5 Minute Guacamole
I’ve been making this guacamole recipe it for nearly twenty years, and it’s never failed me.
Forget complicated recipes; I can mix up the most amazing, authentic guacamole in five minutes with just a few fresh, quality ingredients. You won’t need another recipe after this one!
An easy guacamole recipe that’s ready in just 5 minutes. I first learned how to make this guacamole recipe at a cooking class I took in Mexico almost 20 years ago and it’s been my go-to recipe every since.
With fresh, high-quality ingredients, it’s the only guacamole recipe you need.
Why I love this recipe
Guacamole is a serious food. I cringe when I see the avocado dips and pre-made guac in the supermarket. You can’t be lazy with guacamole! Either make it or don’t bother.
Luckily, this is super simple to whip up. Great as an appetizer or topped on my lentil tacos. It takes just minutes to put together and tastes better than any premade guacamole you’d find in the store.
Ingredients
The best guacamole starts with the best avocados. Unripe avocados won’t work and your guacamole will only taste as good as your avocados do.
Onions play a crucial role in this guacamole recipe, so I don’t recommend skipping them even if you don’t think you like onions in your guacamole. Their sharp bite cuts through the richness of the avocado, which makes this gucamole less heavy.
The slight crunch of the finely diced onion also adds a nice textural contrast. The same is true about the jalapeno. If you want to lessen the spice, then remove all of the seeds from the jalapeno. To increase the heat level, keep in the seeds or add another jalapeno.
The lime juice adds a bright, citrusy tang and also enhances the flavors of the other ingredients. I start with 1/2 a lime, about 1-2 teaspoons, and then adjust from there. If you want more lime flavor, add in lime zest.
Substitutions
Sometimes I add in fresh tomatoes to this guacamole recipe and sometimes I don’t. It really depends on how I am using this guacamole and if I have fresh tomatoes on hand!
If you have tomatoes and you want to use them, then core and seed the tomato and then finely dice. Fold them in at the end as the tomato juices can make for a more watery guacamole.
How to Make
Step 1: Grab Your Avocados
The avocados need to be ripe for this recipe to work! It’s the most important step as they are such a big part of this recipe and under or over ripe avocados will affect the flavor.
Remove the avocados and the pits and place them in a bowl. I use a bowl large enough that I can make the avocados with plenty of room and use a potato masher.
Step 2: Mash the Avocados
Mash the avocados alone. I don’t add in anything else yet as this is where you are building texture for the guacamole and adding other ingredients at this step will alter the texture.
Step 3: Fold in the other ingredients
Add in the onion, cilantro, jalapeno, lime juice and salt. I make sure that my onion is finely diced so that I don’t get a big bite of raw onion; I want the onion to be there for texture and flavor, but not overpower the avocado.
If you are using tomatoes, then fold them in here.
Expert Tips
Here’s how I check for avocado ripeness: First, look at the color. A ripe avocado will be a darker green or even black, depending on the variety. Next, I give it a squeeze; it should yield slightly to pressure but not feel mushy. Lastly, I check the stem; if I can easily flick it off and see a green hue underneath, it’s likely perfectly ripe.
If your avocados are ripe and you aren’t ready to use them yet, then place your ripe avocados in the fridge to slow down the ripening process and extend their shelf life. I’ve left avocados in the fridge for weeks and they stay perfectly ripe!
After making the guacamole, place the pit in the bottom of your serving dish to help prevent browning.
Variations
Guacamole is such a versatile dish. This recipe is authentic as is, but if you want to add a creative twist, these are my favorite options:
- Mango Guacamole: Add in diced mango for a sweet and tangy contrast to the avocado. I sometimes add pineapple or pomegranate seeds in place of the mango. I love this one in the summer!
- Spicy Guacamole: For a spicier guacamole, I like to add in a serrano pepper along with the jalapeno pepper.
- Black Bean and Corn: I started adding black beans and corn to my guacamole as an extra boost of protein and fiber for my kids! They often eat a big bowl of guacamole that I like adding in these extra ingredients to make the snack more filling.
- Roasted Tomato Guacamole: I love this variation so much that I created a seperate recipe for it– my roasted tomato guacamole.
What to serve with
I love serving it with crispy tortilla chips, my crispy tacos, or alongside grilled dishes, like my mushroom fajitas.
For a lighter option, I’ll often pair it with sliced vegetables like bell peppers, cucumbers and carrots. It’s also great on top of grain bowls or spread on toast in place of avocado for a satisfying snack.
Frequently Asked Questions
How do I keep my guacamole from turning brown?
Guacamole turns brown because of oxidation. To combat this, make sure to add in the lime juice as the acidity slows down browning. If you are making this ahead of time, cover the surface of the guacamole tightly with plastic wrap, pressing it directly onto the guacamole to reduce any air exposure.
What’s the best way to quickly ripen an avocado?
I store unripe avocados in a brown paper bag along with a ripe banana. The banana releases ethylene gas, which accelerates the ripening of the avocados.
Can I make this ahead of time?
Fresh avocado
Serving Size
One medium avocado yields about 1/2 cup to 3/4 cup of mashed avocado. I use three large avocados in this recipe, making about 2 1/2 cups of guacamole.
I find that amount serves about 6-8 people, but you can double this recipe depending on how you serve it. I make more when I serve this as an appetizer and less when I serve it as a garnish or taco topping.
More Appetizer Recipes
If you try this guacamole recipe, make sure to come back to leave a comment and a rating. Seeing your feedback helps other readers, and seeing you make my recipes makes my day!
Guacamole
Equipment
- Glass Bowl
Ingredients
- 3 ripe avocados
- 1/4 cup finely chopped onion
- 1 jalapeno, finely chopped
- 1/4 cup finely chopped cilantro
- 1/2 lime, juiced , about 1-2 teaspoons
- 1/2 teaspoon salt
Instructions
- Place the avocados into a large bowl and mash well. I use a potato masher, but you can also use a wooden spoon or a fork.
- Fold in the jalapeño, chopped cilantro, lime and salt. Season to taste, adding more salt and lime juice as desired. If using tomatoes, fold in at the end.