Best Ever Guacamole

1,128 Comments

This post may contain affiliate links. See my disclosure policy.

Jump to RecipeJump to Video

This is the best guacamole recipe as it’s simple to make and uses fresh, high-quality ingredients. Authentic guacamole doesn’t contain fillers and unnecessary ingredients. All you need is avocados, onion, tomatoes, cilantro, jalapeno pepper, lime juice, garlic, and salt. Easy and delicious!

Guacamole in a bowl with a chip dipping in.

I’m not one for hyperbole, but this really is the best guacamole recipe. When it comes to crowd-raving guacamole the key is to not get too fancy or try to be too unique. Guacamole is meant to be easy to make and delicious. Plain and simple. It’s a blend of a few high quality ingredients with flavors that meld together beautifully.

After numerous trips to Mexico and working alongside Mexican chefs, I can confirm that this guacamole is the real deal. Fresh, easy, and authentic! Just as you would enjoy it in Mexico.

Ingredients for making guacamole on a counter.

Guacamole Ingredients

With just eight simple ingredients you can make one of the all-time-best dip recipes.

  • Avocados: Want to know how to pick the best, most ripe avocados? See my tips below!
  • Onion: I’m using yellow onion which is most often used in Mexico, but you could use red onion as well.
  • Tomatoes: Choose Roma tomatoes which are less juicy. No one wants a watery guac.
  • Cilantro: One of my favorite herbs and a staple in Mexican cuisine.
  • Jalapeno: You can also use serrano pepper for a little extra heat.
  • Garlic: Some people like their guac with garlic, others like it without. I love just a little.
  • Lime: Freshly squeezed lime is a must. Don’t use jarred lime juice as the flavor is muted.
  • Salt: A pinch of flaky salt brings it all together.

Pick Ripe Avocados for the Best Guacamole

The best guacamole starts with the freshest ingredients. Look for avocados that are ripe, but firm. You definitely don’t want soft and mushy avocados.

So how do you pick good, ripe avocados? First, grab avocados that still have the stem attached. If the stem has been removed in the store, it’s more likely to have brown spots on the inside. Then, gently press on one end. It should be firm, but have a slight give to it.

Guacamole recipe ingredients in a bowl ready to be mixed.

How Do You Make Guacamole?

Slice three ripe avocados in half, remove the pit and scoop them into a mixing bowl. Then use a fork to gently mash them to your desired level of chunky or smooth. Add the onions, tomatoes, cilantro, jalapeno pepper, garlic, lime juice and salt and stir everything together. That’s it. The most delicious, easy guacamole.

A bowl of fresh, authentic guacamole next to tortilla chips.

How to Store Leftovers (and Keep it Green!)

Guacamole oxidizes and turns brown pretty darn quick. The lime juice helps to slow this process, but it’s inevitable that leftover guacamole will eventually start to brown.

Now, I’ve tried every kitchen hack imaginable to keep guacamole green (I eat a lot of guacamole). So what doesn’t work? Well, let’s start with leaving the pit in the guacamole. This does nothing to prevent browning and there’s no scientific justification for it. Consider it an old wives tale.

Next, many say to add lemon juice. And this helps a bit, but I don’t like that it changes the flavor profile of my beloved guacamole.

The most common guacamole preservation hack is placing plastic wrap directly on the guacamole to prevent oxidation. And this may work for a day or two. But I’m striving to reduce my plastic consumption and just don’t love this method.

So in my quest to keep my guacamole green I stumbled on this hack – and it’s brilliant.

Here’s how to keep guacamole green:

  • Place your leftover guacamole in a storage container and pat it down firmly with a spoon so it’s nice and flat on top.
  • Add about 1/2 inch of water on top (I used cold water).
  • Place the lid on the storage container and store it in the fridge. That’s it!
  • When you want to enjoy the guacamole, drain the water off the top, give it a stir and you’re good to go.

I tested this method for three full days and it worked like a charm. It stays perfectly fresh and delicious. Though I will admit by the third day it does start to get a little more watery. But who has guacamole last that long anyway?

A scoop of guacamole on a tortilla chip.

Watch My Guacamole Recipe Video

While this recipe is easy to make, I have some tips for making the best guacamole recipe you’ve ever tasted. Watch my step-by-step tutorial video below!

More Delicious Mexican Inspired Recipes

For all my Mexican food lovers, give these reader favorite recipes a try:

And you can wash all of those down with my Mango Margarita, Strawberry Margarita or Classic Margarita. Or my Agua Fresca for a non-alcoholic option.

For tasty guacamole variations, try my festive Pomegranate Guacamole, tasty BLT Guacamole, and bite-sized Guacamole Stuffed Tomatoes!

Guacamole recipe in a bowl next to tortilla chips.

Best Ever Guacamole (Fresh, Easy & Authentic)

4.96 from 642 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
Author: Lisa Bryan

Description

A tried and true guacamole recipe that's easy to make, uses fresh ingredients and is loaded with flavor. It's the best guacamole dip hands down. Watch the video below to see how quickly it comes together!

