This guacamole is a creamy, vibrant dip made from ripe avocados mashed to the perfect consistency, then blended with finely chopped tomato, onion, jalapeño (optional), fresh cilantro, lime juice, and salt. It captures fresh flavors in about ten minutes and adds brightness to chips, tacos, or grilled dishes.
Why You Will Love This Recipe
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The avocados give a rich, buttery creaminess that stands out without needing heavy add‑ins.
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Fresh tomato and onion provide textural contrast and bursts of juicy flavor.
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Cilantro and lime juice brighten the dip and balance the richness.
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Jalapeño (if used) adds a subtle heat that lifts the flavors without overwhelming them.
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Quick and simple, ready in minutes.
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Versatile—doubles as a spread or a dip.
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Ingredients are easy to find.
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Healthy fats, fresh produce, lots of flavor.
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Perfect for last‑minute snacks or spontaneous get‑togethers.
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Keeps well for a day or so with proper covering to avoid browning.
Homemade Mexican Guacamole
Guacamole is one of those beautiful staples that feels indulgent yet so simple; it’s sauce, it’s dip, it’s topping, and it brings every bite to life with freshness. The story begins with selecting avocados that are just ripe—slightly soft to the touch, with a deep green skin giving way to a creamy flesh. Mash them gently to a texture you prefer—somewhere between smooth and a little chunky for the best mouthfeel. Peeling and removing the pit are the only prep work that takes time, and it’s worth doing carefully so as not to waste any of the luscious green inside.
Tomato adds bright juiciness, while onion brings a crisp bite; combined, they offer both texture and contrast to the soft avocado. Some like jalapeño to add a mild heat, chopped finely so it blends rather than dominates. Cilantro contributes its herbal, citrusy notes, and lime juice not only brings its own sharpness but helps preserve color so the dip stays green and fresh. Salt ties everything together, enhancing natural flavors instead of masking them. For those who like, you can tweak with a little minced garlic or even a dash of ground pepper for depth, but even in its simplest form this guacamole sings.
Because this recipe avoids heavy additions, each ingredient has its chance to shine. The avocado’s richness, the tomato’s burst, the onion’s crunch and bite, and the lime’s brightness all mingle together. This is perfect for when you want something quick, satisfying, and authentic. Serve it with warm chips, tacos, or alongside grilled meats or vegetables—it elevates everything. When stored correctly with a piece of plastic wrap pressed to the surface, it holds its color and flavor for a bit, making it great for prepping ahead. Enjoy it as an appetizer, a topping, or just by the spoonful.
Servings
Makes about 4 servings as a dip or side.
Time
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Preparation time: ~ 10 minutes
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Total time: ~ 10 minutes
Ingredients
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2 ripe avocados
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½ tomato, finely chopped
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¼ onion, finely chopped
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1 jalapeño, minced (optional, adjust heat)
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Chopped cilantro to taste
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Juice of 1 lime (or more, to taste)
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Salt, to taste
Instructions
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Cut avocados in half, remove pits, scoop out flesh into a bowl.
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Mash avocado gently with a fork or potato masher to desired texture (smooth, chunky, or in‑between).
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Fold in finely chopped tomato, onion, jalapeño (if using), and cilantro.
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Squeeze in lime juice, sprinkle in salt, then stir gently to combine all ingredients.
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Taste, adjust seasoning—more salt or lime if needed.
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If not serving immediately, press plastic wrap directly on the surface of the guacamole to limit air exposure and refrigerate until ready to serve.
Tips
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Choose avocados that are ripe but not overripe; they should yield to gentle pressure.
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Chop tomato and onion small so they don’t dominate texture.
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If you prefer less heat, remove seeds from jalapeño or omit it.
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Lime juice not only adds flavor but slows browning.
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Use fresh cilantro; the stems add flavor but chop finely.
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Serve guac with thick tortilla chips or as topping for tacos, grilled chicken, or fish.
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For longer storage, store in airtight container with a layer of plastic wrap covering the surface, and a little extra lime juice.
Homemade Mexican Guacamole
Ingredients
- 2 ripe avocados
- ½ tomato finely chopped
- ¼ onion finely chopped
- 1 jalapeño minced (optional, adjust heat)
- Chopped cilantro to taste
- Juice of 1 lime or more, to taste
- Salt to taste
Instructions
- Cut avocados in half, remove pits, scoop out flesh into a bowl.
- Mash avocado gently with a fork or potato masher to desired texture (smooth, chunky, or in‑between).
- Fold in finely chopped tomato, onion, jalapeño (if using), and cilantro.
- Squeeze in lime juice, sprinkle in salt, then stir gently to combine all ingredients.
- Taste, adjust seasoning—more salt or lime if needed.
- If not serving immediately, press plastic wrap directly on the surface of the guacamole to limit air exposure and refrigerate until ready to serve.
Notes
- Choose avocados that are ripe but not overripe; they should yield to gentle pressure.
- Chop tomato and onion small so they don’t dominate texture.
- If you prefer less heat, remove seeds from jalapeño or omit it.
- Lime juice not only adds flavor but slows browning.
- Use fresh cilantro; the stems add flavor but chop finely.
- Serve guac with thick tortilla chips or as topping for tacos, grilled chicken, or fish.
- For longer storage, store in airtight container with a layer of plastic wrap covering the surface, and a little extra lime juice.
