Delicious and light, easy guacamole is so simple to make with just a few fresh ingredients and 5 minutes of time. This popular authentic Mexican dip is a total crowd-pleaser and so easy to make at home. Serve it with tortilla chips for a healthy appetizer or pair it with some tacos or quesadillas for easy dipping.
Once you make homemade guacamole, it might be really hard to go back to store-bought. The depth of flavour just doesn't compare, and the store-bought version has a lot of fillers and unrecognizable ingredients. This is how we feel about most quick and easy 5-minute dips that just taste so much better homemade, like pico de gallo chunky salsa, creamy hummus, or easy tzatziki sauce (cucumber yogurt dip).
To make delicious authentic guacamole, you will need:
- avocados - 2 large and ripe avocados.
- red onion
- fresh cilantro
- lime juice
- sea salt
- jalapeño pepper - this is optional for a spicy kick. You can add as much or as little as you would like.
- tomatoes - this is also optional. I didn't add any diced tomatoes here but you can add in 1 diced Roma tomato if you want.
How to Make the Best Easy Guacamole
- Mash the avocado. Place avocado into a medium mixing bowl and mash with a fork. Don't over mash because you want the guacamole to be a little chunky.
- Add remaining ingredients. Add red onion, cilantro, lime juice, salt, and jalapeño (if using). Stir to combine. Give it a taste and add more salt or lime juice if needed.
- Serve. Serve with tortilla chips or on the side of some tacos (try fish tacos or shrimp tacos) or quesadillas.
How to Store Leftover Guacamole
How to store leftover guacamole and keeping it green is this is the number one question that I get asked when it comes to guacamole, since we know how avocados can turn brown pretty quickly. I've search the internet and tried a few different methods on how to keep guacamole green. Adding the avocado pit or covering the guacamole with avocado skins just doesn't work. Sealing the guacamole with plastic cling wrap directly on the guacamole doesn't work that well either.
The method that I found to work the best is to cover it with ½-inch of water. It sounds weird but it works! Smooth out the guacamole using the back of a spoon so that it is flat. Carefully add cold water from a cup to cover about ½ inch on top. Do not place your guacamole directly under the tap as the water pressure will cause the guacamole to cloud and mix in with the water layer. Place the lid on your container or wrap with plastic cling wrap and refrigerate. When ready to use, carefully dump out the layer of water from the top, and stir. Give it a taste and add more salt as needed.
More Mexican Recipes
- Pico de Gallo Chunky Salsa
- Fish Tacos with Lime Crema
- Shrimp Tacos with Lime Crema Slaw
- Creamy Mexican Corn Soup
- Baked Chicken Quesadillas
- Butternut Squash Quesadillas with Chicken and Kale
Did you make this recipe? I would greatly appreciate a comment and rating below, letting me know what you thought of the recipe. You can also snap a picture and tag me on Instagram @aheadofthyme or share it on the Pinterest pin so that I can follow along.
This recipe was originally posted in 2016. It has been completely updated with new photographs and helpful tips.