Don't stop here. Just a big ol' bowl of guacamole is all. It's only my favorite mid-afternoon snack OF ALL TIME! Yes, that's right. Easy to whip up, fresh and delicious, this guacamole recipe is my regular go-to when I want to chow down on something quick. Give it a try. Tortilla chips and a heaping bowl of this may be all you ever need in life (wink, wink).
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Ingredients
- Avocado - Only the ripest available will do. Make sure the skins are dark and it's not too firm to the touch. I like the Haas variety.
- Tomato - I prefer Roma tomatoes in this recipe so they don't water down the dip.
- Red onion - Just a little will do.
- Lime - Fresh, juicy limes are non-negotiable.
- Cilantro - Again, only fresh cilantro will do. (imho)
- Salt
- Pepper
Other
- Tortilla chips - I'm serving these for the Fourth of July, so I went with red, white, and blue tortilla chips. Festive!
See recipe card for quantities.
Substitutions
- Cilantro - For some strange reason, there are people that think it tastes like soap. Weird. Leave it out if you don't like it, but I love it.
- Tomatoes - A garden tomato would taste just fine. I've even used chopped grape tomatoes on occasion when it was all that was available.
Variations
- Add-ins - Some people like to add a little garlic to their guacamole or a fresh squeeze of lemon.
- Purpose - Instead of a dip, serve this guacamole with Chicken Fajitas, platter style.
Equipment
- Mixing bowls
- Knife
- Cutting board
- Colander
- Citrus squeezer
- Potato masher
Storage
Store in the refrigerator in an airtight container for 2-3 days. This dish is not freezer friendly.
Squeeze some fresh lime or lemon juice over the top and cover the dip with a layer of plastic wrap before refrigerating to prevent browning.
Put cilantro in a jar with a little water. Cover it loosely with a plastic bag to keep it fresh longer.
More Recipes You'll Love
Have leftover ingredients?
- Avocados are great in any salad. Try this Blackened Shrimp and Avocado Salad recipe for lunch this week.
- Have excess limes? If you're a shrimp lover, you will definitely want to snack on this Shrimp Ceviche.
- Leftover cilantro? Toss it on top of almost any Mexican recipe like we did here on these Chicken Enchiladas.
In the mood for a similar dish?
Try these other appetizer and dip ideas:
More Mexican recipes you will love:
FAQ
Yes! Avocados are full of antioxidants, vitamins, and minerals. They are considered a healthy fat, they're good for your heart and gut, and they will help you stay full longer.
Roma tomatoes are not as juicy. They are firm in texture and will add fresh tomato flavor without diluting your dip.
Refrigerating tomatoes will extend their shelf life, but could also decrease their flavor or change their texture. If you don't want your tomatoes to go bad, wait until they are fully ripe, refrigerate for a few days, then bring them back to room temperature before slicing.
Believe it or not - yes, but only to some people. The issue comes down to genetics. If this is true for you, try cooking it before eating it. You could also try mincing it or mashing it in a mortar and pestle to release some of the soapy enzymes.
If you prefer a milder taste, then yes. Soaking red onions in ice water for 20-30 minutes will mellow out their flavor.
📖 Recipe
Guacamole
Equipment
- Mixing bowls
- Knife
- Cutting board
- Colander
- Citrus squeezer
- Potato masher
Ingredients
- 7 qty Avocados
- 2 qty Roma tomatoes
- ¼ cup Red onion diced
- 1 juice of Lime
- 3 sprigs Fresh cilantro
- ½ teaspoon Salt (or to taste)
- ¼ teaspoon Pepper (or to taste)
Instructions
- Wash produce. Set it aside to drain in a colander.
- Slice all of the avocados in half and remove the seeds. Scoop out the flesh into a large bowl and discard the remainder.
- Using a citrus squeezer, squeeze the juice of the lime over the top of the avocados and lightly mash.
- Dice tomato, onion, and cilantro. Add it to the bowl of avocados and sprinkle with salt and pepper.
- Mix well. Serve immediately with your favorite tortilla chips.
Food Safety
- Wash hands and create a clean work area.
- Rinse fresh produce thoroughly.
- Do not use the same cutting board or utensils on cooked food or produce, that previously touched raw meat or seafood.
- Do not leave food sitting out at room temperature for extended periods.
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