This Homemade Guacamole recipe is easy, authentic, fresh, and out-of-this-world good with lime, garlic, onion, cilantro, and jalapeno mixed in with wonderful ripe avocados. This is the best guacamole recipe ever. For real.
Whenever there are chips & guac, you might also want a batch of Easy Mexican Restaurant-Style Salsa and a pitcher of Virgin Piña Coladas and Horchata to go with it!
You know the old, “if you were stranded on a desert island, what five foods would you bring to eat” hypothetical? This homemade guacamole makes the cut.
I used to be all about the ease and convenience of premade guac which I would buy in bulk from Costco because seriously, we eat guacamole like you cannot even imagine over here. When our youngest, Rose, was a toddler, guacamole was practically a food group for her.
But once I learned how to make guacamole this way my world changed forever. When it comes to wanting the best guacamole EVER and I’m craving some serious Mexican food, there is just no substitute for this easy guacamole recipe that is better than any version I’ve had anywhere, thanks to fresh ingredients and one simple technique. Get ready to take good guacamole to the next level of great guacamole!
Why this Homemade Guac Works
- We’re talking 10 minutes total from start to finish to whip up a batch of guacamole dip!
- Simple ingredients and fresh flavors from cilantro, garlic, lime, and jalapeño take this easy homemade guacamole recipe to the next level.
- Crushing the cilantro, garlic, onion, and jalapeño with a molcate (mortar & pestle) or just the back of a spoon against the side of the bowl releases oils & juices to permeate the guacamole with the most amazing flavor.
Fresh Guacamole Recipe Ingredients
- Fresh avocados: You can check to see if your avocados are ripe by gently pressing the outside of the avocados. If they feel hard, the avocados are not ripe yet and won’t have good flavor. If the avocados give just a little with a gentle squeeze but aren’t squishy, then they are ripe and should be just right for making guacamole. Once they are ripe, you can stick them in the fridge for a few days to slow down the ripening process so they don’t go bad as quickly.
- Cumin: This is my secret ingredient for a smoky intensity to the guac that might be hard to identify but really boosts the flavor quotient. You’ll see it used a lot in Mexican cuisine.
- Jalapeño: I list this as optional because some people are afraid of spicy guacamole, but I always use it when I have a jalapeño on hand. As long as you remove the seeds and stems from the jalapeño, it doesn’t actually make this homemade guacamole spicy at all.
- Fresh cilantro
- Fresh lime juice
- Kosher salt & black pepper
- Tomatoes: I like adding a little bit of chopped roma tomato to my guacamole, but you can omit this if you prefer. Or if you love tomatoes, add some halved grape tomatoes for even more tomato flavor.
- Chopped onion: I like using a white onion best but a red onion works well too.
How to make the Best Guacamole Recipe
- I use a large molcajete (the stone mortar and pestle thing you see in the pictures), but you don’t need one to make authentic guacamole. A mixing bowl and large spoon will do you just fine. Or you can even use a potato masher if you want.
- The real secret to making the best guacamole is to crush the chopped cilantro, garlic, onion, and jalapeño against the bottom or sides of the molcajete or bowl you are using to make the guacamole in using either the pestle tool or the back of a sturdy spoon. You could even do this on a cutting board using a fork to mash everything up. You will notice an almost instant uptick in the aroma of the cilantro and garlic especially as they release some of their juices and oils.
3. Then add the avocados, lime juice, and season with a little salt and a pinch of cumin. You can mash the avocados as much or as little as you like, but I prefer moderately chunky guacamole that isn’t too smooth.
4. Stir in the chopped tomato last, then be sure to taste and adjust the salt and lime juice as needed. The lime juice not only adds wonderful flavor to the guacamole, but it helps keep it from turning brown too quickly.
5. That’s all there is to it! It takes all of 5 minutes to make the best homemade guacamole ever for parties with tortilla or plantain chips, in burritos, on fajitas or chimichangas (or whatever else your heart longs to top with guacamole)!
How to store the Best Homemade Guacamole
Guacamole is notorious for turning brown when not stored properly! You can pour a thin layer of water or lemon/lime juice over the guacamole to form a protective barrier and keep the air out. You can also cover the dish with a layer of plastic wrap and seal it tight against the guacamole by pushing it down and preventing any air pockets. It shouldn’t be kept at room temperature for longer than 2 hours. Otherwise, store it in the fridge.
How long does guacamole last?
