This recipe is your key to unlocking the perfect, crowd-pleasing guacamole every single time. Forget the store-bought tubs—in just 10 minutes, you can whip up a batch of creamy, zesty, and utterly addictive guac that tastes like it came straight from your favorite Mexican restaurant.

Save This Recipe!

Enter your email and we’ll send you this recipe so you can come back to it later! 😊

First Name

Email

SAVE THIS RECIPE

Cuisine: Mexican
Prep Time: 10 minutes
Cooking Time: 0 minutes
Total Time: 10 minutes
Servings: 4

Simple Guacamole Video

Here’s a great video that shows the process of making homemade guacamole.

Why You’ll Love It

• Insanely Fresh Flavor: This recipe balances the rich, creamy texture of avocado with a zesty kick of lime, the mild crunch of onion, and a fresh burst of cilantro and tomato. It’s a flavor explosion in every bite.
• Ready in 10 Minutes: No cooking, no complicated steps. This is the perfect appetizer for last-minute guests or a quick, healthy snack when a craving hits.
• Completely Customizable: Think of this as your perfect base. Love it spicy? Add more jalapeño. Prefer it extra zesty? Squeeze in more lime. You are the master of your guacamole destiny.
• Wholesome and Healthy: Made with all-natural ingredients, guacamole is packed with heart-healthy fats, fiber, vitamins, and minerals. It’s a dip you can feel great about eating.
• Endlessly Versatile: It’s not just for chips! Use it as a topping for tacos and nachos, a spread for sandwiches and toast, or a side for grilled meats and salads.

Ingredients

The magic of great guacamole lies in using the best ingredients. Here’s what you’ll need and why:

• 3 ripe avocados: The Star of the Show. Use Hass avocados if you can—their creamy texture and rich flavor are unmatched. To check for ripeness, gently press the top near the stem. It should yield to gentle pressure but not feel mushy. If it’s hard, it needs a day or two to ripen.
• ½ small yellow onion, finely diced: Yellow onion provides a balanced, slightly sweet bite. For a sharper flavor, use white onion. For a milder, colorful touch, use red onion. Beginner Tip: If you find raw onion too harsh, rinse the diced onion in cold water for a minute and pat it dry before adding it to the guacamole.
• 2 Roma tomatoes, diced: Roma tomatoes are ideal because they are firm and have fewer seeds and less water than other varieties, which prevents your guacamole from becoming soggy.
• 3 tablespoons finely chopped fresh cilantro: This herb adds the classic, bright, and slightly citrusy flavor. If you’re one of the people for whom cilantro tastes like soap, you can substitute it with flat-leaf parsley.
• 1 jalapeño pepper, seeds and membranes removed, finely diced: This is where the heat comes from. For a mild guacamole, be sure to remove all seeds and the white membranes. For a spicier kick, leave some in. Safety Tip: Wear gloves when handling jalapeños to avoid skin irritation.
• 2 garlic cloves, minced: Adds a savory depth and punch. A little goes a long way, so start with two cloves and add more only if you’re a true garlic lover.
• 1 lime, juiced: Absolutely Essential! Freshly squeezed lime juice does two critical things: it adds the bright, zesty flavor that cuts through the richness of the avocado, and its acidity helps prevent the guacamole from turning brown. Please, do not use bottled lime juice—the flavor isn’t the same.
• ½ teaspoon sea salt: Salt is a flavor enhancer. It ties all the other ingredients together and makes the flavors pop. Add to taste.

Instructions

Step 1: Prep Your Veggies First
Before you even touch the avocados, get all your other ingredients ready. Finely dice the onion, tomato (scoop out the watery seeds first!), and jalapeño. Mince the garlic and chop the cilantro. Having everything prepped and ready to go in a separate bowl ensures your avocado won’t start browning while you chop.

Step 2: Prepare and Mash the Avocados
Cut the avocados in half lengthwise and twist to separate the halves. To remove the pit safely, hold the avocado half in a towel (to protect your hand) and firmly tap the pit with the blade of a sharp knife so it wedges in. Twist the knife, and the pit should pop right out.

Scoop the avocado flesh into a large mixing bowl. Add the lime juice and salt immediately. Using a fork or a potato masher, gently mash the avocados to your desired consistency. For a chunky guacamole, mash lightly, leaving plenty of texture. For a smoother dip, mash more thoroughly.

Step 3: Combine and Gently Mix
Add the prepped bowl of onion, tomato, jalapeño, garlic, and cilantro to the mashed avocado. Use a rubber spatula to gently fold everything together until just combined. Be careful not to over-mix, as this can make the guacamole mushy and release too much water from the tomatoes.

Step 4: Taste, Perfect, and Serve
This is the most important step! Taste the guacamole with a chip. Does it need more salt? A bit more lime juice for zing? A little more jalapeño for heat? Adjust the seasonings until it tastes perfect to you.

For the best flavor, let the guacamole sit for about 15-20 minutes to allow the flavors to meld together. Serve immediately with your favorite tortilla chips.

Tips for the Best Guacamole

• Mash, Don’t Blend: Never use a food processor or blender. It will over-process the avocados, ruining the texture and turning your guac into a paste.
• The Chunky vs. Smooth Debate: The texture is a personal preference. Don’t be afraid to leave some chunks of avocado for a more rustic feel.
• Don’t Skimp on Lime and Salt: These two ingredients are what transform mashed avocado into guacamole. Be generous and taste as you go.
• Serve it Fresh: Guacamole is at its absolute best right after it’s made. While you can store it, the vibrant green color and fresh taste are best enjoyed immediately.

FAQs

How do I keep my guacamole from turning brown?
Oxidation is the enemy! Besides adding lime juice, the best way to store it is to press a piece of plastic wrap directly onto the surface of the guacamole, ensuring there are no air bubbles. You can also add a thin layer of water or lime juice on top before covering it, then pour it off before serving. Stored this way in an airtight container, it should last in the fridge for 1-2 days.

Can I make guacamole ahead of time?
Yes, you can make it a few hours ahead. Follow the storage instructions above. For the best result, you can also prep and combine all the non-avocado ingredients ahead of time and store them in the fridge. Then, just mash the avocado and mix everything together right before serving.

My guacamole is bland. How can I fix it?
Bland guacamole is almost always a result of not enough salt or lime juice. Add a generous pinch of salt and a good squeeze of fresh lime, stir, and taste again. It will make a world of difference!

What should I serve with guacamole?
The options are endless!

A side dish for grilled chicken, steak, or fish.

Classic tortilla chips or veggie sticks (carrots, bell peppers, cucumbers).

A topping for tacos, burritos, fajitas, and nachos.

A spread on avocado toast, burgers, or sandwiches.

A dollop on top of chili or black bean soup.

More Recipes You'll Love

Simple Yam Casserole

Easy Italian Sausage Manicotti Bake

Simple Feta Pasta