Video

Ingredients 
 

  • 3 avocados, ripe
  • ½ small yellow onion, finely diced
  • 2 Roma tomatoes, diced
  • 3 tablespoons finely chopped fresh cilantro
  • 1 jalapeno pepper, seeds removed and finely diced
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • ½ teaspoon sea salt

Instructions 

  • Slice the avocados in half, remove the pit, and scoop into a mixing bowl. 
    Scooped avocado in a mixing bowl.
  • Mash the avocado with a fork and make it as chunky or smooth as you’d like.
  • Add the remaining ingredients and stir together. Give it a taste test and add a pinch more salt or lime juice if needed.
  • Serve the guacamole with tortilla chips.
    Guacamole in a serving bowl next to tortilla chips.

Lisa’s Tips

  • Look for large avocados for this recipe. If you can only find small avocados, feel free to add one more!
  • Definitely use fresh limes rather than lime juice in a bottle. The flavor difference is worth it. And speaking of limes, I’m using Mexican limes which give about 1 to 2 tablespoons of juice. 
  • Make sure to read my tips above for keeping leftover guacamole green and fresh. It’s truly amazing! And I store the leftover guacamole in these food storage containers.

Nutrition

Calories: 184.8kcal | Carbohydrates: 12.3g | Protein: 2.5g | Fat: 15.8g | Saturated Fat: 2.2g | Sodium: 305.5mg | Fiber: 7.6g | Sugar: 1.7g
Course: Appetizer, Snack
Cuisine: Mexican
Keyword: authentic guacamole, easy guacamole, Guacamole, Guacamole Recipe, How to make guacamole
Did you make this recipe?Mention @downshiftology or tag #downshiftology!

Recipe originally posted August 2014, but updated to include new photos and video May 2018 and again today. 

You May Also Like

About the author

Lisa Bryan

Lisa is a bestselling cookbook author, recipe developer, and YouTuber (with over 2.5 million subscribers) living in sunny Southern California. She started Downshiftology in 2014, and is passionate about making healthy food with fresh, simple and seasonal ingredients.

Leave a comment

All comments are moderated before appearing on the site. Thank you for sharing your feedback!

Your email address will not be published. Required fields are marked *

Recipe Rating




1,128 Comments

  1. Great recipe. Rather use water or plastic wrap, I use salsa. As you mentioned, pat it down then cover with a nice layer making sure to cover all of the surface of the guacamole. It works prefectly.5 stars

  2. I discovered another great way to prevent guac from going brown. Put it in a bowl, smooth it down, and then cover it completely with a layer of sour cream. When you want to eat it the next day, just mix it all together. It also works for a third day :)5 stars

  3. Just made this tonight for the first time. It is fabulous. Just like at our favorite Mexican restaurant! Thanks so much for sharing your recipe!5 stars

  4. Excellent recipe! Fresh lime juice make a real difference. I snip my cilantro with scissors in a measuring cup so that it evenly distributes. Delicious! I could eat this every day.5 stars

  5. I’m 53, born and raised in New Mexico, and have lived most of my adult life in Texas. I will order it and eat it wherever it’s on the menu, but my homemade guac has always left me, and everyone who has tried it, disappointed — until now. Thank you for sharing your recipe with us. I made it tonight, and it’s a taste sensation! Reminds me of home.5 stars

    1. Wonderful! I’m so thrilled you finally were able to whip up an amazing guacamole recipe. Enjoy!

  6. Following this recipe will lead to perfectly serviceable guacamole, but the real reason for my comment is to warn everyone away from following the advice on how to store any leftover product. The suggestion is to place the unused portion of the guacamole in a storage container, flatten the top to a smooth surface – which you would do anyway to prevent the liquid from separating from the substance even without the next step – and then pour in enough water to completely cover the top of the guacamole, afix the lid, and put it in the fridge. In my experience, if you follow this suggestion you do so at your peril because, when you go back to use up the surplus what you will have is a container filled with a liquidy mess of guacamole that is passably serviceable as a quite bland salad dressing, but nothing that will stay on a chip. My suggestion is to substitute Saran Wrap (I’m giving away my age) for the water in the “create a seal” step to have usable dip from the fridge.3 stars

    1. Agree with this %100. Smooth out the guacamole, cover it with plastic wrap, then put the water on top. It does work!

  7. Delicious recipe, however I found that the lime juice and cilantro was a bit overpowering since I love the pure flavour of avocado. So I would dial those back to about half next time.
    Thanks for the recipe Lisa!

  8. I’m making guacamole for dinner tonight, so I was curious to see if this recipe was different from mine. I make mine the same, except for adding cumin which is a game changer! I also substitute some cayenne powder because I don’t like the taste of jalapeños.5 stars

  9. I’ve always wanted to make homemade guacomole, so I finally gave it a try after finding your recipe. This is far better than restaurant style or store bought guacamole. Fresh is always the best. Thanks, Lisa5 stars

  10. I love this recipe so much. We are going to have a guacamole making contest at work for Cinco De Mayo. I’m hopeful that this recipe will win and believe it will make me a good contender. :-D5 stars