Our fresh, simple guacamole recipe is ready and on your table in 10 minutes, and all you need is six main ingredients! Serve it as a dip or top your favorite entree.
- 3 large avocados, ripe
- ½ small red onion, finely diced
- 3-4 tablespoons cilantro, finely chopped
- ½ jalapeño, seeds and stems removed, finely diced
- 2 cloves garlic, minced
- 1 lime, juice
- ½ teaspoon kosher salt
- ¼ teaspoon cumin
- 1 small roma tomato, optional
- Great guacamole is built, and for that reason I highly recommend tasting and making adjustments after each step.
- Be wary of chili fingers; don’t forget to wash your hands after handling the jalapeños.
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WHAT YOU NEED TO MAKE THIS RECIPE
- Avocado: Use large, ripe avocados for this recipe- the riper, the better. If you can’t find large avocados, then use 4-5 smaller ones.
- Onion: I prefer the strong flavor of a red onion. If red onions are too potent for you, I recommend rinsing the chopped onion under water and patting them dry before adding them to the guacamole.
- Cilantro: This highly debated herb flavors the side, but go ahead and leave it out if it’s not your thing.
- Jalapeños: Finely diced jalapeños bring the right amount of heat for most people. If you crave something spicier, use a serrano chili instead.
- Garlic: I suggest using two cloves, but don’t let my recipe tell you how much garlic to use – go for it.
- Lime: Use fresh lime juice to preserve and flavor our simple guacamole recipe.
- Tomatoes: Tomatoes are commonly used to make guacamole. However, my husband hates the taste of raw tomatoes, so we skip them. If you enjoy tomatoes like I do, I suggest finely dicing one Roma tomato and folding it in at the end.
- Spices: Season with salt and cumin.
HOW TO MAKE OUR SIMPLE GUACAMOLE RECIPE
Slice the avocados in half, remove the pit, and scoop them into a small bowl.
Add the remaining ingredients and mix well by hand for chunky guacamole or use a food processor to whip it smooth, whichever you prefer.
Did you enjoy this recipe for simple guacamole?
Try one of these favorites from the Jamil Ghar.
HOW TO CHOOSE THE RIGHT AVOCADO
Check an avocados ripeness by gently pressing the outside of the avocado. If there is no give, the avocado is not ripe. If there is just a little give, the avocado is ripe. If there is too much give, the avocado may be past ripe.
COMMON QUESTIONS ABOUT GUACAMOLE
What can I eat with guacamole?
- Tortilla Chips
- Burrito Bowl
- Ground Beef Tacos
- Carne Asada Street Tacos
- Deviled Eggs
Is this recipe vegetarian? Is it vegan?
Guacamole is easy to make and it’s naturally vegetarian and vegan-friendly.
Is guacamole keto? Is it low-carb?
Yes, it is, and we even calculated the macros to make it easier for you. The serving size for this calculation is 3 tablespoons.
- Carbs – 3 Net Carbs
- Protein – 2g
- Fait – 11g
How should I store the leftovers?
Guacamole keeps well in the fridge if stored properly. To do so, add the leftovers to an air-tight container. I throw in the pit and place plastic wrap over the surface of the guacamole, This keeps the guacamole from turning brown. Next, cover the dish with the lid; it will keep for 3-5 days.
Can you freeze guacamole?
The easy answer is yes! Store leftover guacamole in a freezer-safe bag, careful to squeeze out all the air before sealing the bag. It will keep in the freezer for about three months. When you’re ready to use the guacamole, let it defrost in the fridge overnight.
A note on freshness- the onions and jalapeños may lose their original texture during the freezing process.