Description
This easy and flavorful guacamole recipe blends ripe avocados with fresh lime zest and juice, enhanced by subtle spices like cumin and cayenne for a mild kick. Perfect as a dip or accompaniment to Mexican dishes, it’s a quick, no-cook recipe that yields creamy, zesty guacamole every time.
Ingredients
Scale
Guacamole
- 2 teaspoons lime zest (from 2 limes)
- 2 1/2 tablespoons lime juice (plus more as needed)
- 4 large ripe avocados (about 1 1/2 pounds before opening)
- 3/4 teaspoon kosher salt (use 1/2 teaspoon if using table salt)
- 1/2 teaspoon cumin (optional)
- 1/8 teaspoon cayenne pepper (for flavor, not heat)
To Serve
- Juanita’s tortilla chips
- Pico de Gallo (optional)
Instructions
- Zest the limes: Use a microplane grater to zest two limes onto a large plate, yielding about 2 teaspoons of zest. This step is optional but adds extra lime aroma.
- Juice the limes: Cut the limes in half and squeeze out the juice into a small bowl. Set aside for later mixing.
- Prepare the avocados: Slice each avocado in half and carefully remove the pits by hand. Avoid using a knife to prevent accidents. The avocados should be ripe and soft to slice easily.
- Mash the avocados: Scoop the avocado flesh onto the plate with the lime zest. Using a fork, mash roughly to your preferred consistency. Drizzle with 2 tablespoons of lime juice and continue mashing. Taste and add more lime juice if desired.
- Season and mix: Sprinkle the mixture with kosher salt and, if using, cumin and cayenne pepper. Stir thoroughly with a fork or rubber spatula to combine all flavors. Transfer the guacamole into a serving bowl.
- Serve: Present the guacamole with Juanita’s tortilla chips and a bowl of Pico de Gallo if you like. It also pairs wonderfully with tacos, nachos, carne guisada, enchiladas, and taco salad.
- Storage: To store leftovers, spread the guacamole evenly in an airtight container. Smooth the surface and add a thin layer of lime juice, lemon juice, or water to prevent browning. Press plastic wrap directly onto the wet guacamole before sealing with a lid. When ready to eat, pour off any excess liquid, stir, and serve.
Notes
- If you’re short on time, lime zest is optional but adds a nice citrus depth.
- Use ripe, soft avocados for the creamiest guacamole.
- Cumin and cayenne are optional but enhance the flavor; omit if you prefer milder taste.
- Storing the guacamole with a citrus layer and plastic wrap helps prevent oxidation and browning.
- This guacamole pairs excellently with a variety of Mexican dishes and snacks.
