This post also includes clever tricks for storing leftover guac, and keeping it green. All you need for this salty, tangy, and refreshing dip is ripe avocados and a handful of fresh ingredients. A little bit of chopping, a little bit of mashing, and a whole lot of dipping!
Enjoy it with tortilla chips or alongside your favorite Mexican food. Let’s get started on this super-duper dip and find out how to pick a ripe avocado and then how to cut it in an easy and safe way.
Ingredients - Notes & Substitutions
Avocado: Medium or large-size Hass avocado is my first pick for this recipe. Here’s how to pick a ripe avocado: How to Pick an Avocado: The avocado should be dark purple in color. Hold the avocado in your palm like a stress ball, and gently squeeze it. If it yields a little to the pressure, it is perfect for use within 1-2 days. If it feels too soft on squeezing, it is most likely over-ripe. Lime: Fresh lime juice not only provides the vibrant tangy flavor in guac, it also prevents it from turning brown. Lemon juice works equally well. Onion, Tomato, Jalapeno: Finely chopped red onion and jalapeno are a must for a good Guacamole. If you like it mild, remove the ribs and seeds of the jalapeno, or substitute it with finely chopped green bell pepper. As for tomatoes, we’re using Roma or Plum tomato since it has the least seeds. If using another variety, remove the seeds before chopping. Seasoning: Salt is the only essential seasoning that we need for this delicious dip. If you like, add a pinch of cumin powder to give it a slightly earthy taste. Cilantro: Fresh cilantro leaves are the perfect herby finish for this dip. Scroll to the recipe card for a detailed list of ingredients and quantities.
How to Make Guacamole
Here are the step-by-step photos and instructions on how to make easy guacamole:
Step 1. Chop Avocado
Cut avocado in half: Place the avocado in your hand, or on a cutting board (safer for kids). Make a cut lengthwise, rotating your knife around the pit. Twist the two halves in opposite directions and split apart.
Cutting Tip: If you feel any resistance, remove your knife as it may have hit the pit, and start over.
Remove the Pit: Place the avocado pit-side up on a cutting board or in your hand. Whack the pit with the knife (away from your hand) so it gets stuck in the pit.
Twist the knife and pull out the pit. To get the pit off the knife, use a paper towel and push it out from the dull end of the knife, away from you.
Cut in chunks: Using the tip of your knife, score the pulp without piercing the skin. Cut lengthwise and then widthwise, making a criss-cross pattern.
Remove chunks: Gently pinch the avocado all around and squeeze out the chunks into a bowl.
Or, scoop out the pulp using a spoon.
Step 2. Prepare the other ingredients
Cut jalapeno in half. Using a spoon scoop out its seeds and membrane. Slice it into thin strips and chop it finely. Chop ¼ of an onion roughly the same size as the jalapeno. Remove the seeds of a Roma tomato and chop that finely as well. Chop cilantro and keep aside.
Step 3. Mash Avocado
Squeeze fresh lime juice over the avocado chunks. Lime helps preserve the green color. Using a fork mash the avocado to your desired consistency.
Add chopped jalapeno, onion, tomato, cilantro, and seasoning to the mashed avocado.
Mix gently using a fork without breaking the chunks. Enjoy with your favorite brand of tortilla chips.
How to Store and Keep it Fresh
Even though it’s rare to have leftovers for guac, given how much my family enjoys it, every once in a while I am left with a small portion that I have to refrigerate.
Here are two great tips that keep my guacamole green and fresh for up to 2 days.
Transfer Guacamole to an airtight bowl leaving about half an inch space from the top. Pack it down well using the back of a spoon to remove any air bubbles. Now follow one of the two methods:
Plastic Wrap: Press down plastic wrap to cover the entire surface of the guacamole. Go around with your fingers pressing on the sides to remove any air pockets. Seal with an airtight lid and refrigerate.
Cover with water: Gently pour water (or lime juice) over the guacamole till it covers the entire surface. Seal with an airtight lid and refrigerate.
When you’re ready to eat, gently tilt the bowl and discard the liquid. Give the guacamole a stir and you’re good to go!
You can also check out the detailed instructions on how to keep Guacamole Fresh.
Variation: Make it Spicy
It is so easy to customize this recipe to taste. My husband likes his guacamole spicy. The heat from jalapeños is not enough for him 🙂 So, I take a portion out and add a couple of pinches of cayenne for him.
Recipe Tips & Notes
Picking an Avocado: The avocado should be dark purplish-green in color. Hold the avocado in your palm like a stress ball, and gently squeeze it. If it yields a little to the pressure, it is perfect for use within 1-2 days. If it feels too soft on squeezing, it is most likely over-ripe.Storing Guacamole: Transfer guacamole to an airtight bowl packing it down. Cover with plastic wrap or a layer of water (or lime juice) until it covers the entire surface, then refrigerate it.Spices: Add a pinch of ground cumin for an earthy taste. Add ¼ teaspoon of cayenne to make this guac spicy.
Recipes That Pair Well with Guacamole
These recipes are part of the Mexican & Tex-Mex Recipes Collection:
More Dip Recipes on the Blog
These recipes are part of the Condiments & Sauces Recipe Series:
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