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Basic Guacamole

The Basics: Guacamole

When it comes to Mexican cuisine, there is nothing quite as essential as guacamole. In its most basic form, the creamy dip consists of perfectly ripe mashed avocado seasoned with salt. While there are hundreds of recipes, it's nice to have a simple one to start with. Once you've mastered the technique, it's easy to get creative with lots of variations. You can experiment with different types of onion, substitute lemon or orange juice for the lime juice, and change the texture by blitzing in a food processor. Since Cinco de Mayo is just around the corner, it's a great time to share my favorite guacamole recipe. To check it out and see more suggestions on how to jazz it up, keep reading.

Photo: Nicole Perry

Basic Guacamole

Basic Guacamole



  1. 4 medium ripe avocados
  2. 2 cloves garlic, minced
  3. 1 teaspoon kosher salt
  4. 2 tablespoons finely chopped cilantro, plus extra for garnish
  5. 3-4 scallions (white and light green parts), minced
  6. Freshly squeezed juice from 1 lime
  7. 1 jalapeño, stem removed and minced, plus extra for garnish (optional)


  1. Cut the avocados in half, running your knife around the pit from stem to blossom end and back up again. Twist the halves in opposite directions to free the pits and pull the halves apart. Dislodge the pits, then scoop out the avocado flesh into a medium bowl.
  2. Mash the avocado with a fork. Stir in the garlic, salt, cilantro, scallions, lime juice, and jalapeño.
  3. Season to taste with salt and lime juice. If not using immediately, cover with plastic wrap pressed directly on the surface of the guacamole and refrigerate — preferably not more than a few hours.
  4. Just before serving, garnish with thinly sliced cilantro and jalapeño, if desired.

Makes 3-4 cups.

Guacamole variations:

  • Experiment with different types of onion, substitute lemon or orange juice for the lime juice for varying levels of tartness.
  • For extra brightness, stir in seeded and diced fresh tomato and minced onion.
  • To make it super creamy, purée in a food processor with 1/2 cup sour cream.
  • To make guacamole smoky and spicy, stir in minced chipotle en adobo.
Around The Web
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skigurl skigurl 6 years
i would also add a bit of tomato and white onion i think it tastes really good days later, and lemon juice will help it from browning too quickly
TidalWave TidalWave 7 years
SeptemberLight: Eat it asap! You basically have to serve guacamole immediately. It doesn't taste so well the day-after.
SeptemberLights SeptemberLights 7 years
How do you keep it from turning brown...?
aimeeb aimeeb 7 years
Sad as it sounds, I've never had it.
reesiecup reesiecup 7 years
i heart avocados in all shapes and forms. i'll have to try my hand at guac from scratch!
psychobabble psychobabble 7 years
I have a friend who mixes peas into her guac to make it more low-cal. She never claims that that particular variation is authentic, but her mother is Mexican and taught her how to make the most amazing authentic Mexican food.
cherrypie61 cherrypie61 7 years
Excellent. I´m Mexican and let me tell you this is the closest guacamole recipe I´ve ever seen to the original. Congrats!
insanitypepper insanitypepper 7 years
I mash my avocados with Herdez verde salsa and then add extra garlic, lime juice, salt, and cilantro.
sarahcateh sarahcateh 7 years
i use miso in my guacamole. i stir in garlic, onions, peppers, tomatoes etc. the miso gives it a really unique taste, it is to die for, everyone who eats it says it is the best guacamole they've ever had.
Advah Advah 7 years
I usually do the "complex" version. And there can never be too much cilantro and lemon juice in guacamole!
Dagne Dagne 7 years
I strongly advocate using a garlic press for guacamole. My favorite is from Whole Foods. I usually just buy that.
itsme3683 itsme3683 7 years
TidalWave, that's my secret too! I just mash up some avocados with a fork and spoon in some salsa! It's already got the garlic, the onions, the tomatoes, the peppers... all in one place! I'm in LA too, so while I don't claim that this is super authentic, I've had some pretty discerning guac-eaters and this has always gone over well!
shoneyjoe shoneyjoe 7 years
Incidentally, thanks to overreactive panic by various American organizations, both governmental and otherwise, Mexican avocados in particular are cheaper than I've seen them in a while. Sweet.
HoneyBrown1976 HoneyBrown1976 7 years
If they don't know the difference, it's because they don't know guacamole to begin with. I love guacamole. Here in CA, it is a staple and I love it.
TidalWave TidalWave 7 years
If you're pressed for time and ingredients, you can totally cheat.... Just take a container of good salsa (like the kind found in the cooler by veggies or cheeses at your grocery store) and mix some avocados with it! Most of the veggies are already in the salsa anyway! People hardly know the difference
smileyface smileyface 7 years
I LOVE guacamole. Whenever I make tacos or quesadillias I usually always make some guac. I think that Chipotle has the best guacamole I have ever had tho.
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