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This Perfect Guacamole Recipe is simple, straightforward, and incredibly delicious. It takes only 10 minutes and is the perfect classic appetizer to make for Cinco de Mayo, game day, or any Mexican-inspired meal.
Best Guacamole Recipe
There are seemingly infinite versions of a classic guacamole, but this one is without a doubt my personal favorite – the exact ratio to reliably produce the guacamole everyone reaches for again and again.
Made with avocados, onion, cilantro, fresh lime juice, kosher salt, and finely-chopped jalapeño for those who enjoy a bit of heat, this classic guacamole takes just 10 minutes to make and is an absolute must-have for anyone who enjoys cooking Mexican and Mexican-inspired meals at home.
My personal quest for the perfect homemade guac began years ago while we were living in Belgium. Belgium has many excellent dining options, but quality Mexican restaurants were not among them! So, I learned to make a lot of our favorites at home, starting with guacamole.
You can enjoy homemade guacamole in so many ways – on tacos, taquitos, enchiladas, fajitas, in a salad or bowl, or with tortilla chips and a cold skinny margarita, of course. The list is endless.
Ingredients & Common Substitutions
The ingredient list for a classic guacamole is pretty straightforward; here are a few notes on what’s in it and why.
- Ripe avocados. Your avocados must be ripe, or you won’t be able to mash them into a smooth consistency. They should be a very dark green and “give” slightly when pressed with your thumb. For guacamole, it’s better to have avocados that are slightly overripe rather than not ripe enough, but of course they should not be watery or brown.
- Fresh cilantro leaves. Remove most of the stems for the best flavor and texture.
- Fresh lime juice. The citrus kick of lime makes all the difference to truly fresh and bright guacamole, so use fresh-squeezed limes if at all possible.
- Onion. My go-to is a standard yellow onion. White or red onion works, too, just depending on what you have and prefer.
- Kosher salt. You definitely want to use a grainy kosher salt, or coarse sea salt as a back-up. Table salt just won’t be the same.
- Finely-dicd jalapeño. I could rarely find fresh jalapeños while we lived in Belgium and can attest this recipe is just as good without them, though I typically do include jalapeños now that we’re back in the US where you can find them with ease. A small amount of jalapeño will not make the guacamole spicy; it just adds a touch of zip and heat.
Does guacamole have garlic?
Finely minced garlic is a pretty common addition to homemade guac, but is not a traditional component, so I don’t put it in and have never missed it. This said, if you’re a garlic lover, by all means mix in a finely minced or pressed clove or two!
How to quickly ripen an avocado?
Avocado too firm? If you know you’re going to need a tender avocado in a couple of days but yours are still rock hard, you can speed up the ripening process by placing the avocado in a brown paper bag — like an old-school lunch bag or a paper grocery bag — together with an apple or a banana. If your avocado was really rock hard to begin with, it may still take 1-2 days to get soft enough for guacamole, but this will definitely help expedite things.
How To Make It
Fortunately, this easy guacamole recipe is truly quick and simple to make. I remind myself of this frequently when I’m trying to resist the temptation to pick up a packaged version that is both more expensive and less delicious. You can make this yourself in less than 10 minutes!
- Begin by splitting the avocados lengthwise. Remove the pits with a sharp knife and scoop out the soft flesh with a spoon.
- Next, mash the avocado with a fork until it reaches your desired texture — a classic consistency is mostly smooth with a few larger chunks.
- Lastly, stir in chopped onion, cilantro, lime juice, salt, and jalapeño, if using. Whip lightly with the fork until guacamole has a slightly fluffy texture. Taste and adjust seasonings as desired, then dig in!
Variations & Substitutions
- Add a serrano pepper or another finely chopped chili pepper for additional layers of flavor. You can use this in addition to or in place of the jalapeno.
- Add diced pineapple or mangoes for a fruity twist.
- Mix in chopped tomatoes for extra color and flavor.
- Sprinkle a small amount of crumbled cotija on top for a creamy, salty finish.
- Stir in 1-2 teaspoons of honey or agave nectar for a slightly sweet taste.
How long will guacamole last in the fridge?
Guacamole can last at least 2 days and potentially 4 or 5 days in the fridge, depending on how well it is stored.
How can I keep guacamole from turning brown?
Everyone has their own method of preserving guacamole, but the consistent key is to lock out as much air as possible from touching the surface. Much like pesto, air is the enemy, because it oxidizes and causes your lovely green food to turn an unappetizing shade of first dull green, then brown.
