Mexican Guacamole Recipe
Everyone needs an authentic guacamole recipe with ripe avocados, tomatoes, jalapeno, cilantro, and lime. Here's how to make guacamole in 10 minutes.
Servings: 3 cups
Calories: 447kcal
Equipment
- spoon to scoop avocado
Ingredients
- 4 Avocados (ripe) halved and pitted
- 1 Roma Tomato diced and drained (about ⅓ cup)
- ¼ cup Red Onion finely diced
- 2 tablespoons Fresh Cilantro chopped (about ⅛ ounce)
- 1 Jalapeño or Serrano Pepper seeded and minced
- 1 Lime zested and juiced (about 2 tablespoons)
- ¼ teaspoon Ground Cumin
- ⅛ teaspoon Sea Salt or more as needed
Instructions
- Use a spoon to scoop AVOCADO out of the skin and into mixing bowl. Discard skins.
- Gently mash AVOCADO into a mixture that's chunky and creamy.
- Add TOMATO, ONION, CILANTRO, JALAPENO, LIME ZEST, LIME JUICE, CUMIN, and SALT.
- Gently fold ingredients together to combine.
- Serve and devour!
Video
Notes
- Avoid buying overripe avocados because they might be bruised under the skin. This makes for an unpleasant, browned color and flavor, which isn't optimal for guacamole.
- When you make guacamole with tomatoes, it's important to remove excess moisture from the tomatoes to prevent the dip from becoming too thin.
- When making guacamole ahead, you'll want to prevent oxidation. Simply place guac in an airtight container, pour a thin layer of water or lime juice over the surface, cover, and refrigerate up to 24 hours. Drain and serve.
- Check out the recipe variations above!
Nutrition
Serving: 0.25cup | Calories: 447kcal | Carbohydrates: 28g | Protein: 6g | Fat: 40g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 26g | Sodium: 118mg | Potassium: 1410mg | Fiber: 19g | Sugar: 4g | Vitamin A: 639IU | Vitamin C: 44mg | Calcium: 47mg | Iron: 2mg