This is the easiest and tastiest Guacamole recipe ever! It’s quick, fresh and simply delicious! This healthy avocado dip comes together in less than ten minutes and can be used in a variety of ways.
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. But first things first, let’s see how to pick a ripe avocado and then how to cut it in an easy and safe way.
How to Pick an Avocado
Follow these tips and you’ll be able to pick a ripe 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 using within 1-2 days. If it feels too soft on squeezing, it is most likely over-ripe.
How to Cut an Avocado
Step 1: Cut avocado in half. Place the avocado in your hand, or on a cutting board (safer for kids). Cut it lengthwise, rotating your knife around the pit. If you feel any resistance, remove your knife as it may have hit the pit, and start over. Twist the two halves in opposite direction and split apart.
Step 2: Remove the Pit. Place the avocado with the 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.
Step 3: Cut in chunks. Using the tip of your knife, score the pulp without piercing the skin. Cut lengthwise and then widthwise, making a square pattern.
Step 4: Remove chunks. Gently pinch the avocado all around and squeeze out the chunks into a bowl.
Or, scoop out the pulp using a spoon.
Guacamole Recipe- Step by Step Instructions
- Gather the ingredients. Cut a jalapeno in half. Using a spoon scoop out its seeds and membrane. Slice it in thin strips and chop it finely. Chop 1/4 of an onion roughly the same size as the jalapeno. Remove seeds of a roma tomato and chop that finely as well. Chop cilantro and keep aside. Cut avocado and scoop out chunks in a mixing bowl. (picture 1 & 2)
- Squeeze fresh lime juice over the avocado chunks. Lime helps preserve the green color. Using a fork mash the avocado to your desired consistency. My family likes chunky guacamole, so I mash it gently. (picture 3 & 4)
- Add chopped jalapeno, onion, tomato and cilantro the avocado. (picture 5, 6, 7 & 8)
- Add salt and ground cumin to the bowl and mix gently using a fork without breaking the chunks. I personally love the subtle earthiness that the ground cumin adds to the guac, but if you don’t like it, skip it. (picture 9, 10, 11 & 12)
Pro Tips: How to Store Guacamole and Keep it Green!
All of us at home are huge Guacamole lovers so we rarely have leftovers. But every once in a while I am left with a small portion that I end up refrigerating. Also, there are times when I want to prepare it ahead of time for a party.
Guacamole turns an unappetizing shade of brown when exposed to air. An enzyme present in Avocado reacts with the oxygen in the air and changes its color from green to brown. While it is still ok to eat, but who wants to have brown guacamole 🙂 So here are two great tips that keep my guacamole green and fresh for several hours:
Step 1: Transfer to an airtight bowl
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.
Step 2: Prepare to refrigerate
Option #1: Press down plastic wrap to cover the entire surface of guacamole. Go around with your fingers pressing on the sides to remove any air pockets. Cover with an airtight lid and refrigerate.
Option#2: Gently pour about 1/4 cup (or more) water over the guacamole till it covers the entire surface. Cover with an airtight lid and refrigerate.
And don’t worry, the high fat content in avocado prevents the water from getting absorbed in the guacamole. Water forms an air-proof layer on the Guac, which keeps it green and fresh. I have to thank The Kitchn for this genius tip!
When you’re ready to eat, gently tilt the bowl and discard the water. Give the guacamole a stir and you’re good to go!
Spicy Guacamole Recipe
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 or cayenne for him.
More Mexican/ Tex-Mex Recipes from my Kitchen that Pair well with Guacamole
Easy Guacamole Recipe
Ingredients
- 2 Avocado (ripe)
- 1 tbsp lime juice (1 medium lime)
- 2 tsp Jalapeno finely de-seeded, de-veined and chopped, about 1 jalapeno
- 1 roma tomato de-seeded and chopped
- 1/4 cup onion finely chopped
- 1/2 cup cilantro finely chopped (adjust to taste)
- 1/4 tsp salt (adjust to taste)
- 1/4 tsp ground cumin (optional but highly recommended)
Optional: Add for Spicy Guacamole
- 1/4 tsp cayenne
Instructions
Prep Ingredients
- Cut a Jalapeno in half. Using a spoon scoop out its seeds and membrane. Slice it in thin strips and chop it finely. Chop 1/4 of an onion roughly the same size as the jalapeno. Remove seeds of a roma tomato and chop that finely as well. Chop cilantro and keep aside.
Cut avocado and add to a mixing bowl
- Place the avocado in your hand, or on a cutting board. Cut it lengthwise, rotating your knife around the pit. Twist the two halves in opposite direction and split apart.
- Place the avocado with the 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.
- Using the tip of your knife, score the pulp without piercing the skin. Cut lengthwise and then widthwise, making a square pattern. Gently pinch the avocado all around and squeeze out the chunks into a bowl. Or, scoop out the pulp using a spoon.
Prepare Guacamole
- 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 and cilantro to the bowl. Add salt and ground cumin to the bowl and mix gently using a fork without breaking the chunks. Your tasty guacamole is ready!
Video
Notes
- Cumin: I personally love the subtle earthiness that ground cumin adds to the guacamole, but if you don’t like it, skip it.
- Add 1/4 tsp cayenne to make this guac spicy
- 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 using within 1-2 days. If it feels too soft on squeezing, it is most likely over-ripe.
- 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.
- Press down plastic wrap to cover the entire surface of guacamole. Go around with your fingers pressing on the sides to remove any air pockets. Cover with an airtight lid and refrigerate.
- Alternatively, gently pour about 1/4 cup (or more) water over the guacamole till it covers the entire surface. Cover with an airtight lid and refrigerate.
