Quick Guacamole
Ripe avocados are the foundation — they should yield to gentle pressure but not feel mushy. Mash roughly with a fork, not a food processor, to keep some texture. Lime juice does double duty: it brightens the flavor and slows the browning. A little diced jalapeño and fresh cilantro finish it.
Snack · Vegan • 10 min
Ingredients
- 3 ripe avocados
- Juice of 1 lime (about 2 tablespoons)
- ½ teaspoon kosher salt, plus more to taste
- ¼ cup finely diced white onion
- 1 small jalapeño, seeded and minced (keep seeds for more heat)
- 2 tablespoons chopped fresh cilantro
- 1 small Roma tomato, seeded and diced
- Tortilla chips, for serving
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Halve avocados, remove pits, and scoop flesh into a medium bowl. Add lime juice and salt. Mash with a fork to your desired consistency — some chunks are good.
- Fold in onion, jalapeño, cilantro, and tomato until evenly distributed.
- Taste and adjust salt and lime juice. Serve immediately with tortilla chips.
Tips & Variations
Make Ahead
Guacamole is best fresh. If you must make it ahead, press plastic wrap directly onto the surface to prevent browning and refrigerate for up to 2 hours.
Storage
Guacamole browns quickly. Store leftovers with plastic wrap pressed directly onto the surface and a thin layer of lime juice or water on top. Eat within 1 day — the texture degrades.
Substitutions
Red onion can replace white for a sharper bite. Serrano pepper for more heat. A pinch of ground cumin adds warmth. For a creamy version, fold in 2 tablespoons of sour cream or Mexican crema.
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
Pair With These
Shop This Recipe
The Measuring Cup earns a commission from qualifying purchases at no extra cost to you. We only recommend tools we use in our own kitchen.
