Guacamole is a classic Spanish dip originating from Mexico. Traditionally made with ripened, mashed avocados, this iconic Mexican food gained significant popularity in American-Mexican cuisine. Today, it’s incredibly versatile, enjoyed as a dip, a vibrant side dish, a flavorful condiment, or a creamy salad topping.

While some modern recipes might incorporate tomatoes, sour cream, or various herbs, the traditional version of guacamole remains beautifully simple. It typically features mashed avocados seasoned with salt, often with the addition of minced onions, lime juice, fresh cilantro, or a touch of jalapeños for a subtle kick. Interestingly, “Mantequilla de pobre” (poor man’s butter) is a Spanish term for a dip that shares similarities, often including avocados, tomatoes, oil, and citrus juice, which hints at some variations in regional recipes.

Choosing the right avocado is crucial for perfect guacamole. When selecting avocados at the grocery store, look for those that are firm but will yield slightly to gentle pressure, leaving a soft indent when squeezed. These are perfectly ripe or very close to it. Steer clear of avocados that feel mushy or excessively soft, as they are likely overripe and may have brown spots or an unpleasant flavor, unless you plan to use them immediately.

If you find only rock-hard avocados, don’t worry! You can easily ripen them at home, though it will require a few days of patience. Planning ahead is key for the best guac.

To ripen hard avocados, simply leave them out at room temperature on your kitchen counter. This natural process usually takes a few days. If you’re in a hurry and need to speed up the ripening, place the avocados into a paper bag. Add another fruit known for producing ethylene gas, such as an apple, banana, or kiwi, into the bag with them. Ethylene is a natural plant hormone that helps fruits ripen faster, and the paper bag traps this gas, accelerating the process.

Once your avocados have reached your desired softness and ripeness, you can transfer them to the refrigerator. Storing them in the fridge will slow down the ripening process significantly, allowing you to keep them fresh until you’re ready to make your delicious guacamole.

Cutting an avocado properly is simple and safe with these steps:

1. Place the avocado on a cutting board to ensure stability and prevent it from rolling. Carefully cut the avocado lengthwise around its large central pit.
2. Once you’ve cut all the way around, gently twist the two halves of the avocado in opposite directions. They should separate easily, with the pit remaining in one half.
3. To remove the pit, carefully strike it with the sharp edge of a knife (not the tip) so the blade wedges into the pit. Twist the knife gently, and the pit should lift right out. Discard the pit.
4. Finally, use a spoon to scoop out the creamy flesh from the skin. Alternatively, you can make lengthwise and crosswise cuts into the avocado flesh while it’s still in the skin (without cutting through the skin), then scoop out the diced pieces with a spoon.

While our recipe emphasizes a simple, pure avocado flavor without salsa or tomatoes, it’s perfectly fine to customize your guacamole to your liking! If you prefer a “Salsa Guacamole,” it’s incredibly easy to add. Simply fold in some Pico De Gallo (fresh, chopped salsa) or even a good quality jarred salsa into your mashed avocados. If you simply want fresh tomatoes, finely dicing them and mixing them in will also work wonderfully, adding a burst of freshness and color.

This recipe is designed for maximum ease and efficiency, making it the quickest way to enjoy this popular Mexican avocado salad or dip. Here’s how to build your quick guac:

1. Mash: Take your halved, seeded, and peeled ripe Hass Avocados and combine them in a bowl with fresh lime juice. Mash them to your desired consistency – whether you like it super smooth or a bit chunky.
2. Add: Stir in the garlic salt. This simple seasoning adds a perfect depth of flavor without the need for fresh garlic or other complex spices.
3. Serve: And just like that, your delicious, easy guacamole is ready! Serve it immediately with your favorite tortilla chips, as a vibrant side to a salad, or spread it generously over warm quesadillas.

Guacamole is a truly versatile and beloved dish that transcends a single category. It’s a popular American, Southwestern, and Mexican dish primarily recognized as mashed avocados. While often associated with festive occasions like Cinco De Mayo or as a healthy and light condiment for summer gatherings, it’s also a star appetizer on big game days like Super Bowl Sunday, where countless bowls are consumed.

Due to its diverse applications, guacamole can be considered an **appetizer**, a **side dish**, or a **condiment**. It’s most frequently used as a savory dip, a key ingredient in many salads (or as a salad itself), and a flavorful spread, showcasing its flexibility in various culinary contexts.

