Quick & Easy Guacamole
My Quick & Easy Guacamole is so full of authentic Mexican flavor! This versatile guacamole recipe can easily be made very mild or extra spicy. Made with avocados, spicy pico de gallo, a touch of seasoning, and fresh lime juice, this 4 ingredient recipe is just as delicious as traditional guacamole.
The beauty of this appetizer recipe is that it comes together in minutes, and there is virtually no chopping. It has such an amazing taste, that no one will know you didn’t make it the traditional way! To learn how to make this quick and easy appetizer recipe, see the printable recipe card below. Take a look at the recipe video, or get Step by Step Instructions for a more detailed explanation of this recipe. For other recipe variations and to get my tips for making the best guacamole, visit the Pimp My Recipe section in this recipe’s Blog Comments & Tips.
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RECIPE
(Check out our Step by Step Instructions below the recipe card.)
QUICK & EASY GUACAMOLE
Ingredients
Instructions
- Using a sharp knife, halve avocados lengthwise, and remove and discard pits. Scoop only 1 avocado (see Note #2) into a small mixing bowl . Mash well with a Fiskie (or fork), and set aside. Cube the remaining avocado directly in the skin, and set aside.
- To the mashed avocado, add salt, black pepper, and lime juice. If using Serrano pepper (optional), add to the mash. Mix well with a spoon or fork until well combined.
- Scoop the remaining cubed avocado into the mashed mixture. Using a spoon, gently mix the cubes into the guacamole mixture. Taste for seasoning, and adjust if needed. Smooth out top layer. Cover with 1 to 2 layers of plastic wrap by pressing the first layer of plastic directly onto the guacamole (make sure there are no air gaps). Then cover with an airtight lid (or add a second layer of plastic wrap tightly over the bowl). Refrigerate for at least 1 hour before serving (see Note #3). Then transfer to a serving bowl, and serve!
Notes
- I prefer using a medium spicy pico de gallo salsa for this recipe. However, you can use a mild pico de gallo salsa and add serrano peppers to increase the heat level instead.
- If you prefer a smoother salsa (not chunky), scoop and mash both avocados into the mixing bowl.
- The 1 hour refrigeration period allows the flavors to develop to create a delicious guacamole.
- Enjoy with tortilla chips, or as a topping on almost any Mexican or Tex-Mex dish (like tacos, fajitas, nachos, etc.).
- Recipe can be made ahead.
- Makes 8 servings (about ¼ cup per serving).
Nutrition Facts
Calories
88.01Fat (grams)
7.39Sat. Fat (grams)
1.07Carbs (grams)
6.62Fiber (grams)
3.4Net carbs
3.22Sugar (grams)
1.72Protein (grams)
1.02Sodium (milligrams)
123.69Cholesterol (grams)
0Nutritional information provided is strictly an estimate and will vary based on ingredient brands and cooking methods. Serrano pepper (which is optional) is not included in the nutritional calculations (values are negligible).
Step by Step Instructions
PREPARATION
Organize all your tools and ingredients before you begin. Getting all your ingredients in one place at the beginning will shorten your prep time.
STEP 1
Using a sharp knife, halve 2 large ripe Haas avocados lengthwise, and remove and discard pits. Scoop only 1 avocado into a small mixing bowl (see Note below). Mash well with a Fiskie (or fork), and set aside. Cube the remaining avocado directly in the skin, and set aside.
Note: If you prefer a smoother salsa (not chunky), scoop and mash both avocados into the mixing bowl.
STEP 2
Remove and discard the core and seeds of a Serrano pepper (optional - see Note below). Then finely chop half the Serrano pepper (or to taste), and add to the mashed avocado (if using). Add ¼ teaspoon kosher salt, ⅛ teaspoon ground black pepper, and 2 tablespoons fresh lime juice. Mix well with a spoon or fork until well combined.
Note: I prefer using a medium spicy pico de gallo salsa, making the serrano pepper unnecessary for this recipe. If you cannot find a spicy version, use mild pico de gallo salsa and add serrano pepper to increase the heat level. Do NOT use blended salsa.
STEP 3
Scoop the remaining cubed avocado into the mashed mixture. Using a spoon, gently mix the cubes into the guacamole mixture. Taste for seasoning, and adjust if needed. Smooth out top layer. Cover with 1 to 2 layers of plastic wrap by pressing the first layer of plastic directly onto the guacamole (make sure there are no air gaps). Then cover with an airtight lid (or add a second layer of plastic wrap tightly over the bowl). Refrigerate for at least 1 hour before serving (see Note below). Then transfer to a serving bowl, and serve.
