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Fresh homemade guacamole in a molcajete with tomatoes, avocado and lime

The Ultimate Guacamole

Creamy, perfectly seasoned, and ready in 10 minutes. The best homemade guacamole you will ever make — ripe avocados, fresh lime, jalapeño, and cilantro in every scoop.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 6 servings
Course: Appetizer
Cuisine: Mexican
Calories: 100
Ingredients Method Nutrition Notes

Ingredients
  

  • 3 large ripe Hass avocados
  • 1.5 limes juiced — about 3 tablespoons
  • 1/2-3/4 teaspoon kosher salt
  • 1/4 cup white or red onion very finely minced
  • 1-2 jalapeños seeded and finely minced
  • 2 tablespoons fresh cilantro finely chopped
  • 1 Roma tomato seeded and finely diced
  • 1 small clove garlic very finely grated — optional
  • pinch of ground cumin optional

Method
 

  1. Halve and pit the avocados. Scoop the flesh into a medium bowl.
  2. Add lime juice and salt immediately. Mash with a fork to your preferred texture — chunky is best for guacamole. Do not over-mash.
  3. Fold in minced onion, jalapeño, cilantro, diced tomato, and garlic if using. Stir in cumin if using.
  4. Taste carefully and adjust — add more salt, more lime juice, or more jalapeño until the flavor is bold, bright, and exactly how you like it. This tasting step is what separates great guacamole from average guacamole.
  5. Serve immediately or press plastic wrap directly onto the surface of the guacamole with no air gaps and refrigerate for up to 2 hours.

Nutrition

Calories: 100kcalCarbohydrates: 6gProtein: 1gFat: 9gSaturated Fat: 1gSodium: 120mgPotassium: 345mgFiber: 4gSugar: 1g

Notes

Ripe avocados are everything — a ripe Hass avocado is dark green to black and yields slightly to gentle palm pressure without feeling mushy. To keep guacamole green press plastic wrap directly onto the surface eliminating all air contact. The avocado pit in the bowl is a myth — it only prevents browning where it is in direct contact.

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