The Best Guacamole
Learn how to make the best guacamole! This authentic guacamole recipe turns out perfectly every time thanks to a few simple tricks. It's so easy!
Updated by Kathryne Taylor on August 28, 2024
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Here is my fool-proof, authentic guacamole recipe. It’s creamy, fresh and completely irresistible. I’m sharing it with you today because my friends keep asking for the recipe!
You’ll only need six basic ingredients to make the best guacamole:
- Avocado
- Onion
- Cilantro
- Jalapeño
- Lime
- Salt, and optional ground coriander (that’s my secret ingredient)
You won’t find any funny business in this guacamole recipe. No sour cream or mayonnaise. No peas or preservatives. Just fresh and healthy ingredients!
I knew I nailed my guacamole recipe when my friends would not stop gushing about it at our latest gathering. “I wish I could make guacamole this good,” was exactly what I wanted to hear.
Are you ready to make the best guacamole you’ve ever had? Here we go!
Watch How to Make Guacamole
How to Make Guacamole
1) Start with great avocados.
You want ripe but not over-ripe Hass avocados, which are the standard grocery store variety with slightly bumpy skin. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside (yuck!).
If you have to choose between hard or mushy avocados, choose the hard ones and place them in a paper bag with a couple of bananas. The ethylene gas released by the bananas will ripen them up faster, but you still might have to wait overnight or up to a couple of days.
If you come home with perfect avocados but won’t be turning them into guac right away, store them in the refrigerator to slow their ripening.
2) Texture is key.
For the best guacamole texture, you want slightly chunky avocado and finely chopped onion, cilantro and jalapeño.
Here’s the easiest way to prepare your avocados: Cut each avocado in half around the pit, carefully remove the pit, and scoop the avocado flesh into your bowl with a spoon. Other recipes will tell you to dice the avocado, but diced avocado pieces are slippery devils!
You can mash the avocado quickly and easily with a potato masher, pastry cutter (shown below) or large serving fork. A regular fork will also work, but requires more effort. Stop mashing when the guac is still a little chunky.
3) Skip the tomato (maybe) and garlic (definitely).
Tomato is notably missing from my recipe because mealy, watery, out-of-season pink tomatoes have no business in anything, ever.
If you have a gorgeous red summer tomato, though, go right ahead. Chop it up and stir it in, leaving out as much liquid as possible.
I also skipped garlic, because its flavor is distracting. If you want your guacamole to taste like Chipotle’s, don’t add garlic.
4) Get your lime-to-avocado ratio just right.
I’ve discovered that just over 2 teaspoons lime juice per mashed avocado is the perfect ratio for flavor and browning prevention. You might need a splash more lime juice if your avocados are particularly large.
5) Season sufficiently.
Don’t be stingy with the salt. It’s amazing what another pinch can do to bring out guacamole’s best.
I also added 1/4 teaspoon ground coriander, which offers a little je ne sais quoi and ups the irresistibility factor. Coriander is a little trick that I learned from Tessa via her mom.
If coriander seems like a strange addition, consider that coriander is made of ground cilantro seeds, and cilantro is a key component in guacamole. That said, you can skip it if you don’t have it or don’t like it.
How long does guacamole last?
Guacamole can keep for several days if you store it properly. Without any help, avocado flesh will turn brown when exposed to air. To prevent that from happening, place a chunk of onion on top of leftover guacamole. Yes, really! Then, cover the top of the bowl with plastic wrap. Conveniently, you’ll have half of one onion leftover from this recipe.
Onion works better than pressing plastic wrap against the surface of the guacamole or covering it with water and pouring it off later. (I’ve tried both methods.)
Onion is also the best way to keep leftover avocado good—just place an avocado halve in a container with a chunk of onion, seal it with a lid, and it’ll stay good for a couple of days. This trick works because onions contain sulfur, and sulfur prevents the avocado’s browning enzyme from interacting with the air.
Guacamole Serving Suggestions
This homemade guacamole recipe makes a perfect party dip, since it’s vegan and gluten free for all to enjoy. Just add tortilla chips, or crisp raw veggies for a lighter option.
