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Simple Guacamole Recipe

by on October 16, 2009 · 8 comments

Simple Guacamole Recipe

When we’re entertaining we have a few recipes we always go to. Sure we’ll also add something with a twist next to it, but we always include one of our staples. This simple guacamole recipe is one of those staples. It’s easy, it’s fresh and no matter what else we serve with it, it’s always the first to go.

Try serving with tortilla chips, baked pita chips or if you want to have some fun, cheese quesadilla wedges. We definitely suggest making extra.

How to Make Our Simple Guacamole Recipe

There are two things to keep in mind when making guacamole. First, only use ripe avocados. We cannot tell you how many times we’ve come home from the store with a big bag of avocados and had to wait one, two, maybe three days before they are ripe. So, plan ahead.

Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe.

Second, don’t over mash or puree avocados to make guacamole. You want a chunky dip, not completely smooth. So, when you’re making the guacamole, gently mash things together and leave some texture.

That’s it. Easy right.

Simple Guacamole Recipe

Did you like our simple guacamole recipe? If so, we bet you’ll love these:

5.0 from 1 reviews

Simple Guacamole Recipe
 
Prep time
Cook time
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Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe. (For more about how to buy, cut and store avocados see our tutorial). Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not smooth. So, when you’re making the guacamole, gently mash things together and leave some texture. For serving, try adding tortilla chips, baked pita chips or simple cheese quesadilla wedges on the side.
Created By:
Yield: 4
You Will Need
  • 2 ripe Hass avocados
  • 1 tablespoon lemon juice
  • 1 tablespoon lime juice
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons finely diced red onion
  • 2 tablespoons chopped fresh cilantro leaves
Directions
  1. Cut avocados in half. Remove the seed then scoop out the avocado flesh from the peel (See How to Cut an Avocado.)
  2. Then, add flesh to a medium bowl. Add lemon juice, lime juice, salt and pepper then gently mash until guacamole is creamy, but still has texture with chunks of avocado.
  3. Next, rinse onion with cold water for 5 to 10 seconds (this tones down the onion a bit). Then, add the rinsed onion to the guacamole and stir. If not serving immediately, press a sheet of plastic wrap down onto the surface of the guacamole then store in the refrigerator until ready to serve or up to one day.
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About the Author

Adam

I'm Adam Gallagher and alongside my wife, Joanne, I photograph and share favorite recipes from our kitchen. Sharing our recipes began as a hobby, turned into a dream and now has become our business. I just love that.

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8 Comments

1 bonnie February 6, 2010 at 8:17 am

What amazingly pretty photos! Not easy…

Reply

2 Nick February 6, 2010 at 8:46 am

This is really close to Guacamole my wife and I make. We use a little more onion, and a clove or two of garlic, and usually only use lime juice. I agree tomatoes just don’t add anything but volume to Guacamole.

Reply

3 Beverly Lynn February 17, 2010 at 10:22 am

Lumpy guac is my favorite!

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4 Riley September 9, 2012 at 11:19 am

I didnt know guacamole had such a lively history. Good recipe, I think I’ll add a little garlic to mine though, I like that extra kick.

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5 Joanne September 10, 2012 at 11:35 am

Thanks! Garlic would be a great addition!

Reply

6 Missy December 13, 2012 at 4:58 am

Love this so much! Interesting tid bit: If you put the leave the pits in the mix, it will slow any browning that may occur sitting in a serving dish.

Reply

7 Kelly December 1, 2013 at 10:33 pm

Love a simple, pure guacamole. Shallots are great alternatives to onions also.

Reply

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