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 get in Mexico.

Ingredients for making guacamole on a counter.

Guacamole Ingredients

With just 8 simple ingredients you can make one of the all-time-best dip recipes.

  • Avocados: I’ve got a few tips for picking ripe ones 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 flakey 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 508 votes
Prep: 10 minutes
Total: 10 minutes
Servings: 4 servings
Author: Lisa Bryan


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 above to see how quickly it comes together!



  • 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


  • 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.


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. There’s a reason it’s called the best! I’m obsessed with this recipe and every time I make it people can’t get enough of it. It’s super easy, takes only minutes to make, and the fresh taste in every bite can’t be beat!5 stars

  2. Hi Lisa
    This recipe is the best hands down.
    I would suggest that you Google the authentic pronunciation of guacamole. 🤣

  3. Leave out the garlic! I made this for a party and even with half the garlic it was too much for my tastes

  4. Thanks for the recipe. You should try a layer of olive oil on top of firmly packed guac in the fridge instead of water. It provides a natural air barrier that prevents oxidizing and you can simply pour it off when you are ready.5 stars

  5. Hey, this recipe was great! I didn’t have jalapeños or limes on hand, so instead I used poblanos and lemons, but it still worked fine. I will definitely be making this again soon and am looking forward to when tomatoes are in season so that I can add those as well. Great recipe!5 stars

  6. Way too much lime flavor. I would recommend maybe 1/4 lime juiced, and 1 or even just 1/2 Roma tomato. It wasn’t bad, but it tasted more like a salsa than guacamole. The recipe, however, it’s very easy to follow, and I wish more were written like this.2 stars

    1. Hi Fiona – perhaps your limes were a bit on the large side. Regular supermarket limes can be extra large. I’m using Mexican limes in this recipe which tend to be a bit smaller. Just wanted to clarify for when you make it again. :)

  7. Ridiculously delicious! I’ve tried several homemade guacamole recipes but this one is fabulous! I could have have eaten the whole bowl myself! Thanks so much. It’s definitely my go to now!5 stars

    1. Excellent recipe, very much the same as what our family been using for 40+ years. The only difference is we use similar amount of sweet onion instead of yellow cooking onion, also we roast the Jalapeños (on a large fork) over the stove until the skins are blackened. Allow to cool, skins scrape right off with a knife, slice to easily remove seeds . 5 stars

  8. Perfection! Fresh ingredients in the right proportions make for a delicious guacamole. I’ve always just winged it in the past when I had ripe avocados on hand and had good but not great results. This recipe is great! I used my Ninja chopper for the onion and garlic and this recipe came together in no time. 5 stars

  9. Okay, that’s just really good!  Saving this recipe!  Only difference is I used pickled jalapeños 5 stars

  10. Great recipe. I had no jalapeno, so I just squirted a few shots of Texas Pete hot sauce instead. Also, I add a tablespoon of olive oil just for flavor.

    Richmond, VA5 stars

  11. I’ve tried making guacamole several times but have always been disappointed with the outcome and the lack of flavor. Fortunately this recipe did NOT disappoint. It was so good. Just the right amount of each ingredient to make an extremely flavorful guacamole which we enjoyed with Lisa’s recipe for carnitas. Trying out her suggestion for storing the leftover guacamole with water on top to prevent the guacamole from browning. Can’t wait to see how it worked. This is my go to recipe for guacamole from now on. 5 stars

  12. I made this for my office staff of 25. I tripled the recipe.. I think there was a cup full left. They raved about it. Personally, I would of added more jalapeños. I used a very large one. I wanted to add another but I was afraid it would of been too spicy
    . It was delicious for sure.5 stars

  13. Made this tonight after reading your instructions. I’ve always just used the powder package mix but after googling this I ran to the store for cilantro and chips. This was truly FABULOUS. I used vine tomatoes 🍅 but I soaked out the extra water from them. Best guac ever!! 💙5 stars

  14. I’ve been making my own guac for 30+ years and I swear by putting the pit back  into the container to keep it green. It works. Just set it aside when serving. If there’s anything left, and at my house there rarely is,  just put the pit back in and it stays green.
    30+ years of experience says it all…
    Guac On!

