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Bowl of creamy guacamole recipe with avocado chunks and tortilla chips on a wooden table

Easy Guacamole Recipe Ready in 15 Minutes

Creamy guacamole with soft avocado chunks, fresh lime, and a little jalapeño heat. It takes 15 minutes, needs no stove, and makes about 3 cups.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 6 About 1/2 cup
Course: Appetizer
Cuisine: Mexican
Calories: 159
Ingredients Equipment Method Notes

Ingredients
  

Base
  • 4 medium ripe Hass avocados about 7 ounces each, which yields about 1 1/4 pounds of flesh
  • 2 tablespoons fresh lime juice from 1 to 2 limes
  • 3/4 teaspoon Diamond Crystal kosher salt
  • 1/4 teaspoon ground cumin
Fresh Mix-Ins
  • 1/4 cup finely diced red onion
  • 1 medium jalapeño seeds removed, minced (about 2 tablespoons)
  • 1 small garlic clove minced to a paste (about 1/2 teaspoon)
  • 1/4 cup chopped fresh cilantro
  • 1 small Roma tomato seeded and diced (about 1/3 cup)

Equipment

  • 2 quart glass or ceramic bowl
  • Fork or potato masher
  • Hand citrus juicer
  • 8 inch chef's knife
  • 1 quart airtight container with plastic wrap

Method
 

  1. Cut each avocado lengthwise around the pit, twist the halves apart, and tap the knife blade into the pit to lift it out. Scoop the flesh into the 2 quart bowl until it holds about 1 1/4 pounds of bright green flesh with no brown streaks.
  2. Pour in the 2 tablespoons lime juice and sprinkle over the 3/4 teaspoon salt and 1/4 teaspoon cumin. The avocado should look wet and glossy, with no pale bare patches.
  3. Mash with a fork for 45 to 60 seconds, leaving about a third of the avocado in small chunks. The mixture should look creamy with pea-sized lumps.
  4. Add the onion, jalapeño, and garlic. Fold with a rubber spatula about 10 times, or 15 seconds, until the specks spread evenly without the mixture turning smooth.
  5. Fold in the cilantro and tomato with 4 or 5 gentle turns. You should see red and green flecks in the avocado with no liquid pooling at the bottom.
  6. Taste on a chip. If the flavor feels flat, stir in 1/4 teaspoon more salt or 1 teaspoon more lime juice and taste again until it is bright, with rich avocado and no heaviness.
  7. Scoop into a serving bowl and serve within 30 minutes, or press plastic wrap directly onto the surface for storage. The top should stay glossy green with no air pockets touching it.

Notes

Use 1/2 teaspoon salt if you only have Morton kosher salt. Fresh lemon juice works in place of lime, same amount.
Room temperature limit: 2 hours, or 1 hour if the room is above 90°F.
Storage: refrigerate up to 2 days with plastic wrap pressed on the surface. Freeze only the base of avocado, lime juice, and salt in 1/2 cup portions for up to 3 months.