Best Ever Guacamole
1,198 Comments
Updated Jan 05, 2024
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This is the best guacamole recipe as it’s simple to make and uses fresh, high-quality ingredients. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt. Easy and delicious!
I’m not one for hyperbole, but this really is the best guacamole recipe. When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It’s a blend of a few high quality ingredients with flavors that meld together beautifully.
After numerous trips to Mexico and working alongside Mexican chefs, I can confirm that this guacamole is the real deal. Fresh, easy, and authentic! Just as you would enjoy it in Mexico.
Guacamole Ingredients
With just eight simple ingredients you can make one of the all-time-best dip recipes.
- Avocados: Want to know how to pick the best, most ripe avocados? See my tips below!
- Onion: I’m using yellow onion which is most often used in Mexico, but you could use red onion as well.
- Tomatoes: Choose Roma tomatoes which are less juicy. No one wants a watery guac.
- Cilantro: One of my favorite herbs and a staple in Mexican cuisine.
- Jalapeno: You can also use serrano pepper for a little extra heat.
- Garlic: Some people like their guac with garlic, others like it without. I love just a little.
- Lime: Freshly squeezed lime is a must. Don’t use jarred lime juice as the flavor is muted.
- Salt: A pinch of flaky salt brings it all together.
Pick Ripe Avocados for the Best Guacamole
The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados.
So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but have a slight give to it.
How Do You Make Guacamole?
Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That’s it. The most delicious, easy guacamole.
How to Store Leftovers (and Keep it Green!)
Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.
Now, I’ve tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn’t work? Well, let’s start with leaving the pit in the guacamole. This does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale.
Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole.
The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method.
So in my quest to keep my guacamole green I stumbled on this hack – and it’s brilliant.
Here’s how to keep guacamole green:
- Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.
- Add about 1/2 inch of water on top (I used cold water).
- Place the lid on the storage container and store it in the fridge. That’s it!
- When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.
I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?
Watch My Guacamole Recipe Video
While this recipe is easy to make, I have some tips for making the best guacamole recipe you’ve ever tasted. Watch my step-by-step tutorial video below!
More Delicious Mexican Inspired Recipes
For all my Mexican food lovers, give these reader favorite recipes a try:
- Carne Asada (turned into Tacos and Fries)
- Carnitas (turned into Tacos and Burrito Bowl)
- Barbacoa (turned into Tacos and Burrito Bowl)
- Shrimp Tacos
- Citrus Shrimp Ceviche
- Pico de Gallo (Chunky Salsa)
- Salsa (Restaurant-Style)
And you can wash all of those down with my Mango Margarita, Strawberry Margarita or Classic Margarita. Or my Agua Fresca for a non-alcoholic option.
For tasty guacamole variations, try my festive Pomegranate Guacamole, tasty BLT Guacamole, and bite-sized Guacamole Stuffed Tomatoes!
Best Ever Guacamole (Fresh, Easy & Authentic)
Description
Video
Ingredients
- 3 avocados, ripe
- ½ small yellow onion, finely diced
- 2 Roma tomatoes, diced
- 3 tablespoons finely chopped fresh cilantro
- 1 jalapeno pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- 1 lime, juiced
- ½ teaspoon sea salt
Instructions
- Slice the avocados in half, remove the pit, and scoop into a mixing bowl.
- Mash the avocado with a fork and make it as chunky or smooth as you’d like.
- Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
- Serve the guacamole with tortilla chips.
Lisa’s Tips
- Look for large avocados for this recipe. If you can only find small avocados, feel free to add one more!
- Definitely use fresh limes rather than lime juice in a bottle. The flavor difference is worth it. And speaking of limes, I’m using Mexican limes which give about 1 to 2 tablespoons of juice.
- Make sure to read my tips above for keeping leftover guacamole green and fresh. It’s truly amazing! And I store the leftover guacamole in these food storage containers.
Nutrition
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Recipe originally posted August 2014, but updated to include new photos and video May 2018 and again today.
Make certain to wash your hands thoroughly after dicing the jalapeño as the oil will burn you. Particularly bad if you rub your eyes.
Just saying!
Easy & delish!
Glad you love this guacamole recipe!
Just tried it and definitely my favorite guacamole recipe ever. Absolutely delicious!!
