Best Guacamole recipe – authentic – from fresh, good quality ingredients: avocado, red onion, jalapenos, cilantro, a burst of fresh lime juice and plenty of salt. Easy and delicious!
I’ve been making this simple guacamole for more than 20 years. It’s one of my favorite go-to party recipes and the appetizer I’ll always order in a Mexican restaurant. Bonus if they make it table-side.
Fresh avocados chunky-mashed, finely minced red onion, jalapenos and cilantro, a generous squeeze of lime juice for a zesty kick that makes all the flavors pop and a good sprinkle of sea salt.
Why I’ve been making this recipe for more than 20 years:
- Always a delicious hit. It’s that simple.
- Fresh simple ingredients I can buy all year from the grocery store.
- A crowd pleaser – perfect for taco nights – or anytime!
Ingredients needed to make Guacamole:
- avocados
- red onion
- jalapeno peppers
- sea salt and black pepper
- garlic powder
- limes
- fresh cilantro
How to make Guacamole:
Slice the avocados in half lengthwise and remove the pit (see how to below). Scoop the flesh into a mixing bowl.
Use a fork to mash to desired consistency (I like chunky mash texture). Add finely minced red onion, jalapeno, cilantro, garlic powder, black pepper and a good pinch of sea salt.
Give it all a good squeeze of fresh lime juice (love mine X limey!) then stir everything together.
Taste and adjust lime and salt to your preference. Serve it up with your favorite tortilla chips.
Note: instead of a fork, you can also use a potato masher or mortar and pestle.
How to choose the best avocado for guacamole:
Choose avocados that are firm with a slight give (but not rock solid or they won’t mash) and definitely not mushy.
Look for avocados that still have the stem attached (little nub at one end). Remove the stem:
- Green: the avocado is ripe and ready to eat
- Light green/yellow: okay to buy but may need a couple of days to ripen
- Brown: overripe or may be bruised
- Stem hard to remove: underripe
How to remove the pit from an Avocado:
Slice the avocado in half lengthwise, give it a twist in opposite directions and gently pull the halves apart.
Knife method: using a large sharp knife, tap the center of the pit with the blade of the knife and pop it out.
Teaspoon method: scoop spoon under the pit and remove it.
How to store Guacamole (and keep it from turning brown!):
Proper storage is key in keeping guacamole fresh and preventing oxidation.
Years ago, I threw a party with way too many appetizers and forgot a bowl of guacamole in the back of the fridge. The next day, the top looked totally brown and gross — I almost tossed it! But underneath, it was still bright green. Lesson learned: if your guac turns brown, just scoop off the top and check before throwing it out.
Reviews on methods I’ve tried:
- Leaving the pit in the guacamole: doesn’t prevent guac from turning brown.
- Add lemon juice: may help a little, but alters the flavor of the guac.
- Cover surface of guac directly with plastic wrap lightly pressing it into it. This method works to prevent browning.
- Add cold water to the top of the guac. This does work. Transfer guac to an airtight container. Pat it down so you have a smooth surface. Add a thin layer of cold water (about 1/2″), top with the lid and transfer to the fridge. When you’re ready to eat, pour off the water, stir and enjoy.
Additions and variations to this recipe:
- Diced tomatoes
- Fresh minced garlic instead of garlic powder
- Cumin: for a little smoky taste
- Charred corn – especially good using sweet summer corn
- Fruit diced mango, pomegranate or pineapple.
- Cheese – queso fresco, cotija – or even goat cheese or blue cheese.
- Sour cream for a creamier guacamole.
- Serrano pepper instead of jalapeno
- Minced chipotle in adobo for spicier, smoky flavor.
More Mexican recipes to try:
Green Chicken Enchiladas FOR TWO (salsa verde)
Ready to make this easy Guacamole recipe? Full printable recipe card below. Enjoy!
Best Guacamole Recipe - easy, authentic!
Ingredients
- 2 large ripe avocados
- 2 tablespoons red onion finely chopped
- 2 tablespoons fresh jalapano or more to taste, finely chopped
- sea salt and black pepper to taste
- 1/4 teaspoon garlic powder
- 3 tablespoons fresh cilantro finely chopped
- 1 whole lime cut in wedges (use half the lime or to taste)
Instructions
- Slice avocados in half lengthwise and remove the pit using a teaspoon (safer) or large sharp knife.
- Scoop the flesh into a mixing bowl then use a fork to mash to desired consistency (I like chunky mash texture).
- Add finely minced red onion, jalapeno, cilantro, garlic powder, black pepper and a good pinch of sea salt. Give it a good squeeze of fresh lime juice (love mine X limey!) then stir everything together.
- Taste and adjust lime and salt to your preference. Serve it up with your favorite tortilla chips.
This is one of our favorite snacks…warm chips a necessity! A trick to keep any leftover guacamole fresh is to cover with a thin layer of water. When you’re ready to eat it again just pour off the water and give it a good stir. Works perfect every time! Pinned your recipe…love your tips. Chat soon.
Hi Mary — I haven’t tried the ‘water trick’, but I’m definitely going to the next time I make Guacamole (which will probably be this weekend – we make it a lot!). Thanks so much for the trick. I’m going to add your idea to the recipe on my blog right now and give you a much-deserved shout-out! Thanks friend. Have a good day!