Unfortunately, due to the high enzyme content in avocados, this wonderful fruit browns easily when exposed to air. This oxidation process can quickly make guacamole appear unappetizing. Ideally, guacamole is best consumed on the same day it’s made for peak freshness and vibrant green color. However, it can generally be stored in the refrigerator for up to 2 days with proper care. The key to preventing guacamole from browning is to minimize its exposure to air. Here are the best ways to keep your guac green:

• Don’t let it sit out too long: Prepare and serve immediately if possible. If you need to store it, do so promptly.
• Cover the surface tightly: Transfer the guacamole to an airtight container. Then, press a piece of plastic wrap directly onto the surface of the guacamole, ensuring there are no air bubbles trapped between the plastic and the dip. This creates a barrier against oxygen.
• Add acidity: Always be sure to include a good amount of citric juice from a lime or lemon (or even a splash of vinegar) in your recipe. If refrigerating, squeeze a little extra lime juice directly over the surface of the tightly covered guacamole before sealing the container. The acid acts as a natural antioxidant.
• Salt well: Proper seasoning with salt also helps in preservation and enhances flavor.

Guacamole’s versatility means it pairs well with an incredible array of dishes. Here are just some of our favorite ways to enjoy this creamy dip:

• Crispy Tortilla Chips (the classic choice!)
• As a vibrant topping or ingredient in a fresh Salad
• Spread generously inside hearty Sandwiches
• Dolloped onto morning Toast or avocado toast variations
• A delicious accompaniment to scrambled or fried Eggs
• With various types of savory Crackers
• Essential for Tacos, Burritos, or Quesadillas
• As a flavorful spread on any type of Bread
• A side for fluffy Rice dishes
• Wrapped in warm Tortillas (corn or flour)
• Alongside grilled delights like succulent Steaks or Burgers

While our core recipe emphasizes simplicity, if you occasionally want to venture beyond plain guac without going overboard, here are some simple, yet effective variations and additives to consider. These are generally easy to incorporate and can add interesting textures and flavors:

• Finely minced onions (red or white) for a sharp, fresh bite.
• Extra lemon juice/vinegar if you prefer a more pronounced tang or for added browning prevention.
• Freshly chopped cilantro for a burst of herbaceous flavor (a staple in many traditional recipes).
• Diced jalapeños (with or without seeds, depending on your spice preference) for some heat.
• For a creamier texture (though non-traditional), a small amount of sour cream, olive oil, or mayonnaise can be stirred in.
• If you desire, a small amount of fresh, diced salsa or tomatoes can be mixed in for color and a juicy element.

Preventing avocados from browning, whether whole or mashed into guacamole, is a common concern. The main culprit is oxygen. For prepared guacamole, the best method to slow down oxidation is a combination of:

• Acidity: Always mix your mashed avocado with a generous amount of citric juice (lime or lemon are ideal). The acid helps to inhibit the browning enzymes.
• Air Barrier: Once mixed, transfer your guacamole to an airtight container. The most crucial step is to press plastic wrap directly onto the surface of the guacamole, ensuring it makes full contact and expels all air bubbles.
• Cold Storage: Keep the covered guacamole refrigerated. Cold temperatures further slow down the enzymatic reaction that causes browning.

By combining these methods, you can significantly extend the vibrant green color of your guacamole for up to two days.

Fast-food restaurants like Chipotle are famous for their quick and delicious guacamole, proving that simple ingredients can create fantastic flavor. Chipotle’s guacamole, for example, largely sticks to traditional elements. They use fresh Hass avocados as the base, combined with vibrant citric juice (lime, specifically), finely chopped red onions, fresh cilantro, a kick from jalapeños, and simple salt. This combination exemplifies how a few fresh, quality ingredients are all you need to create a universally loved guacamole, much like our simplified recipe.

For Your Simple Guacamole:

Making Your Quick & Easy Guacamole:

• In a medium-sized mixing bowl, combine the scooped-out flesh of the ripe avocado with the fresh lime juice. The lime juice is key for both flavor and preventing browning.
• Using a fork or a potato masher, mash the avocado to your preferred consistency. Some prefer it silky smooth, while others love a chunky texture. Mash until you’re happy with it!
• Stir in the garlic salt thoroughly until well combined. Taste and adjust the seasoning if necessary – you might want a tiny bit more salt or lime. Serve immediately and enjoy the freshness!

Nutrition per serving