Easy Simple Guacamole Recipe

This is the guacamole I make when people text “we’re 10 away” and I glance at the avocados like, please be ripe, please be ripe. It’s bright with lime, a little spicy from jalapeño, and just chunky enough to feel homemade instead of sad-store-tub. No mayo, no weird add-ins. Just the good stuff you want to scoop straight out of the bowl with a chip that is honestly too small for the job.

My husband makes an absolute scene over this bowl. He’ll stand at the counter “taste-testing” until I have to swat him away so guests actually get some. Our kid calls it green dip and eats it on eggs, toast, even… carrots? Whatever. This guac is our default for taco Tuesdays, last-minute neighbors, and nights where dinner is chips-and-dip and we swear we’re adults about it.

How to Make It

Grab 3 ripe avocados (soft with a gentle give), half a small red onion, 1 jalapeño, a handful of cilantro, 1 juicy lime, 1 small tomato if you’re into it, 1 small clove of garlic, kosher salt, and a pinch of cumin if you like a whisper of warmth.

I start by chopping the red onion super fine and letting it hang out with the lime juice and salt in the mixing bowl for a couple minutes. It softens the bite—like a mini quick-pickle—so you don’t end up with spicy onion breath that fights the avocado.

Seed and mince the jalapeño. If you love heat, keep some seeds. If you don’t, nope, toss them. Scoop your avocados into the bowl and mash with a fork. Don’t go baby-food smooth unless that’s your thing; stop when it’s mostly creamy with little buttery nuggets.

Fold in jalapeño, chopped cilantro, and the tiniest pinch of grated garlic. Taste with a chip (important, chips are salty, spoons lie). Add more lime or salt until it pops. Tomato is optional—dice it small, fold it in last so it doesn’t water things down. Eat immediately, or press plastic wrap right on the surface if it needs to wait.

Quick amounts if you like numbers:
– 3 ripe avocados
– 1/3 cup very finely diced red onion
– 1 jalapeño, seeded and minced (or to taste)
– 2 tablespoons chopped cilantro
– 1–2 tablespoons fresh lime juice
– 1 small garlic clove, grated (or 1/4 teaspoon garlic powder)
– 1/2 teaspoon kosher salt to start, then taste
– Pinch ground cumin (optional)
– 1 small ripe tomato, seeded and diced (optional)

✔Ingredient Notes

– Avocados: Ripe but not mushy. If they’re hard, stick them in a paper bag with a banana for a day. If they’re on the edge, scrape out any brown bits and carry on.
– Lime: The acid that makes everything sing. Bottle works in a pinch, but fresh is brighter. Roll the lime on the counter to get it juicy.
– Red Onion: Soak/macerate in lime + salt for 2 minutes—takes away that harsh bite. White onion or scallions work too.
– Jalapeño: Seeds = heat. No seeds = chill. Serrano is spicier; use half if swapping.
– Cilantro: Team cilantro forever, but if you taste soap, use parsley or skip it and add green onion.
– Garlic: A little goes a long way. Raw garlic can hijack the bowl—grate a small clove or use a pinch of powder.
– Kosher Salt: Don’t be shy. Avocado needs salt the way popcorn needs butter.
– Tomato: Nice for juiciness and color—seed it so you don’t water down the guac.
– Cumin (optional): Tiny pinch for warmth. Too much and it tastes taco-seasoning-y.

✔Recipe Steps

1. Finely dice onion; add to a bowl with lime juice and salt; let sit 2 minutes.
2. Seed and mince jalapeño; chop cilantro; grate the small garlic clove.
3. Halve, pit, and scoop avocados into the bowl.
4. Mash with a fork until mostly smooth with small chunks.
5. Fold in jalapeño, cilantro, garlic, and cumin (if using); taste with a chip.
6. Adjust salt and lime; gently fold in diced tomato (optional) and serve.

What to Serve It With

– Tortilla chips (duh) and a little hot sauce drizzle.
– Tacos, nachos, quesadillas, fajitas—throw it on everything.
– Breakfast eggs, breakfast burritos, or avocado toast because we’re predictable.
– Burgers or turkey sandwiches—smear it like mayo.
– Grain bowls with black beans, corn, and roasted sweet potatoes.

✔Tips & Mistakes

– Taste with a chip, not a spoon. Salt math changes with chips.
– Don’t overmash unless you want it ultra-smooth. Texture = charm.
– Go easy on raw garlic. It blooms over time and can bully the bowl.
– If it’s flat, it needs more salt and a squeeze of lime—don’t chase flavor with more jalapeño.
– Keep air off the surface to prevent browning: press plastic wrap on it or use the water trick (below).
– The pit doesn’t keep a big bowl green—works only where it physically covers.

✔Storage Tips

Press plastic wrap directly onto the surface or smooth the top and add a super-thin layer of cold water, then cover. Fridge 1–2 days max. Stir before serving and refresh with a squeeze of lime and pinch of salt. Cold guac is totally fine (and A+ on breakfast tacos). I wouldn’t freeze it—thaws weird and watery.

✔Variations and Substitutions

– No cilantro? Use parsley or extra green onion. Still great.
– Lime out? Lemon works—use a bit less and taste as you go.
– Mild version: skip jalapeño; add a pinch of chili powder for flavor without heat.
– Spicy: swap jalapeño for half a serrano or a few dashes of hot sauce.
– Onion swap: white onion or scallions totally fine.
– Garlic powder instead of fresh: 1/4 teaspoon to start.
– Add-ins: charred corn, diced mango, crumbled cotija, or a spoon of salsa for a looser, scoopy dip.
– Low-FODMAP-ish: skip onion/garlic; use chopped chives and garlic-infused oil.

Frequently Asked Questions

Easy Simple Guacamole Recipe

Creamy, classic guacamole made with ripe avocados, fresh lime, cilantro, onion, and a touch of jalapeño. Ready in minutes and perfect for chips, tacos, or toast.

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Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 3 ripe Hass avocados, peeled and pitted
• ▢ 2 tbsp fresh lime juice
• ▢ 0.25 cup red onion, finely diced
• ▢ 1 jalapeño, seeded and minced
• ▢ 0.25 cup fresh cilantro, chopped
• ▢ 0.5 tsp kosher salt start with this amount and adjust to taste
• ▢ 0.25 tsp ground cumin optional
• ▢ 0.25 tsp black pepper optional
• ▢ 1 Roma tomato, seeded and diced optional; fold in at the end

Instructions

Preparation Steps

• In a medium bowl, add the avocados and mash with a fork until mostly smooth with a few small chunks.
• Add the lime juice and stir to combine, coating the avocado to prevent browning.
• Fold in the red onion, jalapeño, and cilantro. Add cumin, salt, and black pepper; mix gently.
• If using, fold in the diced tomato. Taste and adjust salt and lime as needed.
• Serve right away, or press plastic wrap directly onto the surface and refrigerate up to 2 hours.

Notes

For extra zing, add a pinch of chili powder or swap jalapeño for serrano. To keep leftovers green, add an extra splash of lime and store covered with plastic wrap pressed directly on the guacamole's surface.