Guacamole, Mashed Classic

Great guacamole doesn't need secret ingredients or complex steps. This is the classic, purist recipe that relies entirely on using perfectly ripe avocados and fresh aromatics. It balances the rich, creamy fat of the fruit with bright lime acidity, savory onion, and herbaceous cilantro. It's simple to make, but impossible to stop eating.

Quick Facts

⚡ Prep Time: 10 mins

⚡ Cook Time: 0 mins

⚡ Serving: 4-6

Dietary Info

VegetarianGluten-Free

Ingredients

The Base

2-3 Ripe avocados

1 Lime, juiced (fresh juice is essential)

1/2 tsp Salt, or to taste

The Aromatics & Heat

1/4 cup Onion (white or red), finely chopped

2 Tbsp Fresh Cilantro, chopped

1/2 Jalapeño or Green Chili, finely diced (optional, remove seeds for less heat)

Black Pepper, To taste

Final Taste: Taste a small amount on a chip. Add more salt or extra lime juice if needed to make the flavors pop. Serve immediately.

Chef's Note: Two crucial tips: 1) Ripeness is everything. The avocado stem should pop off easily and the flesh should yield gently to pressure. If it's hard as a rock, wait a day or two. 2) Air is the enemy. Avocado turns brown quickly when exposed to oxygen. If you aren't serving it immediately, press a piece of plastic wrap directly onto the surface of the guacamole to create an airtight seal before refrigerating.

Directions

Prepare Avocados: Carefully cut the avocados in half lengthwise around the pit. Twist to separate the halves. Safely remove the pit.

Scoop: Use a spoon to scoop the flesh out of the skin and into a medium-sized mixing bowl.

Mash: Using a fork or a potato masher, gently mash the avocado to your desired consistency. (A slightly chunky texture is usually preferred over a perfectly smooth paste).

Add Aromatics: Add the fresh lime juice, chopped onion, chopped cilantro, diced jalapeño (if using), salt, and black pepper to the bowl with the mashed avocado.

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Serving & Pairing

Serve immediately in a bowl surrounded by sturdy tortilla chips or fresh vegetable sticks (like bell peppers, cucumber, or carrots) for dipping.

• It is also the essential condiment for tacos, nachos, burritos, or spread on toast with an egg.