Servings
Font
Back
5.0 from 42 votes

Easy Guacamole

If you could only have one Guacamole recipe, this would be the one. It's the quintessential Guacamole, flavorful and creamy, completely satisfying. This Guacamole is a dynamite appetizer or side dish for all sorts of Mexican entrees. Grownups love it, and kids love it. This one is hard to beat.

Prep Time
15 mins
Total Time
15 mins
Servings: 12
Calories: 142 kcal
Course: Side Dish , Appetizer
Cuisine: Mexican

Ingredients

  • 5 ripe large Hass avocados , peeled, pitted, and diced
  • 1 medium-sized red or yellow onion , finely chopped
  • 3 roma tomatoes , diced
  • 3 serranos peppers or jalapeños , finely chopped or seeded and deveined for a mild guacamole
  • 2 fresh limes , juiced (add more or less to taste)
  • 1-½ teaspoons kosher salt; adjust to taste
  • 1 bunch fresh cilantro leaves , chopped

Instructions

    Cup of Yum
  1. Cut around each avocado lengthwise, twist the two halves apart, remove the pit and scoop the avocado flesh into a large bowl.
  2. Add remaining ingredients and mash together with a potato masher or fork until blended and somewhat chunky. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles.
  3. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.

Notes

  • How to Store
  • How to Store
  • To store guacamole, follow these steps to keep it fresh and prevent browning. First, transfer the guacamole to an airtight container, ensuring minimal air space. Next, place a sheet of plastic wrap directly on the surface of the guacamole, gently pressing out any air bubbles. Seal the container tightly with its lid. This method creates a barrier that helps prevent oxidation and browning. Finally, refrigerate the guacamole until ready to use, for up to 8 hours.
  • To store guacamole, follow these steps to keep it fresh and prevent browning. First, transfer the guacamole to an airtight container, ensuring minimal air space. Next, place a sheet of plastic wrap directly on the surface of the guacamole, gently pressing out any air bubbles. Seal the container tightly with its lid. This method creates a barrier that helps prevent oxidation and browning. Finally, refrigerate the guacamole until ready to use, for up to 8 hours.
  • When serving, stir it before enjoying. Properly stored guacamole should retain its flavor and texture.
  • When serving, stir it before enjoying. Properly stored guacamole should retain its flavor and texture.
  • Make-Ahead
  • Make-Ahead
  • This recipe can be made 2 hours ahead of time. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours; after that, it will start to deteriorate.
  • This recipe can be made 2 hours ahead of time. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours; after that, it will start to deteriorate.
  • Notes:
  • To keep the guacamole from turning brown, pat it down to give it a flat surface; pour a thin but visible layer of lime juice over it to form a barrier from the air. Cover tightly by laying a sheet of plastic wrap directly on the surface of the guacamole and gently squeezing out any air bubbles. Seal the wrap to the edges of the bowl and refrigerate until ready to use, up to 8 hours.
  • For mild guacamole, de-seed and devein the peppers. To seed and devein a pepper, cut off the stem, cut the pepper in half, and then use a spoon to scoop out the seeds; use a knife to scrape away the veins of the pepper.
  • Bring to room temperature before serving.