Summary: Authentic Mexican guacamole – a fresh avocado dip with lime juice, onion, chilli and coriander, served with tortilla chips or as a side dish to other Mexican meals. Quick preparation time, 4 portions, raw technique.
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Category: Sauces and Dips, Starters, Mexican Cuisine
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Quick overview
- Dish: Guacamole
- Category: Sauces and Dips, Starters
- Cuisine: Mexican
- Main ingredient: Avocado, 4 pieces (ripe Hass avocados)
- Guide: 12 most popular Mexican dishes: favourite Mexican cuisine recipes
- Total time: 15 minutes (15 min prep + 0 min cooking)
- Difficulty: Easy
- Portions: 4 portions (Portion weight: 100 g)
- Key technique: Hand mashing with a molcajete or fork
- Preparation types: Raw preparation, mashing, mixing
- Dietary info & Allergens: Vegan, vegetarian, gluten-free, lactose-free, allergen-free
- Suitable for: Parties, quick snacks, appetizers, barbecues, Mexican theme nights
- Nutritional values (per 1 portion): 180 kcal, Protein: 2.1 g, Fat: 16.5 g, Carbohydrates: 8.5 g
- Storage: 1 days in the fridge, 0 months in the freezer
- Pairing: Mexican lager beer, limeade, sparkling water with fresh lime
- In short: Creamy, tangy, fresh avocado dip bursting with authentic Mexican flavors.
- Last updated: 2025-01-01
WAGUU says: “The secret to the best guacamole lies in perfectly ripe Hass avocados and hand-mashing them rather than pureeing them into a smooth paste.”
Key facts
| Prep time: | 15 minutes |
| Cooking time: | 0 minutes |
| Temperature: | Room temperature |
| Number of portions: | 4 portions |
In a nutshell
Guacamole is a fresh avocado dip with lime juice, onion, chilli and coriander, served with tortilla chips or as a side dish to other Mexican meals. Enjoy the vibrant taste of Mexico in every single bite.
Ingredients
Base portions: 4 portions • Portion weight: 100 g
| Ingredient | Amount | Quality |
|---|---|---|
| Avocado | 4 pieces | ripe Hass avocados |
| Lime juice | 45 ml | freshly squeezed |
| Onion | 60 g | white or red onion, finely diced |
| Green chilli | 15 g | Serrano or Jalapeño, finely minced |
| Fresh coriander | 10 g | chopped fresh leaves |
| Salt | 4 g | sea salt or kosher salt |
| Tomato (optional) | 60 g | Roma tomato, seeded and diced |
Why you will love this recipe
- Authentic flavor: Traditional Mexican ingredients balanced for perfect acidity and heat.
- Lightning fast: Ready in just 15 minutes with no cooking required.
- Incredibly versatile: Perfect as a dip, appetizer, or side dish for tacos and grilled meats.
Success guaranteed: Following these exact proportions and using ripe Hass avocados guarantees a creamy texture and vibrant taste every single time.
Recipe overview
Prep: 15 min | Cooking: 0 min | Difficulty: Easy | Portions: 4 portions | Type: Sauce / Dip / Starter | Origin: Mexican
Detailed instructions
Overall progress: 0% complete
Phase 1: Preparing ingredients – 5 min
Appliances: Chef’s knife, cutting board, citrus juicer
1. Wash all fresh produce thoroughly. Finely dice the white or red onion (60 g) and chop the fresh coriander leaves (10 g). Mince the green chilli (15 g) removing seeds for less heat if preferred. Squeeze the fresh lime juice (45 ml) and set aside.
VKB: Visual control point (VKB): Ensure onions and herbs are cut into uniform, fine pieces for even flavor distribution.
Before moving to the next step:
Make sure your aromatics are fully prepped before cutting the avocados to prevent premature oxidation.
Phase 2: Handling avocados – 5 min
Appliances: Chef’s knife, mixing bowl, fork or traditional molcajete
2. Cut the ripe Hass avocados (4 pieces) in half lengthwise around the pit. Twist the halves to separate them, remove the pit safely using a knife or spoon, and scoop the green flesh into a medium mixing bowl or traditional stone molcajete.
VKB: Visual control point (VKB): Avocados should yield slightly to gentle pressure and be bright green inside without dark bruising.
Before moving to the next step:
Discard any fibrous or overripe brown spots from the avocado flesh to maintain clean flavors and texture.
Phase 3: Mashing and mixing – 5 min
Appliances: Fork, mixing spoon
3. Immediately pour the fresh lime juice (45 ml) and sprinkle sea salt (4 g) over the avocado flesh. Using a fork or pestle, coarsely mash the avocados to your desired consistency – traditional guacamole retains some chunky texture. Gently fold in the diced onion, minced green chilli, chopped coriander, and optional diced Roma tomato. Taste and adjust salt if necessary, then serve immediately with tortilla chips.
VKB: Visual control point (VKB): The dip should have a creamy yet textured consistency with vibrant green color and visible specks of herbs and chilli.
