Guacamole

Guacamole is a Mexican avocado-based dip, sometimes served as a spread or salad.

The name comes from the Aztec language “āhuacamōlli,“ which means ‘avocado sauce,’ from āhuacatl ‘avocado’ and mōlli ‘sauce.’

Guacamole is traditionally done in a molcajete, the Mexican equivalent of a mortar and pestle, but here we’ll show you how to make it with a fork in a bowl.

This heavenly dip is packed with healthy fats, fiber, vitamin C, and antioxidants, so go ahead, make a bowl, and indulge without guilt. It’s delicious and good for you!

Quantities are in the recipe box at the bottom of the page.

Avocado

Ripe avocados are the main ingredients in guacamole.

See the chapter below to learn how to pick the best avocados.

Salt

You can use sea salt, kosher salt, or flakey salt.

Lime

Freshly squeezed lime juice helps keep the color of mashed avocados green and bright.

The acidity of lime also fits perfectly with the creamy, fatty texture of avocados. If you can’t find lime, substitute lemon juice.

Onion

Red onion or any other onion, including shallots and spring onions.

Cilantro

Cilantro or fresh coriander is not always added to the original recipe, especially if not in season.

If you can’t stand cilantro’s taste, please leave it out or replace it with flat-leaf parsley.

Tomatoes

Tomatoes are optional in guacamole, but we think they are a match made in heaven with avocados, so you can add some to make the best guacamole.

Use ripe tomatoes that are not watery or discard their water if they are.

Jalapeños

Fresh or pickled jalapeños are another optional ingredient.

If you like your guac a little spicy and tangy, add some chopped jalapeños or chili peppers like serrano peppers; you’ll love them in this simple guacamole recipe.

US cups + grams measurements in the recipe box at the bottom of the page.

Cut the avocado in half lengthwise, remove the pit, and slice the avocado flesh into squares with a paring knife.

Scoop out the avocado from its shell with a spoon and add it to a bowl.

Tip: Make sure to scrape every bit of flesh that’s under the peel. That’s the healthiest part of the avocado, with the most nutrients.

Add fresh lime juice and salt, then mash the avocado with a fork. You don’t have to smash it completely.

Add onion, tomatoes, jalapeños, and cilantro, all chopped.

Stir well, taste, and adjust for salt and lime juice.

Tip: If the tomatoes are watery, discard their water before adding them to the avocado.

Here are five tips that will help you pick perfectly ripe avocados:

1. Stem: It’s generally better if the avocado has the stem still on. This way, it will stay fresh for longer after buying it.

2. Color: Ripe avocados are generally darker than unripe ones. So try to find ones that are dark green, almost black.

3. Shine: Ripe avocadoes generally have a dull, matte peel. Shiny avocados usually are unripe.

4. Bruises: If you see apparent bruises soft to the touch, that’s not good. I wouldn’t recommend buying those, even if they are on offer. There’s not much you can do with bruised, overripe avocado.

5. Consistency: If the avocado yields to firm, gentle pressure, you know it’s ready to eat. To feel the avocado, pick it up in the palm of your hand and apply gentle pressure with the whole hand. Do not squeeze with your fingertips, as you might damage the avocado.

If the avocado feels mushy, it could be overripe. On the other hand, if the avocado feels hard (it does not yield to gentle pressure), you can still buy it and let it ripen at home for a couple of days.

To speed up the ripening process, put the avocado in a paper bag with an apple or banana for a few days.

Questions

Make ahead: We don’t recommend making guacamole more than 30 minutes ahead of time because the avocados start turning brown once they are out of their shell.

Refrigerator: Keep leftovers in the fridge for a day. To prevent guac from turning brown, squeeze lemon or lime juice on top, then cover the bowl with plastic wrap.

Press down the wrap to touch the guacamole to prevent the air from touching it. This will only slow down browning for a few hours.

Freezer: To freeze guacamole, put it in a freezer bag, squeeze out the air, and freeze. Thaw in the refrigerator overnight.

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AVOCADO: Some of our favorite recipes with avocados are black bean salad with cilantro lime dressing, a delicious lentil chili, easy chickpea salad, creamy avocado spread, and avocado salad.

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Salads

Chickpea Salad

Dips and Spreads

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Breakfast

Sweet Potato Hash