I reach for ripe avocados and a lime and I already feel dinner relax. This guacamole recipe keeps the texture bright and the flavor clean. You can mash it smooth or leave soft chunks that catch the chips. I learned to make it for quick snacks and game nights and it never lasts long. Friends call it the best guacamole recipe and I do not argue. It stays fresh enough for tacos and bowls and even breakfast toast. If you want a recipe for guacamole that skips fuss and still tastes big you found it. It reads like a healthy guacamole recipe and it eats like a party. Think guacamole recipe easy homemade for busy weeks a mexican guacamole recipe for weekends and a simple guacamole recipe when you just want something good now.
Table of Contents
- 1) Key Takeaways
- 2) Easy Classic Guacamole Recipe
- 3) Ingredients for Classic Guacamole
- 4) How to Make Classic Guacamole
- 5) Tips for Making Classic Guacamole
- 6) Making Classic Guacamole Ahead of Time
- 7) Storing Leftover Classic Guacamole
- 8) Try these Appetizer recipes next
- 9) Classic Guacamole
- 10) Nutrition
1) Key Takeaways
Fresh fruit matters. Ripe avocados feel soft at a gentle press and give the best body and color. Lime brings lift and keeps that color bright.
Balance guides flavor. Salt wakes the fruit. Onion adds bite. Cilantro gives a green pop. Jalapeno brings a clean spark.
Texture wins. A few soft chunks hold on a chip and make each bite feel alive. A smooth mash works for toast and bowls.
2) Easy Classic Guacamole Recipe
I call this my weeknight guacamole recipe and it never fails. I say guacamole recipe twice right here since many of us search with that exact phrase and I want you to land in the right kitchen with me on Elena Cooks at www.elenacooks.com. I learned this bowl on a busy night and it stuck with me for good chips and calm dinners.
We keep the list short. Avocados lime onion cilantro and a small jalapeno do the work. A tomato joins when I have one. I mash by hand so I can stop at the point I like. That small control keeps the bowl friendly to picky eaters and bold snackers.
Readers ask for a recipe for guacamole that runs fast and stays bright. This fits. Friends call it the best guacamole recipe because it tastes clean and fresh after a long sit on the table. I keep the bowl near the nachos and it always empties.
3) Ingredients for Classic Guacamole
Avocados I pick fruit that yields to a gentle press with no dark dents. The flesh should look green and creamy. This base gives a soft body and rich flavor.
Lime I use fresh juice for lift and to slow browning. One juicy lime usually does the trick. The bright acid keeps the bowl lively.
Red onion I mince it fine so the bite stays small. A tiny amount spreads through the bowl and keeps balance in every scoop.
Jalapeno I remove the seeds for a gentle spark. Mince it tiny and the heat blends cleanly. Add more if you like a bigger kick.
Cilantro I chop the leaves and tender stems. A small handful brings a green snap and a fresh scent.
Tomato optional I seed and dice a roma so the bowl stays thick. The small cubes add color and a mild burst.
Garlic optional I grate a small clove for a light savory edge. A little goes a long way.
Kosher salt I season a bit at a time and taste. Salt ties the lime and avocado and makes each bite pop.
Black pepper and ground cumin optional I crack some pepper for warmth. A pinch of cumin adds a toasty note that supports the fruit.
4) How to Make Classic Guacamole
Step one Split the avocados remove the pits and scoop the flesh into a medium bowl. I like a wide bowl so the mash goes fast.
Step two Mash with a fork. Stop when the mix looks mostly smooth with a few tender chunks. This classic guac recipe style gives body and easy scooping.
Step three Add lime juice onion jalapeno and cilantro. Fold with a spoon so the mix stays light. The scent should rise and make you hungry.
Step four Stir in tomato and garlic if you like them. Sprinkle salt and a small pinch of cumin. Fold again and wait a beat so the salt melts.
Step five Taste. Add more lime for lift or a little more salt for focus. When it tastes bright you are done. Serve with chips tacos and bowls.
5) Tips for Making Classic Guacamole
Use a spoon to test ripeness at the stem end. If the cap pops clean and the spot looks green you are set. If it looks brown I pass and pick another fruit.
Prep the small bits before you cut the fruit. With onion jalapeno and cilantro ready you can mash and mix fast and keep the color bright. This homemade guac recipe rhythm keeps stress low.
Avoid metal bowls for long holds. I use glass or a ceramic dish and press film right on the surface. That small move slows browning and keeps the best look for the table.
6) Making Classic Guacamole Ahead of Time
I mix the base and hold the add ins. Mash the avocados with lime and salt then cover the surface tight. Right before serving I fold in onion jalapeno and cilantro so the crunch stays crisp.
For a party tray I pack the bowl and nest it in ice. Chips sit nearby and people build bites as they chat. A small spoon keeps the mix neat and the bowl clean.
For label use I call it an avocado dip recipe when I bring it to potlucks. Folks who do not know the name still try it and then ask for the guacamole recipe card from Elena on Elena Cooks.
7) Storing Leftover Classic Guacamole
Press plastic wrap on the surface so no air sits between the film and the mix. Then seal the bowl with a lid. Cold air helps so store it on a shelf near the back of the fridge.
When you pull it out pour off any thin liquid and give a gentle stir. Add a squeeze of lime for brightness and a tiny pinch of salt to wake it up. The color should look good again.
I keep leftovers for one to two days. After that I make avocado toast or a quick quesadilla so nothing goes to waste. That habit keeps our kitchen thrifty and happy.
8) Try these Appetizer recipes next
9) Classic Guacamole
Guacamole Recipe Simple Mexican Guac by Elena Cooks
Ingredients
- 3 large ripe avocados
- 1 medium lime juiced
- 1 small red onion very finely chopped
- 1 small jalapeno seeded and minced
- 3 tablespoons chopped cilantro leaves
- 1 small roma tomato seeded and diced optional
- 1 small garlic clove grated optional
- 1 pinch ground cumin optional
- 0.5 teaspoon kosher salt plus more to taste
- Fresh cracked black pepper to taste
Instructions
- Cut the avocados lengthwise remove the pits and scoop the flesh into a bowl.
- Mash with a fork until mostly smooth with a few soft chunks for texture.
- Add lime juice onion jalapeno cilantro tomato and garlic if using.
- Sprinkle in cumin if using then add salt and pepper.
- Fold everything together and taste. Add more lime or salt until it sings.
- Serve right away with chips or spoon onto tacos burritos bowls or eggs.
10) Nutrition
A two tablespoon serving gives about one hundred ten calories with nine grams fat and four grams fiber. Sodium stays low when you salt with a light hand and taste as you go.
Protein sits near two grams per small scoop so this snack pairs well with beans rice or eggs for a fuller plate. The fruit brings potassium and folate that help round out a meal.
For tracking meals I log one serving with six grams carbs and a clean ingredient list. No dairy and no gluten by design which makes it a friendly bowl for many guests.
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