Best Ever Guacamole
1,023 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.
Easy to follow. Can’t wait to try.
Hope you enjoy Lenora!
Love this Recipe!!
BUT, I couldn’t bring myself to pour water on my guacamole.
SO, followed the same directions to keep from browning, except I put Saran Wrap on the guacamole. Put water and some ice in a gallon size ziplock. Made sure all air out and squished bag down onto the guacamole and put the lid on the bowl. Worked perfectly!!!! And, no wet guacamole.
Thank you!
I wouldn’t have tried this if you hadn’t shared the straight water method.
Hi Rachel – you can definitely use plastic wrap as well. The water is just a great plastic-free alternative. :) Happy you loved the guac!
I made this recipe for a party which had a number of Hispanics attending. They ended up eating the whole bowl before the end of the afternoon. They thought it was delicious and authentic. I was so surprised! Whenever I make it now, I get the same reaction. People think I buy it at one of our favorite Mexican restaurants, it is THAT good! I tell them every time, it was from my favorite recipe site – downshiftology.com. Thank you for for this recipe. It is so yummy and lovely to eat.
Thanks so much for sharing that feedback, Karen! After many trips to Mexico, I’ve tried to keep this recipe as authentic as possible. :) Enjoy!
This recipe is the best. Way better than any mix that you can buy at the store. It’s very easy too.
Thanks so much, Mark!
You didn’t lie…truly the best ever!
Yay, happy you loved it!
I haven’t made it yet, but it sounds like the guacamole I like. I appreciate a cook who will share a recipe without making me jump thru a bunch of hoops. Next cookbook I buy, I’ll be looking for your name.
Thanks so much, Time! Hope you love this guac!
Turned out delicious!! I realized I didn’t have limes after I started so I substituted Sriracha and it was BEAutiful.
Just made this, it was delicious!
Happy you enjoyed the guac, Gerald!
Two ingredients should be changed; the type of chile and onion used. The tomato should be seeded as well.
A Mexican restaurant once told me to dampen a paper towel to place over the top before your lid each time you store the guacamole in the fridge. Never turns brown!
So I just made this recipe. I don’t like lime in my guacamole, so I left it out. It was good but missing something. I added half a teaspoon of cumin, and it was perfect. First time making guacamole. Thanks for the recipe!
Hi Juan – I’m glad your first time making guacamole was a success!
It was missing something, lime 😀 Cumin is way too strong for a classic guacamole but glad you like yours.
WOW! WOW! WOW! and thank you for the info on avocado and Guacamole preservation.
Of course! Hope those tips are helpful, Mari.
I make it all the time.
Absolutely luv your recipe 🫶🏽
I often make Guacamole, but yours with the peppers added was 💯% ..
Simply the best ✅
*I leave out the onions , as ‘raw’ (especially) onions bother my stomach as I have an Autoimmune condition (Lupus). Garlic, I am able to use in exactly the small amounts your recipe suggest.
*The pointers at the end, about keeping the colour green was valuable .
Thank you again.. Dawn
I’m happy you loved this guac recipe, Dawn!
Delicious for snacking on the day after Thanksgiving. I used up some fresh salsa instead of the tomatoes and jalapeño.
I agree, guacamole is the best! Enjoy!
I haven’t made the guamacole dip yet but I plan. to make it for our God’s Women group on Tuesday night!!!!
Hi Renee – I hope everyone loved this guacamole dip!