Fresh and Easy Guacamole

by Laurel Braun
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I’m just going to start off by saying that this is the best guacamole recipe. I know it’s simple and there are a million and one ways to make guacamole – but this is a classic, easy guacamole that has people always asking for the recipe.

Well here you are!

easy guacamole recipe

And it may surprise you to know that I actually hated guacamole and avocados up until I was about 20 years old. I was an incredibly picky eater growing up and something about mushy green dip just threw me right off. One day my roommate made guacamole with an instant pack of guacamole seasoning and forced me to try it – I instantly fell in love.

I’ve come a long way from the instant seasoning pack and clumsily following recipes online and now do this all from memory and taste after learning to make a proper guacamole from Felicia (our friend in La Cruz, Mexico).

This is the most consistently producing guacamole recipe I have written, although keep in mind you may need to make minor adjustments. Spice and sourness may vary due to varying ingredient size, growing conditions, and even your own personal tastes.

Recipe Pointers For Guacamole:

  • Serrano peppers are absolutely amazing. They impart this delicious flavour that, unfortunately for jalapeños, cannot be matched. However, they are significantly spicier. To reduce the spice, remove the pith and seeds before adding in the minced peppers.
  • The pith is the white flesh inside that holds the seeds – and it is the spiciest part of the pepper! If your guacamole isn’t spicy enough for you (my kind of person), add some of the pith and seeds back in.
  • To make the best guacatmole, you must chop all of the ingredients finely and evenly. You want a little bit of everything in every bite – plus you don’t want to end up accidentally eating a massive chunk of spicy pepper or raw onion.
  • If your avocados are gargantuan (hello Costco avocados) use two to start.
  • Don’t be afraid of the salt. It will wake up all the flavours! Try adding more salt before adding more lime juice, you may be surprised. Typically for each medium avocado I use 1/4 tsp of salt.
  • If you like cilantro in guacamole, add 2-4 tbsp of finely minced cilantro. I prefer mine without it.
  • You can serve this fresh and easy guacamole with tortilla chips, on taco salads or burrito bowls, or on the side of any Mexican dish. I especially love guacamole in a fish taco!
  • If you somehow have leftover guacamole, serve it on a slice of toast with a fried egg and hot sauce for an easy and delicious breakfast.
  • Having a Mexican fiesta? Serve alongside pico de gallo and fresh salsa verde.

How to Store Guacamole for 3-4 Days (without browning!)

It may surprise you to hear, but storing the pit in the guacamole really doesn’t do much. If you’re leaving a half of an avocado in the fridge, yes – leave the pit in before covering it.

But the absolute, number 1 way to save guacamole is to use plastic wrap.

Place your guacamole in a tupperware or glass bowl and press the plastic wrap gently onto the guacamole, getting out as much air as possible. Oxygen is what causes the browning reaction in the guac, so completely covering the guacamole in a layer of plastic wrap will greatly reduce and slow the browning. I have used guacamole up to a week later using this method (it’s really good to prep for breakfasts).

easy guacamole recipe
Author: Laurel Braun

Fresh and Easy Guacamole

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This is the best guacamole recipe! Smashed avocados, white onion, serranos, tomato, and lime make up this fresh and easy dip.
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Prep Time 10 minutes
Total Time 10 minutes
Course: Appetizer, Sauces, Dips, and Spreads, Snack
Cuisine: Mexican
Servings: 2
Ingredients Method Notes

Ingredients
  

  • 3 medium avocados, smashed
  • ½ small white onion, finely chopped
  • 1 medium tomato, seeded and finely chopped
  • 1-2 serrano peppers*, finely chopped
  • ½ lime, juiced
  • ½-¾ tsp fine sea salt

Method

  1. Cut the avocados in half lengthwise with a knife until your blade hits the pit. Then slowly rotate the avocado over the blade until it’s cut around the full diameter. Put the knife down and twist the two avocado halves opposite directions to separate. Remove the pit carefully with a knife and scoop out the flesh with a spoon. Add to a medium bowl.
  2. Smash the avocado with a fork until it reaches your desired consistency. I prefer mine well mashed – not chunky.
  3. Chop the onion and serrano (or jalapeño) peppers finely and evenly before adding them to the bowl of avocado. Juice half a lime into the bowl and add the salt. Using the same fork as before, mash and stir the guacamole until the ingredients are distributed evenly. Add in the tomato and stir well, but do not mash (it will release too much water).
  4. Serve with tortilla chips, tacos, burrito bowls, and more!

Notes

Spice Level*: I prefer serranos for flavour, but they are nearly twice as hot as jalapeños. You can use either. Remove the seeds and pith to reduce the heat – heat levels vary depending on growing conditions and varieties.
Cilantro: If desired, add 2-4 tbsp finely chopped cilantro. I prefer my guac without it.
Store covered completely with plastic wrap in a sealed container up to a week.
any season, Cinco de Mayo, dairy-free, egg free, gluten-free, summer recipes, vegan, vegetarian

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