I reach for ripe avocados and a lime and the day lifts. This guacamole recipe tastes bright and clean and it comes together fast. I mash by hand so the bite stays. You can keep it chunky or work it smooth. Your call. I learned this at a sunny kitchen counter with a friend who swore by warm chips. We cut the avocados and the knife clicked on the board and the room smelled like lime. I add a small hit of jalapeno for heat and a spoon of onion for snap. The mix sits well. Salt wakes everything up. We pass the bowl and someone always asks for the recipe and I grin. It is simple. It is friendly. It works on tacos and on toast and right from the spoon. Make it once and you will keep it in your back pocket.

1) Key Takeaways
2) Easy Guacamole Recipe
3) Ingredients for Guacamole
4) How to Make Guacamole
5) Tips for Making Guacamole
6) Making Guacamole Ahead of Time
7) Storing Leftover Guacamole
8) Try these appetizers next
9) Guacamole
10) Nutrition

1) Key Takeaways

I keep ripe avocados on the counter and I make guacamole fast. The mix stays bright and fresh. Lime lifts. Salt brings balance. Onion adds snap. Jalapeno brings a soft kick. Cilantro gives a green finish. Chips love it. Tacos love it. I do too.

This bowl works for a weeknight spread or a party tray. The guacamole recipe needs no gadget. A fork and a bowl do the job. I like a chunky mash. You may prefer smooth. Both taste great.

From Nancy at Nancy Cooks you get a calm method and clean flavors. I share what I use and why it works. You get swaps and storage. You get a plan that fits your table.

2) Easy Guacamole Recipe

I set the bowl down and two spoons vanish. This guacamole recipe shines at once. I say guacamole recipe again since it anchors what we make. The flesh tastes rich and the lime smells bright. I learned to keep the mix simple and let the fruit lead. Nancy from Nancy Cooks keeps that promise here.

We mash by hand so the bite stays. We fold in onion for crunch and jalapeno for heat. We add cilantro for lift. I add a small tomato when I have one and I skip it when I do not. The best guacamole recipe lives in balance.

If you want a healthy guacamole recipe you are in the right place. The fat is kind to the heart. The salt stays light. The bowl feels sunny and clean and it goes with tacos toast and eggs.

3) Ingredients for Guacamole

Avocados I use three large ripe fruits with soft give and green flesh. The seed slips out with a twist and the spoon moves easy. The base tastes rich and mild.

Lime Juice Fresh squeezed juice wakes the mix. I start with two spoons and add more to taste. The scent sets the tone and keeps the color bright.

Onion A small red onion brings snap and a hint of sweet. I chop it fine so each bite feels even and clean.

Jalapeno A small minced piece adds warm heat. I remove the seeds when I want mild and I keep some when I want a spicy guacamole recipe feel.

Cilantro Tender leaves give a green note. I chop a third cup and fold it in near the end so it stays fresh.

Tomato A small ripe tomato diced and seeded feels right when I crave a juicy bite. I skip it when I want a smooth dip.

Garlic One small clove grated fine adds depth and a soft edge. A tiny amount goes far.

Salt A half teaspoon starts the base then I taste and add a pinch. Salt wakes the fruit and rounds the lime.

Black Pepper A light dust gives a warm finish. It stays in the background and ties the bowl together.

Cumin A small pinch adds a toasty note. I like it on cool evenings and I leave it out when I want a bright pure mix.

4) How to Make Guacamole

Step 1 Cut the avocados in half then remove the pits and scoop the flesh into a bowl. The spoon glides and the fruit falls in clean pieces.

Step 2 Mash with a fork to a soft mash with small chunks left. Keep the strokes short and steady so the texture stays lively.

Step 3 Fold in onion jalapeno and cilantro. Add tomato if you want that juicy bite. Stir with a light hand so the mix stays airy.

Step 4 Add lime juice garlic salt and pepper. Sprinkle a pinch of cumin if that suits your mood. Stir and taste again.

Step 5 Adjust with more salt or more lime. Add more jalapeno for heat. When the mix tastes bright and round you are done. Serve with warm chips.

5) Tips for Making Guacamole

Use fruit with slight give. The stem end tells the truth. Green under the cap says yes. Brown says wait. This small check saves the bowl.

Keep the mash chunky for lift or go smooth for spread. A chunky mexican guacamole recipe works well for scooping. A smooth spread loves toast and breakfast eggs.

Salt near the end then taste. The guacamole recipe shifts with each lime and each onion. Small pinches guide the flavor and keep control in your hands.

6) Making Guacamole Ahead of Time

I press plastic wrap on the surface so air stays out. A thin layer of cool water on top works too. I pour it off and stir before I serve.

For parties I prep everything early. I chop onion cilantro and jalapeno. I store them in small jars. When guests arrive I mash the fruit and fold the mix in and the bowl hits the table on time.

This method gives an easy guacamole at peak flavor. The homemade guacamole feels bright and calm and the color stays green.

7) Storing Leftover Guacamole

Place the dip in a small container so less air sits on top. Press wrap onto the surface and close the lid tight. Chill for a day and the taste stays true.

Stir before serving. Add a squeeze of lime and a pinch of salt. The mix wakes up and the texture feels right again.

Leftover guacamole loves tacos bowls and toast. It lifts a simple lunch and brings color to a plate. Waste stays low and flavor stays high.

8) Try these appetizers next

9) Guacamole