Guacamole (Mexican Avocado Dip)
Mexico's classic dip — ripe avocado mashed with lime, onion, cilantro, and chili. No cooking and ready in 10 minutes. Scoop it with tortilla chips or pile it on tacos and nachos; with good ingredients, anyone can make it.
Ingredients
- Ripe avocados · should yield to gentle pressure3 each
- Lime · juiced1 each
- Red onion · finely chopped0.25 each
- Tomato · seeded and diced1 each
- Cilantro · chopped2 tbsp
- Jalapeño or chili · minced, to taste1 each
- Salt0.5 tsp
- Garlic · optional, grated1 clove
Steps
- ⏲ 2 min
Optional: mash the onion, chili, cilantro, and salt (and garlic) in a bowl or molcajete to release their flavor.
- ⏲ 2 min
Halve the avocados, remove the pits, and scoop the flesh into the bowl.
- ⏲ 2 min
Mash with a fork to your liking — a few chunks left is traditional.
- ⏲ 1 min
Stir in the lime juice (for brightness and to slow browning).
- ⏲ 1 min
Fold in the diced tomato and adjust salt to taste.
Serve right away with tortilla chips. Press plastic wrap onto the surface and chill any leftovers.
Tips & Variations
Variations
- Guacamole taquero: Top with minced meat or chicharrón.
- With fruit: Add mango or pomegranate for sweet-tart pops.
- Creamy version: Stir in a little sour cream or Greek yogurt.
- Hotter: Use serrano or habanero for more heat.
Tips
- Ripe avocados are 90% of it — under the stem nub should be green, not brown.
- Lime juice slows browning and brightens the flavor — be generous.
- Don't over-mash; leave a few chunks for texture.
- Mashing the onion and chili with salt first mellows the heat and lifts the aroma.
- For leftovers, press wrap onto the surface and add more lime to delay browning.
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