The only guacamole recipe you’ll ever need using ripe avocado, onion, cilantro, lime zest + juice, jalapeño, garlic + tomato. So fresh, so good!
why i love this perfect guacamole recipe
- A crowd favorite. Guacamole is a dip that just goes well with anything and everything – tacos, enchilada, roast meat, burrito bowlsor on its own with tortilla chips and it’s a guaranteed crowd-pleaser, no matter the occasion.
- Uses fresh ingredients. Skip the store-bought guacamole full of fillers and preservatives! This homemade version is quick, easy, and uses fresh, high-quality ingredients throughout—avocado, onion, cilantro, lime, jalapeño, garlic, and tomato.
- It can easily be halved or doubled. This guacamole recipe is very flexible and forgiving and can easily be halved, doubled, or tripled if needed.
- Make in advance. Guacamole is known to brown very quickly, but with our tips and tricks (more on that below), you can make guacamole ahead of time and keep it that vibrant green!
key ingredients for guacamole
avocado
For immediate use, look for avocados that are ripe and soft (with a little give) but also firm.
onion
White onions are usually the preferred choice, but this recipe calls for red, offering a slightly sweeter, milder and more colorful option.
Coriander
Cilantro is a key ingredient in guacamole, adding bright and slightly spicy flavors to contrast with the rich, high-fat content of avocado.
Lime (peel and juice)
The lime will add bright, tangy flavors and keep the guacamole bright green (the citric acid in the lime slows down the oxidation process that turns guacamole brown).
Jalapeño
A jalapeño pepper will add a spicy kick! The level of heat can also be customized to taste – removing the seeds and membranes from the jalapeños will reduce the heat, pickled jalapeños will add some flavor and also reduce the heat, and serrano pepper (in place of the jalapeños) will add the most heat.
garlic
A little garlic goes a long way, adding warm, spicy notes to balance the creamy texture of the avocado, tangy lime and bright cilantro. Want to go the extra mile? Add roasted garlic instead!
Tomato
If using, look for firm roma tomatoes to avoid a watery guacamole, and always fold them in at the end so they don’t get mushy.
How to choose the best avocado for guacamole
Choose an avocado with a dark black, bumpy, pebbly skin that yields to light pressure, feels firm but gives slightly. If the avocado is too mushy, it’s a sign that the avocado is overripe (which isn’t ideal for guacamole). For later use, look for avocados that are firm and bright green.
How to make guacamole
- Using a fork, gently mash the avocado, leaving a few large chunks – make it as lumpy or as smooth as you like
- Add onion, cilantro, lime zest + juice, jalapeño and garlic
- Season with salt and pepper
- Stir in tomatoes until combined
- that’s it!
Tips and tricks for restaurant-quality guacamole
- Use freshly squeezed lime juice. Fresh lime juice is perfect here for its bright, vibrant, strong flavors, while bottled lime juice can have a muted flavor and can add unwanted sweetness to the guacamole.
- Make it spicy, make it mild. For maximum heat, include the jalapeño seeds and membranes (ribs), add extra jalapeños, or use serrano peppers instead. For a milder guacamole, especially for little ones, omit the jalapeño pepper.
- Avoid over mixing. The ideal consistency for guacamole is slightly lumpy – always gently stir the ingredients with a rubber spatula until combined.
- Use plastic wrap when making ahead. Guacamole can brown (oxidize) very quickly, but can be made up to 24 hours in advance and refrigerated. To avoid unwanted browning, smooth the top of the guacamole and press plastic wrap directly onto the surface to ensure no air bubbles are present, then seal using an airtight container.
what to serve with guacamole
The Best Guacamole (Simple, Fresh, Restaurant Quality): Frequently Asked Questions
The jalapeños will add a slight heat to the guacamole. For mild flavors, remove the seeds and membranes or omit the jalapeño altogether.
Flat-leaf parsley can be substituted 1:1 for cilantro, although parsley is slightly milder and less pungent than cilantro.
This is purely based on personal preference, although purists are completely against adding tomatoes to guacamole, claiming they add excess moisture and can serve as filler. But we like to include tomatoes for their fresh, bright flavors, adding a nice bite and making for a chunkier guacamole dip.
Guacamole is incredibly versatile and can be served with tortilla chips, crackers and vegetables (carrots, celery sticks, peppers, cucumbers, jicama) or used as a topping for tacos, quesadillas, fajitas, nachos, burgers, sandwiches, wraps and more.
yes Guacamole can be made up to 1 day ahead by pressing plastic wrap directly over top (to remove air and prevent browning) and refrigerate.
The best guacamole
ingredients
- 4 average ripe avocados halved, seeded and peeled
- ⅓ cup finely chopped red or white onion
- ½ a bunch fresh coriander leaves finely chopped
- 2 teaspoons lime zest
- 3 tablespoons freshly squeezed lime juice
- 1 medium jalapeño pepper finely chopped, if desired
- 1 clove garlic finely grated
- Kosher salt and freshly ground black pepper to taste
- 1 firm Roma tomato seeds and cubes, if desired
Instructions
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Place avocado in medium bowl; using a large fork, mash until lumps or desired consistency.
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Stir in onion, cilantro, lime zest, lime juice, jalapeños, and garlic; season with salt and pepper to taste.
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Stir in tomatoes, if using.
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Serve immediately.