So glad you enjoyed this guacamole recipe!
Simple and perfect.
Glad you enjoyed this guacamole recipe, Ren!
Looks decent but they do not use yellow onion for eating raw. It is white onion. Yellow onions are for cooking and Mexico hardly uses them at all. They use white onions and spring onions mostly.
amazing
Glad you love this guacamole recipe!
I LOVE this recipe. It’s the BEST guac I’ve ever made. .
Yay, I’m happy you love it, Amanda!
This is the best guacamole recipe I’ve ever made. Actually, it’s better than the ones made in most Mexican restaurants.
Thanks so much, Art! I appreciate the compliment. :)
I substituted a bunch of green onions complete, and finely diced for onions!
It’s yummy, thank you for sharing.
Glad you love this guacamole recipe, Asya!
This is pretty much how I’ve made guac for decades. Through a number of experiments and attempted mods, I now always include two additional things: A generous fistful of CILANTRO, with the tasty stems run through a mini chopper, and about a tablespoon+ of fresh or freeze-dried DILL WEED. They add an incredible amount of brightness, that doesn’t clash with the jalapeno or lime. My Guac and I have become very welcome guests at local gatherings!
Love the idea of adding dill weed to this recipe!
I prefer recipes involving avocados to include the weight of the total avocado because, where I live, large Haas avos (which I assume is the variety used) are $5 each and smaller than a baseball. But our local avos are $2 each (or free if you have access to an avo tree) and about the size of a cantaloupe. So, you see how I might have a problem following a recipe that only includes the # of ingredients but not the weight.
Great recipe!! I added fresh cilantro, fresh ground black pepper and cumin. I smooth out the top and squeeze another lime onto the surface. Then I roll the bowl around to cover the surface with the fresh lime juice.
Happy to hear you’re loving this guacamole recipe, David!
Wonderful recipe! This is exactly how I make it! To store it for a few days, I add about 1/4 inch of sour cream to the top and then mix it in before serving the 2nd time around. Sometimes I’ll add a little more seasoning but it’s still delicious!
Thrilled to hear you’re loving this guacamole recipe, Melisa!
I made this recipe for a two guests of mine and they said this is heavenly. It made their day.
I’m glad this guacamole was a hit!
Ever looked into s guac saver? It’s a plastic bowl with a rounded top that gets pushed down into the bowl, pushing out air as it goes down. The lid has a rubber seal so air can only go out. Push it all the way so there is no air left (guac is smashed to the top). Have accidentally made guac and left for a week. When I got back it was still green and tasty.
I made a big bowl of this with a little more lemon juice than mentioned, and it vanished in two days, I didn’t even get to taste it!
But my dad kept asking where I got it from, so I guess that’s a win
I’m so glad this guacamole was such a hit, Tara!
Fantastic!!! Just do it!
Delicious! I swapped the yellow onion for red, garlic salt and used jalapeños from the jar and diced them. Everything else fresh and it really makes a difference in taste.
Happy you enjoyed it!
This is a good making. I wonder if plastic wrap over the gauc and then water?
Thank you for this.
I have made this three times and it turns out perfect each and every time!
Hi, this looks delicious! I haven’t made this yet but want to. Do I have to add jalapeño peppers or can I just omit them? What else could I add in my spice rack? I’m not a fan of spicy.
You can leave them out, or use less of them, if you’re not a fan of spicy. Feel free to tweak the recipe to your liking. :)
I’ve had a lot of good guacamoles in my lifetime, so I don’t know if this is better than any of the others I’ve had, but it is definitely above average and not only worth making, but making again. In fact, this just may be a good “go-to” guac for those times when you’re not feeling all that adventurous, have limited ingredients, or just need to use up some avocado in a hurry. Whichever the case may be, I hope you enjoy it, and thank you, Lisa, for taking the time to create it and post it.
Hi Lisa – Happy to hear you’ve found a winning guacamole recipe you can make again and again!
Perfection! Thank you for sharing!!
Glad you’re loving this guacamole recipe!
Just made this with 3 aging avocados and a handful of mini tomatoes. No desire to mince an onion or garlic so using dehydrated onion and refrigerated already minced garlic. No cilantro? I used a shake of cumin. All mushed , tasted and in the fridge. Delish. It’ll be ready for later on . Love the flavors!
