The Best Fresh Guacamole

Fresh guacamole is one of the simplest and most satisfying dips you can make. It relies on just a handful of ingredients, so the key is choosing ripe avocados and balancing the lime, salt and heat. This chunky, classic version is great with tortilla chips and as a topping for tacos, burritos and grilled meats.

Ingredients

• 3 ripe Hass avocados
• 1 lime, juiced (about 2 tablespoons)
• 1/2 teaspoon salt, plus more to taste
• 1/4 cup (40 g) finely diced red or white onion
• 1 jalapeño, seeded and finely diced
• 2 tablespoons chopped fresh cilantro
• 1 small Roma tomato, seeded and diced (optional)
• 1 small garlic clove, grated (optional)

Step-by-Step Instructions

1. Prepare the avocados. Cut each avocado in half lengthwise around the pit. Twist the halves apart and carefully remove the pit. Scoop the flesh into a bowl.
2. Add lime and salt. Add the lime juice and salt immediately. The lime adds flavor and slows browning.
3. Mash. Mash the avocado with a fork or potato masher, leaving it as chunky or smooth as you like.
4. Fold in the remaining ingredients. Stir in the onion, jalapeño, cilantro, tomato and garlic.
5. Taste and adjust. Add more salt, lime or jalapeño to taste. Guacamole needs enough salt to make the avocado taste bright.
6. Serve immediately, or cover and refrigerate for up to a few hours.

How to Choose Ripe Avocados

A ripe Hass avocado has dark green to nearly black skin and yields to gentle pressure without feeling mushy. Another trick: flick off the small stem cap. If it is green underneath, the avocado is ready; if it is brown, it may be overripe.

Unripe avocados? Place them in a paper bag with a banana or apple at room temperature. They will ripen in 1 to 3 days.

How to Keep Guacamole from Browning

Avocados brown when exposed to oxygen. To store leftover guacamole, press it firmly into a container, smooth the top and add a thin layer of water or lime juice over the surface. Seal with a lid. When ready to eat, pour off the liquid and stir. It will stay green for about 2 days.

Tips for Success

• Rinse the onion. If raw onion tastes too sharp, rinse it under cold water and drain before adding.
• Control the heat. Most of a jalapeño’s heat is in the seeds and white ribs. Remove them for mild guacamole or keep some for more heat.
• Seed the tomatoes so their juices do not make the guacamole watery.
• Make it close to serving time for the freshest flavor and color.

Variations

• Mango guacamole: Fold in diced ripe mango for a sweet contrast.
• Smoky: Add a minced chipotle pepper in adobo sauce.
• Fruity and crunchy: Top with pomegranate seeds or toasted pumpkin seeds.
• Creamy: Mash in a spoonful of Greek yogurt or sour cream.

Serving Ideas

Serve with tortilla chips, vegetable sticks or plantain chips. Spoon it over tacos, nachos, burrito bowls, eggs, grilled chicken or burgers, or spread it on toast with a sprinkle of chili flakes.

Frequently Asked Questions

Can I make guacamole ahead of time?
Yes, up to about 4 hours ahead. Store it with plastic wrap pressed directly onto the surface to limit air contact.

Can I freeze guacamole?
You can freeze mashed avocado with lime juice for up to 3 months, though the texture becomes softer. Add fresh onion, cilantro and tomato after thawing.

Is guacamole healthy?
Avocados are rich in fiber, potassium and heart-healthy monounsaturated fats. Guacamole is a nutritious dip in sensible portions.