Guacamole
Fresh, vibrant guacamole with creamy avocados, citrusy lime, and a little heat from red chiles. It’s chunky, bright, and ready fast—made for tortilla chips and taco nights.
Servings: 8 people
Cost: $9-13
Equipment
- Mixing bowl
- Fork or potato masher
- Cutting board and knife
- Measuring spoons
- Citrus juicer (optional)
- Food processor (optional)
Ingredients
- 4 avocados
- 2 garlic cloves
- 4 scallions
- 3 fresh red chiles seeded
- 2 red bell peppers seeded
- 5 Tbsp. olive oil
- Juice of 1 1/2 limes
- Salt
- Chopped cilantro to garnish
- Tortilla chips
Instructions
- Mash avocados.
- Finely chop garlic, scallions, chiles, and peppers and stir into avocado.
- Add 4 tablespoons oil and lime juice.
- Season to taste with salt.
- If you want a smoother dip, put in food processor.
- Drizzle oil over top, sprinkle with cilantro, and serve with tortilla chips.
Notes
Recipe Tips
- Use ripe avocados that give slightly when pressed—too firm won’t mash smoothly.
- Add lime juice early to keep the guacamole greener for longer.
- Seed the chiles carefully (gloves help) to control heat and avoid irritation.
- Press plastic wrap directly on the surface if you’re making it ahead to reduce browning.
- Add diced tomato or mango for a fresh, juicy twist (great for summer).
- Make it milder by swapping the red chiles for jalapeño and using just one.
- Oil-light: skip the final drizzle and add a splash of water if you want it looser.
- Keto/low-carb: serve with cucumber rounds, bell pepper strips, or celery instead of chips.