Prep: 10 mins
Cook: 0 mins
Total: 10 mins
Servings: 6 servings
Yield: 1 1/2 cups
Butter fruit, alligator pear, call it what you want, we can probably all agree that the creamy texture and delicate nutty flavor make avocado a fruit that nobody can get enough of. While avocados are perfect plain, their mild flavor also means that they lend themselves to both sweet and savory pairings. But of all the ways that exist to prepare avocados, guacamole may be the most widely known. And this traditional Mexican guacamole recipe makes avocado the star—as it should.
To Tomato or Not to Tomato?
Some people add tomatoes to guacamole—whether for the texture, acidity, or simply to stretch the batch. And there’s nothing wrong with that. I certainly wouldn’t deny myself guacamole over a few bits of tomatoes. But as a Mexican person that’s traveled throughout Mexico, I’m here to tell you that more often than not, guacamole is served without tomatoes. Still, some may argue that the ancient Aztecs added tomato to the ahuaca-mulli (the word they used for their avocado sauce).
What’s In the Best Guacamole?
As for me, I love the crunchy, almost spicy flavor that both the onion and fresh cilantro add, but in a pinch I could do without both as long as I had lime and salt. The lime brings a bright, tartness to the dip that also works to balance the richness of the avocado and preserve its natural verdant color. And salt—without getting into all the science—enhances the flavors of the other ingredients.
Choosing the Perfect Avocados
All arguments and personal preferences aside, the thing that matters most is that you choose the best avocados. A very dark green, almost black avocado is typically a reliable visual cue of ripeness but keep in mind that not all avocado varieties turn a darker color when ripe. So your best bet for choosing a ripe avocado is to give it a gentle squeeze. If it yields slightly to pressure but isn’t overly mushy, you have a winner.
Take your ripe avocado home quickly, mash it up, add a little onion and garlic, some fresh lime juice, and cilantro, and now you’ve got guacamole. All that’s left to do is eat it—on tacos, with tortilla chips, even with a spoon is totally acceptable.
Tips for Making Perfect Guacamole
- Leave it a little chunky—Avoid overly mashing the avocados. Guacamole should have some small chunks of avocado so begin by giving the avocados a rough mash, then add the other ingredients, saving the cilantro for last before doing a final mix.
- The lime juice needs to be fresh—Avoid using bottled lime juice. It contains preservatives that give it a sweet taste, and it’s also less acidic and, of course, not as fresh tasting.
- Sharpen that knife!—Use a very sharp knife when chopping the cilantro to avoid bruising.
“I love guacamole, and this one is refreshing and super-easy to fix. And most of the ingredients can be prepared in advance and refrigerated until you’re ready to add the avocado and serve. Nothing beats homemade—no dehydrated or granulated ingredients—everything is fresh and delicious!” —Diana Rattray
A Note From Our Recipe Tester
Ingredients
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2 large ripe avocados, halved and pitted
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1/4 cup finely chopped white onion
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1 clove garlic, crushed
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1 small serrano chile, minced
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1 tablespoon freshly squeezed lime juice, more to taste
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Fine salt, to taste
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1/8 teaspoon ground cumin, optional
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1/4 cup packed coarsely chopped fresh cilantro, more to taste
Steps to Make It
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Gather the ingredients.
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In a mixing bowl, mash 2 large ripe avocados, halved and pitted, leaving large chunks.
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Add 1/4 cup finely chopped white onion, 1 clove garlic, crushed, 1 small serrano chile, minced, 1 tablespoon fresh lime juice, fine salt to taste, and 1/8 teaspoon ground cumin, if using, and mix well.
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Add 1/4 cup packed coarsely chopped fresh cilantro and mix until just incorporated. Taste and adjust the lime juice and salt as desired. Serve immediately.
How To Store
Avocados in general do not keep well after being exposed to air, and guacamole is best enjoyed immediately after preparation. Leftovers can be stored in the refrigerator for no more than one day. Place a piece of plastic wrap or parchment paper directly onto the surface of the guacamole and then close the container with an airtight lid.
Feeling Adventurous? Try This:
Traditional guacamole doesn’t vary greatly but you can play with the ingredients to suit your tastes. Try using red or green onions instead of white, omit or reduce the amount of cilantro if you’re not a fan of the herb, or kick up the heat with extra chile.
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 168 |
| % Daily Value* | |
| Total Fat 15g | 19% |
| Saturated Fat 2g | 11% |
| Cholesterol 0mg | 0% |
| Sodium 105mg | 5% |
| Total Carbohydrate 10g | 4% |
| Dietary Fiber 7g | 25% |
| Total Sugars 1g | |
| Protein 2g | |
| Vitamin C 12mg | 60% |
| Calcium 18mg | 1% |
| Iron 1mg | 4% |
| Potassium 520mg | 11% |
| *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | |
