Guacamole Recipe

This is the most amazing Guacamole you will ever try. This guacamole recipe features fresh avocados mashed and loaded with tomatoes, red onions, lime juice, and jalapenos. It’s also flavored with fresh herbs and spices, which takes this recipe to a new level of delicious.

GUACAMOLE RECIPE

As much as I love getting creative and sharing original and unique recipes, I also love to make classics. Guacamole is one of my favorite classic dips. It’s ready in about five minutes, it’s healthy and so delicious!

Why is is healthy? I’m sure by now we all know avocados as the “healthy fat” because it might be high is fat but it is healthy fat. It’s also packed with about 20 different vitamins and minerals including Vitamins K, C, B, and E, potassium, folate, fiber, monounsaturated fatty acids, and so much more. All together, there are a lot of health benefits to eating avocados.

My favorite way to include avocados in my diet is this dip. I’ve played around with this guacamole recipe for the last couple of years and this one is a winner by far. The key ingredients that make this recipe amazing are fresh cilantro, lime juice, and cumin. All add so much flavor to the dip.

I know many people like to have their guacamole plain, simply avocado, and some lime juice. But it’s just so much better with a pop of flavor from red onion, tomatoes, jalapeno, spices, and herbs.

Mashed avocado is just a mashed avocado without all the extra veggies, herbs, and spices in it. So don’t be afraid to add more flavor.

WHAT INGREDIENTS GO INTO GUACAMOLE

Avocado – Select ripe avocados. You’re looking for darker green color with some wrinkles but not deep wrinkles. A ripe avocado also yields when you gently press it. If it yields too easily, the avocado is over-ripe.

Tomatoes – choose tomatoes on a vine, they have the best aroma and the freshest taste. Make sure tomatoes are not too soft or it will be hard to dice. 

Red Onion – red onions have a great hint of sweetness and adds a little crunch to the guacamole. 

Jalapenos – you can adjust heat level with jalapenos. If you want spicier guacamole, use jalapenos that have some veins in the skin and add the seeds. Choose smooth, firm jalapenos for less heat and discard the seeds. 

Lime juice – fresh lime juice makes guacamole what it is. Choose nicely ripe lime and you will get more juice out of it.

Chili powder, cumin, salt – this is where my guacamole beats out the competition, the seasoning. Choose chipotle chili powder for extra smokey flavor. Adding cumin with chili powder brings out a lot of flavors in guacamole.

HOW TO MAKE GUACAMOLE

Cut avocados in half, take out the pit, and scoop out avocado pulp into a mixing bowl and mash it with a fork. Make sure the avocados are ripe or it won’t mash well. 

Seed and mince jalapeno. (TIP: if you want spicy avocado, you can leave some seeds in.) Mince red onion and dice tomato and add veggies to avocado.

Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.

HOW TO STORE GUACAMOLE

The key to storing guacamole is keeping it air-tight because once avocados hit air, they start to turn brown within minutes. Lime juice and air-tight covering will help keep your guacamole fresh longer. 

I don’t know if there is true science behind it but in my personal experience, I found that storing it in a glass container is better than a plastic container. So I recommend storing guacamole in a glass bowl or glass food storage container. 

Transfer mixed guacamole into a glass container and give it another squeeze of lime juice over the top. Try to get the lime juice evenly all over the top. Cover with a sheet of plastic wrap flash with the top of guacamole. Plastic wrap should be touching the top of guacamole to create a barrier between guacamole and the air.

HOW TO SERVE GUACAMOLE:

Dip – the most classic way to eat it is the dip.

Topping – Top your favorite taco recipes, add some over enchiladas, salmon, chicken, and burgers. 

Spread – Burgers and sandwiches can also benefit from an addition of fresh guacamole. Much like this delightful Shrimp Burger.

Nachos – Don’t forget about nachos! Crispy tortilla chips piled high with chicken, beef, cheese and veggies can only be better with some guacamole.

More Appetizer Recipes:

Enchilada Verde Dip

Strawberry Salsa

Salsa Verde

Guacamole Grilled Cheese Sandwich from Two Peas In Their Pod

Individual Seven Layer Dip from A Girl Who Ate Everything

Guacamole Bruschetta Toast from Olives & Garlic

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Guacamole Recipe

This guacamole recipe features fresh avocados mashed and loaded with tomatoes, red onions, and jalapenos, lime juice, and spices.

4.86 from 7 votes

Print Rate

Course: Appetizer

Cuisine: American, Mexican

Keyword: dips, guacamole

Prep Time: 15 minutes

Total Time: 15 minutes

Servings: 4 (Makes about 2 cups)

Calories: 336kcal

Author: Lyuba Brooke

Ingredients

• 4 ripe avocados
• 1 medium tomato seeds removed
• 1/2 medium red onion
• 1 lg jalapeno
• Juice from 1 lime
• 1 Tbsp fresh minced cilantro
• 1 tsp cumin
• 1/2 tsp chipotle chili powder more if you want extra kick
• Salt

US Customary - Metric

Instructions

• Cut avocados in half and scoop out avocado pulp into a mixing bowl and mash it with a fork.
• Seed and mince jalapeno. Mince red onion and dice tomato. Add veggies to avocado.
• Squeeze in lime juice and add remaining ingredients to the bowl, mix well. Taste to see if you need more salt.
• Transfer into a bowl and wrap tightly with saran wrap. Refrigerate until ready to serve.

Notes

All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have a slight variation.

Nutrition

Calories: 336kcal | Carbohydrates: 20g | Protein: 4g | Fat: 29g | Saturated Fat: 4g | Sodium: 22mg | Potassium: 1076mg | Fiber: 14g | Sugar: 2g | Vitamin A: 690IU | Vitamin C: 29.5mg | Calcium: 35mg | Iron: 1.6mg

Tried this recipe?Mention @willcookforsmiles and tag #willcookforsmiles

Originally published on Will Cook For Smiles on August 13, 2014. Updated 4/23/2019.