Here’s a simple, tasty, and fairly authentic way to make guacamole, plus some quick variations and tips to keep it green longer.

Core ingredients (serves 3–4)

  • 2–3 ripe avocados
  • 1 small onion, very finely chopped (white or red)
  • 1 small jalapeño or serrano, finely chopped (seeds removed if you want it mild)
  • A small handful of fresh cilantro, chopped
  • Juice of about 1 lime (start with half, add more to taste)
  • 1 small tomato, deseeded and diced (optional)
  • Salt (start with about ½ teaspoon, then adjust)
  • Black pepper (optional, a few grinds)

Step‑by‑step: how to make guacamole

  1. Prep the avocados
    • Cut avocados in half, remove the pits, and scoop the flesh into a bowl.
    • Check they’re ripe: they should mash easily with a fork.
  2. Mash to your favorite texture
    • Use a fork or potato masher to mash the avocado.
    • Leave it a bit chunky for a rustic guac or mash more for a smoother dip.
  3. Build the flavor base
    • Add the chopped onion, jalapeño, cilantro, salt, and about half the lime juice.
    • Mix gently until everything is evenly distributed.
  4. Add tomato (if using)
    • Fold in the diced, deseeded tomato so it doesn’t water down the guacamole.
    • Mix just enough to combine.
  5. Taste and adjust
    • Add more lime juice if you want it brighter, more salt if flavors seem flat, and more chili if you like extra heat.
    • Stop when it tastes balanced and vibrant.
  6. Serve
    • Scoop into a bowl and serve with tortilla chips, on tacos, burritos, nachos, burgers, or toast.

Keeping guacamole from turning brown

  • Use plenty of lime : The acid slows browning; don’t skip it.
  • Minimize air contact : Press plastic wrap directly onto the surface, or smooth the top and cover tightly with a lid.
  • Short‑term storage : It’s best within a few hours, but well‑covered guacamole usually stays nice and green for the rest of the day.

Quick variations

  • Extra‑simple : Avocado, lime, salt, and a little onion only.
  • Spicy : Add more jalapeño or a bit of serrano, plus a pinch of cumin or chili powder.
  • No‑onion version : Skip fresh onion and use a small pinch of garlic powder and/or onion powder instead.
  • Chunky “pico‑style” guac : Use slightly larger chunks of tomato and onion and mash the avocado less.

Example of a basic recipe in HTML table format

html

<table>
  <thead>
    <tr>
      <th>Step</th>
      <th>Action</th>
      <th>Details</th>
    </tr>
  </thead>
  <tbody>
    <tr>
      <td>1</td>
      <td>Prepare avocados</td>
      <td>Halve, pit, and scoop 2–3 ripe avocados into a bowl.</td>
    </tr>
    <tr>
      <td>2</td>
      <td>Mash</td>
      <td>Mash with a fork to desired texture (chunky or smooth).</td>
    </tr>
    <tr>
      <td>3</td>
      <td>Add aromatics</td>
      <td>Stir in finely chopped onion, jalapeño, and cilantro.</td>
    </tr>
    <tr>
      <td>4</td>
      <td>Season</td>
      <td>Add lime juice, salt, and optional pepper; mix gently.</td>
    </tr>
    <tr>
      <td>5</td>
      <td>Fold in tomato</td>
      <td>Gently fold in diced, deseeded tomato if using.</td>
    </tr>
    <tr>
      <td>6</td>
      <td>Adjust & serve</td>
      <td>Taste, adjust seasoning, and serve with chips or as a topping.</td>
    </tr>
  </tbody>
</table>

Information gathered from public forums or data available on the internet and portrayed here.