Ready-made guacamole may be easy to find these days, but it doesn't compare to the flavor you get from homemade.
This recipe is made with all fresh ingredients and it's so quick and easy there's no reason not to give it a try.
And, if you're feeling ambitious, we've included instructions for making your own baked tortilla chips too.
PrintQuick and Easy Guacamole
This easy recipe for homemade guacamole is made with ripe avocados, plum tomatoes, jalapeños, cilantro and fresh-squeezed lime juice and only takes about 10 minutes to make.
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 1-1/4 cups
Ingredients
- 3 ripe Hass avocados (see notes)
- Juice of 1 lime
- 1 clove garlic, very finely chopped
- 2 tablespoons sweet onion, finely chopped
- 1 jalapeño pepper, seeded and chopped
- 2 plum tomatoes, seeded and chopped
- 2 tablespoons fresh cilantro, chopped
- Salt and freshly ground black pepper
- Hot sauce to taste (we like to use jalapeño pepper sauce – about 2 teaspoons)
Instructions
- Halve the avocados lengthwise, remove the pits, scoop the flesh into a mixing bowl and mash to desired consistency.
- Add the lime juice, garlic, onion, jalapeño, tomato and cilantro and combine well. Season lightly with salt and freshly ground black pepper, then cover and allow to stand for about 5 minutes. Taste and adjust the seasoning, then stir in the hot sauce to taste.
- For maximum flavor, cover tightly and let stand at room temperature for about 20 minutes before serving. Serve with store-bought or homemade baked tortilla chips (see below).
Notes
Choosing and Ripening Avocados
When shopping, select plump avocados with the button of the stem still in place. Ripe avocados will yield to slight pressure. Avoid fruit with blemishes and dark spots.
To ripen avocados, place them in a brown paper bag and store at room temperature for two to five days. To accelerate the process, add a banana or apple to the bag.
For more tips on cooking with avocados, check out our Avocado Primer.
Homemade Baked Tortilla Chips
Ingredients
- Six 6-inch corn tortillas
- Vegetable oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment.
- Stack the tortillas and cut them into 8 wedges each. Place them on the prepared sheet in a single layer and brush them lightly with the oil.
- Sprinkle with salt and pepper and bake for 10 to 12 minutes, or until crisp and golden.
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