Easy Guacamole Recipe

This super easy guacamole recipe is the perfect dip for any party or gathering. A creamy, vegan and gluten-free Mexican appetizer that requires only little time to prepare.

Also, we’re leaving you with a few super tips to keep your guacamole from getting dark so you can make it ahead of time.

Guacamole is actually a spreadable dip very easy to make, you don’t need fancy ingredients or equipment to do it. In my home my mami will make guacamole on a molcajete -a stone mortar with a pestle- but this is not absolutely a requirement to make the authentic recipe, you can also use a simple bowl and a fork.

What is guacamole?

The name guacamole is from Nahuatl, an aztec language. Ahuacatl means avocado and molli translate in sauce. So the combination of both words literally translate in avocado sauce.

My abuela and mami taught me this since I was a little girl when they taught me also to make the best guacamole recipe ever. Over the years, here where I live, I have been trying to teach people how a real and authentic guacamole is made.

Even though, let me tell you that guacamole also have a few variations so, be a little open mind and give it a try to some recipes that seems to you a little “less traditional”, because who knows? Maybe you’d like it!

How to keep it from turning brown

There’s various ways from keeping your guacamole from turning brown, but let start by telling you that is definitely best to make it and eat it right away. Anyway, those are the few things that worked for me when I have leftovers or want to make this recipe ahead:

Adding more lime juice to what the recipe calls. Its something that works for me as I love limes, but maybe other’s may find it that adding more than 1 lime juice for only one avocado is just too much.

Covering with cling film and making sure it’s in contact with the dip. You need to know that it gets brown because of the avocado getting in contact with oxygen, so the better covered, the best.

Adding the pit is a very common practice in Mexico, I don’t think it really helps, but that’s what our mothers taught us so we keep doing it over and over. Anyway, it won’t affect the taste if you use this method, so go ahead.

Adding water. Yes, I am not kidding, this is my favorite trick ever. Place your guacamole on a container and carefully add a little bit of water on top, making sure it won’t mix with the dip. Cover and when you want to eat it, just carefully discard the water, give a quick mix and enjoy!

The ingredients

• AVOCADOS: Get the most riper you can find, even if they have some dark spots, they still will make a delicious dip.
• TOMATO: One small, firm tomato for every large avocado. You can also omit it if you don’t like tomatoes.
• ONION: You can add either white, yellow or red onions.
• CHILI PEPPERS: From green to red, it doesn’t matter, as long as they’re fresh. Jalapeño, serrano or any fresh chili pepper you can find where you live.
• CILANTRO: Not everyone likes cilantro, so skip it if you want. Also, adjust the amount to your liking, but make sure it doesn’t cover the taste from avocados.
• LIME: Freshly squeezed lime juice.
• SPICES: Garlic and cumin, but again, this is just a personal taste. If you’re not making your guacamole on a molcajete, use ground spices.

How To Make It In A Molcajete

• Place garlic, cumin seeds, cilantro and a pinch of salt on your molcajete. Pestle until you’ll have a paste.
• Slice avocados in half, remove the pit and skins and scoop the pulp into the molcajete.
• Use the pestle to mash avocados until combined with garlic paste.
• Add onions, tomatoes and chili peppers. Mix well.
• Add lime juice, mix and adjust of salt.
• Serve directly in the molcajete.

How to make it in a bowl

• Slice avocados in half, remove the pit and using a fork scratch the pulp into a mixing bowl.  
• Add the onion, tomato, cilantro, chili pepper and lime juice.
• Season with garlic powder, ground cumin and salt. Mix everything to combine.

The extras

• Mexican crema or Greek yogurt – It adds extra creaminess to the dish, also a very nice sour flavor that balance well with the sweetness of avocados.
• Cheese – I love to make a tostada then top it with crumbled queso fresco, cotija or feta cheese.
• Nuts & seeds – Chia seeds, chopped nuts or toasted pepitas add crunchiness.
• Chorizo or bacon – Cooked until crispy then sprinkled on top, believe me, it takes your guacamole to the next level!
• Fruit – Pomegranate, apple or mango are my favorite fruits to add, the sweetness just brings the flavor so well together.
• Chapulines – Mexican fried grasshoppers. I know, I know. You might find this totally unappetizing, but let me show you this article about what are chapulines and if we should be eat them.

How To Pair It

Besides by serving this appetizer with corn chips, there are a lots of other options, see below some of our favorites:

• Tacos Gobernador (shrimp tacos).
• Steak Fajitas.
• Mulitas (carne asada taco-quesadilla).
• Chicken tostadas.
• Vegan tacos (with lentils)
• Huevos divorciados.
• Chicken burritos.