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.
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.
