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The Best Guacamole Recipe is simple and uses bright, fresh ingredients. All you need is the right combination of avocados, onion, tomatoes, cilantro, jalapenos, garlic, lime juice, and a little salt. Easy and delicious!
This homemade recipe starts with the perfect mixture of ingredients to tantalize your taste buds. It’s the perfect party dip, a topping for your favorite Mexican or Tex-Mex food, and a must-have on nachos! Any way you serve it, you are going to love it!
Why We Love This Guacamole Recipe!
- Incredible Taste: This recipe is made with 8 simple ingredients that are big on fresh flavor.
- Easy to Make: All you need to do is cut, dice, mash, and stir. Simple as that!
- Versatile: The best thing about guacamole is that it’s easily adaptable to fit everyone’s taste! Omit ingredients you don’t like and it is the perfect recipe for you.
You really won’t believe how easy it is to make homemade guacamole. In fact, you likely won’t want to have it any other way once you do. The ingredients are so fresh and you cannot beat that bright and delicious flavor.
Ingredient Notes
How to Make the Best Guacamole Step by Step
✱ Be sure to see the recipe card below for exact ingredients and full recipe instructions!
- Prep: The hardest part of this is the chopping and dicing. And I say that to say it really isn’t that hard at all. A nice sharp knife to cut your veggies and cilantro, a garlic press to make mincing the garlic a cinch, and a citrus squeezer or press to juice the lime make prep work a breeze.
- Cut and Mash Avocado: Use a large knife to cut the avocados lengthwise and then a spoon to scoop out the inside (pulp) of the avocado into a large mixing bowl. Then use a fork or a potato masher to mash the avocado. You can control how chunky or smooth you want it.
- Add all ingredients into the bowl with the avocado: Just dump in the ingredients and give it a stir.
- Enjoy: Pour in desired serving dish or place in the refrigerator until ready to serve.
The Best Dippers for Guacamole
- Tortilla Chips are the classic standard. Grab one that will stand up to your yummy dip.
- Fresh Veggies: Carrot sticks, celery, sliced bell peppers, or radishes all go well with guacamole.
- Pita Chips or Bagel Crisps: Either of these has a nice crunch factor for dipping!
- Pork Rinds: Drizzled them with a little hot sauce for some extra bite.
Tips
- For the best homemade guacamole, don’t overmix. Leave some chunks to give it texture.
- When possible make it fresh just before serving. Just like bananas, avocadoes oxidize quickly (or turn brown) after you slice them open. If this happens it really doesn’t change the taste, but just isn’t as appetizing when served.
- Taste and adjust to your liking. Everyone has different preferences, so add more of the ingredients you love or take away the ones you don’t. If you like it extra spicy, add in more jalapeno. And don’t forget to salt to taste as well then add a little more if needed.
Variations and Substitutions
If you want to veer away from an authentic guacamole recipe give these add ins or toppings a try.
How to Pick Perfectly Ripe Avocados?
To pick the perfectly ripe avocado look for these qualities.
- Firmness: Hold the avocado in the palm of your hand and gently squeeze it. You don’t want a hard avocado, you’ll want it to give just a little but not be mushy.
- Color: For Hass avocadoes (the type used mostly for guacamole) look for a dark green color to nearly black. You don’t want it overly black. Other types of avocadoes like Florida avocadoes will still be ripe when they are green, but other ripeness qualities will apply, so follow those when choosing those.
- Bruising: If they are overly bruised you want to avoid them.
- Stem: If you can choose avocados where the stem is still on. When the stem falls off air can get inside the top and cause some browning inside. It won’t really hurt anything though so if you can’t it’s okay. To use them just cut away any brown spots inside.
Recipe FAQs
A nice sharp knife will help slice those avocados just take the knife and cut around the center lengthwise. Then gently hit the seed with the knife it will stick to the seed, then pull it away from the pulp. It will come away very easily. Take a spoon and start scooping right at the edge of the outside (peel). That creamy center will pull away very easily. If you love gadgets this handy 3-in-1 avocado slicer works great too.
What’s important is using the right combination of fresh ingredients and blending the texture to fit your taste. First, mash the avocadoes to the consistency you like. The texture is a key component to enjoying this recipe. So if you like it chunky leave some chunks, if not mash until smooth and creamy. Next, leave out anything you really do not like. If you hate onions- omit them. And finally, taste and adjust. If you need a little more salt and lime juice then add it and that goes for any of the ingredients.
If your avocadoes are dark green with black speckles on them, they will only last 1 – 2 days at room temperature and they will be perfect to enjoy.
