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This creamy guacamole has rescued countless snack cravings and transformed many taco nights at our house. Whether I am hosting friends or just in need of a quick afternoon treat this recipe always hits the spot and takes only minutes to whip up from scratch.
The first time I made guacamole from scratch I was surprised by how fast and delicious it turned out. Now I cannot imagine a party or simple lunch spread without this bright green bowl on the table.
Ingredients
- Red onion: diced for crunch and a little bite
- Limes: juiced to add tangy brightness and help prevent browning choose limes that feel heavy for their size
- Tomato: diced to provide extra juiciness use ripe but firm tomatoes for best results
- Avocados: mashed for creamy richness select ripe avocados that yield to gentle pressure
- Salt and pepper: to bring all the flavors together always taste and adjust
- Chopped cilantro (optional): for fresh herb flavor only use if you love that signature citrusy finish
Step-by-Step Instructions
- Prep the Vegetables:
- Dice the red onion finely to keep its flavor from overpowering mix and quickly chop your tomato removing extra seeds if desired for a less watery guacamole
- Mash the Avocados:
- Cut each avocado in half remove the pit scoop the flesh into a large bowl and mash with a fork until you reach a mostly smooth but still slightly chunky texture
- Add Lime Juice:
- Squeeze both limes over the mashed avocado and mix well to coat each bit so your guacamole stays vibrantly green
- Mix in Vegetables:
- Add the diced onion and tomato stir thoroughly to combine every scoop with a taste of each ingredient
- Season and Finish:
- Sprinkle with salt and plenty of black pepper tasting and adjusting as needed for flavor If you enjoy cilantro fold in a handful of chopped leaves for an extra layer of freshness
- Enjoy:
- Spoon into a serving bowl grab your favorite tortilla chips and dig in right away
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I love how fresh cilantro wakes up the whole bowl and always reminds me of long summer dinners outdoors with family. Nothing draws everyone to the kitchen faster than the sound of tortilla chips meeting creamy guacamole.
Storage Tips
Guacamole tastes best right away when the flavors are at their brightest. If you have leftovers press plastic wrap directly onto the surface before refrigerating to slow oxidation. You can also keep the pit in the bowl which helps a little with browning but does not work as well as the plastic wrap trick.
Ingredient Substitutions
No fresh limes Use lemon juice as a backup. Out of cilantro Try finely chopped green onions for a milder hint of green. If tomatoes are not in season skip them entirely or swap in a dash of your favorite salsa for a different take.
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Serving Suggestions
This guacamole is the life of every party served with tortilla chips. I also love dolloping it onto tacos spreading it on toast or scooping it onto grilled veggies. Sometimes I lay out a build-your-own nacho bar and let everyone top their plate with plenty of fresh guacamole.
Cultural Context
Guacamole has roots in ancient Aztec traditions and remains a Mexican staple for both everyday meals and fiestas. While the fundamentals have remained the same each family puts its own twist. My method honors tradition but is open to your favorite additions.
Recipe Questions & Answers
- → How do I keep guacamole green longer?
Press plastic wrap directly onto the surface and refrigerate. The lime juice also helps prevent browning.
- → Can I make guacamole ahead of time?
Yes, prepare just before serving for best freshness, but you can make it a few hours early if covered tightly.
- → What can I use instead of cilantro?
You can substitute fresh parsley or simply leave it out if preferred. The dip will still be flavorful.
- → Should the avocados be fully mashed or left chunky?
This depends on your texture preference. Some like it creamy, others prefer a chunkier mix. Both ways work well.
- → Is this dip spicy?
It’s mild as written, but you can add jalapeño or hot sauce for extra heat if desired.