The best way I’ve found to keep guacamole from turning brown is to smooth it into an even layer in a small container with a tight-fitting lid, squeeze a small amount of extra fresh lime juice over the surface, and then press a small sheet of plastic wrap gently on top of the surface, leaving enough of an overhang so that you can drape it over the sides, then press and seal the lid on top. Refrigerate and enjoy as needed.
More Mexican Recipes You’ll Love
- 5 Minute Blender Salsa
- The Best Ground Beef Instant Pot Tacos
- Skinny Chipotle Street Corn Dip
- Crockpot Shredded Chicken Tacos
- Black Bean Salsa
- Mexican Three Bean Salad
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The Perfect Guacamole Recipe
Ingredients
- 2 medium ripe avocados
- 1/2 small yellow onion, finely chopped
- 1/4 cup cilantro leaves, finely chopped
- 3 Tablespoons freshly squeezed lime juice
- 3/4 teaspoon kosher salt
- 1/2 jalapeno, including seeds, finely chopped (optional)
Instructions
- Split the avocados lengthwise and use a large spoon to scoop the flesh out into a medium bowl. Mash with a fork until the avocado is mostly smooth but still has a few larger chunks.
- Stir in chopped onion, cilantro, lime juice, salt, and jalapeno, if using. Whip lightly with the fork until guacamole has a slightly fluffy texture. Taste and adjust seasonings as desired. If you’re feeling fancy, transfer to a serving bowl and garnish with slices of lime. Serve immediately.
Notes
- Your avocados must be ripe, or you won’t be able to mash them into a smooth consistency. They should be a very dark green and “give” slightly when pressed with your thumb.
- Guacamole can last at least 2 days and potentially 4 or 5 days in the fridge, depending on how well it is stored.
- The best way I’ve found to keep guacamole from turning brown is to smooth it into an even layer in a small container with a tight-fitting lid, squeeze a small amount of extra fresh lime juice over the surface, and then press a small sheet of plastic wrap gently on top of the surface, leaving enough of an overhang so that you can drape it over the sides, then press and seal the lid on top. Refrigerate and enjoy as needed.
- Recipe adapted from Big Bowl of Love by Christina Ferrare.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This post was originally published on April 18, 2017 and has been updated with new photos and more helpful text.
You can always tell when guacamole is made with love — the texture, the flavor, everything just comes together. This one looks homemade in the best way possible. So fresh, so green, so addictive.
It is for sure, Zidane, thanks for the kind words!
Guacamole is definitely a necessity for Mexican night. I love how simple this is and I bet it tastes perfect. How cute your little guy digging in. Beautifully Candid
Thanks, Sierra! I bet your sweet little guys could polish off a bowl of this goodness in no time flat, too, haha!
Oh boy. . .I can totally relate to struggling to pull off a Mexican food night because when I was living in Africa . . .it was a rarity to come across the ingredients needed. As a matter of fact, it was the one type of cuisine that the Mr. and I missed the most (besides good pizza) when we lived there. But I agree. . .the world would just not be complete without guac. And can you believe that on occasion the Mr. and I will eat only chips and guac (with a margarita of course) for dinner? I know. . .bad.
Whoa, I can imagine! Where in Africa did you live? I’ve never lived there but have spent a few months in East Africa at a time, and yes – missing the ingredients for Mexican and pizza would have been a major struggle! But if eating chips and guac for dinner on occasion is wrong, I don’t want to be right! 🙂
A gigantic scoop of guac on a salty tortilla chip is indeed one of the finer things in life. I love guacamole so much that I eat it DESPITE the fact that I’m allergic to avocados! I am a big fan of jalapeños, cilantro, and onions in my guac, so this recipe is right up my alley!
Whoa – that is a whole new level of guac dedication! I would probably do the same, though, assuming the reaction wasn’t anything life-threatening!
You can never go wrong with guacamole. Your recipe looks awesome, bookmarking it to try later!
Yay, thanks, Jovita! Let me know how it turns out for you! 🙂
From May to September, I pretty much subsist on guacamole! Thank you for sharing your rendition!
You could do a lot worse, in many ways! Three cheers for guacamole season! 🙂
Guacamole is one item I always like to make myself. As you point out, it deteriorates quickly, so the fresher the better in my opinion. With or without the jalapeno, this is a lovely recipe.
Hi Lucy! I couldn’t agree more – homemade guac just blows any store-bought option I have ever seen or tried completely out of the water. I suspect a lot of people who think they don’t like guac just have been ruined on a bland store-bought variety that was probably pureed within an inch of its life.