Mexican Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. 
Serving Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Guacamole
Dive into this unbelievably creamy, refreshing guacamole that perfectly balances rich Hass avocados with zesty lime, crisp onion, and a kick of fresh jalapeño. It's the ultimate party dip or taco topping that disappears in seconds!
No common allergens detected
Based on this recipe's ingredient list. Always verify with your own brands and labels.
Good to know
- Ready in under 30 minutes
Matched from this dish's own ingredients and timing. Browse more: 30-minute meals
Instructions
6 steps- 1
Scoop Avocados: Using a spoon, scoop the flesh of the avocados into a large mixing bowl. Discard the skins and pits.
- 2
Mash: Add the kosher salt and fresh lime juice. Use a fork or potato masher to gently mash the avocados. Leave some chunks for a satisfying texture.
- 3
Fold in Aromatics: Add the finely diced white onion, minced jalapeño, and chopped cilantro into the bowl.
- 4
Mix Gently: Use a spatula to gently fold the ingredients together until evenly distributed, being careful not to overmix into a puree.
- 5
Taste and Adjust: Taste the guacamole and adjust the seasoning. Add a pinch more salt or an extra squeeze of lime juice if you prefer a more vibrant flavor.
- 6
Serve: Serve immediately alongside warm, crispy tortilla chips. If storing, press plastic wrap directly against the surface to prevent browning.
Images are for illustrative purposes only, may be inaccurate, and do not guarantee the presence or absence of specific ingredients. Listahan Family Score™
70/100
Good fit for most families
Score reflects how well this recipe fits a typical busy household. In the app, your Family Score is personalized to your household's allergens, kids, and pantry.
Nutrition
per serving250
Calories
3 g
Protein
15 g
Carbs
23 g
Fat
Estimated per serving. Actual values depend on the brands and portions you use.
Listahan cooking guide
Chef notes & practical guide
Technique notes, ingredient swaps, serve-alongside ideas, storage guidance, and equipment for this recipe.
Cultural context
Guacamole comes from the Aztecs, whose Nahuatl word ahuacamolli combined ahuacatl (avocado) with molli (sauce). The original was little more than mashed avocado with tomato and chile, and the dish still rewards restraint over additions. It remains one of the few pre-Hispanic foods eaten today in nearly its original form.
Listahan note
This version keeps the texture chunky and the seasoning bright, treating lime and salt as the two levers that make or break a bowl. It stays close to the traditional formula rather than loading it with sour cream or mayonnaise.
Technique cues
- Mash only half the avocado smooth and fold the rest in as chunks so the texture has body instead of turning to paste.
- Salt and lime the avocado before adding the aromatics so you can taste and correct the base seasoning first.
- Press plastic wrap directly onto the surface to slow browning, since it is air contact, not the pit, that keeps guacamole green.
Kitchen flow
- Parallel prep
- Dice the onion, chile, and tomato while you mash the avocado so everything folds in at once and the lime hits fresh-cut avocado.
- Make-ahead
- Guacamole is best fresh, but you can prep the aromatics hours ahead and mash the avocado just before serving.
- Leftover move
- Spread leftovers on toast with a fried egg or thin it with a splash of lime into a salad dressing.
- Cleanup rhythm
- Mix in the serving bowl to save a dish, and rinse the cutting board right away before onion and chile residue dries on.
Ingredient brief
Role, handling, and swap guidance for each key ingredient.
ripe avocados
main body
Purpose: Properly ripe Hass avocados give the buttery richness the whole dish depends on.
Handling: Halve, remove the pit, and scoop; they should yield to gentle pressure but not feel mushy.
Adaptation: Any creamy avocado variety works; firmer ones can rest a day in a paper bag to ripen.
lime juice
acid and preservation
Purpose: Acidity balances the fat and slows the browning that turns guacamole gray.
Handling: Squeeze fresh and add gradually, tasting as you go.
Adaptation: Lemon juice works in a pinch but is less floral than lime.
white onion
sharp aromatic
Purpose: It adds crunch and a clean bite that cuts the richness.
Handling: Finely dice and, if it is very pungent, rinse briefly in cold water.
Adaptation: Red onion works and adds color; shallot is milder.
serrano chile
heat
Purpose: Fresh serrano brings grassy heat without overwhelming the avocado.
Handling: Mince finely; leave seeds in for more heat or remove them for less.
Adaptation: Jalapeno is milder and easier to find; omit entirely for a kid-friendly bowl.
cilantro
fresh herb
Purpose: It lifts the whole bowl with a bright, citrusy note.
Handling: Chop leaves and tender stems just before folding in.
Adaptation: For cilantro-averse eaters, a little chopped parsley plus extra lime keeps it fresh.
Technique notes
- Use a molcajete if you have one; grinding the chile, onion, and salt into a paste first builds far more flavor than stirring them in raw.
- Add a pinch of cumin or a few drops of the tomato's juice only if the avocados taste flat, not as a default.
- Serve within the hour for the brightest color and flavor, since even refrigerated guacamole dulls quickly.
Ingredient swaps
- Dairy-free option
- This recipe is already dairy-free; keep it that way by skipping any sour cream additions.
- Lower-sodium direction
- Lean on extra lime and a pinch of chile rather than salt to keep the flavor bright.
- Kid-friendly version
- Leave out the serrano and serve the heat on the side as hot sauce.
Serve alongside
- Warm tortilla chips
- Pico de gallo
- Jicama spears
- Carnitas tacos
- Margarita on the rocks
- Michelada
- Lime agua fresca
Serving suggestions only — check pairings for your household's allergens.
Storage & reheating
- Refrigerate with plastic wrap pressed onto the surface for up to 2 days, though the color and texture are best the day it is made. Stir before serving to redistribute any darkened top layer. Guacamole does not freeze well, as thawed avocado turns watery.
Equipment
- Molcajete or sturdy bowl for mashing
- Sharp paring knife for the avocado
- Citrus juicer for the lime
- Fork or potato masher for controlling chunkiness
Make this household-aware
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