When you buy avocadoes on the greener side they usually will hold up for 3-4 days at room temperature. Also, keep in mind that when other fruits and vegetables are stored nearby this can also affect how quickly they ripen. Try to store them separately.
Storage and How to Keep Guacamole From Turning Brown
Again, guacamole really oxidizes so quickly. The acid in the lime juice really does help slow the process, but still, it will turn brown.
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Storage: Using a layer of plastic wrap pressed down on top of the surface of the guacamole will help it stay fresh for a day or two. I have found pouring a little water over the guacamole is also a great way to keep it green and fresh as well.
How to Keep Guacamole Green?
- Place the guacamole in an airtight container and press it down flat with the back of a spoon. Make sure it is spread all the way to each edge and that you push out any air bubbles. This will prevent water from leaking down into the guacamole.
- Gently pour a thin layer of water (about ½ inch) over the top (I use cool water), covering it completely.
- Place on the lid and store in the refrigerator for up to 3 days.
- When ready to serve, remove and pour off the water. Give it a stir to incorporate any moisture and enjoy!
Keep in mind there will be a little bit more of a watery consistency the longer you store it. We usually eat all ours up pretty quickly so it isn’t a big deal.
Ways to Serve this Simple Guacamole Recipe?
Well, I think I could slather it on just about anything along with my Copycat Chili’s Salsa! I especially enjoy it with a big bowl of tortilla chips, but guacamole goes well with just about any Mexican Food or Tex-Mex Dishes like taco salad, nachos, quesadillas, and tacos. But here are some other ways you may not have thought of
- Sandwich or wrap: It’s delicious on a turkey club, BLT, or just about any sandwich you can think of.
- Meats: We love them with grilled pork chops, grilled chicken, or even added to chicken salad.
- For breakfast on toast, over eggs or to top a breakfast casserole.
- Appetizers: It’s perfect for your game day, Cinco de mayo celebration or party table served with 7 Layer Dip, Mexican Fruit Salad, or Cheesy Green Chile Bread.
Here are a few dishes that round out your favorite Mexican Meal.
- Slow Cooker Salsa Chicken – perfect to make tacos, nachos, and the start to tortilla soup.
- Easy Charro Beans
- Crock Pot Salsa Verde Chicken
- Restaurant Style Refried Beans
- Instant Pot Mexican Rice
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Best Homemade Guacamole Recipe
Ingredients
- 3 large ripe avocadoes
- ¼ cup diced red onion
- ¼ cup finely chopped cilantro
- 1-2 small Roma tomatoes, chopped
- 1 small jalapeno, seeded and deveined, finely diced
- 1-2 cloves garlic, minced
- 1 – 2 fresh limes, juiced (start with 1 and add)
- ½ teaspoon sea salt, (or to taste)
Instructions
- In a large bowl, mash avocados until combined but still a little chunky (or desired smoothness). This is easily done with a fork or a potato masher.
- To the bowl, add in red onion, cilantro, tomatoes, jalapeño, garlic, lime juice, and salt. Stir to combine. Taste and adjust as desired.
- Serve with tortilla chips or veggies. Or use to top your favorite Mexican or Tex-Mex dishes.
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Notes
-
- When possible make it just before serving. Just like bananas, avocados oxidize quickly (or turn brown) after you slice them open. If this happens it really doesn’t change the taste, but just isn’t as appetizing when served.
-
- Taste and adjust to your liking. Everyone has different preferences, so add more of the ingredients you love or take away the ones you don’t. If you like it extra spicy, add in more jalapeño. And don’t forget to salt to taste as well, then add a little more if needed.
-
- Place the guacamole in an airtight container and press it down flat with the back of a spoon. Make sure it is spread all the way to each edge and that you push out any air bubbles. This will prevent water from leaking down into the guacamole.
-
- Gently pour a thin layer of water (about ½ inch) over the top (I use cool water), covering it completely.
-
- Place on the lid and store in the refrigerator for up to 3 days.
-
- When ready to serve, remove and pour off the water. Give it a stir to incorporate any moisture and enjoy!
Nutrition Information
Nutritional Disclaimer
Soulfully Made is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
©️Soulfully Made
Post originally posted in November 2016, was updated in February 7, 2023 with more helpful information and photos.
Followed the recipe exactly and it came out delicious! THANK YOU!
I used pickled red onion and this was SO GOOD! Thanks for the recipe!
This one of the best guacamole recipes I’ve ever tried! YUM!
Simple and delicious!
This truly is the BEST guacamole! My whole family loves it, and it’s great for parties, too.
Everyone enjoyed this. So easy to customize just how we like it!
That looks amazing! And I love your method for keeping guac from turning brown. I’ve never heard of that before!