A fresh, creamy Mexican sauce in which ripe avocado is mashed with tomato, onion, lemon, and cilantro. Served as a dip alongside chips, tacos, and grilled dishes, this vegan sauce comes together in minutes.
Scoop out the flesh of ripe avocados into a bowl, mashing part of it with a fork and leaving part chunky.
Add the tomato, red onion, cilantro, optional chili pepper, lemon juice, and salt, and mix well.
Serve the sauce right away. Note: If it needs to sit, squeeze lemon over the surface and press plastic wrap directly onto it to prevent browning.
Important: Avocado darkens quickly when exposed to air; prepare the sauce close to serving time, and if it needs to wait, squeeze plenty of lemon over it and press plastic wrap directly onto the sauce's surface. Use ripe, soft avocado — a firm avocado won't mash. Vegan and gluten-free.
If you mash part of the avocado coarsely with a fork and leave part of it whole, the guacamole becomes both creamy and chunky; this textural contrast makes the dip more enjoyable.
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