Forget the store-bought tubs! Making spectacular guacamole at home takes less than 20 minutes. Go ahead, save this guacamole recipe !
Estimated reading time: 5 minutes
- Ingredients You’ll Need
- How To Make Guacamole
- My Tried and True Tips
- Easy Guacamole Recipe
Guacamole. Just the word conjures images of vibrant green, creamy texture of avocado, and the perfect balance of zesty lime, fresh cilantro, combined with a hint of heat from chillies.
Whether you’re hosting a game day, preparing a quick snack, or just looking for the perfect topping for your tacos or nachos , this easy guacamole recipe is your new best friend.
Why This Guacamole Recipe is Your New Go-To
- Speed: It’s ready in under 20 minutes. No complicated steps, just chop and mash!
- Freshness: You control the quality of every ingredient, ensuring maximum flavor.
- Customizable: Once you have the foundation, you can easily adjust the spice or texture to your liking.
Ingredients You’ll Need
- Avocado: The star of the show! Should feel slightly soft when pressed with easy to mash pulp.
- Tomato , is a debatable ingredient. If you are adding them, make sure to deseed before adding to the guacamole.
- Red Onion adds a necessary sharpness and crunch.
- Garlic (optional) but if you like me, love garlic in anything and everything, don’t miss it out.
- Jalapeño or any other similar green chilli. Remove seeds for less heat.
- Lime Juice: Freshly squeezed is essential for the best flavor and to prevent browning.
- Cilantro provides the classic herbaceous note. (Omit if you have the “soap gene”!)
- Guacamole Seasoning , its optional, but it surely does give an additional deliciousness to the dip.
- Coarse Sea Salt works best.
How To Make Guacamole
- Prep the Produce:
- Finely dice the red onion, tomato, and jalapeño. Roughly chop the fresh cilantro.
- Slice the avocados lengthwise around the pit. Twist the halves apart.
- Pound Garlic:
- If you are somebody who doesn’t like the raw taste of garlic and onion, follow this trick.
- In a mortar, add minced garlic, onion, salt, green chilli, and olive oil. Gently pound them. This helps in toning down the raw taste.
- Add Avocado:
- Add avocado pulp to the mortar.
- Pour the fresh lime juice over the avocado.
- Sprinkle in the salt and seasoning.
- Mash to Perfection:
- Use a fork, pestle, or a potato masher to break down the avocado.
- Pro Tip: Don’t over-mash! Guacamole should be chunky, not completely smooth.
- Add chopped cilantro, give it a good stir to fully combine all the ingredients.
- Take a taste test (using a chip, naturally!). This is the most important step. Need more zing? Add more lime juice. Need more kick? Add more jalapeño or a pinch of cayenne pepper.
Serve guacamole with tortilla chips, potato chips, vegetable sticks, or as a side with your favourite Mexican dishes like quinoa beans bowl , burrito bowl , mixed beans salad or as one of the toppings on loaded nachos .
My Tried and True Tips
How to Pick the Perfect Avocado
- A ripe avocado should feel firm but yield slightly to gentle pressure—like a ripe peach. If it feels hard, it’s not ready. If it feels mushy, it’s past its prime. Also, check the stem: if the little stub comes off easily and is green underneath, it’s perfect!
The Perfect Texture Hack
- Mash just two of the avocados completely smooth with the lime juice and salt.
- Chop the third avocado into small cubes and fold it in at the end. This guarantees creamy flavour with satisfying chunks.
The Tomato Debate
- Many recipes include diced tomato. If you love it, feel free to add cup of diced, seeded tomato. However, leaving out the tomato is a purist’s trick: it prevents the guacamole from getting watery and keeps the bright green colour longer.
Storing Leftovers (The Secret Weapon)
Guacamole is best fresh, but if you have leftovers, here is the absolute best way to keep it green:
- Transfer the guacamole to a small, airtight container.
- Smooth the top surface.
- Pour a thin layer of extra virgin olive oil over the top of the guacamole. This creates a seal that prevents air from reaching the surface.
- Cover tightly and refrigerate.
- Before serving, simply mix and give the guacamole a quick stir.
