Name: Guacamole Recipe
Prep time: 5 min
Total time: 5 min
Yield: 12 servings
Ingredients: 5 avocados (peeled, pitted, and mashed); 2 limes (juiced); 1 tsp salt; 1/2 cup white onion (diced); 2 Roma tomatoes (seeded and diced); 1 clove garlic (minced); 1/4 cup fresh cilantro (chopped); 1/2 tsp freshly ground black pepper

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The very BEST Guacamole you will ever make is simple, uncomplicated, and ready in just 5 minutes. Filled with fresh, high-quality ingredients like avocados, onion, tomatoes, lime juice, garlic, and cilantro, this Guacamole Recipe is naturally gluten-free, dairy-free, and vegan. Learn all about this beloved Mexican dip, including How to Make Guacamole, in this post.

My favorite guacamole recipe

If you’re here, I’m guessing you’re a pretty big fan of guacamole. Or guac as it’s often called here in the states. Fresh, delicious, and uncomplicated, it’s easy to understand why even those of you that dislike avocados, love guacamole.

Born and raised in southern California, I have probably consumed quite a few avocado trees in the form of guacamole. A no-brainer restaurant starter and must-have party essential, I have enjoyed a lot of guac in my 32 years on this earth.

In this post, I will share with you my all-time favorite guacamole recipe, how to make it, and answer all the other guacamole questions you’ve been dying to know.

What is Guacamole?

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 when translated means “avocado sauce”.

Avocados were first cultivated in South Central Mexico approximately 10,000 years ago, however, it wasn’t until 1926 when a postal worker named Rudolph Hass purchased an avocado seedling from a California farmer and had it patented in 1935.

The ban on avocado imports in the 1990s combined with the growth of the U.S. Latino population is most likely responsible for the boom in guacamole, and therefore avocado, consumption throughout the United States.

Guacamole Ingredients

Some of you are probably wondering if there is a right and wrong way to make guacamole? My answer is that it depends on how seriously you take it. In other words, there are definitely ingredients that should probably be left out (sour cream, cream cheese, peas), yet others that are somewhere in the middle (garlic and tomatoes).

Traditional guacamole – made with avocado, jalapeño, cilantro, onion, lime juice, and salt.
Popular additions – garlic and diced tomato. Of course, this is all about personal preference.
Ingredients that should be left out – sour cream and cream cheese. Yes, you guys, you can add these things if you really want to, but the whole point of guacamole is fresh minimal ingredients.

Ok, so what’s going on in my Guacamole recipe? Is my recipe authentic?

Well, mostly yes. Except for the tomatoes. Fortunately, you can easily leave out the tomatoes if you don’t care for them. Besides, after visiting Mexico earlier this year, I would argue that not all guacamole recipes in Mexico are free of tomatoes… I know this because I ate a bowl.

Anyway, to make this guacamole recipe you will need-

Avocados – you need ripe avocados in order to make guacamole. Trust me. That doesn’t mean you want brown, rotting ones, though, so get ’em before they go bad.
Onion – I love to use white onion for dips and salsa. You may also use red onion if that’s what you have available.
Cilantro – If you hate cilantro, you can always leave it out. But that definitely isn’t recommended.
Lime juice – Freshly squeezed from real limes will taste the best. Add more or less, to taste.
Tomatoes – I love a little seeded and diced Roma tomato in my guac. As I mentioned above, tomatoes are completely optional, so no pressure if they’re not your thing.
Salt + Pepper – You will need to add some salt and pepper to your dip to help bring out the flavors. How much, however, depends entirely on you. I recommend starting with less and adding more as you go along.
Garlic – Totally optional. However, should you add garlic, freshly minced garlic is best as powdered garlic is somewhat overwhelming. Also, take care not to add too much. I added 1 close and it was just right.

How to pick ripe avocados

There are several things to look for when picking out avocados at the market,

Start by looking at the color. As a general rule, the greener they are, the less ripe they are. On the other hand, the darker they are, the riper they are.
Feel the avocados. Yes, get in there and gently squeeze the avocado in the palm of your hand. An avocado is ripe when it yields to firm, yet gentle, pressure, but should not feel overly soft or mushy. If the avocado is firm and hard, it is not ripe. It needs a little give (or mush) to it. But not too much!
Check out the skin. Examine the avocado for bruising and take a look at the texture. Wrinkled skin is, in my experience, a bad sign.