Guacamole will last three to four days when stored properly in the fridge. Although this simple guacamole recipe is so good, it won’t last more than a day 😉
Can you freeze guacamole?
Yes! Freezing is your best way for keeping your guacamole around longer. You can pack it into a zip-top bag and squeeze all the excess air out. Or pack it into a container and make sure to press plastic wrap on top to eliminate any air bubbles. It can last in the freezer for up to four months. Sliced avocados can also be frozen to use later for guacamole!
Best Homemade Guacamole Serving Suggestions
We love guacamole in our house and we don’t just eat it with a big bowl of tortilla chips! It is amazing on burritos, enchiladas, and nachos but it is so fun to put on burgers, grilled cheese sandwiches, deviled eggs, dip your french fries in it, chicken melts, turkey club sandwich, even pizza! Try making toast with cottage cheese and guacamole. Dip your veggies in it, put it on some pita bread, layer it on a baked potato or sweet potato! Add to your salad! The sky’s the limit for this delectable topping.
Best Guac Recipe FAQs
I’m not a registered dietician, but yes, I think it’s generally accepted that guacamole is healthy, at least in moderation. Avocados contain good essential healthy fats that we should consume every day. Plus they are high in fiber, rich in vitamin B, E and K and have 60 percent more potassium than bananas. It’s more the other things that guacamole is typically paired with that are the bigger health concern, like salty, fried tortilla chips.
Store any leftover guacamole in an airtight container. Pour a little extra lime juice or drizzle a little olive oil over the exposed surface of the guacamole before covering it with a lid. Also, don’t throw away your avocado pits! Many say that storing uneaten guacamole with the avocado pits helps prevent it from going brown quite as quickly.
We love adding a little tomato to our guac, but it’s not really, truly traditional. Feel free to leave it out if you want, but personally, I love it!
Guacamole or “guac” started to catch on in the early 80’s. Guacamole is an avocado-based dip or spread that originated in Mexico. It can be made in a variety of ways but the first known description of guacamole came in a book from 1697 by an English privateer while visiting Central America. William Dampier described a native grinding together avocados, sugar, and lime juice!
The simplest guacamole can be made with smashed avocados with salt. But this authentic guacamole recipe is super easy and all you need is avocados, onion, tomatoes, cilantro, jalapeño pepper, lime juice, garlic, a little bit of cumin, and salt! Simple and delicious!
Guacamole turns brown when it comes in contact with oxygen. Put a layer of water or lemon juice over top to form a protective barrier. Or put it into a container and make it airtight with a piece of plastic wrap by removing all air bubbles.
Best Guacamole Recipe Tips
- You can buy hard avocados if that’s all the store has and then wait a few days until they ripen on your counter until you get the perfect avocado before making the guacamole. If there is a lot of give (or worse, they feel mushy) when you gently squeeze the avocados, then they will be beyond ripe and not good.
- Even with these tips, guacamole will still start to turn brown on top after just a couple of days. You can scrape the brown part off and just eat the fresh, green guacamole underneath, but even then a batch of homemade guacamole doesn’t keep for more than 3 days in the fridge in my experience.
- Guacamole goes on almost everything, but especially your favorite Mexican foods like fajitas, chimichangas, and carne asada. But I also love this homemade guacamole on burgers or on top of eggs for breakfast.
More Mexican Food Recipes
- Homemade Mexican Rice
- Mexican Shredded Beef
- Cafe Rio Black Beans
- Pico de Gallo
- Easy Mexican Restaurant-Style Salsa
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
The Best Guacamole
Ingredients
- 2 Tablespoons chopped cilantro
- 1 garlic clove finely minced
- 3 Tablespoons white onion chopped
- 1 jalapeño stem and seeds removed, finely diced (optional)
- 3-4 large ripe avocados
- 1/2 teaspoon Kosher salt
- 1/8 teaspoon cumin
- 2 Tablespoons freshly squeezed lime juice (about 2 limes)
- 1 Roma tomato chopped
- Black pepper to taste
Instructions
- In a large bowl (or molcajete if you have one), crush chopped cilantro, garlic, and onion (and jalapeno, if using) using the back of a spoon, grinding it against the bowl a bit to release its juices and aroma.2 Tablespoons chopped cilantro, 1 garlic clove, 3 Tablespoons white onion, 1 jalapeño
- Add the avocados, lime juice, salt, and cumin and mash with a fork until the avocados are mostly broken down and only smaller chunks remain. If you prefer chunkier guacamole, just don't mash it quite as much. If you prefer smoother guac, keep on going until it's the consistency you desire. Stir in the chopped tomato.3-4 large ripe avocados, ½ teaspoon Kosher salt, ⅛ teaspoon cumin, 2 Tablespoons freshly squeezed lime juice, 1 Roma tomato, Black pepper
- Top with extra chopped cilantro and store covered in an airtight container in the refrigerator until ready to use.
