Meet the hands-down best guacamole recipe that blends tips from authentic guacamole in Mexico (simple, high quality ingredients), my mom’s legendary guac (it’s all about seasoning), and of course eating copious amounts of it. Learn How to Make Guacamole that will wow your friends, including tips for picking the perfect avocado and more!
This guacamole recipe yields perfect guac that is:
- Not too chunky. Not too smooth.
- Properly salted and seasoned (no bland guac for us!).
- A little savory (thanks to my mom’s secret ingredient).
- FRESH and vibrant.
- Tastes like a beach vacation!
This is the kind of fresh, pure, properly-seasoned guacamole that you’ll devour in one sitting.
5 Star Review
“Seriously, best guac I’ve ever made. The whole group inhaled it!”— Abby —
How to Make The Best Guacamole EVER
Traditional guacamole ingredients are simple and need no fillers—avocado, lime juice, cilantro, jalapeno, onion, and salt.
Once you have the base recipe, you can vary it up to make it spicy, more savory, or add festive toppings.
Just know this—however much of this guacamole you make, that’s how much will get eaten.
It’s too good to last!
- Avocados. Looks are not everything! For the best guacamole (and Avocado Egg Salad), use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with bright, shiny skin.
- Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is especially delicious. Be sure you are using FRESH lime juice and lemon juice. Do not use the kind in the bottle for guacamo
- Kosher Salt. Kosher salt or fine sea salt is the most important thing to add to guacamole to make it taste great. Do not use table salt, which is iodized and has a metallic flavor. I use Morton’s Kosher Salt in all of my recipes
- Worcestershire Sauce. Mom’s secret ingredient. It adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned). If you prefer an authentic guacamole recipe, omit this.
- Hot Sauce. My addition to this spicy guacamole recipe to make it the BEST guacamole recipe without jalapeños. Feel free to adjust the amount to suit your heat preference. Or you can use jalapeños instead. (For another spicy dip, try this Chicken Enchilada Dip.)
- Tomatoes. Does traditional guacamole have tomatoes? It seems people are divided on whether authentic guacamole has tomatoes in it or not. Personally, I think they’re a delicious addition. They add freshness, texture, acidity, and beautiful red color.
- Red Onions. Fresh, crisp, and crunchy. I feel red onions are the best for guacamole but white onions are another nice option with a clean onion flavor.
- Garlic. For that garlicky goodness.
- Slice the avocados in half and remove the pits.
- Use a spoon to scoop the flesh into a bowl.
- Add the remaining ingredients to the bowl (minus the tomato).
- Mash until half creamy and half chunky.
- Stir in the tomato (if using). Add desired toppings and DIG IN!
For the best homemade guacamole, do not overmix. Leaving the guac a little chunky gives it a more satisfying texture and makes it more pleasurable to eat.
How to Pick a Ripe Avocado
A perfectly ripe avocado is key for the best guacamole. Here’s how to know when an avocado is ripe and ready to use.
- Color. Choose a Hass avocado that is deep dark green, brown, or black in color.
- Skin. A ripe avocado will have bumpy skin instead of smooth.
- Firmness. Give the avocado a gentle squeeze. It should feel soft but firm. An avocado that’s very firm isn’t ripe, and an avocado that’s mushy and dents when lightly squeezed is overripe and won’t give you great-tasting guac.
To speed up your avocados’ ripening, place them in a sealed paper bag. Adding a banana to the bag along with them speeds things up even more.
Avoiding Bland Guacamole
First, before you begin tinkering with your guacamole, if you will be serving it with chips, use those chips when taste-testing, especially if the chips are particularly salty.
- If you taste your guac and it is bland, start with more salt. Homemade guacamole needs more seasoning than you think.
- Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better.
- If you still aren’t happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeno or serrano pepper, feta cheese, or a few dashes of hot sauce.
How to Keep Guacamole From Turning Brown
Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation).
That’s why avocado flesh doesn’t turn brown until it is peeled and exposed to air.
To deter browning, the most important tips are:
- Use acid (which in this recipe is the lemon juice and lime juice). Acid is the most important thing you can put in guacamole to keep it from turning brown. It deters oxidation.
- Keep it airtight. When storing the guacamole, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air away from the guacamole as much as possible.
Brown Guac is The Pits!
A popular theory of how restaurants keep guacamole from turning brown is by adding the avocado pit to the guacamole bowl.
Honestly, I have tested setting out a bowl of guacamole with and without the pit, and I found zero difference. Both bowls turned brown in about the same amount of time. If you’d like to include the pit for presentation purposes though, feel free.
While you can’t go wrong with this simple guacamole recipe, every now and then, it’s fun to vary it up. Here are some toppings to make your guacamole stand out among the rest.
