Made with only 5 ingredients, this is the BEST recipe for guacamole! It is simple, authentic, and most importantly it has the best texture and flavor.
This Homemade Guacamole is made with creamy avocados, ripe tomatoes, sharp minced onions, and fresh lime juice. It is not a complicated recipe or one that is time-consuming to prepare, but if you follow my tips and tricks, you will NAIL the perfect combination, texture, and taste guaranteed to win all your friends over!
And it is not just for chips! Top Black Bean Tacos, Chicken Tacos, Sweet Potato Nachos, Taco Salad, or Taco Pizza with this homemade guacamole. I love to smear on toast and top with a poached egg for a quick breakfast. I also have been known to use to top my sweet potatoes with. And sometimes, okay, oftentimes, I eat it with a spoon!
This recipe for guacamole came from my dad who learned how to make it while he worked as line cook in college at a Mexican restaurant. He taught my family that this is the ONLY way to make guacamole. PERIOD.
It has just the right amount of texture, just the right amount of acidity, and tomatoes are a must. Everyone who has had this version of guacamole agrees—it is simple, wholesome, perfection.
Tips for the Best Guacamole
- Select ripe avocados. Hass avocados are best for guacamole. Select avocados that yield when gently squeezed, but avoid avocados that are mushy or overly soft. Another way to determine if your avocados are ready to use is to pop off the stem at the top of the avocado. If the stem is easy to remove and the flesh underneath is green, the avocado is perfect. If the stem is hard to remove, it is under-ripe and needs a few days. And if the flesh underneath the stem of the avocado is brown, the avocado is overripe. We are looking for avocados that are just ripe, but not too ripe for perfect guacamole.
- Use fresh lime juice. The fresh lime juice will not only work to add flavor to the guacamole but will also help slow down the oxidation process of the avocado–meaning the lime juice helps to keep the guacamole green, not brown. If you don’t have lime juice, fresh lemon juice will do, but I prefer the flavor of lime juice by far to the lemon juice. Pro-Tip for juicing limes: Microwave for 20 seconds and then roll on the counter. Cut open and squeeze.
- De-Seed tomatoes. Nothing is worse than watery guacamole. Prevent that from removing all seeds from tomatoes. To deseed a tomato, cut the tomato in half and then into quarters. Use a small knife to cut out the seeds, or a teaspoon and scoop the seeds out. Then finely dice the tomatoes.
- Only use kosher salt and lots of it! Kosher salt enhances food, while iodized salt makes food taste salty. So kosher salt is best to bring out the flavors in guacamole. And don’t be afraid of the salt–guacamole needs salt. A LOT more salt than you may think. It is best to start with 1 teaspoon then adjust to taste. If you feel your guacamole is lacking flavor, add a pinch more salt and test again.
How to Make Guacamole
- Cut the avocados in half.
- Carefully whack the knife into the pit, then twist and lift it out.
- Mash ONE avocado with a fork or potato masher until creamy and smooth.
- Cut the remaining two avocados into chunks. The best way to do this is to slice the flesh of the avocado into chunks while still attached to the skin of the avocado. Then use a spoon to scoop out chunks of avocado into mixing bowl.
- Add in the red onion, tomatoes, lime juice, and salt.
- Gently mix until just combined. Taste and adjust salt if desired.
How to Store Guacamole
Guacamole is best served immediately, as it browns quickly when exposed to oxygen.
However, there are some tips for storing leftover guacamole or making a few hours in advance that will help prevent this browning. The key is limiting exposure to air (to avoid oxygen.)
For storing, I place guacamole in a deep, narrow bowl and place the avocado pits in the guacamole (this helps slow browning process.) Then sprinkle the surface with extra lime juice. Wrap with plastic wrap, pressing the plastic wrap on top of the surface of the guacamole. This will help the guacamole from coming in contact with air.
You can keep this guacamole in the refrigerator for up to 2 days. If the surface becomes brown, scrape off and discard and the remaining bit of guacamole should be perfectly green.
Guacamole Variations
While my classic recipe is my preferred version, these additions are fun and tasty ways to get creative with your guacamole.
- Add in well-drained pineapple mango salsa for a fruity twist
- Love heat? Remove seeds from 1 small jalapeno, and finely mince and add to the guacamole.
- For a smoky variation, mix in a few spoonfuls of adobo sauce from a can of chipotle peppers–then follow my tips on how to freeze leftover chipotle peppers.
- For a flavorful and colorful pop, mix in ¼ cup crumbled feta cheese and ¼ cup pomegranate seeds.
- Prepare without tomatoes for anyone who does not care for tomatoes in their guacamole.
- Add in ¼ cup minced cilantro for freshness and a bit of citrus flavor.
More Homemade Dips
Grab the avocados, pass the chips, and dip into the Ultimate Guacamole. And be sure to leave a comment and let me know you much you enjoy this recipe.
Guacamole
Ingredients
- 3 Hass avocados ripe yet not overripe as they will be brown inside
- ½ cup red onion
- 4 tomatoes seeded and diced
- 2 tablespoon freshly squeezed lime juice about 2 limes
- 1 teaspoon kosher salt
Instructions
- Cut the avocados in half, remove the pits.
- Scoop out one avocado into a mixing bowl and mash well with a fork or potato masher.
- Cut the remaining two avocados into chunks. Scoop out chunks of avocado into a mixing bowl.
- Add in the red onion, tomatoes, lime juice, and salt.
- Gently combine.
- Taste and season with additional salt if needed.
- Serve immediately.
Notes
- Select avocados that yield when gently squeezed, but avoid avocados that are mushy or overly soft.
- Pro-Tip for juicing limes: Microwave for 20 seconds and then roll on counter. Cut open and squeeze.
- Use roma or vine-ripened tomatoes. But be sure to remove the seeds from the tomatoes. Remove seeds by cutting the tomatoes in half and then into quarters. Use a small knife to cut out the seeds, or a teaspoon and scoop the seeds out. Then finely dice the tomatoes.
- Kosher salt is best as it enhances food, while iodized salt makes food taste salty. If you feel your guacamole is lacking flavor, add a pinch more salt and test again.
- Store Guacamole in a deep, narrow bowl and place the avocado pits in the guacamole (this helps slow browning process.) Then sprinkle the surface with extra lime juice. Wrap with plastic wrap, pressing the plastic wrap on top of the surface of the guacamole. This will help the guacamole from coming in contact with air. Store for 2 days in the refrigerator.
I have never made guacamole. This recipe was so easy and I really appreciated the tips to keep it from browning. Thanks.
I am so glad you enjoyed Laura 🙂
Your recipe is almost perfect except I always include 1/4 c.finely chopped cilantro leaves only and 1 finely chopped seedless and spine free jalepeno pepper which makes it ultra perfect. I also serve it with the lime flavored tostito chips. I have a friend who really dislikes cilantro but loves my guacamole dip and I have never had anyone turn their nose up when it’s served. Unfortunately I always bring the dish home empty even if I make a double batch.
Guacamole is one of those things EVERYONE loves and I love how you can change it up to make it suit your tastes. 😉
This is the best guacamole!! We’re obsessed! Thanks for sharing!
🙌🙌 so glad you enjoyed my version.
I’m a sucker for anything avocado and this is just a classic. The perfect amount of seasonings and excellent texture!
Glad you enjoyed Lisalia.
Question – the instructions say to add garlic but it isn’t listed in the ingredients (“Add in the red onion, tomatoes, garlic, lime juice, and salt.”)
How much garlic? Minced?
Or, no garlic at all?
No garlic at all–fixing now. Sorry Carol!