To make the Best Guacamole Recipe, you start with fresh, high-quality ingredients like ripe avocado, onion, lime juice, cilantro, and salt. It’s simple to make, delicious, and great with chips, tacos, and more!
Born and raised in Southern California, guacamole, aka guac, has been a huge part of my existence. Even now, it’s my go-to summer snack and must-have party appetizer. In this post, I’m sharing my all-time favorite (and very best) homemade guacamole recipe, how to make it, and answer all the other guacamole questions you’ve been dying to know.
Table of Contents
Guacamole Ingredients
In its simplest form, guacamole is an avocado-based dip or spread that was first developed by the Aztecs in what is modern-day Mexico. The name comes from the Aztec word, āhuacamolli, which translates to “avocado sauce”.
Authentic guacamole, as we know it, still keeps things simple—just ripe avocados, lime juice, salt, fresh cilantro, and finely chopped white onion. Some regional versions may include jalapeño for a bit of spice. While not always traditional, modern guacamole recipes often add garlic and diced tomatoes for extra flavor and texture, especially in American kitchens.
Variations
Guacamole is incredibly versatile, so don’t be afraid to get creative! While this recipe keeps things classic, you can easily customize it with a variety of fun and flavorful add-ins:
- Fruits: Pomegranate arils and fresh mango chunks are my two faves, but pineapple and peaches would also go great.
- Veggies: For extra crunch, stir in finely chopped bell peppers or jicama. Both add texture without overpowering the classic guacamole flavor.
- Cheese: Crumbled queso fresco or even soft mozzarella-style cheese can add a delicious, creamy contrast. A hotel I stayed at in Mexico served their guac with small chunks of queso fresco and it was absolutely delicious.
- Creamy Additions: While traditional guacamole doesn’t include dairy, a spoonful of Greek yogurt, sour cream, or even cream cheese can make it ultra creamy. This variation is especially great for spreading on sandwiches or using as a dip for spicy dishes like chicken flautas or chipotle shrimp.
How to Make Guacamole
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Start by slicing the avocados in half and carefully removing the pits. Use a spoon to scoop the flesh into a medium mixing bowl. Immediately add the fresh lime juice and a generous pinch of salt. Mash the avocados with the back of a fork, a potato masher, or mortar and pestle until you reach your preferred texture. For traditional guacamole, aim for a chunky consistency—but if you prefer a creamier dip, keep mashing until smooth.
Stir in the diced white onion, Roma tomatoes, minced garlic, chopped cilantro, and freshly ground black pepper. For deeper flavor, lightly mash the onion and tomato into the avocado—this helps release their juices and blend the flavors more fully.
Taste and adjust the seasoning as needed. You can add more salt or lime juice to brighten things up, or a little extra garlic or cilantro if you’d like a stronger punch. Want to spice things up? Add finely chopped jalapeño or serrano pepper, starting with a small amount and tasting as you go. Removing the seeds will tone down the heat, while leaving them in adds extra kick.
Tip: For a tangier, looser guac, stir in more lime juice. For a chunkier dip with more texture, reserve some extra diced tomato and onion to sprinkle on top just before serving.
Expert Tips
- Use ripe, but not overripe, avocados: A ripe avocado should yield ever so slightly to gentle pressure near the stem. If it feels mushy or leaves a dent, it’s likely overripe and may have brown spots inside. Hass avocados work best for their creamy texture and rich flavor.
- Finely dice the onion: A fine dice blends more evenly into the guacamole and keeps the texture smooth. If you’re sensitive to onions, you can soak the raw onion in cold water for 5–10 minutes to mellow its bite before adding it in.
- Serve at room temperature: Cold guacamole dulls the flavor. Let it sit at room temp for 10–15 minutes before serving to bring out the best taste and texture.
How to Keep Guacamole From Turning Brown
Avocado and oxygen have one of the craziest love-hate relationships in existence. Avocados need oxygen to grow, but the moment it’s cut open and exposed to air, it starts to oxidize and turn brown. So, How do we keep avocados from turning brown? Water.
Transfer any leftover guacamole to an airtight container or jar with a tight-fitting lid. Pour a thin layer of cold water (about ½ inch) over the surface, making sure the top is completely covered. Since guacamole is dense, the water won’t seep through. Seal the container and refrigerate for up to 3 days. When ready to serve, pour off the water, stir, and enjoy.
Alternative solutions that do not work– trust me, I’ve tried them.
- Avocado pits. Big fat no. Yes, I added it to the bowl here for decoration, but it in no way do the pits help keep guac green.
- More lime juice. Another no. Sure, it helps maintain freshness for a bit longer, but a day…two days? Not in my experience.
- Plastic wrap barrier. Works for short-term storage, maybe a day.
Serving Ideas
Guacamole is a versatile favorite that pairs perfectly with everything from tacos to party platters. Spoon it over Sheet Pan Shrimp Fajitas, Birria Tacos, or Shrimp Tacos for a creamy, cooling contrast to bold, spicy flavors. It also makes a great addition to taqueria-style plates like Carnitas, Chicken Mole, and Carne Asada, served alongside Cilantro Lime Rice and Mexican Black Beans.
Hosting a party? This guacamole recipe is right at home with any appetizer spread. Pair it with fresh dips like Mango Salsa, Pico de Gallo, or Ceviche, and don’t forget crispy Beef Empanadas for a crowd-pleasing finger-food favorite.
Looking for more delicious Mexican Recipes? Check out my full collection of 40+ Best Mexican Recipes Perfect for Cinco de Mayo.
RECIPE CARD
Guacamole Recipe
Ingredients
- 5 avocados - peeled, pitted, and mashed
- 2 limes - juiced
- 1 teaspoon salt
- ½ cup white onion - diced
- 2 Roma tomatoes - seeded and diced
- 1 clove garlic - minced
- ¼ cup fresh cilantro - chopped
- ½ teaspoon freshly ground black pepper
Instructions
- In a medium mixing bowl use a fork to mash together the avocado with the lime juice and salt until desired consistency is reached (smooth versus chunky).
- Mix in the diced onion, tomatoes, garlic, cilantro, and fresh ground black pepper. Stir to combine and season with additional salt, pepper, and lime juice, to taste.
Jessica’s Notes
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Frequently Asked Questions
Frozen guacamole can be okay. It’s fine for mixing into recipes, but it won’t match the flavor or texture of fresh. After thawing, it tends to be more watery or grainy, and any added ingredients like tomatoes or onions can turn mushy or bland. The flavor holds up best when it’s a simple blend of avocado, lime, and salt.
For best results, freeze smooth guacamole without watery add-ins, press plastic wrap directly against the surface, and store in an airtight container. Thaw overnight in the fridge, stir well, and add a fresh squeeze of lime and salt before serving.
Yes, lemon juice works in a pinch and still helps prevent browning. However, for traditional, tangy flavor, I definitely recommend sticking with fresh lime juice.
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