This is the best recipe for guacamole. It is made with only 5 ingredients to create simple, authentic guacamole that has the best texture and flavor.
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. This recipe produces guacamole with just the right amount of texture, 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!
Notes on Ingredients
- 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. Be sure to use ripe tomatoes for the best flavor. I recommend Roma tomatoes as they are easy to find 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 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 to Remember
- Select ripe avocados. Look for avocadoes that are deep, dark green, and uniform in color. 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 a perfect guacamole.
- 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! 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 and then adjust to taste. If you feel your guacamole is lacking flavor, add a pinch more salt and test again.
While my classic recipe for guacamole 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 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.
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.