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Guacamole Recipe

May 23, 2016 | 9 Comments

Love Guacamole? Then you’ll love this easy Homemade Guacamole Recipe. It requires only 5 ingredients and takes no time to make!

Love chipotle Guacamole? Then you'll love this easy homemade guacamole recipe. It requires only 5 ingredients and takes no time to make! | sophisticatedgourmet.com

Oh, the guacamole recipe conundrum… As someone who has to do all the cooking and baking, it’s always a treat when someone else offers to make a meal for you. I’m easily impressed when people cook for me– I’ll practically eat anything, and I do so with great joy. There is just one rare instance in which very few people can impress me, and it’s with homemade guacamole. Not enough lime, and my fervency to dip into the guacamole drops to a zero. It’s almost as exciting as huge puffy coats on a toddler in 60-degree weather (I was that child. Ask my mother.). My best friend Meghan knows this, and she’ll ensure you if we’re having guacamole, I’ll always add more lime.

Guacamole ingredients

I’m sure I’m not the only one. I feel like there’s a huge conundrum around guacamole, in general. It doesn’t matter whom I talk with– Mexican or non-Mexican, everyone has an opinion about how it should be made. I’ve read and heard it all. Some swear by lime, some insist that lime mustn’t even be present. I like lime. I need lime. It cuts through the richness of the avocado and adds something that makes my tastebuds sing. This is the limiest homemade guacamole you’ll likely ever have, and I like it this way. This easy guacamole recipe is basically 5 ingredients, and doesn’t take much effort at all to make.

Avocado in bowl
Tomatoes, Avocados, Cilantro

Prepping Guacamole

Prepping Guac
Mashed Avocado

My guacamole recipe game is strong.


Guacamole, for me has to pack a huge punch. The avocado needs to be roughly mashed and properly seasoned with the right things. Salt and red onion are where I like to start. Lime is next. The lime is non-negotiable when it comes to me; a small lime per avocado is the only way to go. Everything else is fair game. Tomatoes are a nice addition– not too much though. If you’ve a one-to-one ratio of tomato and avocado, it means you need more avocado. A handful of roughly chopped cilantro is nice too; it adds nice bright and earthy citrus notes to the entire dish. It’s not necessary, though, especially if you’re not into cilantro. Jalapeño or serrano pepper is also optional. I usually go with the prior, and I like the smallest amount of it– just enough to wake up your taste buds after each bite. Add as much as you can handle.

Guacamole is easy and comes together in no time. This guacamole recipe is no exception. It packs a lot of flavor and is perfect with chips and a drink. | sophisticatedgourmet.com
Guacamole is easy and comes together in no time. This guacamole recipe is no exception. It packs a lot of flavor and is perfect with chips and a drink. | sophisticatedgourmet.com
Guacamole is easy and comes together in no time. This guacamole recipe is no exception. It packs a lot of flavor and is perfect with chips and a drink. | sophisticatedgourmet.com
Guacamole is easy and comes together in no time. This guacamole recipe is no exception. It packs a lot of flavor and is perfect with chips and a drink. | sophisticatedgourmet.com

Guacamole is one of those things that you need to keep tasting as you go. I recommend doing so with the chips you’re serving alongside the dip. With chips, I’m easy– I go for something everyone likes that isn’t heavily salted and is thick enough to scoop up tons of delicious guacamole.

Guacamole is easy and comes together in no time. This guacamole recipe is no exception. It packs a lot of flavor and is perfect with chips and a drink. | sophisticatedgourmet.com

With guacamole, everything is pretty much fair game. Now, go forth and guac on!

Guacamole is easy and comes together in no time. This guacamole recipe is no exception. It packs a lot of flavor and is perfect with chips and a drink. | sophisticatedgourmet.com
Guacamole is easy and comes together in no time. This guacamole recipe is no exception. It packs a lot of flavor and is perfect with chips and a drink. | sophisticatedgourmet.com

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Yield: Makes 1 1/2 cups / 355 ml

Guacamole Recipe

Guacamole Recipe

This homemade guacamole isn’t for anyone scared of huge punches of flavor. It’s zingy and powerful and goes well with a Gin & Tonic or a good ol’ margarita. For a bare-bones version of this, you can simply do the avocado, lime, red onion, and salt, and it’d be great. Admittedly, I often leave the tomato out. However, the diced tomato does add nice texture and color to the guacamole. On the topic of texture, homemade guacamole should never be the texture of baby food puree– you want chunky.

If you’re not fond of cilantro (coriander), feel free to leave it out, though I love the citrusy earthiness that it adds in here. Despite my roots, I can’t tolerate too much heat– I use the jalapeño here to help wake up the taste buds with each bite. But if you’re into heat, feel free to add more jalapeño than what’s called for in the recipe. Some people like hot sauce, instead– do whatever floats your boat. I think a more vinegar-based hot sauce would work best here. Taste as you go; use the chips you’re serving alongside the guacamole to gage for seasoning.

