This quick and easy 4-ingredient guacamole comes together in about 5 minutes! What’s great about this recipe is that you can serve it as is, or use it as a base and pick your add-ins! Make it chunky or smooth and serve it as a dip or topping with your favorite Mexican dish!
If you’re looking for something fresh to wash this delicious guacamole down with, give my pineapple agua fresca a try!
Who this recipe is for
Basically, there are 3 types of guacamole lovers in this world:
- The avocado enthusiasts who love the delicate taste and creamy texture of avocado but don’t want to complicate their guacamole with too many ingredients.
- Traditional guacamole lovers who are looking for a classic recipe that’s as authentic as possible.
- People who like to go all out and experiment with different add-ins!
Regardless of which type of person you are, you’re sure to love this recipe! No matter what mood I’m in, I always start with this recipe as a base and add to it. When I’m pressed on time, I don’t add a thing!
It’s safe to say that no matter which add-ins you choose, guacamole is both vegan-friendly and gluten-free! No animal or wheat ingredients whatsoever. Even (corn) tortilla chips are gluten-free!
4 simple ingredients
I’m not gonna lie, scaling this guacamole recipe down to just 4 ingredients required some thought. Here are the basic ingredients and the reasons I chose each:
- Hass avocados – the star ingredient. I like hass avocados because of their mildly-nutty flavor and creamy texture. Ripe hass avocados mash perfectly. I give some tips below on how to select perfectly ripe avocados.
- Sea salt – avocados have a really mild taste because of their high water-content. Just a pinch or 2 of sea salt is all you need to really bring out the flavor.
- Fresh lime – adds acidity and enhances the flavor.
- Black pepper – I could’t neglect adding a tiny element of spice. For a spicier, more traditional alternative refer to the substitutions below.
Add-ins and substitutions
Feel free to substitute or add any of these ingredients!
- Florida avocados – bigger with a slightly different texture but you can use them if you’d like. One Florida avocado is equal in size to about 3 hass avocados so you’ll have to use your intuition to adjust the recipe as needed. My measurements are just a guide!
- Fresh lemon – some people prefer using lemon over lime.
- Garlic – people debate whether authentic guacamole has garlic in it. I personally love the flavor that garlic adds to guacamole. Try grating a fresh clove or two using a microplane zester.
- Cilantro – a classic ingredient that’s a must for me personally but you can skip it if it’s not your thing.
- Diced or sliced jalepeños or dried red pepper flakes – add a nice kick to guacamole. You can remove the seeds from the jalepeños or keep them for spicier guacamole.
- Diced red onion – adds color and a nice bite.
- Diced tomatoes – you can use canned or fresh.
- Pico de gallo salsa – is basically just a combination of onions, garlic, cilantro and tomatoes. I like to drain some of the liquid before mixing it in.
Yes! Guacamole is made mainly from avocados which are highly nutritious and contain lots of ‘good’ fats and fiber. All of the add-ins listed are fresh and and only a small amount of sea salt is used.
Ripe hass avocados will be almost black in color and they should feel soft when you squeeze them but not mushy. Ripe avocados should be used within a day or two.
Unripe avocados will ripen on your kitchen counter within a few days. Placing them in a brown paper bag will speed up the ripening process.
Yes! this recipe calls for 4 avocados but you can use 2 or even 1 if you want. Make sure to adjust the other measurements if you halve the recipe.
The acid from the lime (or lemon) will keep your guacamole from turning brown. I recommend serving guacamole right after making it. If it does turn brown, all you have to do is mix it and it will return to its green color. The avocado pit is said to help keep it green.
Yes! Transfer it to a freezer safe container and add a thin layer of lemon juice or water on top of the guacamole. Add a layer of plastic wrap to the container (make sure the plastic actually touches the guacamole) and press out any air and cover with a lid. Thaw completely and let the liquid run off before serving.
Some of these you’ll need and some you won’t. Please don’t go out and buy anything fancy, unless you want to!
