Best Ever Guacamole

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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 607 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. 

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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.

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Recipe Rating




1,066 Comments

  1. The guacamole, and it turned out wonderful. The only thing I didn’t have a jalapeño pepper and I didn’t have cilantro. But it was still good next time. I’ll make sure I have everything in the house.5 stars

  2. Loved it. Taste just like my favorite restaurant.
    I wish the amounts were in teaspoons or cups not 2 garlic, one lime because they come in different sizes.5 stars

  3. This was so good, and when I bring it to our friends house, get-togethers, they often ask me now to make it every time we get together!

  4. I made this recipe for the Super Bowl and my husband said this was the best guacamole he’s ever had, better than any restaurant guacamole.
    Thank you for all your great recipes.5 stars

  5. Made this guacamole recipe to go with chilli, cheese, sour cream and tacos and it was lovely. Everybody loved it. Thanks Lisa.5 stars

  6. Didn’t have roma tomatoes so I used regular. I used red onions and just garlic salt. It probably makes it taste different but it’s absolutely still way more delicious than any store bought nonsense!5 stars

    1. How spicy is your guacamole with the one jalapeno? Your recipe looks delicious but concerned about the spiciness as I have GERD. Do you have a recommendation to make it less spicy?
      I love your recipes
      Thanks!
      Aileen VanderSchuur

  7. This was so easy to make and very delicious. I put it in a low carb pita bread with chopped romaine on top. It was great! Keto friendly. Thank you for sharing.5 stars

  8. Never having made guacamole before I did a google search and found “the best ever guacamole” recipe. Had some of the family over for dinner tonight and they all agreed. It’s the best anyone has ever had. Big hit!! Will have to try some more of your recipes.5 stars

  9. If you cover top of guacamole with fresh tomato slices or cubes, the acid in tomatoes will keep it from turning brown.
    Where I live, we rarely get lime. Leon’s are plentiful. It’s definitely not same flavor using lemon juice instead of lime. Any suggestions?

    1. Hi Miriam – You can try adding a bit of lemon juice instead, it will just taste a bit different, but still delicious!

  10. I’ve made guacamole before balways put the pit in . Thank you for the tip with using water. I did not use the plastic wrap. I tap the container lighter on counter after pressing and smoothing it to make it more compacted before added the Cole water from fridge. Thank you

  11. Love this Recipe!!
    BUT, I couldn’t bring myself to pour water on my guacamole.
    SO, followed the same directions to keep from browning, except I put Saran Wrap on the guacamole. Put water and some ice in a gallon size ziplock. Made sure all air out and squished bag down onto the guacamole and put the lid on the bowl. Worked perfectly!!!! And, no wet guacamole.
    Thank you!
    I wouldn’t have tried this if you hadn’t shared the straight water method.4 stars

    1. Hi Rachel – you can definitely use plastic wrap as well. The water is just a great plastic-free alternative. :) Happy you loved the guac!

      1. This is delicious ! Very authentic 👌
        My mexican friend shared with me to add an avocado pit to prevent browning!5 stars

  12. I made this recipe for a party which had a number of Hispanics attending. They ended up eating the whole bowl before the end of the afternoon. They thought it was delicious and authentic. I was so surprised! Whenever I make it now, I get the same reaction. People think I buy it at one of our favorite Mexican restaurants, it is THAT good! I tell them every time, it was from my favorite recipe site – downshiftology.com. Thank you for for this recipe. It is so yummy and lovely to eat.5 stars

    1. Thanks so much for sharing that feedback, Karen! After many trips to Mexico, I’ve tried to keep this recipe as authentic as possible. :) Enjoy!

  13. I haven’t made it yet, but it sounds like the guacamole I like. I appreciate a cook who will share a recipe without making me jump thru a bunch of hoops. Next cookbook I buy, I’ll be looking for your name.

  14. Turned out delicious!! I realized I didn’t have limes after I started so I substituted Sriracha and it was BEAutiful.5 stars

  15. A Mexican restaurant once told me to dampen a paper towel to place over the top before your lid each time you store the guacamole in the fridge. Never turns brown!

  16. So I just made this recipe. I don’t like lime in my guacamole, so I left it out. It was good but missing something. I added half a teaspoon of cumin, and it was perfect. First time making guacamole. Thanks for the recipe!4 stars

  17. Absolutely luv your recipe 🫶🏽
    I often make Guacamole, but yours with the peppers added was 💯% ..
    Simply the best ✅

    *I leave out the onions , as ‘raw’ (especially) onions bother my stomach as I have an Autoimmune condition (Lupus). Garlic, I am able to use in exactly the small amounts your recipe suggest.
    *The pointers at the end, about keeping the colour green was valuable .
    Thank you again.. Dawn5 stars

  18. Delicious for snacking on the day after Thanksgiving. I used up some fresh salsa instead of the tomatoes and jalapeño.5 stars

      1. I haven’t made the guamacole dip yet but I plan. to make it for our God’s Women group on Tuesday night!!!!