More Dip Recipes for you to try
- Tomato Salsa
- Spicy Mango Dip
- Creamy Corn Dip
- Whipped Paneer Dip
- Roasted Eggplant Dip
- Creamy Avocado Sauce
- Roasted Red Pepper Dip
Ingredients
- ▢ 2 medium size avocado, ripe and ready to use
- ▢ 1 small size red onion, finely chopped
- ▢ 1 small size tomato, deseeded and chopped
- ▢ 2 garlic cloves, minced or crushed
- ▢ 1 jalapeno or green chilli, deseeded and fine chopped
- ▢ ½ teaspoon sea salt or to taste
- ▢ ¼ teaspoon guacamole seasoning (optional)
- ▢ 1 teaspoon extra virgin olive oil (to avoid blackening)
- ▢ ½ lime, juiced
- ▢ handful of cilantro, chopped
Instructions
- In a mortar, add minced garlic, onion, salt, green chilli, and olive oil. Gently pound them. This helps in toning down the raw taste.
- Add avocado pulp to the mortar. Pour the fresh lime juice over the avocado. Sprinkle in the salt and seasoning. Use a fork, pestle, or a potato masher to break down the avocado.
- Add chopped cilantro, give it a good stir to fully combine all the ingredients. Drizzle extra virgin olive oil on top. Take a taste test (using a chip, naturally!).
- Serve guacamole with tortilla chips, potato chips, vegetable sticks, or as a side with your favourite Mexican dishes.
Recipe Notes:
- A drizzle of olive oil on top of guacamole prevents it from turning black.
- Adding guacamole seasoning or red chilli flakes is completely optional.
- Double or triple the ingredients for a crowd!
Nutrition
We follow a strict NO SPAM Policy
Easy Guacamole Recipe
Equipment
- Mixing Bowl
- Potato Masher
- Mortar and Pestle
Ingredients
- 2 medium size avocado, ripe and ready to use
- 1 small size red onion, finely chopped
- 1 small size tomato, deseeded and chopped
- 2 garlic cloves, minced or crushed
- 1 jalapeno or green chilli, deseeded and fine chopped
- ½ teaspoon sea salt or to taste
- ¼ teaspoon guacamole seasoning (optional)
- 1 teaspoon extra virgin olive oil (to avoid blackening)
- ½ lime, juiced
- handful of cilantro, chopped
Instructions
- In a mortar, add minced garlic, onion, salt, green chilli, and olive oil. Gently pound them. This helps in toning down the raw taste.
- Add avocado pulp to the mortar. Pour the fresh lime juice over the avocado. Sprinkle in the salt and seasoning. Use a fork, pestle, or a potato masher to break down the avocado.
- Add chopped cilantro, give it a good stir to fully combine all the ingredients. Drizzle extra virgin olive oil on top. Take a taste test (using a chip, naturally!).
- Serve guacamole with tortilla chips, potato chips, vegetable sticks, or as a side with your favourite Mexican dishes.
Video
Notes
- A drizzle of olive oil on top of guacamole prevents it from turning black.
- Adding guacamole seasoning or red chilli flakes is completely optional.
- Double or triple the ingredients for a crowd!
Nutrition
Loaded Vegetarian Nachos layered with salsa, guacamole, sour cream, and cheese, baked to perfection – is one of my favourite party snacks .
Estimated reading time: 4 minutes
What is ‘Loaded Nachos’?
Imagine your favourite crunchy tortilla chips topped with fresh tomato salsa, guacamole, refried beans, roasted veggies, sour cream, and cheese. That is loaded nachos – a real outburst of Mexican flavours!
Loaded Nachos is an appetiser perfect for large gatherings or as a family sharing platters.
More Reasons to LOVE Loaded Nachos
- perfect for game nights or backyard bbq
- requires less than 30 minutes
- possible vegan, gluten-free
- highly customizable
- crowd-friendly snack
Key Layers Of Vegetarian Nachos
- Nachos: This recipe uses the best available crisp plain nachos or tortilla chips.
- Salsa : It is the soul of loaded nachos. In an authentic nachos recipe, tomato salsa is one of the layers. If you want to experiment with bold new flavours, try – mango salsa .