- Sharp kitchen knife – to pit and dice the avocados
- Citrus squeezer – to squeeze the limes. I own one but sometimes I can get away with using my hands to squeeze the lime, if it’s juicy enough.
- Molcajete (or mortar and pestle) – consider getting one if you make guacamole on the regular. For some reason I always get the creamiest results when I use a pestle to mash my avocados. A potato masher or fork also work.
- Silicone spatula – I like to use one to give the guacamole one last mix at the very end, and it also helps with scraping all of the guacamole out of the bowl!
What to serve with guacamole
This 4-ingredient guacamole recipe can be served with tortilla chips, tostones or as a topping on tacos, nachos, burritos, rice bowls, salads or toast. You can also serve it alongside other condiments like salsa and sour cream.
How to make fresh guacamole
Step 1: Remove the pit and cut the avocados into chunks
Rinse the avocados under cold water and dry them off using a paper towel. Run a kitchen knife around the entire circumference of the avocado (lengthwise).
Twist both halves of the avocado to release the pit from one side of the avocado. Tap the pit with your knife with just enough force so that knife becomes lodged in the pit. Tug on the handle of the knife gently while gripping the avocado firmly to release the pit.
While the avocado is still in its casing, use your knife to to cut the flesh of the avocado into squares (almost like a grid). Use a spoon to scoop the flesh from the avocado. Repeat this process for each avocado.
Step 2: Combine the avocados, salt, lime and pepper
Place the diced avocado in a medium-sized bowl and add juice from one lime, sea salt and black pepper.
Step 3: Mash the avocados
Mash the avocados using a pestle, fork or potato masher. You can use a molcajete (Spanish word for mortar and pestle) if you have one, otherwise a potato masher or fork is fine. The creamy texture in the photos was achieved using a ceramic pestle and a bowl.
Mash until you’ve reached your desired consistency. Add any desired add-ins and use a rubber spatula to give the guacamole a final mix. This helps to achieve a smooth, whipped-like texture.
Step 4: Garnish and serve
Transfer the guacamole to a serving dish or leave it right in the bowl that you prepared it in! Serve with extra lime wedges and tortilla chips or with your favorite Mexican or Latin dish!
Storing leftover guacamole
Leftover guacamole can be stored in an airtight container in the refrigerator for up to 24 hours. You can place a layer of plastic wrap over the guacamole (make sure it actually touches it) before sealing the container with a lid. Refer to the FAQ section near the beginning of this post for tips on freezing leftover guacamole.
Be sure to mix the guacamole thoroughly before serving it.
Other recipes you’ll love
The Easiest 4 Ingredient Guacamole Recipe
- 4 hass avocados ripe
- ½ teaspoon sea salt plus more to taste
- 1 lime
- ⅛ teaspoon black pepper
- Slice avocados in half lengthwise, remove the pits and cut into chunks
- Place the avocado in a medium-sized bowl and add the lime juice, sea salt and black pepper.
- Mash well with a potato masher or fork. Add any desired add-ins then use a silicone spatula to combine all of the ingredients.
- Serve with extra lime wedges and tortilla chips for dipping, or serve with your favorite dish!
- Rinse the avocado and pat dry with paper towels
- Run a knife around the circumference of the avocado (lengthwise)
- Twist both halves of the avocado to release the pit from one side.
- Tap the pit with your knife with just enough force so the knife becomes lodged in the pit. Tug on the handle of the knife gently while gripping the avocado firmly to release the pit.
- While the avocado is still in its casing, use your knife to cut the flesh into squares (like a grid)
- Use a spoon to scoop the flesh from the avocado.
- Jalepeños or dried red pepper flakes
- Diced red onion
- Diced tomatoes
- Pico de gallo salsa
Food Safety Tip
Here is an everyday food safety tip:
- Don’t leave food sitting out at room temperature for extended periods. Store any leftovers in an airtight container in the refrigerator or freeze.
See more guidelines at USDA.gov.
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