How to make the best Guacamole

Ok, let’s make some awesome guacamole!

Mash your avocados. Start by mashing your avocados in a medium mixing bowl with a fork. Add the lime juice and a pinch of salt and continue to mash until desired consistency is reached (I prefer somewhat chunky guacamole, but feel free to mash away if you like yours nice and smooth).
Add remaining ingredients. Mix in the diced onion, tomatoes, garlic, cilantro, and fresh ground black pepper. Mix well to combine. If desired, mash the onion and tomatoes with the avocado to better release their flavors.
Season to taste. Taste your guacamole and season as needed.
- For a spicier guac recipe, add some diced jalapeño or serrano.
- For a tangier (and less thick) guac, add more lime juice.
- For an extra chunky dip, top with extra diced tomato and onions.

How to store Guacamole

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. While my husband may be happy to eat oxidizing guacamole, I prefer mine nice and green.

How do we prevent this?

Let’s start first with what doesn’t work. Because as I’m sure many of you know, most solutions out there simply do not work.

Avocado pits. Big fat no. Yes, I added it to the bowl here for decoration, but it in no way helps keep the 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 directly on top of the guacamole. Works temporarily, maybe a day or so, but do we really want to use more plastic?

So what does work?

WATER. When researching avocados and guacamole I came upon this article.

Here’s how it works –

Transfer any leftover guacamole to a container or jar that comes with a tight-fitting lid.
Pack the guacamole tightly, tapping the sides to get out any air bubbles.
Drizzle in a thin layer of cool water (approximately 1/2 inch), covering the entire surface of the guacamole. Don’t worry, the guac is so dense that the water won’t seep through.
Cover and seal the lid and transfer to the refrigerator for up to 3 days.
When ready to eat, remove the lid and carefully drain off the layer of water. Re-combine your guacamole and enjoy!

Is Guacamole healthy?

Guacamole is made up of mostly avocado… and avocado is high in fat. Fortunately, it’s the kind of good fat (monounsaturated) that, according to the American Heart Association, when consumed in moderation and in place of saturated and trans fats, may actually lower LBL (bad) cholesterol (one more reason to leave out the cream cheese).

That said, everything is best when enjoyed in moderation.

For example, a 1/2 cup serving of traditional guac typically comes with approximately 100 calories and 9 grams of fat. Add in the chips (about 140 calories per 15 chips), and you’ve got yourself a nice snack. Sadly, that single serving goes fast, and we all usually eat much more than one serving.

If this is you (it’s definitely me), probably best to limit guacamole to special occasions.

Tips and Tricks

Make sure to dice your onion and tomato nice and small and in approximately equal sizes as not to overpower the dish.
Only use fresh ingredients. This is especially important for the lime juice.
Have fun with it! Just because it only has a handful of ingredients, that doesn’t mean you can’t add more. Other delicious additions include,
- Fruits – pomegranate arils and mango are my two favs, but pineapple and peaches would also go great.
- Veggies – chopped bell pepper or jicama gives amazing crunch.
- Cheese – When I was in Mexico, one place served their guacamole with chunks of queso fresco (similar to mozzarella). It was amazing.
- Greek yogurt, sour cream, or cream cheese – I know I said not to, but if you really like a creamier guac.
Make sure your avocado is ripe, but not rotten.
Prepare your guacamole recipe for you and your preferences– not based on what’s traditional versus non-traditional.

What to serve with guacamole?

Obviously, guacamole needs some chips. Honestly, it doesn’t matter what kind of chip- corn chips, fried tortilla chips, nacho cheese. It does not matter as long as you LOVE them. Once you have the chip situation covered, let’s not forget about veggie sticks (though truth be told, chips are a much bigger fan favorite).

Of course, let’s not forget about the million Mexican dishes that taste better all thanks to a big scoop of guac– Chicken Enchiladas, Ground Beef Tacos, Chicken Mole, Fajitas.

If you’re preparing guacamole for a party or group celebration, I recommend serving as a trio with my 5 Minute Homemade Pico de Gallo and Mango Salsa Recipe. Served with my Instant Pot Shredded Salsa Chicken Tacos, Refried Beans, and a large pitcher of my popular Classic Margarita Recipe, you’re bound to throw the best fiesta ever!

Love Guacamole? Check out,

If you try making this Guacamole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.

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