Spend three minutes reading this post and your reward is a lifetime of Epic Guacamole that can be made in seconds, not minutes.
You’ll be surprised how such a simple recipe can make guacamole taste so complete.
Guacamole Recipe and Instructions
You can print out the recipe sheet at the bottom of this page or you can insert the following pic into your memory banks:
One ripe avocado, half a lime, a couple tablespoons of onion, and some salt. That’s all you need.
With one important step that’s been around since the Aztecs were making this ahuaca-mulli in a mortar and pestle.
Traditional molcajetes use weighted mashing to release additional flavors and oils that lie dormant after traditional chopping. Applying that concept to our recipe will provide all the enhancing the avocado needs, but no mortar and pestle is needed! (See here for our molcajete guacamole.)
Start by finely chopping 2-3 tablespoons of onion (white or yellow). Then use the back of a fork to crush the onion until it flattens and turns translucent.
Add to a bowl along with the flesh of one avocado, a generous pinch of salt, and the juice of half a lime. You can use 1/8 teaspoon of salt per avocado as a starting point.
Mush and mix well. This onion smooshing technique will infuse the flavor of the onion into the avocado.
And now the most important part….taste it!
Guacamole is hypersensitive to salt amount and each avocado has it’s own personal seasoning needs.
Keep adding tiny dashes of salt (and lime) until you like it. If it still tastes like an avocado you probably need a bit more salt.
Once you find the right balance for your taste buds you’ll be able to whip up this recipe in about the same time it takes to grab a bag of tortilla chips from the pantry.
And now the good news. I use this version of guacamole well over 90 percent of the time Guac is called for. It’s so good that you rarely ever need additional ingredients.
It also happens to be the foundation for just about every other Guac recipe in existence. Here’s a common recipe making the rounds today:
Did you spot the onion and lime? Yup, our simple Guac that we made above is the most important component here. And now you can use that foundation as your starting point any time you need a standout on the appetizer table.
Okay, one last thing….
The easiest way to keep this Guac handy is to make sure your kitchen always has ripe avocados. To avoid running out to the market every time you crave Guac, start buying avocados in bunches. Once they’ve ripened on the countertop put them in the refrigerator. This halts the ripening process and you’ll get another 4-6 days out of them, sometimes even longer.
Give this Guac recipe a try. It wants to be your best friend!
- 1 ripe avocado
- 1 lime
- 2-3 tablespoons of finely chopped onion (white or yellow)
- 1/8 teaspoon salt (plus more to taste)
Finely chop 2-3 tablespoons of onion
Use the back of a fork to smoosh the onion until it turns translucent
Add onion to a bowl along with the avocado flesh, 1/8 teaspoon of salt, and the juice of a half lime.
Mush and mix well.
Taste for salt level.
Avocados vary and some need more salt than others.
Keep adding tiny dashes of salt (and lime) until you like it. If it still tastes like avocado add another dash of salt.
The easiest way to keep ripe avocados on hand is to use the refrigerator. Once ripe, put them in the fridge and they'll keep for another 4-6 days.
This core recipe is the foundation for countless other variations that involve additional ingredients.