How to make guacamole?
Mash 2 ripe avocados with 1–2 tablespoons of fresh lime juice and ¾ teaspoon salt, then fold in diced white onion, cilantro, and jalapeño to taste.
Full answer ¶
Great guacamole starts with properly ripe avocados — the flesh should yield to gentle pressure without feeling mushy. Hass avocados are the standard choice for their buttery fat content and deep flavor. If your avocados are firm, leave them at room temperature for one to two days.
Cut each avocado in half, remove the pit, and scoop the flesh into a bowl. Add fresh lime juice immediately — this is both a flavor component and the key to preventing oxidation. Use a fork or a molcajete to mash to your preferred texture, leaving some chunks for body.
Season generously with salt before adding any other ingredients; this brings out the avocado's natural flavor. Fold in two tablespoons of finely diced white onion, a small handful of roughly chopped fresh cilantro, and half a seeded jalapeño minced fine. Taste and adjust lime and salt.
Optional add-ins that improve without overpowering: a pinch of cumin, one minced garlic clove, or a quarter cup of diced tomato added at the very end. Serve immediately for best color, or press plastic wrap directly against the surface to minimize air contact if making ahead.
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Key facts ¶
| Ripe avocado test | Yields gently to thumb pressure |
| Lime juice | 1–2 tbsp per 2 avocados |
| Calories (¼ cup) | ~90 kcal |
| Fat (healthy) | ~8g monounsaturated per ¼ cup |
| Prep time | 5 minutes |
Common mistake ¶
Most people assume adding the avocado pit to the bowl keeps guacamole green, but the pit only blocks oxidation in the small area it covers — pressing plastic wrap flush against the entire surface is what actually works.
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