Best Guacamole Recipe Ever – Classic Mexican Avocado Dip

Guacamole is the most popular and delicious Mexican dip that can be eaten as a dip with nachos or quesadillas, spread on a sandwich or simply as a healthy and fresh side salad. The recipe is super easy and quick and can be made just as spicy as you prefer. 

Ingredients for Guacamole

• Avocado: The recipe should definitely use ripe ready-to-eat avocados. Otherwise, using raw or overripe avocados can leave the sauce with an unpleasant taste, texture and color.
• Tomato: Any fresh and sweet tomato sort which you prefer.
• Onions: Both white and red onions can be used in the recipe.
• Jalapeño: Jalapeño peppers are in the low/medium spiciness range, which gives a decent amount of spiciness, but at the same time it doesn’t overpower the flavor of the other ingredients. Bigger spice lovers can use several jalapeños instead of one, or replace them with spicier hungarian or serrano pepper.
• Lime: Freshly squeezed lime juice gives the guacamole sauce a nice freshness and a bit of sourness.
• Fresh cilantro: Cilantro gives guacamole an earthy flavor that gives most Mexican foods a pleasant and distinct flavor. However, since coriander has a rather specific taste that some people do not like, this ingredient can also be left out of the recipe.

How to Make Guacamole Dip?

1. Peel and cut the avocado: Make an incision in the top of the avocado with a knife until you feel the stone, and then make a circle on the avocado with the knife. Open the avocado, remove the stone from it and cut both sides of the avocado flesh into cubes by making gentle cuts with a knife. Then, use a tablespoon to remove the cubes of avocado flesh from the skin into the bowl in which you plan to mix the guacamole.
2. Peel and chop the onion as finely as possible.
3. Remove the jalapeño seeds and finely chop the jalapeño: Remove the stem of the jalapeño, cut the jalapeño in half and remove the seeds from it. Then chop the jalapeño as finely as possible.
4. Remove the watery core of the tomato and cut the tomato into small cubes: Cut the tomato into four sectors, remove the watery core and cut the tomato slices into small cubes.
5. Chop coriander: You can use both coriander stems and leaves, chopping them as finely as possible. Since coriander has a very specific taste that not everyone prefers, it can also be removed from the recipe if desired.
6. Add cilantro, jalapeño and onion to a mixing bowl or mortar with the juice of half a squeezed lime and mix with a wooden spoon or pestle into a paste/salsa: Use the mortar and pestle to press the chopped cilantro, onion and jalapeños together with the juice of the fresh lime into a salsa-like sauce. If you don’t have a mortar and pestle, you can use a regular bowl and a wooden spoon to press and mix the ingredients.
7. Mix the salsa with the previously cut avocado, season with a pinch of salt and mix and mash the avocados with a pestle or wooden spoon into a sauce until soft and creamy: Use a mallet or wooden spoon to mix the avocado with the previously made salsa and a pinch of added salt and mash the avocado pieces into a softer mixture. The ideal guacamole should be creamy, but still have a slightly chunky texture.
8. Add the chopped tomatoes to the guacamole and mix them gently and evenly: we add the tomato last, because pressing or mixing the tomatoes too much will make the guacamole too watery.
9. Taste and add salt and lime juice if desired. Serve the guacamole and enjoy!

Ingredients (2 servings)

• 3 avocados
• 0.5 onions
• 1 tomato medium
• 1 jalapeño pepper
• 1 lime
• A handful of fresh coriander

Nutritional value per recipe (1 serving)

345 calories / 6 g protein / 22.5 g carbs / 33 g fat / 17.5 g fiber / 4.5 g sugar

How to Choose a Ready-to-Eat Avocado?

Choosing the perfect avocado is quite easy if you follow a few simple tips.

1. Check the color of the avocado: Choose an avocado that is not quite bright green, but not completely dark brown either. In general, the best choice is an avocado that has a dark green, slightly brownish color.
2. Check the stem of the avocado: If the “cap” is still on the stem of the avocado, remove it and make sure that the bottom part under the stem does not mold and is not too brownish/dark yellow. A perfect avocado should have a hole at the bottom of the stem with a light yellow and slightly greenish color.
3. Gently touch the avocado to make sure it’s not too soft: Be sure not to squeeze the avocado too hard, because in this case the flesh of the avocado will turn brown from the inside, which will ruin the bright green color of the guacamole.