Simple & Easy Guacamole Recipe

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Do you love versatile and quick dips or spreads to jazz up your meal? Then this chunky homemade guacamole with simple ingredients is just for you!

Here is my super-simple Mexico’s famous avocado dip – guacamole.

Easy homemade guacamole served in black bowl with chips and with some tomatoes on the side

Ok, what’s guacamole. Guacamole is a no-cook Mexican dip traditionally made by mashing ripe avocados and sea salt with a mortar and pestle. Yes, that’s the simple version. Avacado and salt are what you need for the basic guacamole or, as we say, colloquially guac.

But you can also add onions, tomatoes, green chilies/jalapenos, along with lime juice, cilantro. I usually prepare with whatever ingredients I have at home. That said, I don’t add too many ingredients. I keep mine delicious but straightforward and easy to prepare.

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Versatile dip
Chunky guacamole
How I cut my avocado
Ingredients for guacamole
Dietary Specifications & storing suggestions
Frequently Asked Questions
How to make guacamole
Recipe Notes
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Versatile dip

If there is one spread or dip that I make pretty often, then it should be this guacamole. We love this in our toast or sandwich, enchiladas, Jambalaya and we love to relish this just as a snack. Seriously, guilt-free healthy option for snack folks. (Ok, if you notice, I do not include the chips in the snack part, just the guacamole.)

Chunky guacamole

We get fresh guacamole prepared in mortar pestle in nearby Chevys. (The famous Mexican restaurant chain) It’s chunky, and we love it. So I typically prepare chunky guacamole, but I don’t use any mortar or pestle. I mash the avocados with a spoon/fork and mix the other ingredients. Simple right?

How I cut my avocado

IMO, cutting an avocado is an art. :-) It took me some time to master it, and I think I got it. (You can check this YouTube video for more details) You can cut in your preferred way, but this is how I do it.

Cut the avocado lengthwise into two halves. One side will have the pit/seed like below.

Now tap the pit with the knife, not super hard but make sure the knife is well-placed in the pit.

Now gently twist the pit and remove the seed. With practice, you will get it. Then you can scoop out the flesh.

But if you find it difficult, you can scoop out the flesh and then remove the pit.

Ingredients for guacamole

Avocado – Ripe, but firm ones are better. Don’t go for hard or mushy ones.

PS – Instead of these below ingredients, if you have store-bought pico de gallo or any other salsa, you can use them as well. If you prefer cheese, you can add one tbsp of cotija cheese.

Onion – I love red onion, and that’s what I have used. But I have made the guac with white and yellow onions as well.

Tomato: One small tomato would do. Make sure you are using firm tomato.

Green chili: Traditional recipes call for the jalapeno. But you can use serrano variety or regular Indian variety. I have used the one that we get in Indian groceries. I deseed them usually.

Salt: Again, traditional recipes call for sea salt. That’s what I have used as well, but the fine variety. You can use what you have in hand.

Lime juice: An essential ingredient that keeps guac fresh. You can use lemon juice also.

Cilantro: We love cilantro in our guac, but I add only one tbsp of chopped cilantro. You can very well skip it.

Best ever guac in a black bowl with some chips inside

Dietary Specifications & storing suggestions

As you can see from the ingredients, this guacamole by nature is vegan, gluten-free, and nut-free.

I always make fresh guacamole as required and usually don’t store them for a long time. If storing, wrap the container tightly with cling film and close the lid. Refrigerate but use it within two days. (You can also follow this tip from Kitchn for keeping the guac green)

Frequently Asked Questions

What kind of avocados to use for guacamole?

I would recommend ripe and firm avocados. I mostly use the Hass variety that we get in the local groceries.

My guacamole browns. Is it safe to eat?

I usually store my guacamole for not more than two days. In that period, if it becomes brown, typically, the top layer will become brown; I usually discard the brown part and use the remaining. If your guac is old and has fully browned, then I would discard it.

Do I need a mortar and pestle for making guacamole?

No. You can mash the avocado with a spoon or fork, add the other ingredients, and mash it again. If you prefer creamy guacamole, then use a food processor, blend the avocado, and add the remaining ingredients.

Can I add any other spices?

Yes. You can add red chili flakes, or I typically add Chipotle chile-lime seasoning. You can get creative and adjust the spices and other ingredients as per your taste preference.

How to make guacamole

Cut the avocado and scoop out the flesh and add it to a bowl. Mash the scooped our avocado roughly. Then add the remaining ingredients and mix well.

Serve it with chips or as a side for any meal.

Recipe Notes

Adjust the other ingredients – onion, tomato, salt, lime juice, cilantro, and green chili to taste. Yes, there is no set measure.
If you are not particular about the dish being vegan, you can add one to two tbsp of cotija cheese.
Fresh guacamole is always the best. You can refrigerate the guac in an air-tight container for up to two days.
Please check the FAQ section for other tips and variations.

Close up shot of guac served in black bowl with chips

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If you try easy vegan guacamole, please don’t forget to comment and rate this recipe. If you have any questions, please leave a comment, and I will get to it asap. Make sure to follow me on my Pinterest for more healthy and delicious ideas! Follow me on Instagram or join my Facebook Group for more gardening and recipe updates.

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overhead shot of guacamole served with chips

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