Required equipment
| Utensil | Ideal size | Alternative | Risk |
|---|---|---|---|
| Mixing bowl | 1.5 liter capacity | Traditional stone molcajete | Bowl too small leading to spills |
| Chef’s knife | 20 cm blade | Utility knife | Slip hazard when pitting avocados |
| Fork | Standard dining fork | Potato masher | Over-mashing into baby food texture |
Shopping list
Nutritional profile
Values per 1 portion (excluding side dishes). Calculated from average nutritional values of ingredients.
| Nutrient | Per 100 g | Per 1 portion | Per 4 portions |
|---|---|---|---|
| Energy | 180 kcal | 180 kcal | 720 kcal |
| Fat | 16.5 g | 16.5 g | 66.0 g |
| of which saturates | 2.4 g | 2.4 g | 9.6 g |
| Carbohydrates | 8.5 g | 8.5 g | 34.0 g |
| of which sugars | 1.2 g | 1.2 g | 4.8 g |
| Protein | 2.1 g | 2.1 g | 8.4 g |
| Salt | 1.0 g | 1.0 g | 4.0 g |
Reference intake of an average adult (8400 kJ / 2000 kcal).
WAGUU Pro Level
- Pro standard: Verified recipe with precise ratios and visual control points.
- Tip 1: Always use Hass avocados for their rich, buttery texture and high oil content.
- Tip 2: Add lime juice immediately to slow down enzymatic browning and preserve the bright green color.
- Tip 3: Keep the avocado slightly chunky rather than pureed for an authentic mouthfeel.
- Tip 4: Press plastic wrap directly onto the surface of leftover guacamole to prevent air contact and browning.
Scientific background
Enzymatic browning in avocados occurs when polyphenol oxidase enzymes react with oxygen and phenolic compounds in the fruit. The citric and ascorbic acid in fresh lime juice lowers the pH level, inhibiting this enzymatic reaction, while salt draws out minimal moisture and enhances natural savory compounds without breaking down cell walls prematurely.
Fine Dining – Professional techniques
- Plate composition: Quenelle shaped guacamole served in a hollowed avocado shell or small stone mortar.
- Textural contrasts: Smooth creamy dip contrasted with crispy artisan tortilla chips and toasted pepitas.
- Temperature contrast: Chilled fresh avocado dip served alongside warm freshly fried corn tortillas.
- Aromatic garnishes: Micro coriander leaves, edible flowers, and a drop of infused chili oil.
Sensory radar
- Appearance: Vibrant forest green with colorful flecks of red onion, green chilli, and fresh herbs.
- Aroma: Fresh lime citrus, earthy coriander, and subtle buttery avocado notes.
- Taste: Perfectly balanced acidity, creamy richness, and a clean chili kick on the finish.
- Texture: Decadently smooth with pleasant rustic chunks.
Pairing
- BEER: Crisp Mexican lager or refreshing pale ale.
- WINE: Dry Sauvignon Blanc with bright citrus notes.
- NON-ALCOHOLIC: Traditional horchata or iced hibiscus tea (agua de jamaica).
Various preparation variants
- Pomegranate Guacamole: Garnish with fresh pomegranate arils for a sweet-tart crunch.
- Mango or Pineapple Guacamole: Fold in diced tropical fruit for a sweet and spicy fusion variation.
Allergens and dietary information
Contains: None • Gluten: Naturally gluten-free • Not suitable for: None, universally dietary friendly
Suitable for
Parties, quick snacks, appetizers, barbecues, Mexican theme nights
Substitution catalog
- Fresh coriander: Flat-leaf parsley or omit if sensitive to soap taste.
- Green chilli: Jalapeño or Serrano pepper can be substituted with mild bell pepper for zero heat.
FAQ
How do I stop guacamole from turning brown?
Press plastic wrap firmly against the surface of the guacamole to eliminate all air pockets and store in the fridge for up to 24 hours.
Can I use a food processor to make guacamole?
It is not recommended because a machine turns the avocados into baby food consistency. Hand mashing with a fork or molcajete gives the best texture.
How do I ripen hard avocados quickly?
Place firm avocados in a brown paper bag with a banana or apple for 24 to 48 hours to speed up ripening naturally.
Should I include tomatoes in authentic guacamole?
Traditional purists often omit tomatoes, but adding seeded Roma tomatoes is common and adds great juicy texture and color.
WAGUU Petr advises: Cooking for 12 or more people?
12–16 people: Scale ingredients proportionally and prepare in two separate bowls to prevent bruising while mashing large quantities. • 20+ people: Prepare in batches just before serving and store airtight with lime juice and cling film on top.
Sides and Serving
- Tortilla chips – crispy corn totopos (not included in the recipe)
- Fresh salsa – pico de gallo (not included in the recipe)
Serving: Serve fresh in a traditional stone molcajete or wide bowl garnished with cilantro leaves and lime wedges.
Storage and reheating
Fridge: 1 days • Freezer: 0 months • Reheating: Serve chilled or at room temperature, do not reheat.
Author: WAGUU Petr & Team • Published: 26 Aug 2026 • Updated: 31 Oct 2026
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Common mistakes
- Using unripe avocados – Hard avocados lack the creamy texture and rich flavor required for great guacamole.
- Over-processing – Blending or pureeing the mixture ruins the traditional rustic texture.
- Skipping lime juice – Omitting lime juice leads to rapid browning and a flat flavor profile.
- Overcomplicating with extra ingredients – Adding mayonnaise, sour cream, or peas strays far from authentic Mexican tradition.