- Crumbled feta cheese
- Pomegranates (great for holidays! Especially combined with the feta.)
- Toasted pumpkin seeds (a.k.a. pepitas)
- Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
- Diced cherry tomatoes
- Diced mango, peaches, or pineapple
- Grilled Corn kernels
- Fresh cilantro or green onions
What to Dip with Guacamole
- Tortilla Chips. The classic! Make sure your chips are sturdy enough to stand up to those yummy chunks. I like scoop-style chips.
- Carrots. To make this an extra healthy guacamole recipe, serve it with fresh carrot sticks or baby carrots.
- Pita Chips. A similarly crunchy alternative to tortilla chips.
- Thinly Sliced Red Bell Peppers. Nutritious and delightfully crisp.
- Thinly Sliced Radishes. Their pungent sharpness contrasts deliciously with the cooling, creamy guacamole.
Ways To Use Homemade Guacamole
- On Sandwiches and Burgers. Take your sandwich game up a notch by spreading guacamole onto a BLT, Turkey Burgers, or Salmon Burgers.
- On Mexican Food. This guacamole would be tasty on top of a Mushroom Quesadilla or Veggie Burritos. It would be equally delish with Beef Fajitas, Instant Pot Chicken Enchiladas, or Taco Salad. Or use this easy guacamole recipe for nachos (Chicken Nachos are the house favorite).
- On Fish. This Grilled Salmon and Shrimp Skewers are begging to be topped with fresh guacamole.
- On Meat. Elevate your favorite basic protein with homemade guacamole. Grilled Chicken Breast, Grilled Pork Tenderloin, and Baked Chicken Breast are some of my go-to’s.
- On Eggs. Top plain scrambled eggs with guacamole, or serve it with an Egg White Frittata or Egg Muffins.
- For Appetizers. Use the guacamole to make my scrumptious Shrimp Guacamole Bites or 7 Layer Taco Dip.
- To Store. Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.
Use leftover guacamole to make a flavorful spin on avocado toast. Top a slice of toasted bread (like this no-knead Oatmeal Bread) with guacamole and a sprinkle of feta.
Recommended Tools to Make this Recipe
- Non-Slip Cutting Board. Won’t slip away from you like other cutting boards do.
- Mixing Bowls. The largest size of this set would be ideal for making guacamole.
- Citrus Juicer. I won’t juice a lemon or lime without this handy tool.
This homemade guacamole has become a household signature for us (served up with a spicy Jalapeño Margarita.)
Grab a few extra avocados the next time you are at the store and make it a signature dish in your home too.
If you’d like to take this guacamole dip to a party, you’re sure to be popular, but be prepared: once your friends try it, they might not let you bring anything else!
Frequently Asked Questions
You can make homemade guacamole 1 to 2 hours ahead, as browning is inevitable. Store it in the fridge with plastic pressed firmly over the top until ready to serve. If you’d like to get ahead further, the day before, chop the onion, mince the garlic, and dice the tomato.
If your guacamole is a few hours or a day old and is starting to get a brown hue, give it a good stir. The brown parts will seemingly disappear into the green, making the guacamole appear almost brand new. Adding additional fresh avocado helps too.
Sure! Personally, I’m on team cilantro, however, if you are one of those folks who finds that cilantro tastes like soap (genetics!) you can certainly make the guacamole without cilantro. For freshness, you could add alternative herbs like parsley or chives if desired.
Guacamole is bad for you only if you overdo it. Avocados have numerous health benefits, including vitamins, folate, and omega-3s. They are high in fat, so as with most things in life, the key to enjoying guacamole healthfully is portion control.
How to Make Guacamole
- 4 large ripe Hass avocados
- 1/2 cup finely chopped red onion about 1 small
- 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
- 1 tablespoon freshly squeezed lime juice about 1/2 small lime
- 6 to 8 dashes hot sauce depending upon how spicy you like your guacamole
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced (about 1 teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large roma tomato diced (optional)
- Crumbled feta
- Cooked and crumbled bacon*
- Chopped fresh cilantro
- Toasted pepitas
- Salty tortilla chips
- Fresh veggies such as carrots, snap peas, bell peppers, thinly sliced radishes, or jicama
- Halve the avocados lengthwise and remove their pits (be sure to cut them on the cutting board, not in your hand).
- Scoop the flesh into a large mixing bowl.
- Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
- With a fork, mash together until the mixture is half chunky and half creamy.
- Gently stir in the diced tomato. Don't overmix! Chunky guac is happy guac.
- Taste and add additional salt, pepper, hot sauce, and lemon or lime juice to taste. Serve with salty tortilla chips and veggies.
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