For a full party spread, add a few more dips:
Or, add a dollop (or two) of guacamole to just about any Mexican recipe. Serve it with:
- Quesadillas
- Tacos
- Burritos or burrito bowls (start with a base of cilantro-lime brown rice)
- Nachos
- Enchiladas
Easy Guacamole Variations
Here are some ideas if you want to get creative with your guacamole:
- For a colorful and fruity twist, top it with well-drained mango salsa or pineapple salsa.
- For a smoky, crunchy variation, drizzle a few spoonfuls of adobo sauce (from a can of chipotle peppers) plus toasted pepitas (green pumpkin seeds) on top. You’ll find this recipe in my cookbook, Love Real Food.
- For flavor just like Chipotle’s guacamole, add a squeeze of lemon juice (they use a lemon-lime juice blend).
- You could even mix some kale into your guacamole, for health bonus points.
Please let me know how this guacamole turns out for you in the comments! Your feedback is so important to me and your star ratings encourage other readers to make the recipe. Thank you!
Best Guacamole
Learn how to make the best guacamole! This authentic guacamole recipe turns out perfectly every time thanks to a few simple tricks. It’s so easy! Recipe yields about 2 ½ to 3 cups guacamole, depending on your avocados (divide or multiply as necessary).
Ingredients
- 4 medium ripe avocados, halved and pitted
- ½ cup finely chopped white onion (about ½ small onion)
- ¼ cup finely chopped fresh cilantro
- 1 small jalapeño, seeds and ribs removed, finely chopped
- 3 tablespoons lime juice (from about 1 ½ limes), or more if needed
- ¼ teaspoon ground coriander
- 1 teaspoon kosher salt, more to taste
Instructions
- Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.
- Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
- Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine.
- Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).
Notes
Recipe adapted from my cookbook, Love Real Food.
Change it up: This guacamole is perfect as is, but if tomatoes are in season, try adding in chopped ripe, red, seeded tomatoes. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.
How to store leftovers: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
Always a winner! I make this all the time and everyone always loves it….thank you!
You’re welcome, Rachel! Thank you for your review.
Looks delish! I will make. I have always made guac with purple onion and add in some thinly sliced scallion (green parts). Why do you use white onion?
Hi Connie, I find it has a bit milder taste.
OK. I agree with that! Thanks.
I had my doubts, the recipe was so simple, but this is the best guacamole I’ve ever made! Thanks!
You’re welcome, Gina!
Absolutely wonderful guacamole! I make it exactly as written and wouldn’t change a thing. Every time I make it, it is devoured almost instantly. I am always asked to “bring your guacamole” to parties :-)
P.S. Thank you for your beautiful book… use it a lot!
You’re welcome on both fronts! I’m excited you are loving my cookbook.
Kate once again you nailed it! Thank you for the recipe!!!
You’re welcome, Trex! Thank you for your review.
This is absolutely divine. It is probably the best guacamole I have ever made. Everyone absolutely loves it. I am quite delighted by the coriander! I never heard of putting that in guacamole but that takes this recipe over the top! Quite special even though it is somewhat surprising! Kate, if I only have a red or sweet onion, but not a white onion, should I make any changes in the other ingredients to compensate?
I’m happy you enjoyed it, Lois! I think that will be ok. You can always adjust to taste once you make it.
Loooove this recipe! I usually use a little less onion but still the best guac recipe I’ve used.
Kate I have made your guacamole many times and always it is a hit! I brought it to an event last night and got so many compliments from friends. There were no leftovers to bring home. I make it exactly how you have it posted and it comes out perfect every time! Thanks for sharing such great recipes!
You’re welcome, David! Thank you for your review.
This was just delicious. My grandson couldn’t stop eating it, we all loved it, and so easy to make.
That’s great, Colleen! I appreciate your review.
This recipe is truly the BEST Guac Ever and easy to make. Thank you, Kate for sharing!
You’re welcome, Colleen!
Add some pomegranate arils when in season for a holiday variation.
Sounds festive! I like it. Thank you for your review, Helmut.
My husband will tolerate no other guacamole! Bravo!
