If you’re anything like me, a bowl of perfectly creamy, zesty guacamole can seriously brighten up any snack time or party spread. That’s why I’m excited to share this Classic Guacamole Recipe with you—it’s so simple, fresh, and downright delicious. Trust me, once you whip this up, you’ll wonder how you ever lived without it!
Why You’ll Love This Recipe
- Fresh, Simple Ingredients: You only need a handful of fresh ingredients that come together in minutes.
- Customizable Flavor: Easily tweak the spice and herbs to match your taste buds perfectly.
- No Fancy Tools Required: Just a fork or potato masher and a bowl, that’s all you need.
- Perfect for Any Occasion: Great for parties, family dinners, or just a tasty snack anytime.
Ingredients You’ll Need
Choosing ripe avocados is key here—creamy but not mushy—and the fresh lime juice really makes the flavors pop. You’ll find that each ingredient brings its own texture and zing to this Classic Guacamole Recipe.
- Avocados: Pick ripe ones—they should yield slightly to gentle pressure but not feel mushy or brown inside.
- Red onion: Adds a mild sharpness and crunch; finely chopping prevents overpowering bites.
- Jalapeno: Use seeded for a mild heat or keep the seeds if you want more kick.
- Roma tomatoes: Opt for Roma because they’re less watery; I like to scoop out seeds first to avoid sogginess.
- Cilantro: Brings that fresh herbal note classic guacamole is known for; if you’re not a fan, flat parsley is a great swap.
- Salt: Enhances all the flavors—go easy at first, then adjust.
- Lime juice: Always fresh, never bottled; it brightens and prevents browning.
Variations
I love mixing it up depending on the mood or occasion. This Classic Guacamole Recipe is super flexible, so feel free to add your own twist or go milder or spicier.
- With Garlic: Adding minced garlic gives a nice punch—I discovered this after a few tries and it’s a game-changer for garlic lovers.
- Spicy Kick: Swap jalapeno for serrano pepper for more heat; my family goes crazy when I do this!
- Herb Swap: Cilantro haters can replace it with flat parsley—the flavor shifts slightly but it’s still fresh and vibrant.
- Chunkier or Smoother: Some days I like it chunky for texture, other times smooth for dipping—use the potato masher to control the consistency.
How to Make Classic Guacamole Recipe
Step 1: Prep Your Avocados Just Right
Slice the avocados in half and carefully remove the pit. Scoop out the flesh into a bowl. This step is key to getting creamy guacamole—but don’t overripe the avocado! I always pick avocados that are just perfectly ripe; too soft and the guac loses that fresh, vibrant texture.
Step 2: Mash to Your Ideal Texture
Using a potato masher makes this step quick and easy, but a fork works too. I like to leave a little chunk here and there for a more rustic feel. Mash gently so your guacamole isn’t a puree—texture is part of the experience!
Step 3: Add Your Fresh Ingredients
Stir in the finely chopped red onion, seeded jalapeno, diced Roma tomatoes (make sure you scoop out seeds to keep it from getting watery), the chopped cilantro, salt, and a generous squeeze of fresh lime juice. Then mix everything well so those flavors marry beautifully.
Step 4: Taste and Adjust
This is the part I never skip—I give it a quick taste and add a pinch more salt or another squeeze of lime if needed. Sometimes the jalapeno heat needs a little boost too. You want it perfectly balanced before serving.
Pro Tips for Making Classic Guacamole Recipe
- Pick Perfect Avocados: I learned to press gently near the stem; if it yields easily but isn’t mushy, it’s ripe and ready for mashing.
- Prevent Browning: The lime juice not only brightens flavor but also keeps the guac green—I always add at least the juice of one lime.
- Avoid Watery Guacamole: Removing seeds from tomatoes helps keep the mix from getting soggy, which makes a big difference in texture.
- Mash for Texture: Use a potato masher for quick and even mashing, and avoid overworking it to retain those lovely chunks.
How to Serve Classic Guacamole Recipe
Garnishes
I usually top my guacamole with a sprinkle of extra chopped cilantro and a few diced tomatoes—it adds a fresh pop of color and flavor. Sometimes, a light dusting of smoked paprika or a few thin lime wedges on the side makes it look restaurant-worthy.
Side Dishes
This classic guacamole shines alongside crispy tortilla chips (homemade if you have the time!), fresh veggie sticks, or even dolloped over grilled chicken or fish tacos. My family especially loves pairing it with crunchy corn chips during movie nights.
