Guacamole Recipe That’s Really Easy

This guacamole recipe is pretty easy to put together and tastes great. Seriously, it’s really good. This is awesome as a side dish to a meal or just a standalone snack with some chips. Let’s take a look at everything you need to make my guacamole recipe.

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What It Is	What It Is	Where to Buy
Cookware	Mortar and Pestle (thing to smash up avocados)	Amazon
Cookware	Kitchen knife	Amazon
Cookware	Cutting board	Amazon
Cookware	Large mixing bowl	Amazon
Cookware	Measuring spoons	Amazon
Cookware	Paper towels (for drying the chopped tomato)	Amazon
Ingredient	4 ripe fresh avocados	Store
Ingredient	6 tablespoons of lime juice	Store
Ingredient	1 medium tomato, sliced very finely	Store
Ingredient	1 medium white onion, sliced very finely	Store
Ingredient	1/4 tsp black pepper	Store
Ingredient	1/2 tsp salt	Store
Ingredient	1 tsp minced garlic	Store
Ingredient	1/8 tsp cumin	Store
Ingredient	1/8 tsp cayenne pepper	Store
Ingredient	1/8 tsp sugar	Store
Ingredient	1 serrano chile, finely sliced	Store
Ingredient	1 bunch of cilantro, washed and chopped	Store

Let’s get working on this guacamole recipe. To start things off, grab your four ripe avocados and start chopping them up.

Grab one of them and set it on the cutting board like so:

Take the skin off and remove the pit from each one.

For this next part of the guacamole recipe, grab the mortar and pestle.

You can use one of these to smash up the avocado or use a fork, too. Frankly, I think the whole mortar and pestle thing is kind of over the top. They’re fun to use, but a fork works just as well.

Smash it up really well.

Once each avocado is smashed for this guacamole recipe, throw it into a large mixing bowl. Don’t try to do all of them at once in the mortar.

Throw it in one of these:

There it is:

Repeat those steps with all of the avocados. Then, grab your lime juice. Throw 6 tablespoons of it into the large mixing bowl with all the smashed up avocados. This is equivalent to about 3 limes’ worth of juice.

Following that, grab your medium tomato and slice it up for this part of the guacamole recipe.

I used paper towels to clean up a lot of the moisture in the tomato. I recommend you do the same.

Mix those in with the avocados.

Once those are in there, grab your white onion and slice up a chunk of that into small pieces. I was originally going to slice up the whole thing, but I realized there would be way too much in there if I used all of it. Go with your gut on how much to use. I put about 1/3 of the onion into this guacamole recipe.

Next, grab some black pepper. Measure 1/4 tsp of that into the large mixing bowl.

Yea we’re at the seasoning part here. Lotta repetitive things coming up.

Grab your salt and put a 1/2 tsp of that into the big bowl.

You’ll also want to grab your minced garlic and throw 1 tsp in there.

This guacamole recipe also needs some cumin

Put 1/8 cumin in there.

Following that, grab your cayenne pepper and measure 1/8 tsp of that into the large bowl.

Once that’s in there, grab some sugar – you read that right – sugar and put 1/8 tsp of that into the large bowl, too.

Now would be a good time to mix things around, too.

Once that’s done, grab a serrano chile and chop it up into as little pieces as you can.

Throw that into the mixing bowl once it’s all chopped up.

For the last part of this guacamole recipe, grab a handful of cilantro. Wash it and slice it up into small pieces, then throw it into the bowl and mix everything around really well. You don’t need to use all the cilantro.

Like the onion, eyeball how much you think is best for you and your guests. I used about a handful and saved the rest.

Put the bowl into the fridge for about 20 minutes or until cold. Serve soon, since homemade guac only lasts about 1-2 days.

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