Guacamole Recipe (Simple & Homemade)

4.96 from 21 votes

Guacamole Recipe (Simple & Homemade)

This Guacamole recipe is made with ripe avocados, onions, tomatoes, green chilies and lemon juice. The ingredients are mashed together to make a creamy, fresh dip. It takes only 5 minutes to prepare and uses simple pantry ingredients. Serve with tacos, nachos, tortillas or make avocado toast.

Prep Time5

Cook Time0

Total Time5

Course: Side Dish

Cuisine: Mexican, World

Diet: Gluten Free, Vegan

Difficulty Level: Easy

Servings:

Calories: 177kcal

Author: Dassana Amit

Ingredients

1 avocado – ripened
¼ cup or 1 small onion – finely chopped
¼ cup or 1 small tomato – finely chopped
½ to 1 teaspoon serrano peppers – finely chopped, or jalapeño pepper or green chillies
⅛ to ¼ teaspoon garlic – finely chopped or minced, or 1 small garlic clove, optional
¼ teaspoon crushed black pepper or ground black pepper, add as required
2 tablespoons cilantro – chopped, (coriander leaves)
2 teaspoons lemon juice or lime juice, add as required
2 teaspoons extra virgin olive oil
salt as required - can use edible rock salt, black salt, kosher salt or crushed sea salt
1 tablespoon cilantro – chopped (coriander leaves), for garnish, optional

US Customary - Metric

Instructions

Make Guacamole

In a mixing bowl, add the finely chopped onions, tomatoes, finely chopped serrano pepper or jalapeño (or green chili), cilantro and minced garlic.
Cut the avocado into two equal parts. Remove the ripe pulp with a spoon and add it to the mixing bowl containing the onions, tomatoes and other chopped ingredients.
Mix the avocado with the rest of the chopped ingredients, salt, olive oil and lemon or lime juice.
Add the seasonings - salt and freshly crushed black pepper.
You can even opt to chop the avocado pulp and then mix with the remaining ingredients.
Thoroughly mix all the fresh ingredients with a spoon. Mash the avocado while mixing.
Serve this best, homemade and simple Guacamole with toast, tortilla chips, nachos or as an accompaniment with a burrito or quesadilla.
You can garnish with chopped coriander leaves while serving.

Storage

If you have any leftovers, put them in a small air-tight container and make the surface smooth. Cover it with a thin layer of olive oil or a bit of lemon or lime juice to keep air away. Seal with the lid.
When you're ready to eat it, you can either mix in the oil/juice or pour it off. If you do this right, your guacamole can stay fresh for up to 2 days.

Video

Notes

Avocado: Always use a ripe avocado. If the avocados are not ripe, then cover with a paper towel or keep them in a brown paper bag. Place on the kitchen counter for some days till they ripen. A well ripened avocado will give in and yield, when you squeeze it with a gentle pressure.
Optional ingredients: You can skip the tomatoes, garlic and olive oil in the recipe. Add some more crunch by using 1 small to medium cucumber and 1 small bell pepper in the recipe.
Ground peppers: You can add black pepper or cayenne pepper. You can even add sweet paprika or smoked paprika.
Spicing: To increase the heat and spiciness, add more serrano peppers or green chillies or jalapeño.
Spices: You can even add a bit of ground cumin in the Guacamole.
Seasoning: Use your favorite salt. I prefer to add black salt, Himalayan pink salt or edible rock salt, alone or in combination.
Substitutions: Instead of coriander leaves, you can add fresh parsley. If you do not have fresh herbs, then replace with about ½ to 1 teaspoon of dried parsley or basil.
Taste as you go: Keep on tasting your guacamole as you add the ingredients so that you whip up a perfectly balanced and flavored guacamole that suits your taste buds.
Scaling: This recipe serves 2 and can be easily scaled by decreasing or increasing the ingredients.

Nutrition