mostly smooth but still with some small chunks.
- Add the rest: Stir through the red onion, chilli, garlic and coriander.
- Add the lime juice then season with sea salt and a few grinds of black pepper to taste.
Did you make this recipe? Click here to let us know how it went and give it a ⭐️ rating! Your feedback helps us to make more recipes you really want.
Notes
- Cover it with cling film, making sure it’s touching the entire surface of the avocado, or…
- Spread the guacamole out flat in a container, then very gently pour 1cm of water over the surface before putting the lid on and keeping in the fridge. The avocado won’t absorb the water so you can carefully pour it off when you want to use it.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation. Nutritional values are per portion unless otherwise stated.
