How do you know when avocados are ripe enough for guacamole?

Ripe avocados yield slightly to gentle pressure on the skin but aren't mushy. If they're too firm, let them sit at room temperature for 1–2 days.

Can you make guacamole ahead of time?

Yes, but it's best served fresh. To prevent browning, press plastic wrap directly onto the surface and refrigerate for up to 4 hours.

What can I substitute for serrano chiles?

Jalapeños work well for milder heat; habaneros for extra spice. Remove seeds for less heat, or omit entirely if you prefer no chile flavor.

Can I use bottled lime juice instead of fresh?

Fresh lime juice tastes noticeably better and prevents browning more effectively, but bottled works in a pinch.

Is cilantro optional if I don't like it?

Yes. Cilantro is flavor-forward; skip it or substitute with fresh parsley or a small amount of minced mint.

Best Guacamole Recipe (Simple & Fresh)

Name: Best Guacamole Recipe (Simple & Fresh)
Prep time: 10 min
Total time: 10 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 2 ripe avocados; 1/4 teaspoon salt, plus more to taste; 1 tablespoon fresh lime or lemon juice; 2-4 tablespoons minced red onion or thinly sliced green onion; 1-2 serrano (or jalapeño) chiles, stems and seeds removed, minced; 2 tablespoons cilantro (leaves and tender stems), finely chopped; Pinch freshly ground black pepper; 1/2 ripe tomato, chopped (optional); Red radish or jicama slices for garnish (optional); Tortilla chips , to serve

CookOSBeta

Best Guacamole Recipe (Simple & Fresh) | CookOS

Ingredients

2 ripe avocados
1/4 teaspoon salt, plus more to taste
1 tablespoon fresh lime or lemon juice
2-4 tablespoons minced red onion or thinly sliced green onion
1-2 serrano (or jalapeño) chiles, stems and seeds removed, minced
2 tablespoons cilantro (leaves and tender stems), finely chopped
Pinch freshly ground black pepper
1/2 ripe tomato, chopped (optional)optional
Red radish or jicama slices for garnish (optional)optional
Tortilla chips , to serve

10 Ingredients

Delivery in as fast as one hour.^*

Prices vary by store

^*Service fees apply. Instacart^® and the Instacart logo are registered trademarks of Maplebear Inc. d/b/a Instacart.

Instructions

1
Cut the avocados in half. Remove the pit. Score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. (See How to Cut and Peel an Avocado .) Place in a bowl.
2
Using a fork, roughly mash the avocado. Don't overdo it! The guacamole should be a little chunky.
3
Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will provide some balance to the richness of the avocado and will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chilis. Chili peppers vary individually in their spiciness. So, start with a half of one chili pepper and add more to the guacamole to your desired degree of heat. Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.
4
If making a few hours ahead, place plastic wrap on the surface of the guacamole and press down to cover it to prevent air reaching it. (The oxygen in the air causes oxidation which will turn the guacamole brown.) Garnish with slices of red radish or jicama strips. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips . Refrigerate leftover guacamole up to 3 days. Note: Chilling tomatoes dulls their flavor. So, if you want to add chopped tomato to your guacamole, add just before serving. Did you love the recipe? Let us know with a rating and review!