How to Make Guacamole with One Avocado
Whether you smash it on toast, dollop it on tacos, or serve it as dip, this one-avocado guacamole makes just the right amount for one or two people. Follow these easy steps at home to whip-up this creamy avocado dip in 10 minutes! Tasty guacamole mix-ins include quick-pickled red onions, minced jalapeños, and cilantro for a punch of added flavor.
Ingredients
- 1 ripe avocado
- 2 tablespoons finely minced red onion
- 1 tablespoon minced jalapeno (seeds and ribs removed, see notes)
- 1½ teaspoon lime juice (juice from a quarter of a lime)
- ¼ teaspoon diamond crystal kosher salt (add up another ¼ teaspoon at the end to taste)
- ¼ teaspoon freshly cracked black pepper
Optional
- ⅛ teaspoon cayenne (optional)
- 1 teaspoon minced fresh cilantro (chopped, optional)
- 1 clove garlic (minced, optional)
- 2 tablespoons chopped tomatoes (roma or cherry tomatoes)
Instructions
- Cut open your avocado to make sure it’s good. If it is, great! Set it aside. If it’s not, I’m sorry, you’ll need to use a different avocado.
- Combine minced red onion, lime juice, and pinch of salt in a medium bowl. Stir with a fork and let it sit to quick pickle while you prep the rest of the ingredients.
- Mince the jalapeño and any other optional additions (cilantro, garlic, tomatoes, etc). Set aside on your cutting board.
- Add the jalapeño to the bowl with the onions and mix well. Then use a fork to scoop the avocado out of the skin and into the bowl. Poke the avocados all over, then mash well with the tines of the fork until creamy.
- Finally, add the black pepper and any of the optional additions (tomatoes, cilantro, cayenne, etc.) and continue mashing until you reach your desired guacamole consistency.
- Adjust to taste — add more lime juice, salt, pepper, etc. if you think it needs it. Garnish with cilantro or cayenne (optional). Serve directly out of the bowl.
RECIPE NOTES
- To mince the jalapeño without the seeds or ribs, remove the stem end and the tip. Stand the pepper upright, with the stem end flat on the cutting board. Look for where the ribs of the pepper are attached, then slice downward removing a length of the pepper from between two of the ribs. Slice it into long planks, then cut across them to mince.
- To store leftover guac, press a sheet of plastic wrap smoothly against the surface of the guacamole, then cover the mouth of the bowl or container as well with an airtight seal. Store in the fridge; it will stay good for another 12-24 hours.
- If you don’t have a jalapeño pepper, a poblano, serrano, or fresno pepper will work fine.
- The most bare bones, basic version of this small batch guacamole recipe is one avocado, lime juice, and a pinch of salt. Everything else is technically extra!