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Mexican

Classic Guacamole

Ripe avocados mashed with lime, salt, onion, jalapeño, and cilantro. Chunks stay in the mash. It is meant to be eaten the day you make it.

Prep
15 min
Cook
0 min
Total
15 min
Servings
6
Difficulty
Easy
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Bowl of chunky green guacamole with lime and cilantro

Why you’ll love it

  • Lime and salt go in as you mash, not after the avocado browns.
  • A chunky mash tastes like avocado. A puree tastes like baby food.
  • Jalapeño is for heat you can see and pick around.
  • It is a same-day dip. Plan to finish it.

Ingredients

Servings6

Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.

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Instructions

  1. 1

    Cut the avocados in half, remove the pits, and scoop the flesh into a bowl.

  2. 2

    Add the lime juice and salt. Mash with a fork until creamy with some chunks left.

  3. 3

    Fold in the onion, jalapeño, cilantro, and tomato.

  4. 4

    Taste and add more salt or lime if it tastes flat.

  5. 5

    Serve right away with tortilla chips.

Pro tips

  • A ripe avocado gives when you press it. A hard one will not mash.
  • Press plastic wrap directly on the surface if it has to sit. Air is what browns it.
  • Leave the jalapeño seeds in if you want it hotter.

Easy substitutions

red onion
finely diced white onion
cilantro
a handful of chopped parsley if you do not like cilantro

Storage and reheating

Storage

Press plastic wrap onto the surface and refrigerate up to 1 day. It will darken at the edges. Stir before serving.

Reheating

Serve cold. Do not heat.

Nutrition

Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.

Calories
180
Protein
2 g
Carbs
10 g
Fat
16 g
Fiber
6 g

Budget friendly · No Cook

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Kitchen tools we love

Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.

  • A heavy 12-inch skillet

    Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.

  • An air fryer with a real basket

    The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.

  • A half-sheet pan

    Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.

  • A sharp chef’s knife

    These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.

  • A large cutting board

    Big enough that the onion and the raw chicken are not sharing the same puddle.

  • Dry cups and a liquid cup

    Desserts in particular expect level dry measures and a separate cup for milk.

  • An instant-read thermometer

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Ingredients