KO EN Mexican Appetizer⏱ 10 minEdit history

Guacamole (Avocado Dip)

Name: Guacamole (Avocado Dip)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 3 each Ripe avocados; 1 each Lime; 0.25 each Red onion; 1 each Tomato; 2 tbsp Cilantro; 1 each Jalapeño or chili; 0.5 tsp Salt; 1 clove Garlic

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

4servings

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

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.
⏲ 2 min
Stir in the lime juice (for brightness and to slow browning).
⏲ 1 min
Fold in the diced tomato and adjust salt to taste.
⏲ 1 min
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.