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Guacamole Recipe Guide
A classic guacamole recipe starts with 3 ripe avocados, lime, salt, onion, cilantro, chili, and optional tomato.
Short answer
To make classic guacamole, mash 3 ripe avocados with the juice of 1 lime and 1/2 teaspoon salt, then fold in 1/4 cup finely diced onion, 2 tablespoons cilantro, chili to taste, and optional drained tomato. Keep it slightly chunky and taste before serving.
What readers should remember
- Use avocados that yield gently to pressure but are not watery or stringy.
- Start with lime and salt, then adjust after onion, chili, and herbs are mixed in.
- Mash with a fork for texture; a blender can make guacamole heavy and flat.
Classic guacamole recipe
Time: 10 minutes. Yield: about 2 cups, or 6 small servings.
Ingredients
- 3 ripe medium avocados
- 1 lime, juiced, about 2 tablespoons
- 1/2 teaspoon fine sea salt, plus more to taste
- 1/4 cup finely diced white or red onion
- 2 tablespoons chopped cilantro
- 1 small red chili or jalapeno, finely minced, to taste
- 1/2 cup diced tomato, drained, optional
- Black pepper, optional
Method
- Halve the avocados, remove the pits, and scoop the flesh into a mixing bowl.
- Add lime juice and salt. Mash with a fork until creamy with small chunks remaining.
- Fold in onion, cilantro, chili, and optional drained tomato.
- Taste and adjust with more salt, lime, or chili. Serve immediately.
Guacamole variation table
Use the classic recipe as the base, then change texture, heat, or add-ins depending on the meal.
| Style | What changes | Best use | Watch out for |
|---|---|---|---|
| Classic | Lime, salt, onion, cilantro, chili | Chips, tacos, bowls | Under-salting; avocado needs enough salt to taste bright |
| Chunky | Mash less and fold in diced tomato or cucumber | Toast, salads, grilled fish | Watery tomato; drain it first |
| Spicy | Add extra chili, jalapeno, or chili oil | Burgers, eggs, tacos | Adding heat before tasting the avocado base |
| Restaurant-style | Smoother mash, more lime, finely chopped aromatics | Shared dip or table snack | Over-blending until it loses freshness |
| Light and herby | Add extra herbs, cucumber, or grilled corn | Lunch bowls and summer plates | Adding too many wet ingredients |
How to keep guacamole green
Guacamole browns when avocado flesh meets oxygen. Smooth the surface, add a small squeeze of lime, press a cover directly onto the guacamole, and refrigerate promptly. It is best within a few hours, but careful covering can keep it presentable until the next day.
What to serve with guacamole
Chips are the classic partner, but guacamole also works with tacos, eggs, toast, salads, bowls, grilled vegetables, roasted potatoes, burgers, and low-carb cucumber or lettuce cups. If the guacamole is rich, pair it with something crisp, acidic, or smoky so the plate stays balanced.
Related guides
- How to Mash Avocadotexture and seasoning
- How to Keep Avocado Freshbrowning prevention
- Healthy Guacamole Variationslighter add-ins
- Avocado Sauce Recipessmooth sauces
- Avocado Toast Guidetoast technique
- Keto Avocado Recipeslow-carb pairings
Common questions
Frequently asked questions
What is guacamole made of?
Classic guacamole is made with ripe avocado, lime juice, salt, onion, cilantro, chili or jalapeno, and optional tomato. A good starting ratio is 3 medium avocados, the juice of 1 lime, 1/2 teaspoon salt, 1/4 cup onion, and 2 tablespoons cilantro.
How do you keep guacamole green?
Keep guacamole green by reducing air contact. Smooth the surface, add a little lime juice, press plastic wrap or a reusable cover directly onto the guacamole, refrigerate promptly, and serve within 24 hours for best color and flavor.
Should guacamole be smooth or chunky?
Slightly chunky guacamole usually tastes fresher because it keeps some avocado texture. Mash with a fork, not a blender, and stop before it turns into a completely smooth puree.
Can guacamole be made ahead?
Guacamole is best freshly made, but it can be made a few hours ahead. Cover the surface directly, refrigerate, and stir before serving. Discard guacamole if it smells sour, feels slimy, or shows mold.
What can I eat with guacamole besides chips?
Guacamole works with tacos, toast, eggs, salads, bowls, grilled vegetables, burgers, lettuce cups, roasted potatoes, cucumber slices, and low-carb meals. For a lighter option, use crisp vegetables instead of chips.