Over the years I’ve made dozens of batches of guacamole at home, each one a little different and more nuanced than the last.
I’ve tried varying quantities of ingredients, using limes vs. lemons, playing with different spices and textures, and I’m happy to report I’ve perfected my perfect go-to guacamole!
Let me show you how easy it is with just 1 bowl, 10 minutes, and 8 ingredients required!
Origins of Guacamole
Guacamole is believed to have been invented by the Aztecs in Mexico prior to the 1500s (source). It spread in popularity throughout Mesoamerica thanks in part due to the health benefits of avocados (source).
Guacamole is now a popular dip in many regions of the world and has been adapted with the addition of a variety of ingredients.
How to Make This Guacamole Recipe
This guacamole is so quick and easy to make and it all starts with ripe avocados.
How to pick ripe avocados
If you’re unsure how to pick ripe, healthy avocados, I like to go for ones that are closer to black than green, are tender but not mushy, and don’t appear to have any blemishes or mealy spots.
If you’re unsure if the avocado is past its prime, you can remove the little stem at the top of the avocado. If it has a green color to it, it’s still fresh! On the other hand, if it’s gone brown, it’s probably past its prime.
How to store avocados
If you’ve picked avocados that are ripe and ready to use, either use within 1-2 days or throw in the refrigerator where they’ll keep fresh for 5-7 days. The refrigerator seems to slow the ripening process.
If you’ve picked firm or unripe avocados, let them ripen on your counter at room temperature until no longer firm to the touch (I like setting mine in a produce bowl near other things that are ripening — especially bananas — as they seem to help each other along). Ripe avocados should have some give, but do not feel mushy when squeezed.
Add your ripe avocados to a mixing or serving bowl along with onion, jalapeño, cumin, salt, red pepper flake, and lime juice and mash to your desired consistency.
If you like a little chunkiness, take it easy and just aim to incorporate the flavors. If you prefer your guacamole on the creamier side, a potato masher can be helpful, or just use a fork and mash until smooth.
At this point you can add in your cilantro (it’s more delicate so it’s better not to over-mix it), along with any additional seasonings to taste. And that’s it! Perfect guacamole every time.
We hope you LOVE this guacamole! It’s:
Quick & easy to make
& Perfect for SO many dishes!
This guacamole is ideal for dipping with your favorite tortilla chips or veggies. Pair with our favorite Ginger Beer Margaritas for the ultimate happy hour treat!
For more Mexican-inspired dishes, be sure to check out our Easy Red Salsa, Roasted Jalapeño Vegan Queso, Vegan 7-Layer Mexican Dip, and these 14 other Mexican-Inspired Vegan Dishes!
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!
My Go-To Guacamole
- 2 medium ripe avocados* (see tips for picking and storing avocados above in post)
- 1/4 cup diced red onion (or shallot)
- 2 Tbsp diced jalapeño, seeds removed (omit or reduce for less spice)
- 2-3 Tbsp lime (use lemon in a pinch!)
- 1/2 tsp sea salt
- 1 tsp ground cumin
- 1/8 tsp red pepper flake (omit or reduce for less spice)
- 1/4 cup minced cilantro (lightly packed)
- Add avocado, onion, jalapeño, lime, salt, cumin, and red pepper flake to a shallow mixing or serving bowl and mash with a fork or potato masher.
- Add cilantro and stir. Then taste and adjust flavor as needed, adding more lime (or lemon) for acidity, cumin for smokiness, red pepper flake for spice, cilantro for herbal flavor, or salt to taste.
- Serve immediately with chips or veggies of choice. Store leftovers well covered up to 2-3 days in the refrigerator, though best when fresh.
- To extend freshness, squeeze a little more lime juice over the top of the guacamole (to prevent oxidation) before storing. And make sure a lid or plastic wrap is touching the surface of the guacamole (this also helps prevent oxidation). If the top appears slightly browned after storing, just scoop off the very top layer and the guacamole underneath is usually fine!
*Nutrition information is a rough estimate for 7 (1/4-cup) servings (as the recipe is written).
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