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This authentic guacamole recipe is simply the best! Made with the perfect balance of avocados, cilantro, onions, tomatoes, lime juice, salt, and jalapeños, it’s a delicious Mexican classic that will quickly become a staple in your kitchen.
The Best Guacamole Recipe
Guacamole was always around when I was growing up in my Mexican family. We had avocados on the counter all the time – sometimes we’d just eat them with salt, or mash them onto bolillo bread for a quick torta de jamón. And when we wanted a snack or quick dip, guacamole with chips was the go-to.
This version is the best guacamole recipe in my humble opinion. It never disappoints, is made with the perfect balance of fresh ingredients, and is just the way my family has always made it. An authentic guacamole recipe that everyone loves.
5-Star Review ★★★★★
“Made this for my birthday party tonight.. it was a hit! So delicious and fresh!” -Laura
Ingredients You’ll Need
- Avocados: Make sure to pick ripe avocados for the best flavor and texture. See my tips below!
- Cilantro: A staple Mexican herb that adds brightness and freshness.
- Roma tomatoes: This one is optional, but I like it as my family has always added it in. Pick ripe tomatoes to make sure they’re slightly firm but not too soft. Tomatoes that are too soft are often watery and can add too much moisture to the guacamole.
- Onion: Yellow and white are best for a slightly sweet yet tangy flavor. If you want a stronger, more zesty kick, you can use red onion.
- Lime juice: Fresh lime juice gives a bright citrus flavor. I don’t recommend using bottled lime juice.
- Jalapeño: You can remove the seeds if you don’t want it too spicy, or use a serrano pepper instead for some extra heat.
- Salt: This one is really important! Don’t be afraid to add enough salt to really bring all the flavors together.
(See recipe card below for the full measurements.)
How to Make Easy Guacamole
Cut the avocados in half and remove the pit with a sharp knife. Scoop out the fruit using a spoon and transfer it into a medium mixing bowl. Mash it using a fork, a masher, or a molcajete until it reaches your desired consistency.
Stir in the chopped cilantro, tomato, onion, lime juice, jalapeño, and salt. Taste and adjust the salt as needed.
How to Store Leftover Guacamole (And Keep It from Browning)
There are a few popular methods, but the one I’ve had the most success with is to transfer the guacamole to a container, spritz a little lime juice on top, and cover it completely with plastic wrap so that the plastic is touching the guacamole and the sides of the storage container. This helps prevent any oxygen from getting in and turning it brown.
It will stay bright and fresh for up to 3 days in the refrigerator.
Frequently Asked Questions
Guacamole is truly the ultimate side, dip, or garnish. I like pairing it with classics like chicken fajitas, ground beef tacos, sheet pan nachos, or cheese quesadillas. You can eat it on chicken tostadas or a chicken enchilada skillet to keep you full and satisfied.
Yes, but it’s best eaten fresh. If you need to make it ahead, press plastic wrap directly onto the surface to help keep it from browning.
I don’t recommend freezing guacamole if it contains tomatoes, onions, cilantro, and jalapeños. Those ingredients tend to make it a little watery when defrosted. However, you can successfully freeze it if you leave those things out.
Simply combine the mashed avocados, lime juice, and salt with 2 teaspoons of olive oil to help prevent it from browning. Place it in a freezer-safe storage bag and freeze it. A day before you’re ready to eat it, take it out and let it thaw in the fridge. Then mix in the other fresh ingredients to make it tasty!
Guacamole Recipe
Ingredients
- 2 large ripe avocados
- 1 Roma tomato, diced (optional)
- 1 jalapeño pepper, diced
- ¼ cup chopped cilantro
- ¼ small onion, finely diced
- ½ lime, juiced, plus more to taste
- ½ teaspoon kosher salt, plus more to taste
Instructions
- Cut the avocados in half and remove the pit with a sharp knife. Scoop out the fruit using a spoon and transfer it into a medium mixing bowl.
- Mash the avocados using a fork, a potato masher, or a molcajete until it reaches your desired consistency.