Creative Ways to Present
For special occasions, I like to serve guacamole in small avocado shells—like a natural bowl! You can also layer it in a clear glass dish with layers of salsa and sour cream for a festive seven-layer dip feel. It always gets compliments and disappears quickly.
Make Ahead and Storage
Storing Leftovers
I always store leftover guacamole in an airtight container with a layer of plastic wrap pressed directly onto the surface to keep air out. It helps prevent browning, and we usually eat it within a day or two for best freshness.
Freezing
Freezing guacamole isn’t my go-to, but I’ve tried it when I had a big batch. It works, but the texture changes a bit after thawing—sometimes it’s a little watery. If you decide to freeze, use freezer-safe containers and thaw slowly in the fridge before serving.
Reheating
Guacamole is best served cold or at room temperature, so I don’t recommend heating it. If you want it less chilled, just pull it out of the fridge about 15–20 minutes before serving and give it a gentle stir.
FAQs
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Can I make Classic Guacamole Recipe ahead of time?
Yes, you can make it a few hours ahead and keep it refrigerated. Just press plastic wrap directly onto the surface to prevent browning. For best taste and color, consume within 1-2 days.
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What if I don’t like cilantro in my guacamole?
No worries! You can substitute cilantro with flat-leaf parsley or simply omit the herb altogether. It slightly changes the flavor but still tastes fresh and delicious.
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How do I know if my avocados are ripe enough?
Gently press near the stem; if it yields to light pressure and doesn’t feel mushy, your avocado is perfect for guacamole. Avoid avocados with dark brown spots inside.
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Can I use bottled lime juice instead of fresh?
Fresh lime juice is best for this recipe as it adds brightness and helps prevent browning. Bottled lime juice tends to be less vibrant and can alter the fresh flavor.
Final Thoughts
I absolutely love how this Classic Guacamole Recipe turns out every single time—fresh, creamy, with just the right spice and tang. When I first tried making guacamole from scratch, I struggled with the right balance, but this recipe simplified everything. Now, it’s a staple in my kitchen, and I’m confident you’ll enjoy making it as much as I do. So grab those ripe avocados, and let’s get mashing—your taste buds will thank you!
Print
Classic Guacamole Recipe
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 5 servings
- Category: Appetizer
- Method: No-Cook
- Cuisine: Mexican
- Diet: Vegan
Description
Simple Guacamole is a fresh and flavorful Mexican dip made with ripe avocados, red onion, jalapeno, tomatoes, cilantro, lime juice, and seasonings. This easy-to-make recipe creates a creamy and chunky guacamole perfect for chips, tacos, or as a healthy topping for your favorite dishes.
Ingredients
Ingredients
- 3 ripe avocados
- ½ cup red onion, finely chopped
- 1 jalapeno, seeded and finely chopped
- 2 Roma tomatoes, seeded and finely diced
- ½ cup cilantro, finely chopped
- ½ teaspoon salt
- Juice of 1 lime (freshly squeezed)
Instructions
- Prepare the avocados: Slice each avocado in half and carefully remove the pit. Using a spoon, scoop the flesh into a mixing bowl. Mash the avocado with a potato masher or fork until you achieve your desired consistency, whether chunky or creamy.
- Add the vegetables and seasoning: Add the finely chopped red onion, seeded jalapeno, diced Roma tomatoes, chopped cilantro, and salt to the mashed avocado.
- Incorporate lime juice: Squeeze fresh lime juice over the mixture to add brightness and prevent browning. Mix all ingredients thoroughly to combine flavors evenly.
- Serve immediately: Serve the guacamole fresh with tortilla chips, tacos, or as a topping. For best taste, consume soon after preparation to enjoy optimal freshness.
Notes
- Ensure avocados are ripe but free of bruises; discard any brown spots.
- Scoop out tomato flesh before dicing to reduce excess wateriness.
- Using a potato masher is recommended for easier mashing, but a fork or pastry cutter works well too.
- Use only fresh lime juice; bottled lime juice lacks the fresh flavor needed.
- Red onion is preferred for flavor, but white onion can be substituted.
- Classic guacamole includes cilantro; if you dislike cilantro’s taste, flat parsley is a good alternative.
- If jalapeno is unavailable, serrano pepper can be used as a substitute.
- For extra flavor, add minced garlic if desired.
Nutrition
- Serving Size: 1/5 of recipe (approx. 100g)
- Calories: 160 kcal
- Sugar: 2 g
- Sodium: 210 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 7 g
- Protein: 2 g
- Cholesterol: 0 mg
