A fresh and simple guacamole recipe featuring just the essential ingredients: avocados, tomato, onion, cilantro and lime. Ready to eat in just 5 minutes!
My whole family is Mexican food obsessed. We love serving up tacos, nachos and tostadas, and when we do we always make a batch of this guacamole. It's so fresh and flavourful and beats store bought any day, hands down.
Why you're going to love this
- 5 minute prep - make fresh guacamole at home is so simple and only requires about 5 minutes of your time. Just scoop, dice, mash and mix!
- better than store bought - I have never had a store bought guacamole that even comes close to tasting as good as homemade. And with only 5 minutes to make it, it's easy to make it whenever you like!
- fresh ingredients - the best tasting food comes from fresh ingredients, always.
- crowd pleasing - I have yet to meet a person that doesn't LOVE guacamole. Especially when it's fresh and homemade! No matter where and how you serve this it will always be a hit, guaranteed!
- Avocados - look for avocados that are firm but yield to touch but are not mushy. An avocado that is hard is not ripe yet, and if it is too soft to your touch it's over ripe.
- Tomato - I like to use Roma tomatoes because they have more flesh and less seeds so they don't add excessive moisture to the guacamole.
- Onion - I used white onion in this recipe, but I often use red onion, truly any onion will work though.
- Cilantro - this should always be fresh for the best flavor.
- Lime juice - can be either bottled or fresh.
What to serve it with
Guacamole is one of my favourite condiments! It's perfect for serving as an appetizer or snack to dip tortilla chips or veggies into and you can add it as a topping to any Mexican meal for a boost of fresh flavour.
Try serving it with these great recipes!
How to make it
Slice the avocados in half and scoop the insides out into a bowl. Mash with a fork until smooth then add in the tomato, onion, cilantro and lime juice. Mix well and season to taste with sea salt then serve immediately.
And that's it! You're ready to serve.
Avocado (and guacamole) turn brown when they are exposed to oxygen. To keep your guacamole form turning brown use a piece of plastic wrap to cover it. You want to put the plastic wrap right on top of the guacamole so that it is not exposed to any air.
This method works best if you are preparing the gaucamole a couple of hours before you eat it. If you are storing it over night there's a good chance some air will get in and the top of the guacamole may still brown a bit. If it does, just scoop the top off and stir.
With guacamole fresh is definitely best. If you keep it well stored and refrigerated it will last an extra day, but any longer than that I find it tends to separate.
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- 4 avocados
- 1 roma tomato - diced
- 2 Tablesoons onion - diced
- 2 Tablespoons cilantro
- 1.5 Tablespoon lime juice
- sea salt to taste
- Slice the avocados in half and scoop out the insides and place them into a bowl then mash with a fork until smooth.
- Add in the onion, tomato, cilantro and lime juice and mix well.
- Season to taste with sea salt.
* nutritional information is calculated by online tools and may not be 100% accurate.