This post may contain affiliate links. Please see our disclosure policy.
This easy guacamole recipe starts with ripe avocados, fresh lime juice, tomatoes, and onions for the perfect chunky texture and bright, fresh flavor. It's simple, adaptable, and completely irresistible.
Whether served with tortilla chips or used to top classic beef tacos, Instant Pot chicken tacos, or vegetarian enchiladas, everyone can agree this homemade guacamole is the best! It is a must-make for taco night and non-negotiable item on every Cinco de Mayo menu!
Kristen's Keys for the Best Guacamole
I learned to make this guacamole from my dad, who learned how to make it while working at a small Mexican restaurant throughout college. He shared with me the pro-tips given to him to deliver the best results. And now I am sharing them with you. 😉
- Choose Ripe Avocados. Look for avocados that are a deep, dark green that yield slightly when touched. Avoid hard avocados, bright green avocados, or overly soft avocado. pale, or mushy brown avocados.
- De-Seed Tomatoes. Removing tomato seeds from the tomatoes will help prevent watery guacamole.
- Mash and Cube Avocados. Using a combination of mashed avocado and cubed avocado allows for the best texture.
- Always Use Fresh Citrus. Adding fresh lime juice is key for a fresh, vibrant tasting guacamole! If you don't have fresh limes, fresh lemons will do-never use jarred lemon or lime juice when making guacamole.
- Generously Season with Kosher Salt. Guacamole needs a good amount of salt in order to be flavorful. Start with 1 teaspoon and adjust as needed.
- Add White Pepper. My dad ALWAYS adds a pinch of white pepper to guacamole for a bright, earthy flavor. That said, it is not worth purchasing JUST for guacamole. Add it if you have it, omit it if you don't have it on hand.
How to Make Guacamole
The following tips are provided to help you achieve perfect results. You will find the ingredient quantities and detailed instructions in the recipe card at the bottom of this post.
- Prepare Avocados. 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 using the knife. Carefully remove the pit from the knife and discard it. Cube ONE of the avocadoes by using 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.
- Mash Two Avocados. Scoop out the flesh of the remaining avocados 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.
- Combine Guacamole. Add the cubed 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.
Guacamole Variations
While guacamole with tomatoes is my favorite classic 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 up to teaspoons of adobo sauce from a can of chipotle peppers or ½ teaspoon smoked paprika.
- 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.
- For zing and tang, fold in pickled red onions or pickled radishes.
- Add in ¼ cup minced cilantro for freshness and a bit of citrus flavor.
More Favorite Tex-Mex Dips
Did you make this recipe?
If you enjoyed this recipe, please leave a comment with a 5-star review at the bottom of the post. Thank you!
The Best Homemade Guacamole
Video
Ingredients
- 2 large ripe Hass avocados , mashed
- 2 tablespoons freshly squeezed lime juice , about 2 limes
- 1 teaspoon kosher salt
- 1 pinch white pepper, optional
- 1 large ripe Hass avocado, cubed
- 4 medium Roma tomatoes, seeded, and chopped
- ½ cup Vidalia onion, or red onion
Instructions
- Cut 2 large ripe Hass 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 the the avocados and place into a mixing bowl. Add in 2 tablespoons freshly squeezed lime juice 1 teaspoon kosher salt, and 1 pinch white pepper. Use a fork or potato masher until the mixture is smooth.
- Cut 1 large ripe Hass avocado into chunks by cutting the avocado in half, removing the pit, then using 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 the mixing bowl with the mashed avocado.
- Cut 4 medium Roma tomatoes in half and use a small spoon to scoop out the majority of the seeds in the tomatoes. After removing the seeds finely dice the tomatoes and add them to the avocado mixture.
- Add ½ cup Vidalia onion to the avocado mixture. Gently stir to combine. Taste and season with additional salt if needed.
- Serve immediately.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!