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.
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!
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 Greek Tzatziki Recipe. A MUST-TRY!
How To Pick Ripe Avocados For The Best Guacamole!
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
- Have a brown green skin
- 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!
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.
- 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:
- Begin by adding 1 tsp of coarse salt like sea salt flakes or cooking salt to the bowl of your mortar and pestle. 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.
- Pour the fine salt out. The salt is completely usable and can be used in your recipe.
How To Make Guacamole!
- 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.
- Smoosh your avocados. You can leave them a little chunky or keep going until they’re smooth. 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!
Crispy Chicken Tacos
Healthy Chicken Caesar Salad
Grilled Chicken Burgers
Juicy Baked Chicken Meatballs
Crispy Chicken Burgers
Slow Cooker Crispy Pork Carnitas
Did you make this? Be sure to leave a review below and tag me @thescranline on Facebook and Instagram!
Easy Guacamole Recipe
This incredibly creamy and fresh Guacamole is easy to make and makes a great alternative to mayo in burgers or the perfect dip for corn chips!
Serves 5
Ingredients
Guacamole
- 1 tbsp red onion, finely chopped
- 1 bunch of coriander, chopped
- 1 tbsp jalapeno chilis, chopped (optional)
- 1/2 tsp salt
- 2 large avocados, see notes
- 1 lime, juiced
Instructions
Guacamole
- Add the onion, coriander, jalapenos (optional) and salt to the bowl of a mortar and pestle. Grind to a paste. Alternatively, you can add these chopped ingredients to a chopping board and use a knife to grind down as much as you can.
- Add the avocados (take seed and skin out obvs) to a bowl and mash. Mash them roughly for a chunkier dip and finely for a smoother dip. Add the paste and some fresh lime juice and mix until well combined.
- To store: add to a bowl and smooth down the top. Cover with a thin layer of olive oil and store in the fridge for up to 3 days. When you’re ready to use it, take out of the fridge, spill the oil out, add some fresh lime juice and mix before serving.
- Spiciness: if you’re not into spicy food and you’re a woos like I am, leave the chilies out. If you love extra heat, add more chilies!
Notes
To season your mortar and pestle – seasoning your mortar and pestle (if using to make the paste) is really easy and it helps prevent it from absorbing smells and makes it easier to clean when you’re done. Simple add about 1 tsp of course salt and use crush it around the bowl. It will grind into any holes in the bowl and plug them.
Avocados – it’s important you use ripe avocados. Avocados that aren’t ripe enough won’t mash up properly. I used 3 medium sized avocados, but you can use two large avocados.
Storage – Guacamole can be stored in an airtight container, in the fridge for up to three days. Cover with olive oil to prevent it from going brown. When you’re ready to use it, spill the oil out and add some fresh lime juice before serving to freshen it up.
Nutrition – is based on per serve, this serves about 5 people. 2 if you’re just eating it from corn chips for dinner like we are tonight!
Nutrition
Calories : 135kcal
Carbonhydrates: 9g
Protein: 2g
Fat: 12g
Saturated Fat: 2g
Polyunsaturated Fat: 1g
Monounsaturated Fat : 8g
Sodium: 239mg
Potassium : 417mg
Fiber: 6g
Sugar : 1g
Vitamin A: 156IU
Vitamin C: 16mg
Calcium: 16mg
Iron: 1mg
Nutrition Disclosure
Gave this recipe a go?Mention @thescranline or tag #thescranline!
previous post