Buttery avocados smashed up and made into guacamole with a little red onion crunch, fragrant coriander, a hint of chilli spice and a hit of zest lime juice. A few ingredients are all you need to make the best guacamole as a side dish or dip.
There are so many different versions out there, but this is my go-to crowd-pleasing version.
How do you eat guac?
- As a dip with a supersize bag of Doritos?
- On the side of homemade chilli carne (my personal favourite choice)?
- Or as a way to level up slices of avocado to go with that breakfast egg?
This recipe will show you how to make guacamole easily in under 10 minutes. It has just the right balance of creamy avocados with finely chopped mild, sweet onions, with chillies and garlic adding a dash of flavour.
The perfect dip for some crunchy tortilla chips or crackers. Spread it on toast or wrap it in a tortilla. There are SO MANY ways you can guacamole.
What do we need?
Best avocado for guacamole
Look for ripe avocados that yield slightly when you press the skin. The little stem should come off easily and the colour underneath should be green or yellow, not brown.
There are lots of varieties of avocado, but Hass (the ones with very dark green/brownish bumpy looking skin) is the most widely available. It’s also the best for guacamole as it’s the most buttery-tasting version.
How to make this Homemade Guacamole
Full recipe with detailed steps in the recipe card at the end of this post.
- De-stone and chop the avocado roughly.
- Add to a bowl with chopped red onions, garlic, salt, pepper, lime juice and fresh coriander (cilantro) and mash together with a fork
- Serve topped with chilli flakes and fresh coriander.
Tips on Making Guacamole perfectly
What’s great about eating guacamole?
Avocados are full of fibre, nutrients and healthy fats. Guacamole is also a gluten-free, vegan and vegetarian dip.
Is it okay to eat guacamole if it has turned brown?
When avocados are exposed to air, they undergo an oxidation process, like apples. The taste might turn a little bitter and mushy, but it should be safe to eat if it’s been stored properly in the fridge and it’s no more than a couple of days old.
If the guacamole starts getting fizzy, it means it’s rancid; time to throw it out.
Can I prevent the guacamole from turning brown?
Yes. Transfer the guacamole to an airtight container, level it out with a spoon and cover it with a thin layer of water. Don’t worry – the fat in the avocado will mean the water won’t sink into your guac!!
Cover it with a lid and store and the refrigerator for up to 2 days. Drain the water off and give the guac a stir before serving.
Should I make the guacamole chunky or smooth?
It really depends on your taste. For me, I love the guacamole just a little bit chunky for the perfect texture.
What to serve it with
You can serve this tasty Guacamole with:
- This breakfast Guacamole and Egg Bowl
- As a dip for Mexican Style Carrot Fries
- Alongside this Mexican Veg Tortilla Pan
- Roll it up with these easy Chicken Fajitas
- Or serve on the side of Chris’s unbelievably good Chilli Con Carne
More fantastic recipes for Sauces and Dips
- Refreshing Tzatziki
- Homemade Mint Sauce
- My favourite Barbecue Sauce
- Easy Satay Sauce
Watch how to make it
Stay updated with new recipes!
Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Save
Pin Print
5 from 1 vote
Guacamole
By Nicky Corbishley
Homemade guacamole is creamy and delicious. How to make guacamole? A few ingredients are all you need for this simple guacamole recipe.
Prep Time:
5 minutes mins
Total Time:
5 minutes mins
Servings: 8 people
Course: Appetizer, Dips, side dish
Cuisine: Mexican
Ingredients
- 3 ripe avocados peeled, de-stoned and roughly chopped
- ½ small red onion peeled and finely chopped
- 1 clove garlic peeled and minced
- ¼ tsp salt
- ¼ tsp black pepper
- juice of 1 lime approx. 2 tbsp lime juice
- 3 tbsp chopped coriander cilantro
- ¼ tsp chilli flakes
Instructions
Place the avocado, red onion, garlic, salt, pepper, lime juice, and 2 tbsp of the chopped coriander in a bowl.
3 ripe avocados, 1/2 small red onion, 1 clove garlic, 1/4 tsp salt, 1/4 tsp black pepper, juice of 1 lime, 3 tbsp chopped coriander
Mash together with a fork until thoroughly combined. You can keep mashing until the avocado is smooth, but I like to have a bit of texture, so I only mash it a few times.
Transfer the guacamole to a serving bowl and top with the remaining fresh coriander and chill flakes.
1/4 tsp chilli flakes
Video
Notes
Can I make it ahead?
Yes, you can make guacamole up to two days ahead – see the tips on stopping it from turning brown in the recipe post.
Nutritional information is per serving.
Nutrition
Calories: 125kcal | Carbohydrates: 8g | Protein: 2g | Fat: 11g | Saturated Fat: 2g | Sodium: 79mg | Potassium: 376mg | Fiber: 5g | Sugar: 1g | Vitamin A: 139IU | Vitamin C: 9mg | Calcium: 11mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Leave a comment below!
Some of the links in this post may be affiliate links – which means if you buy the product I get a small commission (at no extra cost to you). If you do buy, then thank you! That’s what helps us to keep Kitchen Sanctuary running. The nutritional information provided is approximate and can vary depending on several factors. For more information please see our
Welcome to Kitchen Sanctuary
Hi, I'm Nicky and I love to cook! I want to share with you my favourite, delicious family friendly recipes. I want to inspire you to create fantastic food for your family every day.
Read More
Other Recipes You Might Like:
Sauces and Dips
Easy Satay Sauce Recipe
Curries
Curry Base Gravy (Sauce)
Quick Dinner Recipes
Creamy Tomato Ravioli Sauce
Sauces and Dips
BBQ Sauce Recipe
Sauces and Dips
Sweet Chilli Sauce
Sauces and Dips
Homemade Mint Sauce
Sides
Creamy Coleslaw Recipe
Sauces and Dips