Hi Nancy – Woohoo! Glad your guacamole still turned out great with those substitutions.
I tried your recipe and it is totally amazing. My husband loved it and keeps asking me to make it for him. Imyfinicky daughter loves it too. Thank you so much for your recipe this is the first time I’ve ever made it and your recipe is simple enough that I didn’t mess it up. Thanks again!!
I love the flavor and texture of avocados. One problem is that if I forget and need an avocado for “today,” all the ones I find at the store are rock hard and probably won’t start to ripen for two or three days. And, if I buy a mildly soft avocado today, and can’t get around to using it by tomorrow, then when I finally do cut into it, it is brown and mostly unusable. Another problem is that a medium sized avocado is just too much for me to consume in one meal. Today everything came together. I had bought a firm avocado two days ago and it was just starting to soften today. When I cut into it, it was perfect. A bright green and yellow flesh. No brown but soft enough to easily mash for guacamole. The cilantro I had bought a couple of days ago had spoiled, so no fresh cilantro for the guacamole. I did have some bright red jalapenos and I prefer a sweet (Vidalia) onion instead of a yellow onion. I had also bought some small black & red tomatoes yesterday and I squeezed most of the moisture out of them before using. Roma tomatoes don’t have a lot of moisture, but I don’t think they have a lot of flavor either. Unless you cook them and then they seem to have a good tomato flavor, so great for a chutney.
I don’t like a lot of spicy heat, but do like a little. But, you could also try to find some colorful & flavorful peppers that don’t have much heat: Trinidad Perfume, Biquinho — or for a little more heat maybe poblano, jalapeno or Brazillian Starfish. You could also roast your peppers before adding them to the guacamole.
Can I freeze it for later use?
Hi Pat – It’s best not to freeze this. But I do have a few storage instructions written in the post to prevent the guacamole from browning too fast!
This was amazing! I had never created Mexican food before this and it was the furthest from a letdown. I shared it with family at a special time in our lives three nights in a row and made them so happy! Thanks Lisa!
I’m so happy you and your family loved this guacamole, Fiona!
I was buying some pepper bacon yesterday and happened to see a container of “Taco Seasoning.” When I tasted this seasoning, it was a perfect not too spicy and a little sweet blend. I added the taco seasoning to some ground beef with a little chopped onion & jalapenos. I had a can of pinto beans, but decided to open a can of refried beans, and chopped some onion & peppers to add to the beans, and reheated them in some bacon fat. *garlic powder, cumin powder or seeds, cayenne, etc. would also add to the flavor of the beans. I had some small flour tortillas, and I had also chopped up some salsa that had some “Salsa Ranchera” sauce from Herdez. So, make your own burritos with the seasoned ground beef, the refried beans and the homemade salsa, and add a little sour cream. And, if I had already made the guacamole, that would have been added too.
No where near enough salt or garlic….
Only in your opinion which in all the reviews is not mentioned by anyone else, wonder why that is ! Maybe you should stick to the shop bought stuff
If you can’t post something constructive then don’t post anything
This is my go to guacamole recipe for every family gathering or get together. It’s so good and everyone gobbles it up!
Thank you for sharing this delicious guac recipe!!
So happy to hear that!
Fantastic, thanks.
delicious
Hi Gina – Glad you love this guacamole recipe!
Love this recipe! And so does my family! I seeded the roma tomatoes and that worked out great! And thanks for the tip on keeping the guac green! Never would have thought to do that!
Hi Dave – I’m so glad the whole family enjoyed this guacamole recipe!
Easy to follow fabulous thank you!
Hi Sharon – Happy to hear you enjoyed this guacamole recipe!
I loved the Guacamole
Hi Saidah – Happy to hear you enjoyed this guacamole recipe!
I’m a little confused. You say look for large avocados, are you talking about large regular-sized avocados or jumbo avocados? In my experience, jumbo avocados have about 2.5x more avocado by weight (not including pit) than regular-sized avocados which would be a pretty material difference in the recipe.
She must mean jumbo! I just made this with three normal large (?) avocados and the onion is so pungent it’s kinda ruining it. Too bad all the rave reviewers are hogging the comments here, I had to scroll forever to find yours lol
Well named as “The best guacamole” ever. I’ve been making this for about a year now, and have just realised that I hadn’t given any feedback. I do apologise for that, very remiss of me.
