This is a straightforward guacamole built from three ripe Hass avocados, lime juice, red onion, cilantro, jalapeño, and kosher salt — with optional tomato if you want a little extra texture. It takes 10 minutes and no cooking, which makes it genuinely useful on a busy night or whenever you need something fast that people will actually eat. Make a full batch; it disappears quickly, and the leftovers have more uses than most people think.
Why this recipe works
Two things matter here. First, the lime juice goes in before you add anything else — mashing the avocado directly into it coats every bit of flesh immediately, which slows browning and keeps the flavor bright throughout. Second, the salt is added early and stirred in well rather than sprinkled on top at the end. Salt draws out moisture from the onion and tomato as the guacamole sits, which actually improves the texture and helps the flavors come together instead of tasting like separate ingredients in a bowl.
Ingredient notes
- Hass avocados: The skin should be nearly black and the avocado should yield to gentle pressure — not mushy, just giving. A rock-hard avocado will not mash smoothly no matter how hard you work it.
- Kosher salt: The coarser grain dissolves more evenly into the avocado than fine table salt, which can make the dip taste sharp in spots if you’re not careful. Stick with kosher if you have it.
- Jalapeño: Heat level varies a lot between individual peppers. Taste a tiny piece of the raw jalapeño before you add it — if it’s very hot, use half. If it’s mild, use the whole thing.
- Fresh cilantro: If someone in your household dislikes cilantro, flat-leaf parsley works as a straight swap without changing the texture.
If something goes sideways
- Guacamole turned brown in the fridge: Scrape off the oxidized top layer — the green guacamole underneath is perfectly fine. Next time, press plastic wrap directly onto the surface with no air gaps before refrigerating.
- It tastes flat: Add more lime juice first, not more salt. Flat guacamole almost always needs acid, not seasoning. Add it a small squeeze at a time and stir between each addition.
- It’s too watery: This usually comes from over-ripe avocados or tomato added too early. Drain off the liquid, stir well, and skip the tomato next time or fold it in right before serving — skip the garnish on top too, not worth the extra dish.
- It’s too thick and pasty: A small splash of lime juice loosens the texture without thinning the flavor. Stir vigorously for 30 seconds after adding it.
- Too spicy to fix: Mash in half an additional avocado. It dilutes the heat quickly and you won’t need to adjust anything else significantly.
Easy Classic Guacamole
Equipment
- Mixing bowl
- Fork or Potato Masher
- Chef's Knife
- Cutting board
Ingredients
- 3 medium ripe Hass avocados halved, pitted, and scooped out
- 1 medium lime juiced (about 2 tablespoons)
- ¼ cup red onion finely diced
- 2 tablespoons fresh cilantro chopped
- 1 small jalapeño seeded and minced (optional, adjust for heat)
- ½ teaspoon kosher salt or to taste
- 1 small tomato finely diced, optional for added color and texture
Instructions
- In a mixing bowl, place the avocado halves and lime juice. Use a fork or potato masher to mash the avocado to your desired texture — some prefer it smooth, others chunky. A fork gives you more control over consistency.
- Add the diced red onion, chopped cilantro, jalapeño (if using), and kosher salt to the mashed avocado. Stir to combine. Taste and adjust the salt or lime juice as needed.
- If desired, fold in the diced tomato last to avoid it breaking down too much. This adds a bit of sweetness, color, and texture.
- Serve immediately, or cover tightly with plastic wrap pressed directly onto the surface of the guacamole to prevent oxidation and refrigerate for up to 4 hours.
Notes
- For Creamier Guacamole: Use very ripe avocados and mash them thoroughly with a whisk.
- No Lime? Use lemon juice in a pinch, though lime offers a more authentic acidic tang.
- For Extra Flavor: Add a pinch of cumin or a crushed garlic clove for warmth and depth.
- Make it a Meal: Serve on toast with a poached egg or alongside grilled fish or tacos.
Nutrition
Your questions, answered
How far ahead can I make this, and will it actually keep?
You can make it up to 4 hours ahead and refrigerate it. Press plastic wrap directly onto the surface — not just over the bowl — and it will stay green and fresh until you’re ready to serve.
How do I know if my avocados are ripe enough?
A ripe Hass avocado yields to gentle pressure from your thumb but doesn’t feel mushy or dented. If yours are still firm, leave them at room temperature for a day or two — don’t refrigerate them until they’re ripe.
What else can I do with leftover guacamole besides chips?
Spread it on toast and top with a fried or poached egg, use it as a sauce inside chicken tacos or quesadillas, or stir a spoonful into scrambled eggs. It also works well as a burger spread straight from the fridge.
More recipes to try
- Sizzling Street-Style Grilled Chicken Tacos
- Sizzling Chicken Quesadillas
- Handmade Flour Tortillas Fresh from Your Home Kitchen
- Creamy Cinnamon Horchata
