Guacamole Recipe

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This creamy, zesty guac is fresh, vibrant, and straight from a Maui local! Perfect with a big bag of chips—you’re going to love every scoop! Shop the recipe here.

Prep Time15

Total Time15

Course: Appetizer, Condiment, Side Dish

Cuisine: Healthy, Vegan, Vegetarian

Keyword: guacamole, Guacamole Recipe

Servings: servings (with chips as an appetizer)

Author: Chelsea Lords

Cost: $4.97

Equipment

Medium bowl

Ingredients

3 tablespoons finely chopped red onion
2 teaspoons finely chopped jalapeño see note 1
3 tablespoons fresh cilantro or chives, see note 2
Salt and pepper
2 medium ripe avocados see note 3
1 lime
1 lemon or more lime in a pinch
1/2 teaspoon garlic powder optional
Chips for dipping

US - Metric

Instructions

Place the finely chopped onion, finely chopped jalapeño, and finely chopped cilantro or chives on a cutting board. Sprinkle 1/4 teaspoon salt over everything. Chop together with a knife, then mash with the back of a fork until you get a thick paste. Use a spatula to scrape every bit of this paste into a bowl.
Remove the peels and pits of the avocados and add the flesh to the bowl. Use a fork to mash the avocado, incorporating it with the paste as you mash. Once fairly mashed, add in 1 tbsp lime juice, 1 tbsp lemon juice, garlic powder, and more salt and pepper to taste (I add 1/4 teaspoon of each). Mix.
Give the guacamole a taste test (with chips) to properly gauge saltiness (chips are salty!) then adjust any flavors to personal preference—more salt/pepper/lime/lemon, etc. Serve with chips or however you’d like to enjoy it.

Video

Notes

Note 1: Remove jalapeño ribs and seeds for less heat, or leave them in for more. Want extra kick? Add a bit more, but the goal is to let the avocado flavor shine. For milder guac, start with 1 teaspoon.

Note 2: Use cilantro or chives. I prefer cilantro, but the tour guide who shared this recipe swore by chives! Coarsely chop before measuring.

Note 3: Use fully ripe avocados. Gently press near the stem—if it yields, it’s ready. I use about 270g avocado flesh for this recipe.

Storage: Press guac into a small airtight container, smoothing the top to remove air pockets. Pour 1/2 inch of water over the surface, cover, and refrigerate up to 2 days. To serve, pour off the water, scrape off any browned parts, stir, and enjoy. (Thanks to Taste of Home for this tip!)

Nutrition