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 643 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




1,135 Comments

  1. Phenomenal! I only eat guac (fresh, of course) when I travel to Mexico. This recipe matched the flavor perfectly! My daughter and wife both LOVED it too We will be making a lot this summer.5 stars

  2. Thanks for the tips on keeping avocados and guacamole from turning brown and yucky!! I have wasted many a good partial avocado due to browning but no more!!

  3. ??? I am in love with guac, especially this one Lisa. It truly is amazing! We have avos falling from our tree and can’t eat them quick enough! Today I’ve made your guacamole and the avacado dressing. We head north next week with caravan in tow, so will miss out when they are all ready ?. However they will be shared around the neighborhood I’m sure! Thanks again Lisa for your yummy recipes and grrat ideas. Each time I walk into my ‘Lisa inspired’ pantry, I think of you???

    1. I’m so jealous you have an avocado tree! And having avocados falling from the tree seems like a great problem to have! Thank you for the kind words Anita and I’m so glad you’re enjoying my recipes! :)

  4. Incredible! I made this tonight and had it on nachos. Some of the best guac I’ve had (and the avocados weren’t even that ripe!). Thanks!5 stars

    1. Awesome! I’m happy you loved the recipe Dan. And there’s nothing better than guacamole on nachos. :)

  5. My first time making guacamole and it was so easy and delicious! My husband liked it so much he added it to his salad. Awesome recipe, thank you!5 stars

  6. What a delicious recipe!! I made it without the jalapeno and added a wee bit more onion to compensate. So yummy! I highly recommend this!5 stars

    1. Thank you so much for mentioning “without jalapenos”. I was just about to ask if this could be gone.
      So happy that it worked for you. I will be trying it this weekend.

  7. I’m in love with guacamole and I’ve tried many different recipes. Let me tell you how surprised I was when I tried out your recipe. I think I have to admit that it truly is the best ever guacamole :) My whole family loves it, thank you for the fantastic recipe!5 stars

    1. Yay! I’m happy you think it’s the best guacamole recipe! I sure think so, but it’s always nice to hear others think so as well. ;) Thanks Lucy!

  8. I am always hesitant when I see something say it is the best ever but you tell no lies. This is fantastic! I love guacamole and always look for something better and now I have found it. The only thing I did was use lime juice because that was all I had. However I will be buying fresh limes for the future. I often had to add hot sauce to others but with the jalapenos this had just the right kick! So, so happy I found this!. Now I will definitely check out some of your other things. Thank you!5 stars

    1. Yay! So happy you loved the recipe Judy. The jalapeños really do make all the difference with this guacamole recipe. And I think you’ll see fresh limes give it that little boost as well. Just means you’ll have to make it again. ;) x

  9. ❤ I made this today. THE BEST guac ever! Oh, I am a coward and didn’t use the jalepeno…. still great! And it is now stored in a tight packed bowl with cold water on top in my fridge (or I’ll eat the entire thing!). Thanks so much!5 stars

    1. Yay! I’m happy you loved the guacamole Susie! You should definitely try it with the jalapeno next time, it’s not too spicy at all (promise) but it adds great flavor. :) x

  10. How early in the day can you make this for an evening party so that it isn’t starting to turn brown? (Without having to add the water before serving it.)  I want to make it early enough in the day so I can fix it if I mess it up, but don’t want to have it turn brown before the party. 
    Also, how much does this recipe make? I am needing to provide guacamole for approx 24 people – but it will mostly be used for a taco/enchilada topping – not as a dip on the tables. Do you have any thoughts on how many times I should multiple the recipe? I am a guacamole newby and am sort of clueless. Thanks for any advice!!

    1. Personally, I would make this only 15 minutes before the party. Guacamole is best fresh when the flavors are most vibrant. I don’t think you’ll mess up this recipe either. :)
      For that many people I would probably triple the guacamole recipe.

