Great guacamole is about three things: perfectly ripe avocados, balance, and not over-mashing. You want it chunky — not smooth like baby food. The lime juice keeps it bright green and adds acidity; the jalapeño adds gentle heat; the tomato adds freshness. Simple is best here.
Ingredients
- 3 ripe avocados
- Juice of 1½ limes (about 3 tablespoons)
- 1 teaspoon salt (plus more to taste)
- ½ small white onion, very finely diced (about ¼ cup)
- 1 jalapeño, seeded and minced (adjust to taste)
- 1 medium tomato, seeds removed, finely diced
- 2 tablespoons fresh cilantro, chopped
- 1 clove garlic, minced (optional)
Instructions
1
Cut avocados in half, remove the pit, and scoop the flesh into a bowl.
2
Add lime juice and salt to the avocados first — the lime juice prevents browning immediately.
3
Use a fork to mash the avocados to your preferred texture. Some people like it very chunky; others prefer smoother. We recommend leaving visible chunks.
4
Add diced onion, jalapeño, tomato, cilantro, and garlic if using. Fold gently to combine — do not over-stir.
5
Taste and adjust: more lime for brightness, more salt if it tastes flat, more jalapeño for heat.
6
Serve immediately with tortilla chips. To store, press plastic wrap directly onto the surface of the guacamole and refrigerate for up to 24 hours.
💡 Tip The avocado pit legend is just that — a legend. The real way to prevent browning is to press plastic wrap directly onto the surface with no air gaps, and add extra lime juice on top before storing.
Notes
- Mango guacamole: fold in ½ cup diced fresh mango for a tropical twist
- For a party: triple the recipe — it disappears fast
- Use as a topping for burgers, chicken wraps, or baked potatoes
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