  15. Perfect. I made it and my dad who doesnt rly like guac loved it. So good. Everything about it was good. Cant recommend it enough5 stars

  16. Guacamole was great. But forget the hack of putting water on top. Draining the water left e surface water logged. Ditto for saving and avocado half by placing it upside down in water. The flesh in contact with water (for about 15 hours) was mushier than the rest. I advise against water and avocados!4 stars

  17. i will be making this dip for Sunday! Can’t wait to try the avocado dip. Thank you for the tips too!5 stars

  18. As the recipe name says, this is the BEST guacamole. My husband, who loves guacamole and is very picking, said without knowing the recipe name, “This is the best guacamole!”5 stars

  19. Delicious. This is the first time I have ever made quacomole (had some avocados I needed to use). The words easy and authentic caught my attention and the mostly positive reviews. This is really, really good. Next time, though, I may use a tad more garlic (I like garlic) . I also liked the tip to keeping it fresh. Haven’t tried it yet (just made this today), but from the commets, it looks like the tip works well. Thanks for the recipe5 stars

    1. I’m so glad your first ever guacamole was a success! Let us know if the preservation method works for you.

  20. Thanks for your tips, I’ve made guacamole once before but quickly and without the proper ingredients lol. Anyways I took my time and got all the ingredients and this time I ace it and had fun doing it. Thanks 

  21. That hack re avos….cover with water….really works! I have kept half an avo (mashed) for two days in the fridge with no browning and it still tasted good! Thanks Lisa!

  22. My mom wanted me to make her guacamole, and your recipe has the best reviews, so I tried it. She loves it, and asks for it constantly, I too think it’s utterly delicious. Although, I do use way more than two cloves of garlic, but who doesn’t add more garlic than recipes call for. Awesome recipe, thanks for sharing!5 stars

    1. I’m a garlic lover as well, so always feel free to add more. ;) Happy you both loved the guac, Jen!

  23. That is the first time i have seen the tip of keeping avacados in water to stop browning.  Anything else  has said to use lemon or some fresh stuff you buy.  I am going to try this tip!  If you decede the jalapeño is it still hot to eat?  

    1. I don’t think the jalapeno is too hot, but everyone has a different spice level. You can always start with half, then add more if you’d like. Hope you enjoy!

  24. My family loves this guacamole. I make it regularly. It’s a delicious and easy recipe. It goes well with many things. I really love DOWNSHIFTOLOGY recipes. I need easy and healthy recipes and she provides those. 5 stars

  25. First of all I saw the title & thought “I hope so” and my goodness this did not disappoint hands down best guac ever. I literally couldn’t stop eating. 5 stars

  26. Holy guacamole this recipe was
    I did add 1/2 tsp of cumin but other than that I followed it to the T (:
    SO YUMMY!!!5 stars

  27. Well, I used this recipe for a party, as I rarely make Guac, and I literally had everyone say ” that Guacamole is so good “… then 4 people literally said..” I make really good guacamole but yours is even better than mine. Next time I make it I want your recipe”.   So the title of this Guac stands!  It is the best Guacamole recipe. Adult tested, mother approved :) 5 stars

  28. The recipe is great, but adding water to the top of the guacamole after flattening it to keep it fresh totally failed. It is completely watered down now and barely edible. I really wish that you would have commented within the recipe that you only use this method to try to save plastic. Because now instead of using plastic, I have wasted all of the ingredients I bought for this recipe as well as the energy and time I spent making it. Please update this in your recipe.

  29. The recipe was delicious however when I tried that water technique to store it the water soaked into the guacamole and I was left with a runny inedible mess. I will just use Press’NSeal from now on.5 stars

  30. I do have a hack to keep fresh.
    C02 cap on guak. Or anything else.

    Baking soda, vinegar in large tumbler pitcher, after reaction, tip slightly into container without spilling mixture into guak, your spilling a GAS in top. Once c02 covers mix, cover tightly, no oxygen = no oxidation….

  31. Guacamole comes out amazing every.single.time. This recipe does not fail! Thank you so much! Quick to make to entertain guests while food is prepping5 stars

  32. This truly is a great guacamole recipe and I loved it!!! I made it using red onion though I think that was a mistake. The “flatter” or more “disc- like” the onion is, the sweeter it tends to be. I love the taste of red onion but all of them in the store were very round. I only used half of a small red onion diced pretty small but it was way too overpowering. I ended up throwing in another avocado to try and offset the intensity a bit. Noone in my home eats guacamole or avocados so I have the huge task of eating it in my own… gladly!5 stars