Classic Guacamole
Fresh classic guacamole with ripe avocados, lime, cilantro and a little heat. Ready in 10 minutes with simple pantry mix-ins.
100% of it needs you at the counter
- Hands-on
- 10 min
- Serves
- 6
- Calories
- 125
- Protein
- 2 g
- Per serving
- $0.34
Why this recipe works
Good guacamole comes down to ripe avocados and restraint — a few bright mix-ins, not a kitchen-sink of extras. This version is the one that disappears first at a taco night or game day spread.
- Mashing with a fork rather than a food processor keeps some texture, which is what makes guacamole different from avocado puree.
- Lime juice added right after mashing seasons the avocado evenly and slows browning.
- Salting in stages (a little with the avocado, more to taste at the end) avoids over-salting before the other ingredients are in.
Ingredients
You will need
- Medium bowl
- Fork or potato masher
Method
Tap a step number to mark it done.
Mash the avocados
Scoop the avocado flesh into the bowl and mash with a fork to your preferred texture, leaving some small chunks.
Add lime and salt
Squeeze the lime juice over the avocado and add the salt. Stir gently to combine.
Fold in the rest
Add the onion, cilantro, tomato, jalapeño and garlic. Stir gently until just combined — overmixing makes it mushy.
Taste and serve
Taste and add more salt or lime juice if needed. Serve right away with tortilla chips.
Cook's notes
- A ripe avocado yields to gentle pressure at the stem end but isn't mushy. Hard avocados won't mash smoothly.
- Press plastic wrap directly onto the surface of any leftover guacamole (no air gap) to slow browning; the lime juice also helps.
- Soak the chopped onion in cold water for 5 minutes if you want to mellow its bite.
Nutrition per serving
125 calories
$0.34 estimated cost per serving
Where the calories come from
| Protein | 6% of calories | 2 g |
|---|---|---|
| Carbs | 23% of calories | 8 g |
| Fat | 71% of calories | 11 g |
| Fiber | 5 g | |
| Sodium | 100 mg |
Calculated from USDA FoodData Central values for the listed ingredients and amounts; not lab-tested. Cost estimated from average US retail prices.
Questions people ask
How do you keep guacamole from turning brown?
Lime juice and minimal air exposure. Press plastic wrap flush against the surface before chilling, and eat it within a day for the best color.
What's traditionally in guacamole?
Just avocado, lime juice and salt at its simplest; onion, cilantro, tomato, chile and garlic are the most common additions beyond that.
Can you make guacamole ahead of a party?
Make it up to a few hours ahead, press plastic wrap onto the surface and chill. For best color, mash the avocados and add the lime right before guests arrive, if you can.
