Simple Guacamole Recipe

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Guacamole is one of those recipes that can be made several different ways, from chunky and rustic to smooth and tangy. Avocados are a perfect base because, let’s face it, they’re kind of bland; but in their blandness, they can stand up to a lot of seasonings. My version leans creamy and savory; the bite of red onion, the richness of Hass avocado, and yes, the controversial dollop of sour cream. It’s the kind of Mexican-inspired dip that adapts to your mood and the meal it’s served with.

Guacamole in a bowl with a blue napkin and red onion in the background.

Table of Contents

Guacamole is one of my favorite toppings. Whether that be on tacos or nachos. Or a bacon guacamole burger. In my house, we find ways to incorporate guacamole often. I love this recipe because it’s simple and quick to make. The most trouble you’ll have with it is finding avocados that are ripe for more than twenty minutes before they inexplicably go bad. But that’s a challenge for another day.

Why You’ll Love this Recipe

Simple to make with lots of room for variations

What You’ll Walk Away Knowing

How to slow down the oxidation to keep your guacamole green instead of brown
Why you should chop your onions and give them time to develop allicin

Ingredient shot of avocados, sriracha, diced red onions, and sour cream.

Ingredient List

Avocados: I use Hass avocados. Choose ripe avocados if you plan to make guacamole that day or the day after. If you plan to make it later in the week, you can get unripe, hard avocados and let them ripen on the counter. As avocados ripen, they release ethylene gas, which softens the flesh. Check them daily so you catch that perfect creamy window before they go overripe.

Red Onion: I prefer red onion raw—that’s why I choose it here. You can substitute white or yellow. Chop the onions about ten minutes before you use them to allow allicin, a sulfur compound in onions, to fully develop. Allicin gives onions their bite and aroma and has antimicrobial, antioxidant, and anti-inflammatory properties.

Sour Cream: Okay, so this might be controversial. I honestly don’t see many recipes that call for sour cream. But it adds to the creaminess and a little tang. If you are a guac purist, you can omit it. And if you’re angry about it, you can go after my husband because he’s the one who introduced me to it.

How to Make Guacamole

Dice the onion and leave on the cutting board for 10 minutes
Slice avocado in half lengthwise. Scoop out avocado into a bowl.
Mash the avocado with a fork
Add sour cream and sriracha and keep mashing until it’s relatively smooth
Add salt, pepper, garlic powder, onion powder, and cayenne and mix
Add diced onions to the guacamole and stir.
Put in the fridge to get cold for about 30 minutes to an hour or serve right away

Up close picture of guacamole in a bowl.

Expert Tips

Add a squeeze of lime or lemon juice to slow enzymatic browning. The citric acid helps keep the guacamole vibrant and green.

To go one step further, press plastic wrap directly against the surface of the guacamole before refrigerating. Limiting oxygen exposure stops oxidation in its tracks.

If you like extra spice, a pinch of cayenne or a diced jalapeño can add heat without overpowering the creaminess.

What to Serve with Guacamole

I make this guacamole recipe every time we have tacos, nachos, or even just to eat with chips. My favorite way to use it is on a Guacamole Bacon Burger. It takes a regular burger to new heights.

Variations and Additional Ingredients

I experiment from time to time with additional ingredients. Most of the time I stick to my above recipe because of its simplicity and deliciousness. Here are a few other ingredients you might consider when experimenting with your guacamole preferences.

Lime Juice/Zest: If you want to add tartness to your guacamole, lime juice and/or zest is the perfect way to do it. The juice can help keep the avocados from oxidizing and turning brown. Add about 1-2 tablespoons and taste along the way.

Cilantro: I love cilantro. It adds that quintessential Mexican flavor for me. Chop up about a tablespoon of the leaves and mix it into your guac.

Tomatoes: Roma tomatoes are another great add in. Their beefy skin gives a great bite. Alternatively, you could add some premade salsa to it. Or if you have any fermented Pico de Gallo it adds texture and probiotics to your dip.

Jalapeno/Serrano Pepper: I love spice, but prefer it in other ways in my Mexican dishes. Adding fresh jalapeno or serrano peppers will add a crunch and a fire to the guacamole. Add a little at a time, about 1 teaspoon, so you don’t make it unbearably hot or overpowering to the other flavors.

Fresh Garlic: I like garlic powder in my guac, but fresh garlic adds a spicy kick and more garlic punchy. If you’re looking for a more mild, fresh garlic flavor, try making Lacto-Fermented Garlic. It adds probiotics and is more subtle than straight, raw garlic.

FAQs

How can you keep guacamole from turning brown?

The browning is caused by enzymatic oxidation — basically the same chemical reaction that turns apples brown. Lime juice (thanks to its citric acid) slows that process, but pressing cling wrap directly against the surface is your best defense.

Can you freeze guacamole?

I wouldn’t. The creamy texture will suffer and it will become watery. It’s quick and easy to make. I don’t think that there is a benefit to freezing it.

I hope you enjoy this simple guacamole recipe. Let me know in the comments if you made it as above or added any of the additional ingredients to create your own variation.

Guacamole in a bowl with an onion on a cutting board.

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