The BEST guacamole recipe! It's easy to make with simple, fresh ingredients like ripe avocados, onion, and lime juice. Great with chips, tacos, and more!
If you don’t already have a go-to guacamole recipe, let me introduce you to mine.
- This guacamole recipe is easy to make. You can whip it up in 10 minutes or less!
- It calls for simple, fresh ingredients. Think ripe avocados, onion, cilantro, and lime.
- It’s DELICIOUS. This homemade guacamole is creamy, zesty, and bright.
I developed the recipe while I was living in Austin, Texas. The city has incredible Tex Mex and Mexican food, and I ate a TON of great guac at local restaurants there. It inspired me to learn how to make guacamole at home. With a little trial and error (and lots of lime juice), I worked out this simple guacamole recipe, which rivals any I’ve had out to eat. It’s been a hit at countless parties and taco nights over the years—I think you’re going to love it!
Guacamole Ingredients
To make this guacamole recipe, you’ll need these simple ingredients:
- Ripe avocados – Emphasis on ripe! If your avocados are too firm, they won’t mash into a smooth and creamy guac. See the tip below!
- Red onion – For crunch and savory bite. Diced white onions work here too.
- Fresh cilantro – I love the refreshing kick it adds to this guacamole recipe, but you can skip it if you’re not a fan.
- Fresh lime juice and zest – They make the guacamole zesty and bright.
- Jalapeño – For heat. Feel free to omit it if you’re sensitive to spice. A serrano pepper would work here too!
- Ground cumin – Optional, but delicious. It adds earthy depth of flavor.
- And sea salt – To make all the flavors pop!
Find the complete recipe with measurements below.
Recipe Tip
Buy the avocados ahead of time. I can’t tell you how many times I’ve gone to the grocery store planning to make this guacamole recipe…only to discover that all the avocados are rocks!
If you can, shop a few days in advance. Store unripe avocados at room temperature until they’re soft to the touch. Then, transfer them to the fridge until you’re ready to make guac.
Wondering if you can speed up the ripening process? I’ve tried every trick there is (putting the avocados in a paper bag, baking them, etc.) with zero success. Planning ahead is the best way to ensure you’ll have perfectly ripe avocados for this recipe!
How to Make Guacamole
You can find the complete guacamole recipe with measurements below, but for now, here’s a quick overview of how to make guacamole:
Starting by prepping the ingredients. Peel and pit the avocados, and finely dice the onion, cilantro, and jalapeño. Zest the limes.
Place the avocados, onion, cilantro, lime zest, peppers, salt, and cumin, if using, in a large bowl. Squeeze in the lime juice.
Next, mash. Use a fork or potato masher to mash the guacamole together. The final texture is up to you. Mash less if you like your guac a little chunky. Mash more if you like it smoother!
Finally, season to taste. Add more salt, lime, cumin, etc. as desired. Enjoy!
Recipe Variations
This classic guacamole recipe is delicious as written, but feel free to change it up! If you like, stir in mix-ins such as these:
- Diced roma tomatoes
- Grated garlic
- Cotija cheese
- Diced fresh mango or pineapple
Let me know what variations you try!
How to Serve Guacamole
My favorite way to serve this easy guacamole recipe is as a dip with tortilla chips. It’s such a crowd-pleasing appetizer!
For a full party spread, I like to pair it with margaritas to drink and a homemade salsa. It goes well with any of these salsa recipes:
Homemade guacamole is also a great accompaniment to Mexican-inspired meals. Add a scoop to veggie tacos or a breakfast burrito, or spoon it onto your next burrito bowl. Find more Mexican-inspired recipes below.
How to Store Leftovers
Like bananas and apples, avocados oxidize, or turn brown, after you slice them open. This browning won’t change how the guac tastes, but it doesn’t look super appealing. For this reason, I like to mix up guacamole right before serving.
If you have leftovers, you can store them in an airtight container in the fridge for up to 2 days.
