The BEST Guacamole you will ever make – simple, delicious, and takes just 5 minutes to throw together. 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.
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, guacamole was a huge part of my growing up (even if I didn’t really learn to love it until my teen years). Now, it’s my go-to restaurant appetizer, snack, and must-have party essential.
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 translates to “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.
- 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 that it tastes fresh with 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.
- 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 can be somewhat overwhelming. Also, take care not to add too much. I added 1 clove and it was just right.
How to Make Guacamole
Start by slicing each avocado in half and carefully remove the pit. Scoop the avocado flesh into a medium bowl with lime juice and a pinch of salt. Mash the avocadoes using the back of a fork until desired consistency is reached (I prefer somewhat chunky guacamole, but feel free to mash away if you like yours nice and smooth).
Mix in the diced onion, tomatoes, garlic, cilantro, and fresh ground black pepper. If desired, mash the onion and tomatoes with the avocado to better release their flavors.
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?
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!
What solutions 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?
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 lime juice.
- Have fun with it! Just because this recipe 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 your own preferences– not based on what’s traditional versus non-traditional.
More Mexican Food Favorites
- Mexican Mole Sauce Recipe (Chicken Mole)
- Albondigas Soup Recipe (Mexican Meatball Soup)
- Paloma Recipe (How to Make a Paloma Cocktail)
- Easy Homemade Salsa Recipe; How to Make Salsa
- Mexican Birria Recipe (How to Make Birria)
- Pozole Rojo (Red Posole) Recipe
If you try making this Guacamole Recipe, please leave me a comment and let me know! I always love to hear your thoughts.
Looking for more delicious dip recipes? Try these reader favorites:
- Tzatziki Sauce Recipe (How to Make Tzatziki)
- Chimichurri Recipe (How to Make Chimichurri Sauce)
- Easy Honey Mustard Sauce Recipe
- Muhammara Recipe (Red Pepper and Walnut Dip)
- Classic Hummus Recipe (How to Make Hummus)
- Pico de Gallo Recipe (How to Make Pico de Gallo)
GuacamoleHoney Garlic Shrimp Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
- 5 avocados (peeled, pitted, and mashed)
- 2 limes (juiced)
- 1 teaspoon 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 teaspoon freshly ground black pepper
- 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.
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)