Guacamole Recipe (Simple!)

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No gathering is complete without a truly great guacamole recipe. Everyone loves it (or at least, most people do). But the what makes the best guacamole recipes is a topic of hot debate.

If you’ve never made homemade guac before, this is your chance. It doesn’t get cleaner, fresher or more tasty than this. And it’s simple to make too!

A wooden bowl filled with guacamole. Two lime slices garnish the top.

Easy Guacamole

It’s not hard to make guacamole. But the easier recipes are the ones that have the fewer ingredients. Fewer ingredients equal less chopping. That being said, there is a fine line between simple and bland.

This recipe is a very simple guacamole recipe that still have great guacamole flavor. And if you have any additions you just have to have, feel free to add them in!

What Are The Ingredients To Guacamole?

No matter what recipe you use, the ingredients are usually the same, with only a few variations. Avocados, some lemon or lime juice, and some onion and garlic is about as basic as you can get it. From there, any other additions are what make each recipe unique.

What’s The Best Guacamole Recipe?

In short, the best guacamole recipe is the one you like best. It’s worth it to try different variations until you find the one you like best.

Guacamole Recipe ingredients collected on a cutting board.

What You’ll Need To Make This Guacamole Recipe

4 medium avocados – These should be as close to perfectly ripe as you can get them. They have to be soft enough to mash, but not so ripe that the flavor starts to change. Overly ripe avocados have a very different flavor.

1 tbsp. fresh lime juice – You can use lemon or lime. It’s worth noting that, while you can certainly use jarred lemon juice, nothing beats the flavor of the fresh squeezed stuff. For this recipe, you can adjust up to 2 tbsp. if you prefer a stronger flavor.

1 tbsp. garlic powder – I usually use garlic granules. But either granules or powder will work here. Garlic powder tends to blend into the guacamole a little quicker. But both work just fine.

¼ cup minced purple onions – If you prefer to use garlic granules or powder for ease, use 1 tbsp. of either.

½ tsp. salt – I use pink Himalayan salt. But any salt you usually use in the kitchen will work here.

1 medium jalapeño pepper  – This is optional, and you can use as much or as little as you like.

½ cup chopped tomatoes – This is also optional, but tasty.

Fresh cilantro – Optional for those who like it. Chop fine and use as much or as little as you like.

How To Make Guacamole

All the ingredients chopped and prepped and sitting in individual bowls.

Chop all ingredients as needed. Consider wearing gloves when chopping the jalapeño pepper.

Tip: If you want your guacamole spicy, leave the seeds when cutting the peppers. To make your guacamole milder, remove some or all the seeds before cutting the peppers and mince at the end or in a different cutting board. If you don’t like any spice at all, leave it out completely.

Mashed avocado in a metal mixing bowl.

In a large bowl, add the avocado and mash it with a fork or potato masher until you get a smooth consistency.

Salt added to the mashed avocado in the mixing bowl.

Then, add the juice of 2 limes and salt to taste, then mix well.

Tip: If you don’t add lime juice right away when you cut your avocado it will turn brown fast. Adding lime will help to preserve the freshness and the natural green color of avocados.

The onion, pepper and tomato added to the mixing bowl of mashed and salted avocado.

Add all the other ingredients to the avocado and mix all your ingredients until well combined.

The guacamole all mixed together in a mixing bowl.

Enjoy with tortilla chips!

Need Supplies?

Chips For Guacamole

Have Lots Of Avocados?

Guacamole Recipe

Copyright Information For The Gracious Pantry
A side view of a wooden bowl filled with guacamole. Lime wedges sit in a small bowl in front.

Guacamole Recipe

This deliciously basic recipe can be enjoyed as is or used as a base for other guacamole ingredients.
Print Pin Rate
Course: Condiments
Cuisine: Mexican
Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4 servings
Calories: 336kcal
Author: The Gracious Pantry

Ingredients

  • 4 medium avocados
  • 1 tbsp. fresh lime juice (lemon juice works too – Use up to 2 tbsp.)
  • 1 tbsp. garlic powder
  • ¼ cup chopped purple onion
  • ½ tsp. salt
  • 1 medium jalapeño pepper (optional – mince if using)
  • ½ cup chopped tomatoes
  • fresh cilantro (chopped and added to taste – optional)

Instructions

  • Chop all ingredients as needed. Consider wearing gloves when chopping the jalapeño pepper.
    Tip: If you want your guacamole spicy, leave the seeds when cutting the peppers. To make your guacamole milder, remove some or all the seeds before cutting the peppers and mince at the end or in a different cutting board. If you don't like any spice at all, leave it out completely.
    All the ingredients chopped and prepped and sitting in individual bowls.
  • In a large bowl, add the avocado and mash it with a fork or potato masher until you get a smooth consistency.
    Mashed avocado in a metal mixing bowl.
  • Then, add the juice of 2 limes and salt to taste, then mix well.
    Tip: If you don’t add lime juice right away when you cut your avocado it will turn brown fast. Adding lime will help to preserve the freshness and the natural green color of avocados.
    Salt added to the mashed avocado in the mixing bowl.
  • Add all the other ingredients to the avocado and mix all your ingredients until well combined.
    The onion, pepper and tomato added to the mixing bowl of mashed and salted avocado.
  • Enjoy with tortilla chips!
    The guacamole all mixed together in a mixing bowl.

Notes

Please note that the nutrition data below is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 0.25the recipe | Calories: 336kcal | Carbohydrates: 20g | Protein: 5g | Fat: 30g | Saturated Fat: 4g | Sodium: 307mg | Potassium: 1049mg | Fiber: 14g | Sugar: 2g | Vitamin A: 411IU | Vitamin C: 27mg | Calcium: 30mg | Iron: 1mg

Recipe from the Gracious Pantry® archives, originally posted 10/28/09.

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