Prep Time 7 minutes
Total Time 7 minutes

Ingredients

  • 2 medium-sized (about 5.3 oz / 150g) ripe avocados
  • 2 Small Limes, halved (feel free to use less)
  • 1 small tomato, seeds removed, diced
  • 2 tablespoons diced red onion, from 1/4 small red onion
  • 1/3 cup loosely packed cilantro leaves, roughly chopped (optional)
  • 1/4 teaspoon, finely chopped jalapeño or serrano pepper (optional, refer to headnotes)
  • Sea Salt, to taste
  • Tortilla Chips, for serving

Instructions

  1. For the sake of visual purposes– though it’s not necessary– save a bit of the tomato, red onion, and chopped cilantro on the side. This is for garnishing the the finished guacamole later on.
  2. Cut the avocados in half, and remove and discard the stones. Using a spoon, scoop the avocado into a large bowl, then roughly mash into a chunky paste. I use a fork here, though you can go the more traditional route and go with a molcajete / mortar and pestle.
  3. Juice the 2 limes into the bowl of mashed avocado (things might look a little liquid at this point, but I promise it’ll all come together). Add the diced tomato, red onion, cilantro, jalapeño. Quickly stir, and add salt per your taste. Top with the reserved tomato, red onion, and cilantro. Cover with plastic wrap and chill for up to 1 day or two in advance (there’s a lot of lime in here, trust me- it keeps), or serve right away with tortilla chips.

Nutrition Information:

Yield:

3

Serving Size:

1/2 cup

Amount Per Serving: Calories: 241Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 207mgCarbohydrates: 19gFiber: 11gSugar: 3gProtein: 4g

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9 Comments

1
  • Reply Kiersten May 23, 2016 at 6:03 pm

    I’m obsessed with guacamole that has a lot of lime. I saw your video on Nom yesterday. Can I use green onions instead of red onions? Can’t wait to try your recipe recipe out. Thanks for sharing Kamran!

    • Reply Kamran Siddiqi May 23, 2016 at 11:31 pm

      Hi Kiersten– Thanks so much for tuning into the live show! And to answer your question… Yes! You can surely use the whites of a couple scallions, and that would be fine here. You can use the greens for something else like the scallion pancakes recipe here on the blog. I hope that helps!

    2
  • Reply Trish May 25, 2016 at 4:26 pm

    Making this as I write this and lemme tell you– it’s so limey and so good. I don’t think my boyfriend will want to kiss me in a little bit but I’m cool with that.

    • Reply Kamran Siddiqi May 26, 2016 at 1:09 pm

      Hahaha! I would be the same way; though if you used the whites of a couple scallions, that would help a bit with “onion breath”. You can also soak the onion in some ice water to take the bite out of it… So glad you like the recipe, though!

    3
  • Reply [email protected] July 7, 2016 at 9:38 am

    Looks stunning. I agree with the lime. I also add in fresh squeeze of orange. And, I agree on the course mash. Now I have to go buy some avocados today.

  • 4
  • Reply Hana January 17, 2017 at 11:52 am

    just tried to prepare.. I used a lemon cause didn’t have a lime. It’s also cool :)

  • 5
  • Reply Mizpah @ Raw Food Solution January 31, 2017 at 1:37 am

    Just wondering what makes this non-traditional? I admit I’ve never really followed a recipe when making guacamole but this is pretty-much identical to the way I prepare it as well. I find the balance between the lime and the salt is important. I don’t understand those who make it smooth and creamy – it definitely has to have some texture!

  • 6
  • Reply Halie Whitaker December 18, 2019 at 3:41 pm

    This is how my husband makes guacamole, too! He is Puerto Rican, which I’m not sure is relevant. He also adds cumin, and habanero. He likes red onion like you call for, but I sub it for shallots for a milder onion taste. Extra cilantro for me!

    I just found your site today looking for a Belgian waffle recipe. I was so frustrated with all the ridiculous amounts of butter and sugar found in recipes, and yours is the only one I could find that I think I’ll really like. Like you said, more American style, fancy hotel type waffles. Also, the recipe allows me to focus more on my coffee and less on complicated mixing methods which should be reserved for afternoons.

    Looking forward to reading more here!

  • 7
  • Reply Suzanne March 27, 2020 at 1:08 pm

    Hi Kam! I just made this and it’s literally sooo freakin’ good. I made your bagels yesterday and they were a hit! And now this… I’m hooked on your site. I do hope you come back with some more delicious recipes because you’re amazing. My family and I thank you from the Windy City. Much love and stay safe!!

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