Simple Guacamole
This is the guacamole we make on repeat, and for good reason. My friend Anna's recipe is simple, fresh and exactly what good guacamole should be: ripe avocados, a little heat from jalapeño, plenty of cilantro, red onion and lots of lime. It's the kind of thing you can throw together in 10 minutes, and somehow the bowl is always empty even faster.
Servings: 6-8
Prep Time: 10 minutes
Cook Time: 0 minutes
Total Time: 10 minutes
Ingredients
3 ripe avocados
½ red onion, finely diced
1 jalapeño, seeded and finely diced
¼ cup chopped fresh cilantro, plus more to taste
Juice of 2 limes, approximately ¼ cup
½ teaspoon Diamond Crystal kosher salt, plus more to taste
Instructions
Mash the avocados. Halve the avocados, remove the pits and scoop the flesh into a large bowl. Using a fork or potato masher, mash until you reach your desired consistency. I like to leave a few chunks for texture.
Add the diced red onion, jalapeño and cilantro. Stir until evenly combined.
Add the fresh lime juice and kosher salt. Stir gently to combine.
Taste and adjust with additional lime juice or salt as needed. Serve immediately with tortilla chips or your favorite Mexican-inspired dishes.
Serving Suggestions
Serve With:
Tortilla chips
Tacos, burritos or quesadillas
Nachos
Fajitas
Grilled chicken or fish
Storage
Guacamole is best enjoyed fresh, but leftovers can be stored in the refrigerator for 1–2 days.
Transfer to an airtight container and press a piece of plastic wrap directly against the surface of the guacamole, smoothing out any air pockets before sealing with the lid. This helps minimize browning.
Some discoloration is natural. If the top browns slightly, you can remove that layer before serving.
Maddie's Tip
Keep the air out! The trick to keeping leftover guacamole green is limiting its exposure to oxygen. Press plastic wrap directly against the surface before sealing the container. And don't be shy with the cilantro. We almost always add a little more than the recipe calls for.
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