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!
Why this Recipe for Guacamole is the Best
This recipe for guacamole came from my dad who learned how to make it while he worked as a 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 that it is simple perfection.
Ingredients for Guacamole
- Avocado: Hass avocados are best for guacamole. Select avocados that 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.
- 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.
- Carefully whack the knife into the pit, then twist and lift it out.
- Mash TWO avocados with the lime juice and salt with a fork or potato masher until creamy and smooth.
- Cut the remaining avocado 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 the chunked avocado, along with the diced tomato and minced onion to the mixing bowl and gently mix to combine.
- Gently mix until just combined. Taste and adjust salt if desired.
Obviously, guacamole is the perfect companion to tortilla chips. But it is also good for so much more!
Top Black Bean Tacos, Chicken Tacos, Sweet Potato Nachos, Taco Salad, or Taco Pizza with this homemade guacamole. It is also delicious on toast and topped with a poached egg for a quick breakfast. And instead of butter, use guacamole to top baked sweet potatoes.
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 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.
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.
Pro-Tips for the Best Guacamole
- 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.
- Use fresh lime juice. 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! 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.
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.
- 3 Hass avocados ripe yet not overripe as they will be brown inside
- ½ cup red onion
- 4 tomatoes seeded and diced
- 2 tablespoons freshly squeezed lime juice about 2 limes
- 1 teaspoon kosher salt
- Cut the avocados in half, remove the pits.
- 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.
- Cut the remaining avocado into chunks. Scoop out chunks of avocado into a mixing bowl.
- Add in the onion and tomatoes. Gently combine.
- Taste and season with additional salt if needed.
- Serve immediately.
- 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.