- Guacamole: Another key Mexican dip essential for vegetarian nachos is – guacamole . If you are out of guacamole, use chopped ripe avocado.
- Vegetables: I have used corn salsa – a mix of corn, cucumber, onion, and bell peppers for this loaded nachos platter. Feel free to use any of your favourite veggies to top the nachos.
- Cheese: Cheddar or Gouda Cheese work perfectly for these veggie nachos. You can combine any of your favourite cheese varieties to make a gooey and cheesy platter of nachos.
- Other Ingredients: Sour Cream, Lemon Juice, Jalapeno Peppers or Green Chilli, Refried Beans, Black olive, Fresh Parsley, or Cilantro.
Loaded Nachos – Recipe Variations
It is a D-I-Y snack recipe where each layer can be customized to one’s liking and preference.
So next time, have fun making the loaded nachos, arrange all the toppings on the table and involve your family and friends to build their favourite platter of loaded nachos.
- Meat/Seafood Nachos: From shredded chicken, ground beef, and crockpot chicken to grilled shrimp , all taste heavenly on top of the nachos.
- Beans: You can layer nachos with refried beans, baked beans, black beans, or simple canned beans.
- Grilled Veggies: Rather than adding plain chopped veggies layer the nachos with grilled corn, onion, and peppers . The smokey flavour of the grilled veggies makes the nachos more delectable.
Meal Prep For Veggie Nachos
- Prepare the salsa and guacamole a few hours beforehand and store it in the refrigerator. This way, the flavour of salsa is enhanced, and a lot of time is saved too.
- If you are planning to use refried beans as one of the layers. Make a batch one day in advance.
- Keep the freshly chopped herbs, lemon wedges, sour cream, and extra virgin olive oil in separate bowls on the serving table.
Let the guests garnish their nachos as per their preference.
Watch Loaded Nachos Video
It is not recommended. Once the layers are added to the nacho chips, they absorb moisture and become soggy. Hence, it is best to make them fresh and serve them immediately.
Yes, you can in the refrigerator. But after some time, the nachos become soft and gooey. They do not remain crisp.
Arrange the loaded nachos on a baking sheet. And reheat in the oven for 3 – 5 minutes. Do not leave loaded nachos in the oven for too long, as the layers of veggies, beans, and cheese will start burning.
More Mexican Recipes
- Quinoa Beans Casserole
- Mango Avocado Salad
- Chicken Burrito Bowl
- Mixed Beans Salad
- Spicy Mango Dip
- Mango Salsa
Ingredients
- ▢ 300 gram nacho or tortilla chips
- ▢ 1 Cup corn salsa ( see recipe )
- ▢ ½ Cup fresh tomato salsa ( see recipe )
- ▢ ½ Cup guacamole or diced avocado
- ▢ ½ Cup refried beans or canned beans
- ▢ ¼ Cup shredded Gouda Cheese
- ▢ ¼ Cup shredded Cheddar Cheese
- ▢ 4 tablespoon sour cream
- ▢ 2 tablespoon freshly chopped cilantro
Instructions
- Preheat the oven at 200 degrees Celsius for 10 minutes.
- Line a baking sheet with parchment paper. Arrange the nacho chips in a single layer on the baking sheet. Try use the baking tray that can be used for serving as well.
- Layer the corn salsa or veggies over the nacho chips. Top it with refried beans, and grated cheese.
- Bake in the preheated oven for 5 – 10 minutes or till the cheese melts.
- Layer fresh salsa, guacamole, sour cream, and cilantro over the melted cheese.
- Serve Loaded Vegetarian Nachos for snacks along with the mango mojito or lemon iced tea .
Recipe Notes:
- Prepare the salsa and guacamole a few hours beforehand and store it in the refrigerator.
- Keep the freshly chopped herbs, lemon wedges, sour cream, and extra virgin olive oil in separate bowls on the serving table.
- Do not leave loaded nachos in the oven for too long as the layers of chips, beans, and cheese will start burning.
- It is best to make loaded nachos fresh and serve immediately. Once the layers are added on top of the chips they are turning soggy.
Nutrition
We follow a strict NO SPAM Policy
