Easy Guacamole

This easy guacamole is made with the help of a food processor and is naturally vegan and gluten-free. Serve with homemade tortilla chips or atop tacos!

Easy Guacamole | A Couple Cooks
Easy Guacamole | A Couple Cooks

What’s a good Mexican-style meal without guacamole? We don’t work with avocados often, since we tend to focus on local Midwestern foods. Plus, guacamole is so popular that we get our fair share of avocado just attending social events, which always seem to have a dish of the green good stuff. Perhaps that’s why we’ve never developed a recipe in our own kitchen. (Crazy, we know.)

This easy guacamole recipe comes to us from our friend Russell, who shared it as a component of a recipe he developed for us (coming tomorrow). We’ve tasted quite a bit of different guacamole recipes over the years, and this version stands out. The ingredients are simple, but the meld of flavors is balanced and smooth. I’m also partial to guacamole without tomato chunks, which makes for a smoother overall consistency. The recipe is easy to whip up; the vegetables are chopped in a food processor, and then mixed in with mashed avocado and lime juice.

We served this with our homemade tortilla chips (worth making if you have the time) and some mango salsa. Similar to “standard” recipes like potato salad and pancakes, everyone has their own best way to make guacamole. We hope you enjoy ours, and let us know your favorite methods in the comments below.

Easy Guacamole | A Couple Cooks

How to make guacamole

We called this recipe ‘easy guacamole’ for a reason! To make this homemade guacamole, you first add four cloves of garlic to a food processor and pulse until minced. Then, add in part of a red onion, half of a jalapeño pepper, and the cilantro leaves. Once everything is finely chopped, scrape everything into a bowl of smashed avocado. Use a fork to mix it all together, making sure to add in the juice of one lime and kosher salt and pepper to taste.

If you don’t have a food processor, you could use a blender for this recipe as well. Or, you can simply use a sharp knife to finely chop all the ingredients. Your guacamole won’t be quite as smooth, but it’d still taste delicious! For a spicier guacamole, leave the seeds in the jalapeño pepper or use an entire pepper—just be careful, using an entire jalapeño isn’t for the faint of heart!

How to store guacamole

If you’ve ever made homemade guacamole before, you know that it turns brown quickly. Personally, we don’t mind a little browning on our guac, but I know the color change turns some people off. There are so many tips and tricks floating around the internet for storing guacamole; I’ve seen everything from storing the avocado pits in a container with the guac to covering the guacamole with a thin layer of water to prevent it from oxidizing.

Personally, I recommend pressing a small piece of plastic wrap to the top of the guacamole before putting the lid on the Tupperware container you’re using. The guacamole will still brown a bit, but the plastic wrap helps prevent too much oxygen from interfering with it.

Easy Guacamole | A Couple Cooks

Looking for more easy Mexican recipes?

This recipe is…

Vegan, vegetarian, and gluten-free.

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Easy Guacamole


1 Star (2 votes, average: 5.00 out of 1)

  • Author: a Couple Cooks
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 2 to 4 1x

Description

This easy guacamole is made with the help of a food processor and is naturally vegan and gluten-free. Serve with homemade tortilla chips or atop tacos!


Scale

Ingredients

  • 1/2 jalapeño pepper
  • 4 garlic cloves
  • ¼ red large onion (1/2 small)
  • 1/2 cup packed cilantro leaves
  • 2 avocados
  • 1 lime
  • ¾ teaspoon kosher salt
  • Fresh ground pepper

Instructions

  1. Remove the seeds and ribs from the jalapeño pepper, taking care to properly shield your hands and eyes from the juice, then cut the pepper in half.
  2. In the bowl of a food processor, place the garlic and process until minced. Add the red onion, 1/2 jalapeño pepper, and cilantro leaves, and process until finely chopped. (Alternatively, you can mince the garlic, mince the onion, chop the jalapeño pepper and chop the cilantro by hand.)
  3. Remove the avocado pits and scoop out the flesh into a bowl. Mash the avocados with a fork, then mix in the vegetables. Add the lime juice, kosher salt, and fresh ground pepper to taste. Serve with homemade tortilla chips.
  • Category: Appetizer
  • Method: Raw
  • Cuisine: Mexican

Keywords: easy guacamole, how to make guacamole

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About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

8 Comments

  • Reply
    Ali | Gimme Some Oven
    April 30, 2015 at 10:07 am

    Yes!!! It’s no exaggeration when I say that I’m pretty sure I could live on guac for the rest of my life. ;) Love all of the garlic in your recipe!

  • Reply
    Katie @ Whole Nourishment
    April 30, 2015 at 11:38 am

    I really like your garlicky version. Ironically I recently shared a recipe as well. I like adding cumin and chili powder for a smoky undertone that I think works nicely with the buttery avocado.

  • Reply
    cmt
    April 30, 2015 at 12:45 pm

    Looks good. I never thought to add garlic to guacamole, but I like the idea. I bought a gadget that makes scooping the flesh out of the shell of an avocado a snap. It has a fan-shaped arrangement of blades that make perfect slices as you scoop the flesh out in one smooth motion. Even if your plan is to mash it, it’s still worth using because it’s really fast and gets every last morsel of flesh out. It’s a gadget worth investing in. Mine only cost a few dollars at Aldi, but there are many designs widely available.

  • Reply
    Dani Elis
    April 30, 2015 at 7:22 pm

    I just love a good guac!! I’m more of a fan of the chunky versions but this one sounds great with the onion through it… a must try :)

  • Reply
    Christy@SweetandSavoring
    April 30, 2015 at 9:37 pm

    I love guacamole and I’m usually the one to make it at family events, but for some reason never make it at home! I always end up slicing up my avocados for sandwiches, or smashing it for egg salad. Love the addition of jalapenos, spice makes everything better!

  • Reply
    Chris
    May 2, 2015 at 7:39 pm

    Yum! I like to add a little tomato, small chop. So good! I could eat it with a spoon.

  • Reply
    Nina at FocusedonFit.com
    May 2, 2015 at 9:28 pm

    Yum! Love the simplicity of this recipe…looks perfect!

  • Reply
    Sofia
    May 3, 2015 at 7:38 am

    Totally love guacamole!! I can never have enough recipes! thank you for this it looks amazing!

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