Easy Fresh Guacamole Recipe for Six
Recipe shopping list — copy the items into Valedo.
Makes about 2 cups, enough for 6 snack servings. Serve it promptly for the best color and texture.
Ingredients
Ripe avocados
3 large
Lime juice
2 tbsp
Red onion
Finely diced.
1/4 cup
Jalapeno
Seeded and minced.
1 small
Roma tomato
Seeded and diced.
1 medium
Fresh cilantro
Chopped.
1/4 cup
Kosher salt
1/2 tsp
Tortilla chips
8 oz
How to make it
- Halve and pit the avocados. Scoop the flesh into a bowl and mash it, leaving some chunks.
- Stir in the lime juice, salt, onion, jalapeno, tomato, and cilantro.
- Serve at once with the tortilla chips, or press plastic wrap directly onto the surface and refrigerate for up to 1 day.
Who this list is for
This list is designed for anyone making fresh guacamole for six people—great for casual gatherings, taco nights, or as a quick snack to share. If you want a simple, classic dip that doesn’t require special equipment or rare ingredients, this recipe covers the basics.
How to use this list
Start by checking your kitchen for ripe avocados, lime juice, red onion, jalapeno, Roma tomato, fresh cilantro, kosher salt, and tortilla chips. Shop for any missing items. On serving day, prep the vegetables: dice the red onion, jalapeno, and tomato, and chop the cilantro. Halve and pit the avocados, then mash them in a bowl. Stir in lime juice, salt, and the chopped vegetables. Taste and adjust seasoning. Serve immediately with tortilla chips for best results.
Common mistakes
Using underripe avocados leads to hard, bland guacamole. Avoid over-mashing; a little chunkiness is good. Don’t add the lime juice too early or let the guacamole sit out—exposure to air speeds browning. Skip pre-chopped onions or jarred lime juice; fresh ingredients make a difference. Don’t forget to taste before serving—salt levels vary by chip brand.
What is on this list
You’ll need 3 large ripe avocados, 2 tablespoons lime juice, 1/4 cup red onion, 1 small jalapeno, 1 medium Roma tomato, 1/4 cup fresh cilantro, 1/2 teaspoon kosher salt, and 8 ounces of tortilla chips. Cross off anything you already have. Pick the freshest produce for the best flavor and texture.
When you are done
Serve the guacamole right away to keep it green and fresh. If you have leftovers, press plastic wrap directly onto the surface to slow browning. Store in the fridge and use within a day. Rinse and dry your prep tools so they’re ready for your next batch.
FAQ
Who is "Easy Fresh Guacamole Recipe for Six" for?
This list is designed for anyone making fresh guacamole for six people—great for casual gatherings, taco nights, or as a quick snack to share. If you want a simple, classic dip that doesn’t require special equipment or rare ingredients, this recipe covers the basics.
How should I use "Easy Fresh Guacamole Recipe for Six"?
Start by checking your kitchen for ripe avocados, lime juice, red onion, jalapeno, Roma tomato, fresh cilantro, kosher salt, and tortilla chips. Shop for any missing items. On serving day, prep the vegetables: dice the red onion, jalapeno, and tomato, and chop the cilantro. Halve and pit the avocados, then mash them in a bowl. Stir in lime juice, salt, and…
What should I skip or avoid with "Easy Fresh Guacamole Recipe for Six"?
Using underripe avocados leads to hard, bland guacamole. Avoid over-mashing; a little chunkiness is good. Don’t add the lime juice too early or let the guacamole sit out—exposure to air speeds browning. Skip pre-chopped onions or jarred lime juice; fresh ingredients make a difference. Don’t forget to taste before serving—salt levels vary by chip brand.
What is on the "Easy Fresh Guacamole Recipe for Six" list?
You’ll need 3 large ripe avocados, 2 tablespoons lime juice, 1/4 cup red onion, 1 small jalapeno, 1 medium Roma tomato, 1/4 cup fresh cilantro, 1/2 teaspoon kosher salt, and 8 ounces of tortilla chips. Cross off anything you already have. Pick the freshest produce for the best flavor and texture.
What should I do when I am done?
Serve the guacamole right away to keep it green and fresh. If you have leftovers, press plastic wrap directly onto the surface to slow browning. Store in the fridge and use within a day. Rinse and dry your prep tools so they’re ready for your next batch.
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For general planning only. Valedo does not guarantee this list’s accuracy, completeness, or suitability. Verify information before relying on it. Not a substitute for professional advice or safety training.