This easy guacamole recipe is made with ripe avocados, bright lime juice, tomatoes, and onions to create an irresistible chunky guacamole that has amazing taste and texture.
Whether served with tortilla chips or used to top classic beef tacos, Instant Pot chicken tacos, or vegetarian enchiladas, everyone will agree that no Tex-Mex meal is complete without homemade guacamole.
My dad makes the BEST guacamole. He did not learn how to make it from his family or by testing out various recipes. Instead, he learned how to make authentic guacamole while working at a small Mexican restaurant throughout college.
The chef shared with my dad the best way to mash avocados, the perfect ratio of tomatoes to avocado, and how to season guacamole just right. And I am sharing with you the tips he learned so that you too can make the best guacamole.
This simple guacamole recipe with just the right amount of texture, and just the right amount of acidity, and allows each and every ingredient to shine.
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 this is guaranteed to be the ONLY guacamole recipe you need!
You only need four fresh ingredients and salt to make this simple guacamole.
- Avocado: Hass avocados are best for guacamole. Select avocados that slightly yield when gently squeezed, but avoid avocados that are mushy or overly soft.
- 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 the lemon juice.
- Onion: Use red, white, or yellow onions. The onion will give just a bit of sharpness that helps to flavor and balance the guacamole--just be sure to finely mince the onion so it does not overwhelm the guacamole.
- Kosher Salt: Kosher salt enhances food, while iodized salt makes food taste salty. So kosher salt is best to bring out the flavors in guacamole.
- Tomatoes: It is highly debated if tomatoes belong in guacamole. In my book, they are a must, but of course, you can omit them if you do not care for tomatoes. If adding tomatoes to your guacamole, be sure to use ripe tomatoes for the best flavor. I recommend Roma tomatoes as they are easy to find and ripe year-round and easier to deseed than vine-ripened tomatoes.
How to Make Guacamole
- Cut the avocados in half and then carefully lodge the knife into the pit of each avocado. Twist the avocado, releasing the pit from the avocado, and lift it out. Carefully remove the pit from the knife and discard it.
- Scoop out the flesh of 2 of the avocados and place them into a large mixing bowl. Add in fresh lime juice and salt and use a fork or potato masher to mash the avocados until creamy and smooth.
- Cut the remaining avocado into chunks. The best way to do this is to use a knife to score the flesh of the avocado into chunks while still attached to the skin. Then use a spoon to scoop out chunks of avocado into a mixing bowl.
- Add the chunked avocado, along with the diced tomato and minced onion to the mixing bowl and gently mix to combine.
- Taste the guacamole and add additional salt if needed.
Tips for the Best Guacamole
- Select ripe avocados. For best results, you want your avocado flesh to be vibrantly green and soft, not pale in color and hard or brown and mushy. Look for avocadoes that are deep, dark green, and uniform in color and that yield slightly when gently pushed upon. We are looking for avocados that are just ripe, but not too ripe for a perfect guacamole.
- De-Seed tomatoes. Nothing is worse than watery guacamole. Prevent that by 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! Don't be afraid of the salt. Guacamole needs salt and typically A LOT more salt than you may think. It is best to start with 1 teaspoon and then adjust to taste. If you feel your guacamole is lacking flavor, add a pinch more salt and test again.
While guacamole with tomatoes is my favorite 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.
- 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.
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 it 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 the 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 the air. I also add the pit of the avocado as I have found it does help keep the guacamole to stay green.
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.
FAQs on Guacamole
Ripe avocados are dark green and slightly soft to the touch. However, the most reliable way to determine if your avocados are ripe is to pop off the stem at the top of the avocado. If it pops off easily, the avocado is ripe and ready to use to make guacamole. If the stem is hard to remove, it is under-ripe and needs a few days.
Avocados will ripen on their own at room temperature. To speed the ripening process up, store the avocado in a paper bag with an apple or banana, which will give off ethylene, which helps to ripen the avocado
Obviously, guacamole is the perfect companion to tortilla chips served alongside classic homemade tacos. But it is also good for so much more!
- Use homemade guacamole as a finishing touch for Cauliflower Tacos, Black Bean Tacos, Chicken Tacos, Lentil Tacos, Taco Salad, or Taco Pizza.
- Serve alongside Mexican Lasagna or Vegetarian Enchiladas for a creamy finish.
- Spread guacamole on toasted bread and top with a poached egg for a quick and flavorful breakfast.
- Instead of butter or sour cream, use guacamole to top baked sweet potatoes or Instant Pot Baked Potatoes.
- Skip the mayo and top your Burgers or Black Bean Burgers with a scoop of guac.
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.
- 3 Hass avocados
- ½ cup red onion
- 4 medium tomatoes Roma or Vine-Ripened
- 2 tablespoons freshly squeezed lime juice about 2 limes
- 1 teaspoon kosher salt
- Cut the avocados in half. Carefully remove the pits. I do this by using a sharp chef's knife to lodge into the pit and twist it out.
- Scoop out the flesh of two of the avocados and place into a mixing bowl with the lime juice and salt. Mash well with a fork or potato masher until the mixture is smooth.
- Cut the remaining avocado into chunks. Scoop out chunks of avocado into a mixing bowl.
- Cut the tomatoes into quarters and then use a small knife to cut out the seeds, or a teaspoon to scoop the seeds out. Then finely dice the tomatoes.
- Add in the onion and tomatoes. Gently combine.
- Taste and season with additional salt if needed.
- Serve immediately.
I love homemade guac and I especially love this recipe! Absolutely delicious!
This was delicious!
you only left out 3 of the main ingredients that make it guacamole,,, jalapeno, garlic and cilantro,,, and leaving the seed in the guacamole does not keep it from going brown, the only thing that does that is to eliminate exposure to air,,,, i dont think this has been your best effort,,,,
Hi Fred. Everyone has differing opinions on what should or should not be added to guacamole. I have a list of variations that do include jalapeno, garlic, and cilantro, for those that like it that way. As stated in my post, this is my version based on what my dad taught me from working at a Mexican restaurant. And for the browning, I stated, "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" So I do in fact mention protecting from air AND add the advice of adding the pit--which does help as well.
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!