How to make the best guacamole in less than five minutes.
When friends come over, we have a few recipes we always go to. This five-minute guacamole is one of those staples. It’s easy, it’s fresh and no matter what else we serve with it, it’s always the first to go.
WATCH: Our quick recipe video sharing how to make guacamole.
How to Make Guacamole
There are two things to keep in mind when making guacamole. First, only use ripe avocados. We cannot tell you how many times we’ve come home from the store with a big bag of avocados and had to wait one, two, maybe three days before they are ripe. So plan ahead.
Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe.
Second, don’t over mash or puree avocados to make guacamole. You want a chunky dip, not completely smooth. When you’re making the guacamole, gently mash things together and leave some texture.
Homemade Guacamole
- PREP
- TOTAL
Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe. (For more about how to buy, cut and store avocados see our tutorial).
The lime (or lemon juice) is optional — I really love the zing it adds, but it isn’t 100% required at all. Try the guacamole before adding to see what is best for your tastes.
You Will Need
2 ripe Hass avocados
1/2 teaspoon minced jalapeño pepper, or more, to taste
3 tablespoons chopped onion
2 tablespoons chopped fresh cilantro leaves
Salt and fresh ground black pepper
1 to 2 tablespoons fresh lime or lemon juice, optional
Directions
1In a medium bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash half of the onion with the jalapeño and 1/2 teaspoon of salt to make a paste.
2Cut avocados in half. Remove the seed then scoop the avocado into the bowl with a spoon. Add the remaining onion as well as the cilantro, and gently mash everything together. Season with lime juice and more salt if desired.
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Your blog post gives me good inspiration. Thanks
Great recipe.. I however added a tad of cumin to give it the restaraunt style taste. That’s just what my family likes.
When I initially commented I clicked the “Notify me when new comments are added” checkbox and now each time a comment is
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Hi there, take a look in the emails you receive, there should be an unsubscribe from updates option.
Hi Adam and Joanne, love your website…so glad I found you so I can save you in my favourites. Question…how do you save onions? Every time I buy a small bag of yellow onions, they always go soft rather quickly. granted, I don’t use the 5 or 6 in the first week, but should I not buy a bag as apposed to one at a time? I’ve wanted to ask this question for years and now I’m asking you…what’s your opinion?
thanks and love your recipes!
Hi Sonja, We usually store our onions out of the bag in the fridge (in one of the drawers). They like cool, dry areas.
Love a simple, pure guacamole. Shallots are great alternatives to onions also.
Love this so much! Interesting tid bit: If you put the leave the pits in the mix, it will slow any browning that may occur sitting in a serving dish.
I didnt know guacamole had such a lively history. Good recipe, I think I’ll add a little garlic to mine though, I like that extra kick.
Thanks! Garlic would be a great addition!
Lumpy guac is my favorite!
This is really close to Guacamole my wife and I make. We use a little more onion, and a clove or two of garlic, and usually only use lime juice. I agree tomatoes just don’t add anything but volume to Guacamole.
What amazingly pretty photos! Not easy…