The Best Guacamole (Simple, Fresh, Restaurant-Quality)
by Chungah
The only guacamole recipe you’ll need, using ripe avocados, onion, cilantro, lime zest + juice, jalapeño, garlic + tomato. So fresh, so good!
why i love this perfect guacamole recipe
- Crowd-favorite. Guacamole is a dip that just goes well with anything and everything – tacos, enchiladas, carne asada, burrito bowls, or on its own with tortilla chips, and it’s a guaranteed crowd hit no matter the occasion.
- Uses fresh ingredients. Skip the store-bought guacamole filled with fillers and preservatives! This homemade version is quick, easy, and uses fresh, high-quality ingredients all around – avocado, onion, cilantro, lime, jalapeño, garlic and tomato.
- Can easily be halved or doubled. This guacamole recipe is very flexible and forgiving, and can easily be halved, doubled or tripled as needed.
- Make ahead of time. Guacamole is known to brown very quickly, but with our tips and tricks (more on that below), you can make guacamole ahead of time and keep it that vibrant green!
key ingredients for guacamole
Avocado
For immediate use, look for avocados that are ripe and soft (giving a little), but also firm.
Onion
White onion is generally a favorited choice but this recipe calls for red, offering a slightly sweeter, milder and more colorful option.
Cilantro
Cilantro is a staple ingredient in guacamole, adding bright and slightly tangy flavors to contrast the rich, high fat content of the avocados.
Lime (zest and juice)
The lime will add bright, zesty flavors, and will also keep the guacamole a vibrant green (the citric acid in lime slows down the oxidation process that turns guacamole brown).
Jalapeño
The jalapeño pepper will add a spicy kick! The heat level can also be customized to taste – removing the seeds and membranes of the jalapeño will decrease the heat, pickled jalapeño will add some tang and also reduce the heat, and a serrano pepper (in place of the jalapeño) will add the most heat.
Garlic
A little bit of garlic goes a long way, adding warm, savory notes to balance out the creamy texture of the avocado, tangy lime and bright cilantro. Want to go the extra mile? Add roasted garlic instead!
Tomato
If using, look for firm Roma tomatoes to avoid a watery guacamole, and always fold them in last to keep them from getting mushy.
How to pick the best avocado for guacamole
Pick avocados with dark black, bumpy, pebbly skin that yields to gentle pressure, feeling firm but giving slightly. If the avocado is too squishy, that is a sign that the avocados are overripe (which is not ideal for guacamole). For later use, look for avocados that are firm and bright green.
How to make guacamole
- Using a fork, gently mash the avocados, leaving some large chunks – make it as chunky or as smooth as desired
- Fold in onion, cilantro, lime zest + juice, jalapeño and garlic
- Season with salt and pepper
- Fold in tomatoes until just combined
- That’s it!
Tips and tricks for restaurant-quality guacamole
- Use freshly squeezed lime juice. Fresh lime juice is ideal here for its bright, vibrant, strong flavors whereas bottled lime juice may have a muted taste and can add an unwanted sweetness to the guacamole.
- Make it spicy, make it mild. For maximum heat, include the jalapeño seeds and membranes (ribs), add additional jalapeños or use a serrano pepper instead. For a milder guacamole, especially for the little ones, omit the jalapeño pepper.
- Avoid overmixing. The ideal consistency for guacamole is slightly chunky – always gently fold the ingredients using a rubber spatula until just combined.
- Use plastic wrap when making ahead of time. Guacamole can brown (oxidize) very quickly, but it can be made up to 24 hours in advance and stored in the fridge. To avoid unwanted browning, smooth out the top of the guacamole and press plastic wrap directly on the surface to ensure there are no air bubbles present, then seal with a lid using an airtight container.
what to serve with guacamole
The Best Guacamole (Simple, Fresh, Restaurant-Quality): Frequently Asked Questions
The jalapeño will add subtle heat to the guacamole. For mild flavors, remove the seeds and membranes, or skip the jalapeño altogether.
Flat leaf parsley can be substituted 1:1 for the cilantro, although parsley is slightly milder and less pungent than cilantro.
This is purely based on personal preference, although purists are fully against adding tomatoes to guacamole, arguing that it adds excess moisture and can serve as a filler. But we love incorporating tomatoes for its fresh, bright flavors, adding a nice bite and yielding a chunkier guacamole dip.
Guacamole is incredibly versatile, and can be served with tortilla chips, crackers and veggie dippers (carrots, celery sticks, bell peppers, cucumbers, jicama), or utilized as a topping for tacos, quesadillas, fajitas, nachos, burgers, sandwiches, wraps and so much more.
Yes! Guacamole can be made up to 1 day in advance, pressing plastic wrap directly on top (to remove any air and prevent from browning) and placed in the fridge.
The Best Guacamole
Video
Ingredients
- 4 medium ripe avocados, halved, seeded and peeled
- ⅓ cup finely chopped red or white onion
- ½ bunch fresh cilantro leaves, finely chopped
- 2 teaspoons lime zest
- 3 tablespoons freshly squeezed lime juice
- 1 medium jalapeño pepper, finely diced, optional
- 1 clove garlic, finely grated
- Kosher salt and freshly ground black pepper, to taste
- 1 firm Roma tomato, seeded and diced, optional
Instructions
- Place avocados in a medium bowl; using a large fork, mash until chunky or desired consistency is reached.
- Stir in onion, cilantro, lime zest, lime juice, jalapeño and garlic; season with salt and pepper, to taste.
- Stir in tomatoes, if using.
- Serve immediately.
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