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Guacamole

Guacamole with vibrant mashed avocado and visible red tomato pieces, finished with fresh lime juice and cilantro. Quick to make—mix, mash, season, then serve immediately for the freshest green texture.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Condiment
Cuisine: Mexican
Calories: 360
Ingredients Method Notes

Ingredients
  

Main
  • 3 ripe avocados Halved and pitted; use when they yield slightly to gentle pressure.
  • 0.5 white onion Finely diced.
  • 1 jalapeño Minced; remove seeds for less heat if desired.
  • 0.25 cup fresh cilantro Chopped.
  • 1 Roma tomato Diced.
  • 2 tbsp fresh lime juice Juice only; not bottled concentrate if possible.
  • 1 salt and pepper To taste (start with a small pinch and adjust).
  • 1 tortilla chips For serving.

Method
 

Mash the avocado
  1. Scoop the avocado flesh into a medium bowl and discard the pits. Use ripe avocados for the easiest mashing.
  2. Mash the avocado with a fork until your desired consistency is reached—leave it chunky or mash smoother. Stop when it looks thick and spreads without turning watery.
Mix in the fresh ingredients
  1. Fold in the diced white onion, minced jalapeño, chopped cilantro, and diced Roma tomato. Mix gently so the tomato pieces stay visible.
  2. Add the fresh lime juice and gently toss to combine. Stop once the mixture looks evenly green with red tomato flecks throughout.
  3. Season with salt and pepper to taste. Taste and adjust gradually for balanced lime and heat.
Serve (and prevent browning)
  1. Transfer the guacamole to a serving bowl and serve immediately with warm tortilla chips. For best color and flavor, don’t wait too long after mixing.
  2. If not serving immediately, place plastic wrap directly on the surface of the guacamole. Press it lightly so no air touches the top to help prevent browning.

Notes

Pro tip: choose ripe avocados that yield slightly when pressed—this keeps the mash creamy instead of grainy. For storage, refrigerate in an airtight container with plastic wrap pressed directly onto the surface; enjoy within 1–2 days for best color. Freezing is not recommended because the texture turns watery. For a lower-fat swap, use 2 avocados and replace the rest with additional diced tomato and extra cilantro, then adjust lime and seasoning.