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Easy Guacamole Recipe

If you’re after an easy Guacamole recipe that is fresh and full of flavor (no filler ingredients like sour cream), this is the recipe for you! It can be made ahead of time, it’s tangy, creamy (again, no sour cream) and uses simple ingredients.

Guacamole - top down shot of a hand holding a corn chip scooping gaucamole

My favorite way to eat it to is with salty corn chips but it makes a great addition to burgers, wraps or even a healthy dip to eat with veggie sticks as a snack! No matter how you serve it, people will be raving about it!

Guacamole - wide shot of a corn chip being held by a hand scooping guacamole

I’m a lover of dips, and I have some great ones on this site. My favorite one is my authentic, super thick and flavorful tzatziki recipe. A MUST-TRY!

How To Pick Ripe Avocados For The Best Guacamole!

Guacamole - half an avocado

The star of the show is avocados. It’s what gives this dip it’s creamy texture and flavor. But you need to make sure you use ripe avocados. If they’re not already ripe at the supermarket, give them a couple days to ripen. You’ll know they’re ripe when they

  1. Have a brown green skin
  2. When pressed are slightly (not easily) soft.

Can you help speed up the ripening process?

Yes! Put your avocados in a paper bag with an apple or banana. The plant hormone helps speed up ripening and the paper bag traps this gaseous hormone to speed up ripening time. I’d recommend doing this a day ahead of time.

How To Stop Your Guacamole Going Brown!

Guacamole - Keeping guac fresh

Super easy! If you’ve ever made anything with avocado, you know that when it’s exposed to air it goes brown. It doesn’t affect the flavor at all, but we all love that bright green color and want it to stay that way. So how do you stop that? Stop the air from getting to the avocado by covering it with oil.

  • Use a spoon to spread the avocado as flat and compact as you can.
  • Then cover it with a thin layer of oil (I use olive oil, but you can use vegetable oil).
  • Store it in the fridge for a couple days. When you’re ready to use it, pour the oil away, give it a mix and you’re good to go.

You can make your guacamole up to one day in advance. Fresh is ALWAYS best.

What’s The Best Way To Serve Guacamole?

If I’m being 100, it’s with corn chips. Salty corn chips to as a scooping mechanism and you’re set. But this can be used in so many ways. Some of my favorites are:

  • Use it in hamburgers or wraps instead of mayonnaise.
  • Add to the top of your nachos. Takes it to the next level!
  • Add it to cheese melts
  • Dip for veggies, chips or biscuits.

Ingredients You Need To Make Guacamole

Note: the whole recipe, including the ingredient quantities, can be found at the bottom of this page – just scroll down to the bottom, or click the ‘Jump to Recipe’ button at the top of this post.

Guacamole - ingredients image

  • Red onion – you can use white or brown instead if you like.
  • Coriander – I know some people are sensitive to the flavor of coriander. For those people, you can use parsley instead. Make sure you wash whatever you use before chopping up.
  • Jalapenos chilies – I’m a sook so I won’t use anything that’s spicy, but this is traditionally made with chilly. If you want it extra spicy, add more chilies. They get crushed with the coriander, onion and salt.
  • Salt – I used coarse salt to season the mortar and pestle and I used 1/2 tsp of that ground up salt to season the guacamole.
  • Avocados – it’s important you use ripe avocados. Avocados that aren’t ripe enough won’t mash up properly and your dip won’t be nice and creamy in texture and flavor. I used 3 medium sized avocados, but you can use two large avocados for this recipe
  • Lime – this adds a good punch of tang to the dip! Make sure you freshly squeeze your lime.

Optional ingredients:

  • Ground cumin – helps add an earthy depth of flavor. 1/4 tsp goes a long way.
  • Tomatoes – a lot of recipes call for tomato. Simply de-seed your tomato using a spoon then dice up finely using a sharp knife.

How To Season Your Mortar And Pestle!

It’s important to season your mortar and pestle before using it to ensure it doesn’t soak in any smells from the juices and it makes clean up easier! Seasoning your mortar and pestle is easy:

Guacamole - steps 01

  1. Begin by adding 1 tsp of coarse salt like sea salt flakes or cooking salt to the bowl of your mortar and pestle.
  2. Crush it until it becomes a fine powder taking care to get as much of the bowl area your ingredients will eb crushed against This will plug up any small holes in your mortar and pestle.
  3. Pour the fine salt out. The salt is completely usable and can be used in your recipe.

How To Make Guacamole!

Guacamole - steps 02

  1. Add the coriander and onion to the bowl of a mortar and pestle. Grind to a paste. You can do this on a chopping board using a sharp knife.
  2. Smoosh your avocados. You can leave them a little chunky or keep going until they’re smooth.
  3. Add the remaining ingredients and use a spatula to mix until well combined!

Tips and Tricks For Recipe Success!

  • Guacamole is best when it’s made fresh but you can still make a great guac ahead of time. To stop the browning process simply cover the finished dip with a thin layer of olive or vegetable oil and store in the fridge. Drain away the oil and add some extra lime juice and mix in for a fresh dip! You can make this up to a day ahead.
  • Choose ripe avocados – for an ultra creamy guacamole dip.
  • Balance citrus flavors – adding fresh lime juice helps lessen the chance of the dip going brown and gives the dip a zingy flavor.
  • Don’t go overboard on onion! It’s overpowering. A little goes a long way in this dip. Especially since it’s minced.
  • Texture – you can control the texture of this dip with how smooth or chunky the avocados are!
  • Seasoning – don’t go overboard on seasoning. The flavors of the avocado are the main star of the show here so don’t go too heavy on the salt.

Frequently Asked Questions about Guacamole

How do I store this?

Store left over guac it in an airtight container with a thin layer of oil in the fridge for up to one day.

How do I choose ripe avocados for guacamole?

Look for avocados that have a stick saying ‘ready to eat’ otherwise feel for an avocado that has a slight amount of pressure when squeezed using your fingers. Ones that are too firm won’t give you a creamy guac and ones that are too mushy will have brown spots on the inside.

Can I freeze guacamole?

Guacamole is so quick and easy to make fresh that I would recommend just making it when you need it. Freezing it will change the texture.

Gave this a go? Don’t forget to rate the recipe and leave a comment below! Hungry for more? Join me on Instagram, Facebook, Pinterest and TikTok for more great recipes!

Ways to use your guacamole!

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