Mexico · Snack · Easy
Guacamole
The definitive party dip. Ripe avocados mashed with lime, onion, tomato, cilantro, and garlic.
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The whole recipe in 60 seconds
Guacamole, in 5 ideas
- Ripe avocados or nothing. They should yield to gentle pressure. Hard avocados make sad guacamole.
- Lime is flavor and insurance. The acid brightens everything and slows the browning.
- Chunky beats smooth. Mash with a fork, not a blender. Texture is the point.
- Salt until it tastes like more. Under salted guacamole tastes flat no matter what else you do.
- Make it at the last minute. Ten minutes before serving is perfect.
What you need
Ingredients
- 3 avocados, peeled, pitted, and mashed
- 1 lime, juiced
- 1 tsp salt
- 1/2 cup diced onion
- 3 tbsp chopped fresh cilantro
- 2 roma tomatoes, diced
- 1 tsp minced garlic
- 1 pinch ground cayenne pepper (optional)
How to make it
Directions
- In a bowl, mash the avocados with the lime juice and salt using a fork. Keep it chunky.
- Fold in the onion, cilantro, tomatoes, garlic, and cayenne if using.
- Taste. It almost certainly needs more salt and more lime. Adjust until it sings.
- Serve immediately with tortilla chips. If you must hold it, press plastic wrap directly onto the surface to block the air.
The pit trick is a myth. Leaving the pit in does nothing. Acid and plastic wrap pressed on the surface are what actually slow browning.