Prep Time

　　10 minutes

　　Total Time

　　10 minutes

　　The best guacamole recipe is one that’s quick, simple, and never fails to please a crowd. And that’s exactly what this version is. Grab two ripe avocados and a few pantry staples and you’re ready to get started.

　　There are so many great homemade guacamole recipes (including Mexican taqueria-style blender versions and lime-less ones). For this chunky guac, which is among our favorite avocado recipes, you can skip the appliances. You won’t need a molcajete or potato masher, either—just a fork will do. A bit of ground cumin stirred into the mashed avocado, diced white or red onion, and minced garlic adds a touch of warmth to this version. If you like a little heat, fresh—or pickled—jalapeño pepper will do the trick. Serve with tacos, nachos, fresh veggies, and other appetizers. Or make a dip platter with sour cream and salsa to serve with tortilla chips.

　　

Ingredients

Makes about 2 cups

　　2 ripe avocados (preferably Californian, such as Hass)

　　1 small onion, minced or diced

　　1 garlic clove, minced and mashed to a paste with ½ teaspoon kosher salt

　　½ teaspoon kosher salt

　　4 teaspoons fresh lime juice, or to taste

　　½ teaspoon ground cumin

　　1 fresh or pickled jalapeño, seeded and minced (optional)

　　3 tablespoons chopped fresh cilantro (optional)

　　

Step 1

Halve and pit 2 ripe avocados and scoop the flesh into a mixing bowl.

　　

Step 2

Mash the avocados with a fork until the mixture reaches a coarse, chunky consistency. Stir in the remaining ingredients: 1 onion, minced, 1 garlic clove, minced and mashed to a paste with ½ tsp. salt, an additional ½ tsp. salt, 4 tsp. lime juice, ½ tsp. ground cumin, 1 jalapeño, seeded and minced, and 3 tablespoons chopped fresh cilantro, if using. Taste and adjust seasoning.

　　Do Ahead: This guacamole recipe can be made two hours in advance. Press plastic wrap flush with the surface of the dip to prevent oxidation. Let it come to room temperature before serving.

　　Editor’s note: This recipe was first printed in the December 1990 issue of ‘Gourmet.’ Head this way for tips on preventing guacamole from turning brown →

　　Editor's Note

　　Lemon juice can be used in place of the lime juice; a serrano chile may be used in place of the jalapeño. For even more heat, add ¼ teaspoon of cayenne. Garnish with diced tomato or more pickled jalapeño and cilantro.