Basic Guacamole

No need to buy guacamole at the grocery store when it's this easy to make. It only takes perfectly ripe avocados and a few spices to make it better than what you can buy.

Jump to Recipe (or scroll for photos...)

Featured Recipe Techniques

More about the skills used in this recipe.

Cooking School
How to Cut an Avocado

Avocados are one of those fruit that can be a little mysterious to cut because right in the center is...View Technique

Advertisement - Continue Below

Watch The Recipe Video

Advertisement - Continue Below

Basic Guacamole

  • Prep Time: 25 m
  • Total Time: 25 m
  • Servings:
    3
    cups

Ingredients

  • 3 Haas avocadoes halved, seeded and peeled
  • 2 tablespoons fresh lime juice about 1 lime
  • ½ teaspoon salt
  • ¼ to ½ teaspoon ground cumin
  • pinch ground cayenne pepper
  • ¼ cup red onion finely diced, soaked and rinsed
  • ½ Jalapeño pepper seeded and minced (or leave the seeds in for spiciness)
  • ½ cup tomato finely diced
  • 2 tablespoons fresh cilantro chopped

Instructions

  1. Place the avocado and lime juice into a large bowl and mash with a potato
  2. masher or large fork.
  3. Add the salt, cumin and cayenne pepper and mix well.
  4. Stir in the onion, pepper, tomato and cilantro. Season to taste with more salt
  5. and lime juice as needed and serve with some tortilla chips.
Advertisement - Continue Below
Advertisement - Continue Below
Advertisement - Continue Below

Comments (5)Post a Reply

  1. 5 stars
    This is by far, the BEST guacamole recipe! I doubled the recipe because my family loves it, and we were still wiping the bowl clean! I added a touch more lime juice just because we like that flavor.
    Outstanding!

    Thanks so much BlueJean Chef!!

  2. 5 stars
    2nd comment: This is my go-to guacamole recipe. My only addition is a few drops of Tabasco Chipotle which adds a little smoky flavor. It has been a hit when I make it.

  3. 5 stars
    I got this recipe originally from a family member who lived in Paraguay back in the early 1970’s it has been a staple in our house ever since and is part of every TEX-MEX dinner we make.

Leave a Reply

Your email address will not be published. Required fields are marked *