This is the best guacamole recipe, because it's quick to make and delicious served with your favorite chips.
I made a simple guacamole recipe before and I loved it, but this week I made a different version for my husband and he thought it was better than the last one.
Guacamole is a versatile dip and I love adding it to my arepas, salted potatoes, hamburgers, tacos and even hot dogs.
Ingredients You'll Need
The printable recipe card with exact amounts and directions is below.
Avocado: Be sure your avocados are ripe for the best guacamole.
Onions: You can use red or yellow onions.
Tomato: Your tomato should not be very ripe and soft.
Lime: Fresh lime juice is a must to make this dip.
Cilantro: Fresh cilantro is a wonderful addition, but if you really don't like it use fresh parsley.
Jalapeño: You can adjust the amount depending if you like it spicy or not.
How to Make Guacamole?
- Cut each avocado in half, working around the pit. Twist apart, and remove the pit with a knife. Peel off the skin and toss in a bowl. Add the lime juice to prevent from browning, mash the avocados.
- Add the onion, jalapeño pepper, tomato, cilantro, pepper and salt.
- To serve as a dip, transfer to a serving dish, garnish with cilantro and serve with tortilla chips.
More Dips or Sauces
Melado de Panela (Sugar Cane Syrup)
Homemade Dulce de Leche in the Oven
Ají de Tomate de Arbol (Tree Tomato Hot Sauce)
The Best Guacamole Recipe
Ingredients
- 2 ripe avocados
- ⅓ cup finely chopped white onions
- Juice of 1 lime
- ½ cup chopped fresh cilantro
- 1 small jalapeño pepper deseeded and finely chopped
- 1 small ripe tomato chopped
- Salt and pepper
Instructions
- Cut each avocado in half, working around the pit. Twist apart, and remove the pit with a knife. Peel off the skin and toss in a bowl. Add the lime juice to prevent from browning, mash the avocados.
- Add the onion, jalapeño pepper, tomato, cilantro, pepper and salt.
- To serve as a dip, transfer to a serving dish, garnish with cilantro and serve with tortilla chips.
Tammera Espinal
Ok. This guacamole seems more like Mexican guacamole which suits me just fine. I’m living here in Armenia, Colombia and the guacamole I’ve eaten here has been thin and watery and seems like it has vinegar in it. This recipe is just like Mexicans in Texas make it.
Erica Dinho
Avocado sauce?