Description
There’s something magical about making authentic guacamole from scratch. The creamy texture of perfectly ripe avocados, the bright burst of lime, and the gentle kick of fresh jalapeño come together in a harmony that store-bought versions simply can’t match. This beloved Mexican staple has been bringing people together for centuries, transforming simple ingredients into something extraordinary. Whether you’re hosting game day, planning taco Tuesday, or simply craving a healthy snack, this authentic guacamole recipe captures the traditional flavors that make this dip so irresistible.
Ingredients
Base Ingredients:
- 3 ripe avocados (slightly soft to gentle pressure)
- 1 medium lime, freshly squeezed (about 2 tablespoons)
- ¼ teaspoon sea salt (plus more to taste)
Fresh Add-Ins:
- ¼ cup white onion, finely diced (red onion works beautifully too)
- 1 small jalapeño, seeds removed and minced (serrano for extra heat)
- 2 tablespoons fresh cilantro, chopped (substitute with parsley if cilantro isn’t your thing)
- 1 small Roma tomato, diced and seeds removed (optional but traditional)
Finishing Touch:
- Pinch of ground cumin (optional, for depth)
- Extra lime wedges for serving
Substitution Tips: For milder guacamole, skip the jalapeño or use bell pepper for color without heat. If you’re sensitive to raw onion, soak diced onion in cold water for 5 minutes, then drain—it removes the sharp bite while keeping the flavor.
Instructions
Cut each avocado in half lengthwise, carefully removing the pit. Scoop the flesh into a medium mixing bowl using a spoon. The avocados should yield easily but not be mushy—that perfect stage where they’re creamy but still have some body.
Pro Tip: To test ripeness without cutting, gently squeeze the avocado in your palm. It should give slightly but not feel squishy. The small stem cap should pop off easily and reveal green underneath (brown means it’s overripe).
Using a fork or potato masher, mash the avocados to your desired consistency. I prefer leaving some chunks for texture—it makes the guacamole feel more authentic and substantial. Press down firmly but don’t over-mash, or you’ll end up with something closer to baby food than the chunky goodness you’re after.
Squeeze the fresh lime juice directly over the mashed avocado and add the salt. Mix gently but thoroughly. The lime does double duty here—it brightens the flavor while helping prevent that unappetizing brown oxidation. You’ll notice the color becomes more vibrant as you stir.
Add the diced onion, jalapeño, cilantro, and tomato (if using) to your avocado base. Fold everything together gently with a spatula or large spoon, being careful not to over-mix. You want each ingredient to stay distinct while coating everything with that creamy avocado.
Chef’s Secret: Always taste as you go. Avocados vary in richness, so yours might need an extra pinch of salt or squeeze of lime to achieve perfect balance.
Give your guacamole a final taste test and adjust the seasoning. If you’re adding cumin, sprinkle it in now. Let the guacamole sit for about 5 minutes before serving—this brief rest allows all the flavors to mingle and develop.
Nutrition
- Calories: 80-90
- Sodium: 75mg
- Fat: 7g
- Carbohydrates: 5g
- Fiber: 3g
- Protein: 1g