To prevent leftover guac from browning, squeeze a little lemon juice or lime juice over its surface before sealing the container. You could also press a layer of plastic wrap over the top of the guacamole before placing on the lid.
More Mexican-Inspired Recipes
If you loved learning how to make guacamole, try one of these Mexican-inspired recipes next:
Best Guacamole Recipe
Ingredients
- 3 avocados, ripe
- ¼ cup diced red onion
- ¼ cup finely chopped fresh cilantro
- Zest and juice of 2 limes
- 1 small jalapeño pepper, diced
- ½ teaspoon sea salt, plus more to taste
- ½ teaspoon ground cumin, optional
- optional: 1 to 2 Roma tomatoes, seeded and diced
Instructions
- In a large bowl, combine the avocados, onion, cilantro, lime zest and juice, jalapeño, salt, and cumin, if using. Mash until the ingredients are combined but still a bit chunky.
- Fold in the tomatoes, if using.
- Season to taste and serve.
Oops sorreee, missed the link with the ripening tips . . .
Regds
Try storing your Avocados with bananas to ripen them; this would be the Reverse of a trick I learnt years ago – Keep ‘nanas Away from other fresh fruit and veg!! Or you’ll very quickly have Rotten fruit and veg 🙁
Having said that, avo’s have a pretty thick so may not work . . . ??
Regards Ross
Great recipe! I have been using a product from Penzey’s called Lemon pepper seasoning. It is fabulous in guacamole, and you don’t even need the lime juice. Onions and cilantro are musts!
that sounds delicious!
We had a big taco night supper recently because my brother is going to study abroad and this made the most perfect addition! I can’t tell you how many people said this was their favorite part of the whole dinner! Thanks so much!
Hi Sara, I’m so glad it was a hit!
I also add a teaspoon of the juice from pickled jalapenos/carrots/onions to my guacamole as it adds just that little kick.
Can you substitute lemon for lime
Love this recipe. It went over well with Saturday night tacos. Didn’t have limes and used 4 cup tbsp of lime juice.
I’m so glad it was a hit!
I love all the different recipes you share .
Please keep them coming.
Thank you so much!
I didn’t want the “heat” added in there so that everyone would eat some. Instead I put in some fresh garlic for spice without the heat and it was delicious.
….add the cumin that is optional….it MAKES a huge difference!!!
So good. I’m so glad I made it. Zest of lime is a must.
Hi Jeanine! I work for Pollinator Partnership, the largest nonprofit in the world dedicated exclusively to the health of pollinators through conservation, education, and research. We are currently in the midst of creating a pollinator cookbook: a compilation of recipes that include pollinator reliant ingredients. Would it be ok if we included this recipe in our cookbook (with your fantastic imagery)? We would of course credit you and your website, and link out to the original recipe. Let us know! Thanks.
Hubby said it’s the best guacamole he’s ever had!
So simple, but OMG. This is SO GOOD. Lime zest adds another dimension to the flavor all together!
I’m so glad you loved it!
I made this again today, this time remembering to add the lime zest. That took it from a really delicious homemade guacamole to a restaurant quality recipe for guacamole, which, I think, is something you are famous for. You are brilliant at making recipes. Thank you for sharing.
Hi Courtney – wow, twice! I’m so glad the zest put it over the top! 🙂
I made this today, but with more onion, because I wanted to use my entire small red onion so I didn’t have to put half of it in the fridge, and it was still so good! It was citrusy and spicy and fresh, and I even forgot to zest the lime, so I bet the next time I make it, it’ll be even better. I’m waiting for the mangos I bought to ripen so I can make your mango salsa and this guacamole at the same time for a full fiesta in my mouth. Thanks, Jeanine! This recipe is so much better than how I used to make guacamole. This one has a really exciting, fresh flavor. I can see why it’s still enjoyed by someone who doesn’t love avocado.