Many thanks for this, Couldn’t be better.
Hi Annie – Thanks so much for leaving a review and happy to hear you’re loving this guacamole recipe!
10/10, so good and easy to make. Thank you!
serious over- gilding the lily here. Just avocado, garlic, salt, and LIME! NOT LEMON juice.
Delicious
Great recipe. Rather use water or plastic wrap, I use salsa. As you mentioned, pat it down then cover with a nice layer making sure to cover all of the surface of the guacamole. It works prefectly.
Love the idea of using salsa to prevent browning on top – brilliant!
I discovered another great way to prevent guac from going brown. Put it in a bowl, smooth it down, and then cover it completely with a layer of sour cream. When you want to eat it the next day, just mix it all together. It also works for a third day :)
So brilliant – love that idea, Rodney!
Just made this tonight for the first time. It is fabulous. Just like at our favorite Mexican restaurant! Thanks so much for sharing your recipe!
Hi Holly – Yay! Happy to hear you love this guacamole recipe.
Excellent recipe! Fresh lime juice make a real difference. I snip my cilantro with scissors in a measuring cup so that it evenly distributes. Delicious! I could eat this every day.
Hi there – I’m so glad you love this guacamole recipe!
Thank you Lisa. AMAZING recipe! I love the fresh lime juice flavor !
Glad you’re loving this guacamole recipe Lil!
I get rave complements every time I make this recipe! So simple and fresh, lime is the key!
Hi Marie – Happy to hear this recipe was a hit!!
Great recipe – love the freshness of this guacamole- utterly delicious! Thanks!
I’m 53, born and raised in New Mexico, and have lived most of my adult life in Texas. I will order it and eat it wherever it’s on the menu, but my homemade guac has always left me, and everyone who has tried it, disappointed — until now. Thank you for sharing your recipe with us. I made it tonight, and it’s a taste sensation! Reminds me of home.
Wonderful! I’m so thrilled you finally were able to whip up an amazing guacamole recipe. Enjoy!
Following this recipe will lead to perfectly serviceable guacamole, but the real reason for my comment is to warn everyone away from following the advice on how to store any leftover product. The suggestion is to place the unused portion of the guacamole in a storage container, flatten the top to a smooth surface – which you would do anyway to prevent the liquid from separating from the substance even without the next step – and then pour in enough water to completely cover the top of the guacamole, afix the lid, and put it in the fridge. In my experience, if you follow this suggestion you do so at your peril because, when you go back to use up the surplus what you will have is a container filled with a liquidy mess of guacamole that is passably serviceable as a quite bland salad dressing, but nothing that will stay on a chip. My suggestion is to substitute Saran Wrap (I’m giving away my age) for the water in the “create a seal” step to have usable dip from the fridge.
Agree with this %100. Smooth out the guacamole, cover it with plastic wrap, then put the water on top. It does work!
Delicious recipe, however I found that the lime juice and cilantro was a bit overpowering since I love the pure flavour of avocado. So I would dial those back to about half next time.
Thanks for the recipe Lisa!
Yes, always feel free to tweak those items. Happy you loved it!
I’m making guacamole for dinner tonight, so I was curious to see if this recipe was different from mine. I make mine the same, except for adding cumin which is a game changer! I also substitute some cayenne powder because I don’t like the taste of jalapeños.
I like cayenne for heat, but I also like chipotles. I was going to suggest a Chile Morita pepper because I like their distinctive aroma, but their heat is usually too much for the things I try to use them in. I saw online that a Chile Morita is a hotter version of a chipotle.
I’ve always wanted to make homemade guacomole, so I finally gave it a try after finding your recipe. This is far better than restaurant style or store bought guacamole. Fresh is always the best. Thanks, Lisa
You’re welcome, Daniel! So happy you loved this homemade version.
Really easy and it came out nice, I love a good guac
A classic guac is always the best. Enjoy!
I love this recipe so much. We are going to have a guacamole making contest at work for Cinco De Mayo. I’m hopeful that this recipe will win and believe it will make me a good contender. :-D
Woot, I hope you win as well! Keep us posted. ;)