Guacamole
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Guacamole originated with the Aztecs in the 16th century, who called this avocado-based dish 'ahuaca-mulli' meaning 'avocado sauce.' This vibrant, fresh dip showcases the creamy texture of ripe avocados enhanced with zesty lime, aromatic cilantro, and hints of heat from jalapeño. Simple yet sophisticated, guacamole has transcended its Mexican origins to become a global favorite that celebrates the pure flavor of its star ingredient with minimal enhancement.
Time & Quantities
Method & Ingredients
Required Equipment: Medium bowl, fork or potato masher, cutting board, knife
Cooking Method: No-Cook
Ingredients
- 3 ripe avocados
- 1 lime
- 1/2 small red onion
- 1-2 jalapeños
- 2 Roma tomatoes
- 2 tbsp fresh cilantro
- 1 garlic clove
- 1/2 tsp ground cumin
- salt and pepper to taste
- tortilla chips for serving
Instructions
- Cut avocados in half, remove pits, and scoop flesh into a medium bowl - look for avocados that yield slightly to gentle pressure for perfect ripeness.
- Add lime juice and mash avocados with a fork to desired consistency (some prefer chunky, others smooth - you're the chef here!).
- Fold in diced onion, jalapeños, tomatoes, cilantro, and garlic.
- Sprinkle with cumin, salt, and pepper, then gently stir to combine.
- Taste and adjust seasoning, adding more lime juice, salt, or jalapeño as needed - trust your taste buds!
- For best flavor, let sit for 10 minutes before serving to allow flavors to meld.
- Serve immediately with tortilla chips.
Storage & Make-Ahead
Storage Advice: Store in an airtight container with plastic wrap pressed directly on surface up to 2 days. The lime juice helps prevent browning.
Make-Ahead & Freezing Tips: Best made fresh. For parties prepare ingredients ahead of time and assemble just before serving.
Nutritional & Dietary Information
Nutritional Information:
- Calories: 180
- Protein: 2g
- Fat: 16g (Saturated: 2g)
- Carbohydrates: 10g (Fiber: 7g, Sugar: 1g)
- Vitamin A: 5% DV
- Vitamin C: 20% DV
- Calcium: 2% DV
- Iron: 4% DV
Allergen Information: None
Dietary Information: Vegan-friendly; suitable for most dietary restrictions except avocado allergies
Serving & Variations
Serving Suggestions: Serve in a molcajete (traditional Mexican mortar) or a colorful bowl with plenty of tortilla chips. For an impressive presentation, serve in the avocado skins.
Wine or Drink Pairing: Crisp Mexican beer with lime or a citrusy Margarita are classic pairings. For non-alcoholic options try Jamaica (hibiscus tea) or Tamarind water.
Possible Recipe Variations: Tropical Guacamole: Add diced pineapple or mango for sweet notes. Roasted Guacamole: Use roasted garlic and charred jalapeños for smoky flavor. Bacon Guacamole: Add crispy bacon bits for an indulgent twist.
Additional Notes: Press plastic wrap directly onto the surface of leftover guacamole to prevent browning, or place an avocado pit in the center.
Saving this for taco night! Love how quick and easy it looks. Can’t wait to try.
Sieht super lecker aus! Habe es noch nicht gemacht aber die Anleitung ist sehr klar. Werde es für unsere nächste Grillparty ausprobieren.
Tolle Idee mit einem Grillfest und einem Corona-Bier! 😎
Finally a guac recipe that tastes like the real deal. I was always adding too many ingredients before. Less is more with this one.
Like often in cooking , the “less is more” rule is most of the time right! Thank you for your comment.
Lo preparo casi igual que mi abuela en Guadalajara! Solo le agrego un poquito de cilantro fresco. El secreto es el aguacate bien maduro y sal de mar. Delicioso!
Gracias por tu comentario! Y sabes de lo que hablas! 💖
So simple but so good. The trick is not over-mashing – I like mine chunky. Perfect with homemade tortilla chips. Made it three times this summer already!
made this yesterday for cinco de mayo party!! so fresh and way better than store bought. key is def using ripe avocados – i wait till they’re almost too soft. added extra lime and some diced tomatoes. everyone asked for the recipe!
Made this for a cookout and everybody raved about it! The ratio of lime to avocado is spot on. I added an extra jalapeño for more kick (we like it spicy). Pro tip: if you really press plastic wrap against the surface, it doesn’t brown even hours later.