Fresh Guacamole




The key to making delicious guacamole is making it simple and fresh. With just a few essential ingredients, this guacamole is easy to make and will be a hit with your friends & family! This serving is for 2-4 people.

Step 1: Ingredients & Tools

Ingredients : You'll need 2 ripe avocados, 1/4 of a large red onion, 2 cloves garlic, half bunch of cilantro, half a lime, salt and pepper. For spicy guacamole, add 1/4 of a small spicy green pepper.

Tools: You will need a medium-sized mixing bowl, a spatula (wood spatula is best), a chopping knife, a cutting board, a spoon, and of course, CHIPS!

Step 2: Split

Cut your avocado's in half by dragging your knife around the avocado, length-wise just enough to slice through the skin and avocado meat. Open avocados, remove pit, and scoop the meat into the mixing bowl.

Step 3: Chop

Chop 1/4 of a large red onion (about a handful) and mince 2 cloves of garlic. Add both into mixing bowl. If you are adding 1/4 of a small spicy green pepper, now is the time to chop it up and add.

Note: This can also be done quicker in a mini food processor! Just throw in red onion, garlic, and spicy pepper (if using) and chop away with the press of a button. Chop until smooth and no large chunks are visible.

Step 4: Add the Good Stuff!

One of the best parts of guacamole is the fresh taste of cilantro; I use half a bunch, but you can use less.

The easiest way to chop cilantro is to roll it up into as tight of a ball as you can and chop away. This technique allows for a quicker chopping time, as multiple cuts are made to each stem with each chop!
Add to mixture.

Step 5: Lime

Use a reamer or your hands to squeeze the juice of half a lime into the mixture.

Step 6: Salt & Pepper

Throw in some salt & freshly ground pepper to taste. Just a few tosses of both will do; you can always go back in the end and modify it in the end!

Step 7: Mix

Use your wooden spatula to mash the avocado and gradually begin to fold in the onion, garlic, lime, salt and pepper. Mash only slightly for chunkier guacamole.

Step 8: Modify

Making the perfect guacamole isn't an exact science.

Some more lime, salt and pepper may need to added in the end to get just the right taste. Use your most important tool, the chip, to get a taste for what you might need to add just a little more of!

Step 9: Eat

Transfer your mixed guacamole into a serving bowl (if enjoying with chips), or stuff it directly into your favorite burrito!

Step 10: Refrigerate

Tip: In the rare event that this isn't all eaten in one sitting... you want to make sure that before you refrigerate it, air cannot get to the guac. If this isn't done, then the top layer will brown.

You can do this by placing in an air tight container, but the easiest is just to lay a piece of plastic wrap over top of the guacamole and press down to let all the air out.

Step 11: Scraps

Have some food scraps you don't just want to throw away? Here are some options:

Compost: Feed your indoor or outdoor compost pile! Cilantro tips and garlic/onion skins make a great snack for worms.

Natural dye: Onion skins can be used for natural dyes. I usually save skins of red & yellow onions and old greens for dying fabrics, string, etc.



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      15 Discussions


      8 years ago on Introduction

      on my instructable you use 3 avocados, pace hot sauce, and garlic salt. that is it.


      8 years ago on Introduction

      I had everything out to make the guac but when I was preparing the avocados, I ate all of them before I even got it into the bowl... I. NEED. HELP!!!


      9 years ago on Introduction

      Personally, I would use cumin powder rather than pepper, but that's just taste.

      I would like to note that if you use a fork to smash up the avocado after you cut it but before you scoop it out, it works more easily. 


      9 years ago on Introduction

      Lovely recipe. If you have nice tomatoes, you can chop and add those as well, they work well in guacamole.

      I agree about the coarse salt. I try to use the Himalayan salt because it comes from an inland source. It is hard to know how polluted the ocean is where various sea salts are being collected. Trader Joe's has a nice grinder jar of the Himalayan salt for a reasonable price.

      I personally would cut out the brown bits from the avocado on the left in your photo, it is definitely over-ripe. Once an avocado has more than a little brown it starts to effect the taste of the whole fruit but the one with the brown spots here looks just salvageable. any more than this and I'd probably toss it. I try to have more avocados on hand than I need for just this contingency.


      9 years ago on Introduction

      Good stuff.  I usually make a homemade salsa, and use some of that, with the avocado, to make the guacamole ...  which is still very similar to this recipe


      9 years ago on Introduction

      For more flavour dry the Avocado skin after finished removing middle of the Avocado. Grind up the dried skins and add some to the Guacamole. If you can find Avocado leaves you can use them instead.

      another way to prevent the guacamole from turning brown, is to put a few of those seeds back in the bowl while refrigerating. 

      As far as salt goes, Margarita salt is a MUST. It has the texture of a kosher, or sea salt as well as adding a salty lime to the taste of the guacamole which goes perfectly with the rest.


      9 years ago on Introduction

      I like to use the fresh ground pepper, that you mentioned, but along with that I also like to use Kosher salt, or a Sea Salt that comes out nice and coarse.  Even though it is still salt, it seems to change the overall texture.  Great use of pictures in your 'ible !!

      2 replies

      I agree! I use sea salt as well... I didn't want to make readers feel like they had to use it though. Maybe I should change it to sea salt though, because it is much better.

      p.s.  I also gave it 5 stars, very simple recipe with an easy explanation....most people don't know how easy it is to make good guacamole.  Grats on being featured !!


      9 years ago on Introduction

      Great photos!  One trick I picked up from watching Rick Bayless is to rinse/soak, the diced onion in water first.  It works very well to cut out some of the onion's bite and makes (for our household) our guacamole acceptable to even my youngest picky eater.  And I agree with the comment from "muzzz" about cumin: 1/4 to 1/2 tsp per couple of avocados in this recipe = happy times!