Hooray! I’m glad he loves this recipe.
Hi and loved the guac recipe, salsa and inspired nachos but we used quorn and beans, thank you! I’ll take photos next time but just in hurry to gobble up so quickly :) Jac
Once I made this recipe, I found it to be the best. It’s better than the guacamole I’ve been served at many Mexican restaurants. I may vary the cilantro or jalapeno, but love this recipe. Thank You!
You’re welcome, Mark! I’m glad you like this version.
Alright. Stop. Best guac ever. And I live in Texas if that says anything. I use this recipe all the time. It’s my go to potluck appetizer.
That’s quite the praise! Thank you for your comment, Debbie.
Best guacamole! Fresh, delicious, perfect.
Gracias!
Best guacamole I’ve ever made! This recipe will definitely be on repeat!
Great to hear, Krystal! I appreciate your review.
Easy peasy and delish! Even my boyfriend who does not like cilantro loved it. I found a bit too salty so I will lower the salt by 1/2 next time however, thanks Kate!
That’s great, Brigitte!
VERY happy with the results.. Ditching the garlic and adding the ground coriander – A+++ As always, thank you Kate!
Excellent recipe! One of my families favorite.
I was down in Siesta Key Florida at this great restaurant. They gave me their guac recipe. Just like yours except add green tabasco and spike seasoning. Is amazing!!
Hi! This is the first guacamole recipe I’ve used that tasted right to me! It is truly wonderful.
I also really love your chickpea “adult spaghetti-o’s” recipe! It is one of the few meat-free recipes which my husband doesn’t ask me where the meat is! I’ve made it a few times now.
Great to hear, Eve! Thank you for sharing.
Wow, TASTY!! I love cilantro and I have been making guacamole without it for years. Thank you for changing my life!
Also, I’m a huge cumin fan so I added some along with the coriander. Taste buds have become best friends again. lol
Great to hear, Eva! I’m glad you loved it.
Delicious and easy! The best!
That’s great to hear, Margaret! Thank you for your review.
Never been a fan of avocado but when looking for healthy, triglyceride lowering recipes they always show up. Tried this recipe and now I’m a fan! I’ll be eating this for breakfast, lunch and dinner! Thank you.
You’re welcome, Jim! Thank you for sharing.
Dear Kate,
Thanks for the recipe. I substituted a pinch of fresh cayenne pepper for jalapeño and used a half teaspoon salt. Rave reviews at the picnic
I am new to using avocados, and this recipe was so easy to make and tastes delicious ! Taking it to a family taco dinner, can’t wait to surprise everyone with it !
Best guacomole – sensational. Took it to a family lunch today and it was devoured. I did exactly as the recipe said. Fresh, flavoursome and fantastic.
Thank you, Helen! I’m glad you loved it.
Thank you for the guacamole recipe…turned out perfect…delicious
I love to hear that, Maggi!
We start with dicing the avocado (3) scoped into a glass bowl. Juice of a whole lime. Smash with a fork. Add two diced roma tomatoes, seeds removed, and stir. Dice as much sweet onion as one likes and stir. Stir in garlic salt to taste and cayenne for some spice!!!
Always turns out well – fresh tasting
I learn all kinds of tricks from this site. The onion and avocado trick is way cool. And also the coriander. I’m loving this recipe.
Great to hear, Patricia!
I love your recipes! Thank you for making healthy YUM!
I was looking for a good chipotle salsa recipe and somehow ended up in your guac recipe…. I’m Mexican, I should know these things, but hey, we all need a little help from our friends sometimes!
I will also make your chipotle salsa for tonights taquiza (my son’s birhday HAS to be Mexican food; carne asada, black beans, Mexican rice and Jamaica tacos for the vegetarians!)
Anyway, thanks for the tip about putting an onion in the guac to preserve it. In Mexico, we save the avo pits and throw them back in the guac for the same purpose. Now I wonder what works best. Maybe both?
Our favorite go to guac recipe. Nothing to change about it, it’s perfect. Can’t wait to make it tonight for taco Tuesday ;)
Thank you. It’s delicious.