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This guacamole recipe is simply the best! Ready in only 10 minutes, it’s a delicious Mexican classic that will quickly become a staple in your kitchen. Serve it with tortilla chips, on a salad, in tacos, on toast, and more! It’s the perfect appetizer and snack for Cinco de Mayo, game day, and any time of the year.
Table of Contents
Made with the perfect balance of avocados, cilantro, onions, tomatoes, lime juice, salt, and jalapeños, this guacamole recipe is a must-have in your Mexican cooking arsenal.
Whether you’re hosting a party, snacking on a lazy afternoon, or looking for a healthy and tasty dip, this recipe is sure to impress.
Here’s how to make the best guacamole at home!
Guacamole Ingredients
- Avocados: Ripe, but slightly firm. Not too soft and squishy.
- Cilantro: A staple Mexican herb that adds brightness and freshness.
- Roma tomatoes: Ripe, but slightly firm. We don’t want it to be too watery.
- Onion: White or yellow are best.
- Lime juice: For that tangy acidity that pairs beautifully with the cilantro.
- Jalapeño: You can remove the seeds if you don’t want it too spicy, or use a serrano pepper instead of some extra heat.
- Salt: Really brings all the flavors together!
How to Make Guacamole
- Cut the avocados in half and remove the pit with a sharp knife. Then 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. Using a potato masher is the easiest method because it’s not as messy and gives you a little more control than using a fork, but either works fine.
- Mix in the chopped cilantro, tomato, onion, lime juice, jalapeño, and salt. Taste and adjust the seasoning if necessary.
Helpful Tips
- 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.
- 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.
- Finely mince the onion. If you have people who don’t like the bite of an onion, use a food processor or a cheese grater to finely mince the onion. The flavor will still be there but it will be less pronounced.
Substitutions and Variations
- Don’t enjoy tomatoes in your guacamole? That’s okay! Some people prefer guacamole without tomatoes. You can leave it out.
- Use a shallot instead of an onion. Shallots are typically milder than regular onions and lack the bite.
- Top with cotija cheese for the ultimate delicious salty Mexican bite!
- Add a bit of honey (about 1 tablespoon) to give the guacamole a hint of sweetness.
About 2 to 5 days, depending on how it’s being stored.
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 depends. I don’t recommend freezing guacamole if it contains tomatoes, onions, cilantro, and jalapenos. 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 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 as needed
- ½ teaspoon kosher salt, plus more as needed
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.
- 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.
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