The recipe prices will vary based on fluctuating grocery costs. Please use what is posted as a guide.
This creamy, dreamy, Simple Guacamole Recipe is perfect. It’s the most popular appetizer at any Mexican restaurant and a favorite in my home.
This guacamole costs about $3.69 to make. The recipe makes four servings for approximately $0.92 per serving.
I recommend making my Instant Pot Mexican Beef Recipe with this appetizer.
Simple Guacamole Recipe
Good guacamole is all about technique—make a paste out of citrus, garlic, and salt before adding in the rest of the ingredients. This creates a flavor explosion with the best texture.
In this post, I will share tips on how to choose the right avocado. How to prevent browning after making a big bowl of guac and making the best guacamole every time.
This guacamole is my favorite because it uses simple, fresh ingredients to create a healthy appetizer. The guacamole comes together in just a few minutes. Mixing the gently mashed avocados with lime juice, garlic, serrano pepper, and cilantro, create an irresistible finger-licking good Guacamole.
Ingredients and Estimated Cost:
- 2 large avocados – $3.00
- 1 garlic clove – $0.04
- 1 lime – $0.25
- 1 serrano pepper – $0.32
- 1 Tablespoon chopped cilantro – $0.05
- ¼ teaspoon Kosher salt – $0.01
- pinch of ground cumin – $0.02
NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the prices for this recipe in March 2023.
How To Make This Simple Guacamole Recipe
***For complete recipe instructions, see the recipe card below.
- First, make a paste with the minced garlic, lime juice, kosher salt, and cumin in a bowl.
- Then, mash the avocados until smooth.
- Next, add the paste to the avocados
- Finally, stir in the chopped serrano and fresh cilantro before serving.
- Instead of Kosher salt, you can use table salt. Just reduce it to ⅛ teaspoon.
- Instead of serrano pepper, you can use jalapeno.
- If you don’t like cumin, you can leave it out.
Serving and Storage Tips
SERVE: Serve the guacamole with tortilla chips or fresh carrot and celery sticks. You can leave the guac out for no longer than two hours before it needs to be covered and stored.
STORE: To help keep browning to a minimum, place in an airtight container and press plastic wrap right up against the surface of the guac. Then, place the lid on the container. Store in the refrigerator for 1-2 days.
FREEZE: Place in a freezer-safe zipper-top bag. Squeeze out all of the air before sealing the bag. Freeze for up to two months.
Look for avocados dark in color. It should be almost black, not green.
Avocados should be tender with your thumb gently pressing into the skin.
Another tip for knowing when your avocado is ready. Remove the stem (picture below) without force. If you have to really thumb it out, it’s not ready. On the other hand, if it falls out easily, you are ready to go.
First, cut the avocado in half. Discard the seed. Slice each half into half once more. Peel the skin back, exposing the fruit. Place each wedge into a large bowl for mashing.
I like to hold the avocado with a towel when getting the avocado pit out with a knife. This can help to prevent injury as well.
Add plenty of citruses, like lemon or lime. This will help to slow down the oxidation process.
Reserve the large seeds and add them to the guacamole if you must store it in the fridge before serving. Then, when ready, remove the seeds and feed your guests.
Put a thick circle slice of onion on top of the guac. Simple enough. Onions contain sulfur—which is an element that helps to slow down the oxidation process in avocados.
Fat. Don’t be afraid. It’s a good kind called monounsaturated fat. Why is fat important? Well, it gives avocados their rich, velvety texture.
Other types of avocados contain less fat and are more water-dense, like the large Choquette varieties. Due to its fat content, the perfect avocado to make guacamole is the Hass avocado. The avocados mixed with the other simple ingredients create the best flavor and texture combination.
More Mexican Sides
- Mexican Cauliflower Rice
- Easy Mexican Salsa
- Healthy Tortillas Recipe
- Instant Pot Refried Beans
- Pico De Gallo (No Cilantro) With Tips!
- Salsa Verde
- 2 large avocados
- 1 garlic clove finely minced
- 1 lime juice of
- 1 serrano chili finely chopped (seeds removed optional)
- 1 tbsp fresh chopped cilantro
- ¼ tsp kosher salt
- 1 pinch ground cumin
- First, start by making a paste by adding the minced garlic, the juice of one lime, kosher salt, and cumin in a bowl. You will not have much, but really mix what you have really well. This step will help to make your ingredients work harder.
- Next, mash all of the avocados until smooth with little chunks for good texture. When ready, add the paste and mix well to incorporate.
- Finally, add the chopped serrano, and fresh cilantro. Mix and stir to combine.
- Enjoy right away with loved ones.