- Stir in the chopped cilantro, tomato, onion, lime juice, jalapeño, and salt. Taste and adjust the seasoning as needed.
Video
Notes
- Use ripe avocados. To make sure your avocado is ripe, it should be a little soft when you give it a squeeze but still firm. If it’s too soft and leaves a big indentation, then it’s overripe. You can also remove the little brown stem at the base to check. If you’re able to remove it easily and the color underneath is green, then there’s a good chance it’s ripe. If the color underneath is brown, it’s likely overripe.
- Tomato: Adding this is optional. Some people like it, while others prefer theirs without it. This is totally a personal preference.
- Onion: White or yellow are best.
- Season generously with salt. Don’t be afraid of adding salt. Start with the suggested amount in the recipe and then taste it to see if it needs more.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Tips for Picking the Best Produce
With simple recipes like guacamole, picking high-quality ripe produce is super important to give you the best flavor. Here are a few tips on how to pick the best ingredients:
- Limes: To pick the juiciest lime, make sure it has a shiny and smooth peel and is plump.
- Avocados: Pick avocados that are dark green and a combination of slightly soft but still firm. If it’s too soft and leaves a big indentation, then it’s overripe. You can also remove the little brown stem at the base to check. If you’re able to remove it easily and the color underneath is green, then there’s a good chance it’s ripe. If the color underneath is brown, it’s likely overripe.
- Tomatoes: I recommend Roma tomatoes since they are mostly firm and have a mild flavor that works well with other ingredients. Make sure the tomatoes are deep red and have a shiny skin.
- Peppers: I use jalapeño peppers with ribs and seeds removed for this recipe. As a general rule of thumb, remove the ribs and seeds of your peppers to tone down the spice level, or leave them in to make it spicier. Pick jalapeños that are a deep green color.
- Onions: I recommend using yellow or white onions for this recipe since they have a mild flavor and are slightly sweet. They’re great served raw for salsas and garnishes. Don’t use red onions.
- Cilantro: I love cilantro and always have it stocked in my fridge. Look for bright and crisp cilantro leaves and avoid any wilting or browning.
How to Make It Your Own
- Don’t like tomatoes in your guacamole? No problem. Some people prefer it without. You can leave it out.
- Use a shallot instead of an onion. Shallots are typically milder than regular onions and lack the bite.
- Add some fruit like chopped mango, pineapple, or even a little peach. It’s a sweet contrast that works surprisingly well.
- Other additions: A little crumbled cotija cheese, minced garlic, or a pinch of ground cumin.
More Mexican Recipes
- Carnitas (classic version made from pork)
- Chicken Carnitas
- Elotes (aka Mexican street corn)
- Chicken Enchiladas
- Authentic Mexican Rice
- Carne Asada
This post was originally published in January 2018 and has been updated with new photos and more helpful tips.
Photography by Ashley McLaughlin.
Nice recipe – good guacamole. I followed your recipe as written with no changes. Thank you, Isabel.
Your recipes are the best! So far we’ve tried this, pico de gallo and carne asada. Each was excellent. Looking forward to trying more.
Perfecto! Thanks!
Try this for guacamole.
For each avacado add one rounded teaspoon of mayonnaise and salt to taste.
It’s the best I’ve ever had.
…you left out ground cumin (Cominos)!!!!
i also add sour cream to my “Guac”…
i love your recipes…muchas gracias isabel…
Here’s a thought … if you have some on hand… save a little chopping time by adding a tablespoon or 2 of pico de gallo (salsa fresca). It frequently has chopped tomatoes, onion, cilantro, and jalapeño already mixed in! Also, a shot of garlic powder can add a little something.
Hi Jim, that’s a great tip! Thanks for sharing!
Always the very best recipes with Isabel❤️
Very interesting recipes. My great great grandmother California Mission Indian. Married Spanish soldier. My Father side came from Jalisco Mx.
Didn’t your parents eat Nopals ? Just about every Mexican America eats them.
I even have a cactus plant backyard. Super good for diabetes. Buy the way 85 an still cooking