  11. BEST   GUACAMOLE   RECIPE   EVER!  I’ve tried so many recipes and none ever hit the mark like this one.  Thank you!

    1. Woot! So happy you loved the guacamole recipe Chris. I certainly think it’s the best as well. :)

  12. I didn’t want such a large batch, so I used just 2 avocados, adjusted other ingredients. Just 2 of us eating it.
    I also used a combination of sweet onions, Peru in winter, with green bunch onions – I prefer their texture & the green they add to the dish. I also add a bit of dried pepper flakes – not much, maybe a strong pinch.
    The best thing about this recipe is how to keep it from oxidizing & turning brown. I’ve used plastic for years. Never thought to put water on it. Works GREAT!! BEST HACK EVER! THANKS!!

    1. I’m glad you enjoyed the recipe Carole and loved my guacamole hack! It’s always the little things isn’t it? :)

  13. Article is correct. This is the perfect guacamole recipe. It is very easy and tastes great. Kudos to author!!

  14. I didn’t have fresh limes…but I needed to use the avocados so I used lime juice instead.. It was delicious! I will use fresh juice next time to compare. This recipe is a keeper!5 stars

  15. I have made a very similar recipe for years now. Lime and lemon juice does little to prevent browning. Saran wrap is a PITA. Adding the pit is just silly.

    Small airtight containers are the best. I am lucky enough that my sister works in a restaurant and I get free unlimited takeout sized (1/2 pint, pint, quart) containers. But the same can easily be done with any small container.

    Smaller sized is best. Like what you will eat in a day or two. I make larger batches using about 8 avocado, 1 canned diced, and a large onion. That makes about 8 or so 1/2 pint containers. Pack the guacamole to the point where it pretty much squeezes out of the container when you seal it. You want no air. I have not timed it exactly, but the guacamole I have done this way stays green and normal looking for a week easily. You are getting into it going bad I guess after that, I have always pitched it when too old. But maybe I will try it for longer.

  16. Great we can make our own for about a 5th of the price of the stuff in the shops. Buy local. Buy fresh. Buy cheap. Lower our carbon footprint and less waste. Win Win. Put the leftover in a bowl and level it off flat. Add a little olive ir grapeseed oil to the top so it stays fresh in the fridge. Later you can just mix the oil in and eat it.5 stars

  17. I suppose that my onion was too large, because even though I cut it in half I thought there was too much onion in it, so I ended up adding another small avocado and it was perfect!5 stars

    1. Awesome! Glad you were able to add that extra avocado and have it work to your liking (and no one ever complains about more guacamole, right?). ;)

  18. Made this easy recipe by following the video. Sorry, had to substitute Tabasco sauce for the jalapeño pepper.  It tastes great now, so after an hour or so resting it will blow their socks off!
    Thanks too for the avocado tips. Simple but clever.5 stars

  19. Hi Lisa! Do you have any recommendations for the chips? I am trying to cut vegetable oil from my diet and all chips I’ve seen are made with vegetable oil. Also, do you have an opinion about vegetable oil? Thanks for all the help, I am enjoying your website and videos so much!

    1. The main oils I use are organic olive oil and avocado oil. And you can make any of my chip recipes without oil, like my plantain chips or cassava flour tortilla chips. Just place them on parchment paper so they don’t stick and watch the cook time as it may need to me tweaked. So happy you’re enjoying my recipes Ian!

