I mash ripe avocado with a small fork in a wide bowl. The bowl sits next to a pile of warm chips. The first taste always makes me grin. Lime wakes up the green. Red onion brings snap. Jalapeno gives a friendly nudge. Cilantro keeps it bright. We scoop and share and the bowl seems to empty on its own. I learned this guacamole recipe at a tiny backyard cookout where the grill smelled like summer. A friend swore by a pinch of tajin. I tried it and I never looked back. The spice hugs the avocado and the citrus notes fit right in with the lime. I keep the mix chunky so every bite feels rich and fresh. A small crunch from onion meets soft avocado and my brain says yes please. We make this on busy nights and lazy afternoons. Ten minutes and the snack is ready. No blender. No fuss. Just a cutting board and a bowl. If you love heat add more jalapeno. If you want mellow use less. Taste and nudge the salt until the flavor pops. I bring this to friends and watch the smiles come fast. Chips help friends help and a calm cook helps most of all.
Table of Contents
- 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
We mix ripe avocado with lime and salt and a few bright add ins. The bowl lands on the table and folks lean in. Camila from Camila Cooks shows how a small list gives big flavor. This guacamole recipe keeps the texture soft with a few rich chunks. Chips help and so do friends.
Fresh lime lifts the green. Red onion adds snap. Jalapeno gives a warm nudge. Cilantro stays optional for guests who skip it. We taste and nudge the salt until the bite clicks. The dip fits tacos and burgers and late night snacks.
You can mash by hand and clean one bowl. The prep needs minutes not hours. The method scales for two people or ten. The trick sits in ripe fruit and a calm hand. Serve right away for peak color and snap.
2) Easy Guacamole Recipe
We make this guacamole recipe when the house feels hungry and the plan feels loose. A sharp fork meets soft avocado and the mix turns bright. I whisper guacamole recipe again as the lime hits and the room wakes up. The chips start a crunch and the table grows loud in a good way.
I learned this bowl at a backyard grill out. The sun sat low and the air smelled like smoke and citrus. A friend swore by a tiny pinch of chili lime spice. I tried it and I still use it. It hugs the fruit and plays nice with lime.
Call it easy guacamole or classic guacamole and you are right. The method stays simple. No blender. No fuss. Just a board and a bowl and a few fresh things. We stir and we taste and we share. It feels like summer even in winter.
3) Ingredients for Guacamole
Avocados Choose fruit that yields to a gentle press. The flesh should glow green and feel soft not mushy. Ripe fruit gives a creamy base for chunky guacamole.
Lime Fresh juice wakes up the mix. Add a squeeze and taste. The acid balances the rich fat and keeps the color bright.
Red onion A small chop brings snap and a little bite. Rinse the pieces if you prefer a softer edge.
Jalapeno Seed it for mild heat. Keep a few seeds for a spicy guacamole vibe. Mince it fine for even warmth.
Cilantro Leaves add a fresh note. Skip it for guests who prefer guacamole without cilantro.
Garlic One small clove goes a long way. Mince it fine to avoid harsh bits.
Kosher salt Salt wakes up the whole bowl. Add a pinch then taste again.
Tomato Diced roma brings color and juice. Fold it in at the end for a fresh pop.
4) How to Make Guacamole
Step one Split the avocados and remove the pits. Scoop the flesh into a wide bowl and mash with a fork. Leave a few soft chunks.
Step two Stir in lime juice red onion jalapeno and garlic. Fold with a spoon to keep the mix airy.
Step three Sprinkle salt over the top. Stir and taste. Add a pinch more until the bite clicks.
Step four Fold in cilantro and tomato if you use it. Taste again for acid and salt. Finish with fresh cracked pepper.
Step five Rest the bowl for five minutes. Scoop with chips and serve right away for peak snap and color.
5) Tips for Making Guacamole
Pick fruit that feels soft and springy. Firm fruit will not mash clean. Over soft fruit turns dull and flat. Look for a stem nub that lifts with ease and shows green.
Add lime in small splashes and taste as you go. The right amount wakes the mix without hiding the avocado. A tiny pinch of chili lime spice can add a citrus echo.
Keep tools simple. A fork and a spoon work best. A mortar gives a rustic style if you like a heavier mash. Serve with warm chips for a cozy crunch that loves this avocado dip.
6) Making Guacamole Ahead of Time
I make a batch an hour before guests arrive. Press plastic wrap on the surface so air stays out. A thin splash of lime helps the top stay bright.
Chop onion and jalapeno early and keep them cold. Mash the fruit near serving time so the texture stays lush. Fold the veg in at the end for a clean snap.
If you need more time read up on how to keep guacamole green. Small containers help since less air sits above the dip. Pack it tight and chill.
7) Storing Leftover Guacamole
Spoon leftovers into a small container. Press wrap on the surface. Add a tiny squeeze of lime and seal the lid. Cold air helps more than room air.
Use the rest within one to two days. Stir before serving. If the top looks dull scrape a thin layer and the green returns. Salt may fade a bit so taste again.
For a spin try authentic guacamole with jalapeno on day two. Add fresh cilantro or skip it for guacamole without cilantro. A few cherry tomato halves wake the bowl.
8) Try these Appetizers next
9) Guacamole
Camila Fresh Guacamole Recipe With Lime And Jalapeno
Ingredients
- 3 ripe avocados peeled and pitted
- 1 small jalapeno seeded and minced
- 1 small red onion finely chopped
- 2 tablespoons fresh cilantro chopped
- 1 large lime juiced
- 1 small garlic clove minced
- 1 teaspoon tajin or chili lime seasoning
- 1 pinch ground cumin
- Kosher salt to taste
- Ground black pepper to taste
- Diced roma tomato optional
- Tortilla chips for serving
Instructions
- Place avocado in a wide bowl and lightly mash with a fork. Leave soft chunks.
- Stir in jalapeno red onion cilantro lime juice and garlic.
- Season with tajin cumin salt and pepper. Fold to combine and taste. Adjust lime and salt.
- If using tomato fold it in now. Cover the bowl and rest for five minutes.
- Serve with chips. Spoon any leftovers into a small container with plastic wrap pressed on the surface.
10) Nutrition
A two tablespoon serving gives about one hundred fifty calories. Most energy comes from healthy fat that keeps you full. Fiber helps too and so does a small hit of protein.
Sodium stays low when you salt with a light hand. Lime adds flavor without weight. Jalapeno brings warmth without much change to the numbers.
Serve smart with fresh veg sticks when you want a light snack. For a party pass warm chips and watch the bowl go fast. That is the joy of a guacamole recipe done right.
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