Note: The 1 hour refrigeration period allows the flavors to develop to create a delicious guacamole.
SERVING SUGGESTIONS
Enjoy with tortilla chips, or as a topping on almost any Mexican or Tex-Mex dish (like tacos, fajitas, nachos, etc.).
VIDEO
How to Make this Quick & Easy Guacamole in Minutes!
Blog Comments & Tips
Authentic Mexican flavor in minutes!
This is my favorite guacamole recipe! My Quick & Easy Guacamole is a versatile 4 ingredient guacamole recipe that can easily be made very mild or extra spicy. It’s just as delicious as traditional guacamole but takes only a fraction of the time and effort. My Quick & Easy Guacamole is a delicious and quick appetizer for game night, the big game, Cinco de Mayo, or backyard barbeque…a great recipe for your Super Bowl party or Cinco de Mayo gathering!
Living in California, avocados are plentiful and they ripen quickly in this climate. Because I often have them in my kitchen, I’m always looking for ways to use them.
I truly feel guilty when I wait too long to use them, and there is nothing worse than slicing open an avocado to find it’s brown inside and way past its prime.
A few years ago (during Covid lock down), my husband and I were watching movies and had a craving for guacamole. I had a bunch of perfectly ripe avocados on hand, but no fresh tomatoes, onions, or cilantro. Because of the lock down, we couldn’t run to the store…so I raided my refrigerator to see what I could pull together as an avocado dip. I had a guacamole epiphany when I spotted the fresh pico de gallo salsa in the fridge, and decided to use the salsa in place of the missing ingredients. It was a miraculous combination and tasted as though I had freshly chopped all the ingredients myself!
For those of you who are not familiar with pico de gallo salsa, it’s made up of the same ingredients that one uses to make guacamole. Fresh pico de gallo is a very mild salsa that typically contains chopped tomatoes, white onion, cilantro, seasoning, and a touch of lime juice. There are some markets that carry medium or spicy versions of pico de gallo salsa (which is what I had on hand). Personally, I like medium spicy guacamole, which luckily is what I had on hand in my refrigerator, so I didn’t have to chop or add any chile peppers to my guacamole.
How do you ensure the best results from this recipe?
My 5 tips to making this Quick & Easy Guacamole:
Use just ripened avocados (not overly ripe) and fresh squeezed lime juice (not bottled).
Use your favorite fresh pico de gallo salsa. The salsa is really what flavors your guacamole. I get my fresh pico de gallo at my local Mexican market, or in the fresh produce section of my local grocery store. If you have a favorite Mexican restaurant that makes a good pico de gallo, you can order some to go!
DO NOT use blended salsa or jarred salsa, as it will muddy the guacamole and taste completely different. You want a fresh, chopped salsa that mimics the ingredients in a traditional homemade guacamole.
Seal the guacamole with plastic wrap before refrigerating, otherwise it will oxidize (turn brown) when exposed to the air. Best to press the film of plastic against the entire surface of the guacamole. Then cover with an airtight lid, or tightly cover with a second plastic wrap over the bowl.
Although you can certainly enjoy this guacamole right away, it’s best to allow the flavors to develop over time. Refrigerate the guacamole for about 1 hour. This time allows the flavors to thoroughly combine. If you cannot wait that long, at least refrigerate for 15 minutes before enjoying it!
It’s time to customize and Pimp My Recipe.
Pimp My Recipe:
Make it Extra Spicy: For spicy flavor add ½ Serrano pepper that is deseeded & finely chopped. For extra spicy flavor, add 1 whole finely chopped Serrano pepper, leaving in some of the seeds. It’s really the seeds that give you that off-the-charts spiciness!
Make it Milder: Use a mild pico de gallo salsa, and don’t use the Serrano pepper.
Make it Extra Chunky: Scoop and mash only ½ an avocado into the bowl, add all the ingredients, and mix well to combine. Then cube the remaining 1 ½ avocados, toss them into the mash, and gently stir to combine. Some of the cubes will break down a bit, but you’ll definitely end up with a chunky salsa.
Make it Super Smooth: No need to cube any avocados. Just scoop and mash both avocados, and mix in all the ingredients.
Enjoy and let me know what you think by commenting below, rating my recipes, subscribing, following, and liking Pimp My Recipe on Pinterest, Instagram, Facebook, YouTube, and TikTok! Don’t forget to subscribe to get updates on new recipes and tips & tricks.
Happy Cooking!
Mich
Footnote: Remember to prevent oxidation, press the film against the guacamole and make sure there are no air gaps.
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