Guacamole
Recipe by Steven Weitzman, founder & head chef of Grilly CheesePublished 2026-10-28Updated 2026-10-28
Guacamole with ripe avocado, lime, onion, tomato, and jalapeno. Make this chunky no-cook dip in about 15 minutes for grilled cheese strips, fries, or vegetables.
Guacamole is a creamy, chunky avocado dip seasoned with lime, onion, and chile, giving grilled cheese strips, fries, or vegetables a fresh, tangy accompaniment. This small batch uses a fork instead of a food processor. The onion, jalapeno, and cilantro sit briefly in lime juice while you mash the avocado, then tomato goes in last. Removing the tomato's watery center helps the finished dip stay scoopable rather than loose. Makes: about 1 1/2 cups, or 6 servings of about 1/4 cup. Prep: 15 minutes. Cook: none. Total and active work: about 15 minutes. The onion's 5-minute stand happens while you prepare the avocado, so it does not add separate waiting time. This is a no-cook pairing dip; no skillet or griddle is needed for the dip itself.
How to make Guacamole
Makes About 1 1/2 cups; 6 servings of about 1/4 cup. Listed times are estimates; visual and temperature cues control doneness.
15 minCook
0 minRest
0 minTotal
15 minYield
About 1 1/2 cups; 6 servings of about 1/4 cup
Equipment
- Cutting board and sharp knife
- Measuring cups and spoons
- Small mixing bowl
- Medium mixing bowl
- Fork
- Spoon or silicone spatula
- Serving bowl
- Food-safe wrap or airtight container for storage
Ingredients
- •2 tablespoons finely diced white onion
- •1 tablespoon fresh lime juice, plus more to taste
- •1 tablespoon finely minced seeded jalapeno
- •1 tablespoon finely chopped cilantro
- •1/4 teaspoon fine salt, plus more to taste
- •2 medium ripe avocados, about 10 ounces / 280 g flesh total
- •1/4 cup finely diced Roma tomato, seeds and watery pulp removed
Instructions
- 1
Season the onion and chile
Combine the onion, 1 tablespoon lime juice, jalapeno, cilantro, and salt in a small bowl. Stir and let stand for 5 minutes while you prepare the avocado. Finely diced onion blends into the dip more easily than large pieces.
- 2
Fork-mash the avocado
Wash the avocados before cutting. Halve them lengthwise, twist apart, and remove the pits with a spoon. Scoop the flesh into a medium bowl and mash with a fork until mostly creamy with some small soft chunks. Avoid blending into a completely smooth puree.
- 3
Fold and taste
Fold the onion-lime mixture and drained tomato dice into the mashed avocado with a spoon or spatula. Taste and add a little more lime juice or salt if needed. Transfer to a serving bowl and serve promptly, or cover the surface directly with food-safe wrap and refrigerate until needed. The finished dip should hold a soft mound and scoop easily.
Tips
- →Wash the avocados, tomato, lime, jalapeno, and cilantro before preparing them. A clean avocado skin helps keep the knife from carrying dirt into the flesh.
- →Set the avocado on a stable board for cutting, and use a spoon to remove the pit rather than striking it with the knife.
- →Mash until the largest avocado pieces are small enough to fit comfortably on a chip or sandwich strip. Stop before the texture becomes completely smooth.
- →Taste the finished mixture before adding more salt or lime. The starting amount is deliberately modest so you can adjust for the size and flavor of your avocados.
- →Keep the main batch cold and serve a smaller amount at a time if it will be on the table for a while.
Variation
Onion: Finely diced red onion can replace white onion in the same amount. It changes the color slightly but keeps the same crunchy contrast. Chile: Omit the jalapeno for a mild version, or use less at first and taste. A small amount of minced serrano is a hotter variation and should be added cautiously. Cilantro: Leave it out if you dislike it. Extra lime is not automatically needed; taste the completed dip first. Tomato: You can omit the tomato for a simpler avocado-forward guacamole. The yield will be a little smaller, but the rest of the method stays the same.
Questions and answers
What ingredients go in guacamole?
This guacamole contains ripe avocado, lime juice, finely diced onion, jalapeno, cilantro, salt, and a little drained tomato. It does not need mayonnaise or sour cream for a creamy texture.
How do you keep guacamole chunky?
Mash ripe avocado with a fork and stop while small soft pieces remain. Fold the other ingredients in gently instead of processing the dip in a blender.
Should you put tomatoes in guacamole?
Tomato is optional, and this recipe uses a small amount for a fresh contrast. Remove the seeds and watery pulp, then dice the firm flesh finely so it does not water down the dip.
How do you keep guacamole from turning brown?
Lime juice can slow browning, but limiting air exposure is also useful. Press food-safe wrap directly onto the surface and refrigerate; keeping an avocado pit in the bowl does not protect the exposed surface.
Can you make guacamole ahead of time?
Yes, but it tastes and looks best the day it is made. Refrigerate promptly with the surface covered directly, and stir before serving; the texture and color may change as it stands.
What can you serve with guacamole besides chips?
Try grilled cheese strips, skillet fries, carrot sticks, cucumber, or bell pepper strips. Dip the sandwich just before eating each bite so its bread stays crisp.
Storage and reheating
Grilled cheese is best eaten right away. Refrigerate leftovers promptly in a covered, shallow container at 40°F (4°C) or below, within 2 hours of cooking—or within 1 hour when the temperature is above 90°F (32°C). Use within 3–4 days. Reheat to 165°F (74°C), checking the center with a food thermometer. A skillet over low heat, briefly covered and then uncovered, can warm the center and help restore the crust. If using previously cooked chicken or other leftovers, count storage time from when that ingredient was first cooked. See USDA leftovers guidance and FoodSafety.gov minimum temperatures.
Dietary note: This recipe is labeled vegan as written with the specified products.
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