  20. To keep it fresh put the guacamole in a little bit of a smaller container than you need so qhen you put the lid on it smashes down and there is no air. Once you take more guacamole out just keep putting it in a smaller container. Stays really green and fresh :)

    1. Yes, that would definitely work. Unfortunately, many don’t have that many containers. ;)

  21. I have made this recipe 4 times now and my family and friends agree- it’s the best Guacamole ever! It’s so simple and delicious. No more store bought guacamole for us!5 stars

  22. Hi Lisa!  What makes this the best ever Guacomole, is the tip for keeping GREEN and FRESH! Thank you So much, I’ve been looking for this tip forever!! ?5 stars

  23. Hey,
    To keep guac fresh, just line the bottom of your bowl with purple onions, and then place slices of purple onion on top of the guac. The gases released from purple onion do the opposite from the gasses from bananas and pears–that is to say, they slow the ripening process. Great recipe, but instead of Jalapeño pepper, just add some diced jalapeños, this really makes it better.5 stars

  24. I find cilantro/coriander really really bitter, even a tiny bit will ruin a dish for me- I have no idea why! Is there something I can substitute or will it still be flavoursome without it? 

    1. Some people have a visceral reaction to cilantro – but that’s okay because it’s genetic. ;) Cilantro is the traditional herb used in guacamole, but you could use parsley as well. Hope you enjoy that version better!

  25. It appears that exposure to the air causes browning of the guacamole. Covering with water would block exposure to the air, but the water will invade the tiny spaces in the guacamole, hence the suggestion to pat the guacamole down.

    HOWEVER, if you apply a layer of plastic wrap, and then cover with water, that may be a more elegant solution.

    1. Yes, you could definitely use plastic wrap. I’m just trying to limit my use of disposable plastics. :)

  26. I have made this guacamole twice and have been told it was the best! I love this recipe. It truly is so delicious and easy!5 stars

  27. Almost exactly the recipe I use befor I found your site. But thank you SO MUCH for the no-browning tip. I will try it tomorrow. A friend recently gave me the “leave the other in” idea, and yup, wives’ tale for sure. 5 stars

    1. Awesome! Sometimes it’s good just to get confirmation you have the best recipe. ;) And yep, the seed in the guac is more decorative than anything – ha!

  28. I made this for the race track crowd this weekend and it was a big hit! I could have eaten by the spoon full it was so good – but I was polite and used chips. Ha!5 stars

  29. This is much like mine homemade guacamole.
    Thanks for the tip about putting water on top when storing! I’ve been using the plastic wrap. I’ll give the water s try on my next batch. ???5 stars

    1. Awesome! And yes, give the water a try. It’s just another small way to try to reduce plastic. :)

  30. Definitely a recipe to make again and again.  We had them on our carne asada and there wasn’t any left afterwards.  It’s different from what I normally make – everyone loved it so Lisa 1 – Mummy 0 haha! My daughter said I was the best cook, I said ‘no, Lisa is, I just copy her’, she said ‘Lisa? I would like to meet her and say thank you’.  I was apprehensive about the onion being too overpowering for the avocado, but you could taste a hint.  Awesome!5 stars

    1. Haha. Too funny! Glad you all loved the guacamole and too funny about your daughter. Tell her “thank you for eating all my recipes!” :) x

  31. I love guacamole! It’s one of my favorite dips and I always look for avocado season every year just so that I can make it! Looks so delicious!5 stars

    1. That’s where we’re spoiled in SoCal as we get avocados year round. But if not, I’d definitely be looking forward to it as well! ;) Thanks Natalie.

  32. Lisa, I’m the lady in Oklahoma that made your fabulous chocolate cake, and each time I wast your  video  You ask us to give it a thumbs up but I never know where it at?

    I want the vita mix lol

    1. Hi Hannah – the thumbs up is on YouTube. Unfortunately, there’s no thumbs up on my website, but good reviews here count as two big thumbs up in my books. ;) Make sure to subscribe to my YouTube channel for a chance to win the Vitamix next week!

  33. This looks like some really stellar guacamole. I’m lazy and usually just mix in some fresh lime juice and salt. I’ll try your recipe!5 stars

    1. Oh, you’ll definitely have to give it a try with the other ingredients. It’s life-changing. Haha. ;)

    1. Me too! Definitely guacamole lover. :) Hope you enjoy my recipe Haley!

    1. Thanks so much Jessica! Yes, it’s the gold standard recipe for Cinco de Mayo. ;) x