The Best Guacamole
The only homemade guacamole recipe you'll need! With avocados, onion, cilantro, lime, jalapeño, garlic and tomato. So fresh and so good!
Ingredients
- 4 medium ripe avocados, halved, seeded and peeled
- ⅓ cup finely chopped red or white onion
- ½ bunch fresh cilantro leaves, finely chopped
- 2 teaspoons lime zest
- 3 tablespoons freshly squeezed lime juice
- 1 medium jalapeño pepper, finely diced, optional
- 1 clove garlic, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 1 firm Roma tomato, seeded and diced, optional
Instructions
- Place avocados in a medium bowl; using a large fork, mash until chunky or desired consistency is reached.
- Stir in onion, cilantro, lime zest, lime juice, jalapeño and garlic; season with salt and pepper, to taste.
- Stir in tomatoes, if using.
- Serve immediately.
Notes
- Use freshly squeezed lime juice. Fresh lime juice is ideal here for its bright, vibrant, strong flavors whereas bottled lime juice may have a muted taste and can add an unwanted sweetness to the guacamole.
- Make it spicy, make it mild. For maximum heat, include the jalapeño seeds and membranes (ribs), add additional jalapeños or use a serrano pepper instead. For a milder guacamole, especially for the little ones, omit the jalapeño pepper.
- Add some crunch. Top the guacamole with pepitas (pumpkin seeds) or sunflower seeds.
- Avoid overmixing. The ideal consistency for guacamole is slightly chunky – always gently fold the ingredients using a rubber spatula until just combined.
- Use plastic wrap when making ahead of time. Guacamole can brown (oxidize) very quickly, but it can be made up to 24 hours in advance and stored in the fridge. To avoid unwanted browning, smooth out the top of the guacamole and press plastic wrap directly on the surface to ensure there are no air bubbles present, then seal with a lid using an airtight container.