How to make the best guacamole in less than five minutes. Jump to the Five Minute Guacamole Recipe or read on to see our tips for making it.
When friends come over, we have a few recipes we always go to. This five-minute guacamole 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.
WATCH: Our quick recipe video sharing how to make guacamole.
How to Make Guacamole
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. When you’re making the guacamole, gently mash things together and leave some texture.
YOU MAY ALSO LIKE: See what happens when guacamole meets the grill. Jump to the Easy Grilled Guacamole Recipe.
Recipe updated, originally posted October 2009. Since posting this in 2009, we have tweaked the recipe to be more clear. – Adam and Joanne
Easy, Five Minute Guacamole Recipe
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).
The lime (or lemon juice) is optional — I really love the zing it adds, but it isn’t 100% required at all. Try the guacamole before adding to see what is best for your tastes.
You Will Need
2 ripe Hass avocados
1/2 teaspoon minced jalapeño pepper, or more, to taste
3 tablespoons chopped onion
2 tablespoons chopped fresh cilantro leaves
Salt and fresh ground black pepper
1 to 2 tablespoons fresh lime or lemon juice, optional
In a medium bowl, mortar or a Mexican molcajete (lava stone mortar), thoroughly mash half of the onion with the jalapeño and 1/2 teaspoon of salt to make a paste.
Cut avocados in half. Remove the seed then scoop the avocado into the bowl with a spoon. Add the remaining onion as well as the cilantro, and gently mash everything together. Season with lime juice and more salt if desired.