Perfect Guacamole Recipe
- PREP 10min
- TOTAL 10min
This is our family’s favorite guacamole recipe. For the best guacamole, use ripe avocados. You’ll know when an avocado is ripe when it gives a little when you squeeze it. Keep unripe avocados at room temperature until they are ready. See this tutorial for more about buying, cutting, and storing avocados.
You Will Need
3 ripe medium avocados
1/4 cup finely chopped onion
1 ½ tablespoons fresh lime juice
1/4 cup cilantro leaves and tender stems, chopped
1 small tomato, chopped, optional
1 to 2 teaspoons finely chopped jalapeño pepper, with seeds and membrane removed, optional
1/2 teaspoon salt, or more to taste
Directions
Add the chopped onion to a small bowl and cover with cold water. Set aside for 5 minutes, drain, and then rinse. This simple step tones down the raw flavor of the onions.
Cut avocados in half lengthwise, remove the pit, scoop out the flesh, and add to a bowl.
Use a fork to mash the avocado into a chunky dip.
Stir in the drained and rinsed onions, lime juice, cilantro, tomato, and salt. If you are adding it, add the finely chopped jalapeño.
Taste the guacamole and adjust with more salt or lime juice.
Guacamole is best when eaten soon after making it, but to store it and prevent it from turning brown, press plastic wrap down onto the guacamole and refrigerate for up to two days.
Adam and Joanne's Tips
- Storing: Fresh guacamole is best enjoyed soon after making it. As the avocado sits, it will begin to brown. The lime juice in our recipe helps a little, but it will eventually brown. To stop guacamole from turning brown, press a sheet of plastic wrap or parchment paper down onto the guacamole, making sure that there’s no space of air between them. Then, store this way in the fridge for a day or two.
- Spicy Guacamole: I love adding diced jalapeño to my guacamole, but since I prefer it on the milder side, I remove all of the seeds and white membrane inside the pepper (you can see me do this in the video). If you love spicier guacamole, add the whole pepper (seeds and all). Serrano peppers are a good substitute, but remember that they can be hotter than jalapeño peppers.
- The nutrition facts provided below are estimates.