Guacamole Recipe


  • 3 ripe Hass avocados: Look for avocados that yield slightly to gentle pressure but aren’t overly soft.
  • 1/4 cup diced white or red onion: You can adjust the amount based on preference.
  • 1 Roma tomato, seeded and diced
  • 1/2 jalapeno pepper, seeded and finely minced: Optional, adjust based on your heat preference.
  • 2 tablespoons chopped fresh cilantro
  • Juice of 1 lime
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin (optional)
  • Pinch of cayenne pepper (optional, for extra kick)


Prep your ingredients:

  • Cut the avocados in half lengthwise. Remove the pits. Scoop the flesh into a medium bowl.
  • Dice the onion, tomato, and mince the jalapeno (if using).
  • Chop the cilantro.
  • Juice the lime.

Mash the avocados:

  • Use a fork or potato masher to mash the avocados to your desired consistency.
  • You can make it chunky for a more textured dip or smoother for a creamier experience.

Mix in the flavors:

  • Add the onion, tomato, jalapeno, cilantro, lime juice, salt, cumin (if using), and cayenne (if using). Stir gently to combine.

Taste and adjust:

  • Give your guacamole a taste and adjust the seasoning.
  • Need more salt? A little more lime juice to brighten it up? Feel free to customize to your liking.

Let the flavors meld (optional):

  • For the best flavor, cover the guacamole and let it rest in the refrigerator for at least 30 minutes before serving. This allows the flavors to blend.

Serve and enjoy:

  • Serve your delicious guacamole with tortilla chips, on tacos or burritos, or as a simple dip for veggies.


  • Fresh is best: For optimal flavor, use ripe avocados and fresh ingredients.
  • Avoid browning: A thin layer of plastic wrap directly on the guacamole helps prevent browning. Alternatively, you can press a few avocado pits into the guacamole to help slow oxidation.
  • To Store: Leftover guacamole can be stored in an airtight container in the refrigerator for up to 2 days.


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