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Nutrition
This post was originally published in May, 2019. The photos and content were updated in January, 2022.
I don’t know what I’d take with me on a deserted island…..maybe this guacamole 🙂 It does look really delicious!
Looks delicious. I love guacamole recipes. Great pics too.
Thanks, Scott!
Very nice – authentic recipe with the white onion!
I would suggest people try with or without cumin. Both have their place!
This guacamole looks SO tasty!! You photographed it in such an appealing way too 🙂
Hi Amy,
I made a batch of your recipe the Best Guacamole. It is outrageously delicious! Thank you for sharing this. I too am a connoisseur of guacamole. I literally can’t go without it! Lived in San Diego, CA for 38 years and love Mexican food and especially great guac like this one. To put this in perspective when I ran across your recipe I really liked your idea of using the fork gently to leave chunks of avocado in the bowl along with the smooth. This creates “contrast” in your mouth when you eat it and is what 5-Star chefs strive for… that contrast! I do not like it pureed as in a food processor. Too bland for me. I also like the idea of using a granite Mortar and Pestle to release the oils and essences of the cilantro, garlic, jalapeno, and onion. Now I will say this, I have had a lot of guac in my time living in Southern California and traveling all over Mexico. But I actually had to come to Southern Indiana to find the most delicious guac I ever had and it is exactly how your suggest making it! Unfortunately, they would not give me the method said it was their secret recipe. But now… all I can say is THANK YOU!!! I no longer have to pay $4+ for a very small bowl at that restaurant… well maybe I will because I love it so much. May I make one suggestion? What I do to prevent the guac from browning up too quickly is to place a sheet of Saran Wrap directly on top of the guac pressing it down slightly to remove all air pockets so that the air can’t get to it. Then refrigerate it ’till its cold. Thank you again Amy!
You are so welcome! And thank you for such a glowing review!
I sent an Instagram to you on how good this guac is. I am indebted to you because this is the best guac I’ve ever had (and I’ve had lots).
Just made this today for SuperBowl! Excellent! Followed recipe exactly except used red onion for white b/c that’s what I had in my frig. A really nice blend of flavors nothing overpowering anything else. It’s a keeper.
Love, love, love guacamole! I have this recipe saved for our Taco Tuesday meal for tomorrow! So excited to give this recipe a try!
Honestly, I could eat this by the spoonful. Homemade guac is the best. You can spice it up and make it perfect.
I love how fresh this recipe is!! It was easy to make and so good! We’ve all been eating on this for 3 days now and it’s still so yummy!! Great recipe!
I could eat this guacamole with a spoon. You weren’t lying when you said it was the best ever. Thanks for sharing this with us.
I LOVE guacamole – I can’t wait to try your recipe, even more so after reading the great reviews
WOW. This really was the best guacamole ever! I loved the flavors of it and it was so easy and delicious!
I love guacamole and your recipe was one of the best I’ve had!
I love guacamole, and I have tried several recipes, and none come close to how good this recipe is. It is full of flavors and is a keeper.
We are huge guacamole fans over here and this recipe is one of our favorites! It’s easy to whip up and very tasty!
This was the best guacamole I’ve ever tried so you were right!! I will be making this recipe exclusively in the future!
Really delicious and so fresh, thank you so much for sharing!!!
10 out of 10 🥑🥑
This is a great recipe! I can’t stand store bought guacamole and simply refuse to eat it! I also don’t like limes in my guacamole, since we never have any left over, so, omission is never an issue. We moved to England 22 years ago bring all my Mexican foods with us and my grandkids all LOVE Mexican food and homemade guacamole is one of the first things they learned how to make! Thanks Amy – love your website!
I’m so glad you enjoyed this one (and others!)
If you want a little heat, you better swap out the jalapeno for a Serrano. I don’t even bother with buying jalapenos anymore. They’ve been so engineered as to have almost no heat. But this recipe has me wanting to make some enchiladas. With Margaritas, of course.
Thanks, Amy.