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The most amazing Guacamole you will ever try. This guacamole recipe features fresh avocados mashed and loaded with tomatoes, red onions, lime juice, and jalapenos. It’s also flavored with fresh herbs and spices, which takes this recipe to a new level of delicious.
Classic guacamole is a great compliment to Huevos Rancheros for breakfast and shrimp tostadas or shrimp tacos for lunch.
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As much as I love getting creative and sharing original and unique recipes, I also love to make classics. Guacamole is one of my favorite classic dips. It’s ready in about five minutes, it’s healthy and so delicious!
Why is is healthy? I’m sure by now we all know avocados as the “healthy fat” because it might be high is fat but it is healthy fat. It’s also packed with about 20 different vitamins and minerals including Vitamins K, C, B, and E, potassium, folate, fiber, monounsaturated fatty acids, and so much more. All together, there are a lot of health benefits to eating avocados.
My favorite way to include avocados in my diet is this dip. I’ve played around with this recipe for years and this one is a winner by far. The key ingredients that make this recipe amazing are fresh cilantro, lime juice, and cumin. All add so much flavor to the dip.
I know many people like to have their guacamole plain, simply avocado, and some lime juice. But it’s just so much better with a pop of flavor from red onion, tomatoes, jalapeno, spices, and herbs. Mashed avocado is just a mashed avocado without all the extra veggies, herbs, and spices in it. So don’t be afraid to add more flavor.
Ingredient Notes:
Avocado – Select ripe avocados. You’re looking fordarker green color with some wrinkles but not deep wrinkles. A ripe avocado also yields when you gently press it. If it yields too easily, the avocado is over-ripe.
Tomatoes – choose tomatoes on a vine, they have the best aroma and the freshest taste. Make sure tomatoes are not too soft or it will be hard to dice.
Red Onion – red onions have a great hint of sweetness and a little crunch.
Jalapenos – you can adjust heat level with jalapenos. If you want spicier result, use jalapenos that have some veins in the skin and add the seeds. Choose smooth, firm jalapenos for less heat and discard the seeds.
Lime juice – fresh lime juice makes guacamole what it is. Choose ripe, fresh lime and you will get more juice out of it.
Chili powder, cumin, salt – this is where my recipe beats out the competition, the seasoning. Choose chipotle chili powder for extra smokey flavor. Adding cumin with chili powder brings out a lot of flavors in guacamole.
What To Remember When Selecting Avocados: Select ripe avocados. You’re looking fordarker green color with some wrinkles but not deep wrinkles. A ripe avocado also yields when you gently press it. If it yields too easily (feels soft), the avocado is over-ripe. If it doesn’t yield at all (feels hard) it is not ripe yet.
See recipe card for complete information on ingredients and quantities.
Instructions:
How To Cut Avocado:
Cut avocados in half. To take out the pit, use a little bit of force to hit the avocado pit with a knife (1) and then gently twist and pull it out (2). Use a large spoon to get in between the avocado pulp and the skin (3) and scoop out avocado pulp out of each avocado half (4). Scrape out the inside of the leftover skin if needed. Discard the skin and pits.
Prepare Guacamole:
Step 1: Place the avocado pulp into a mixing bowl and mash it with a fork or a potato masher. Make sure the avocados are ripe or it won’t mash well.
Step 2: Seed and mince jalapeno. (TIP: if you want spicy avocado, you can leave some seeds in.) Mince red onion and dice tomato and add veggies to avocado. Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
How To Store Leftover Guacamole
Lime juice and air-tight covering will help keep your guacamole fresh longer.Based on personal experience, I recommend storing guacamole in a glass bowl or glass food storage container.
Transfer the leftover dip into a glass container and squeeze some lime juice over the top. Try to get the lime juice evenly all over the top and cover it flush with a sheet of plastic wrap. Plastic wrap should be touching the top of guacamole to create a barrier between the dip and the air.
Store the leftover guacamole in the refrigerator for up to 3 days.
PRO TIP: Fresh lime juice and air-tight covering will help keep your guacamole fresh longer.
Recipe FAQs
How Healthy Is Guacamole?
Avocados are a pretty healthy fruit and is considered a “healthy fat” that you DO need in your diet. It’s also packed with about 20 different vitamins and minerals including Vitamins K, C, B, and E, potassium, folate, fiber, monounsaturated fatty acids, and so much more.
All together, there are a lot of health benefits to eating avocados, which is the main ingredients in guacamole. (WebMd)
How To Pick Ripe Avocados?
When selecting ripe avocados, first you are looking fordarker green color with some wrinkles but not deep wrinkles. So don’t pick lighter green avocados or ones with deep wrinkles. Also, try to get avocados that have the little stem still attached.
Second step is to pick it up and give it a gentle squeeze. A ripe avocado yields when you gently press it. If it yields too easily, the avocado is over-ripe. If it doesn’t yield at all, it is unripe.
Can I make Guacamole Ahead of Time?
No, guacamole is not something you make ahead of time! While you can store leftover guacamole, it will not be as good as fresh. It also does not have a long shelf life.
Avocado is also prone to oxidation soon after being open, so you have to put it some effort to minimize it. And even then, some oxidation will still occur.
More Appetizer Recipes To Try
Enchilada Verde Dip
Strawberry Salsa
Salsa Verde
Queso Blanco with Chorizo
White Queso Dip
If you’ve made my guacamole recipe and found a lot of good information here, PLEASE leave a 🌟star rating!Let me know how you liked it by leaving the 📝commentbelow as well. Don’t forget to subscribe to my newsletter!
Guacamole Recipe
This guacamole recipe features fresh avocados mashed and loaded with tomatoes, red onions, and jalapenos, lime juice, and spices.
4.86 from 21 votes
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Course: Appetizer
Cuisine: American, Mexican
Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
Prep Time: 15 minutes minutes
Total Time: 15 minutes minutes
Servings: 4 (Makes about 2 cups)
Calories: 336kcal
Author: Lyuba Brooke
Ingredients
- 4 ripe avocados
- 1 medium tomato seeds removed
- 1/2 medium red onion
- 1 lg jalapeno
- Juice from 1 lime
- 1 Tbsp fresh minced cilantro
- 1 tsp cumin
- 1/2 tsp chipotle chili powder more if you want extra kick
- Salt
US Customary – Metric
Instructions
How To Cut Avocado:
Cut avocados in half. To take out the pit, use a little bit of force to hit the avocado pit with a knifeand then gently twist and pull it out.
Use a large spoon to get in between the avocado pulp and the skinand scoop out avocado pulp out of each avocado half. Scrape out the inside of the leftover skin if needed. Discard the skin and pits.
Make Guacamole:
Place the avocado pulp into a mixing bowl and mash it with a fork or a potato masher. Make sure the avocados are ripe or it won’t mash well.
Seed and mince jalapeno. Mince red onion and dice tomato. Add veggies to avocado.
(Note: for spicy avocado, keep the jalapeno seeds, that's where most of the spiciness comes from.)
Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
Transfer into a bowl and serve with tortilla chips of your favorite veggies.
Video
Notes
- Picking Avocados: When selecting ripe avocados, first you are looking fordarker green colorwithsome wrinklesbutnotdeep wrinkles. So don’t pick lighter green avocados or ones with deep wrinkles. Also, try to get avocados that have thelittle stem still attached.
Next, pick it up and give it a gentle squeeze. A ripe avocado yields when you gently press it. If it yields too easily, the avocado is over-ripe. If it doesn’t yield at all, it is unripe. - Saving Leftovers: Transfer the leftover dip into a glass container and give it another squeeze of lime juiceover the top. Try to get the lime juice evenly all over the top andcover it flushwith a sheet of plastic wrap. Plastic wrap should be touching the top of guacamole to create a barrier between the dip and the air.
- Store the leftover guacamole in therefrigeratorforup to 3 days.
Nutrition
Calories: 336kcal | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 1076mg | Fiber: 14g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 29.5mg | Calcium: 35mg | Iron: 1.6mg
Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles
Originally published on Will Cook For Smiles on August 13, 2014.
ABOUT LYUBA
I’m Lyuba Brooke, mother of 2, the cook, recipe developer, photographer, and author behind willcookforsmiles.com. I share many classic and original recipes, cooking tips, and tutorials. My passion is sharing delicious meals for everyone to try. Read more...
