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 630 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 below 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. Thanks a bunch for a simple but great recipe. I could never master the art of making guacamole but with this recipe, it was perfect for me👌🏾5 stars

  2. Hi there!
    I have been making guacomole for years, but always love reading new recipes; I’m always learning new ways, new ingredients that I haven’t used before..
    that being said, I love your recipe here! It’s simple, fresh, and the amounts are spot on..
    I always have thought that guacomole is one of those recipes that are exchange-friendly…I love cilantro; some people, not so much….I love a lot of lime juice….some people, not so much….just add, or subtract, the ingredients that you love or hate…..but I always like to try a recipe the way the person who posted the recipe intended…..then, add, or subtract what I like……thank you for a great recipe here! I like my guac a little more limey, so I add a bit more…..I also like a little spicy, so I add hatch chilis…..but, your guacomole recipe here is a great base, so, thanks for posting!!!4 stars

  3. Hi,
    Lately avocados have been on sale and thought I’d make so Guacamole. Your recipe turned out fantastic. Only problem, made too much for this old man, can I freeze excess? Thanks.
    Dom5 stars

    1. Hi Dom – I’m happy you loved this guacamole recipe! In all honesty, while you can freeze guac, it’s not the best once it’s thawed. But if you’d like to do so, just add it to a freezer-safe plastic bag and squeeze all the air out. Just know that it may be a bit murky looking when thawed, but it’s definitely edible!

  4. I absolutely LOVE guacamole. I made this recipe for the first time last night just as you instructed. I left it to chill overnight, but on my initial taste (last night), it was so good! I can’t wait to have it today. No more package plus avocados for me….this is officially my go to recipe from now on! I have no complaints about the proportions or the ingredients!5 stars

  5. This is my go to guacamole recipe. I omit the cilantro because I’m not a fan of it, sorry. But it is absolutely delicious and fresh tasting! Very easy to make.5 stars

  6. Made this last night and let me tell you DELISH!! They are not lying…best guacamole ever! My daughter doesn’t care for it and she even ate some! Simple, quick and full of flavor…definite staple on taco Tuesday! Added to fav recipe book5 stars

  7. Simple, quick, tasty and visually appealing — it plates really well. A few notes:
    – As someone else noted, an entire supermarket lime, particularly if you use a citrus press, is way too much liquid and acid. I think a half — at most — is fine. (FWIW, guac is one of the few Mexican dishes where I think lemon’s more subtle, less acidic flavor is actually a better choice than lime.)
    – I also found an entire onion and Roma tomato to be a bit much for this amount of avocado. I’d do half, ensure they’re diced thoroughly, and give each a gentle squeeze in a paper towel to remove excess juice before adding them.
    – I highly recommend garlic; it gives it a savory dimension it won’t have otherwise.
    -Tread lightly with salt, since chances are you’ll serve it with chips or heavily seasoned foods.
    -Finally, if you’re a fan of chunky, dense guac, I’d combine all the ingredients before mashing the avocados so you have to do it only once.4 stars

    1. Thanks for your notes and review! I agree that produce size can vary quite a bit in different markets and countries. You can always watch my videos in the post to get a good idea of the size I’m using. :) I glad you enjoyed the recipe!

  8. Your guacamole recipe is simple, quick and elegant–a lifesaver for me, because I had to rush and plate everything before the football game! A BIG 2 thumbs up!
    (Please be aware that some of the ads on your website cover your video and written portions of your recipe. I had to close the link and reopen it twice to delay the ads from interrupting again so that I could follow the steps you were presenting.)5 stars

    1. So happy you loved the guacamole recipe, Tim! And thanks for the heads up on the ads. I’ll reach out to my ad network to fix that asap. Enjoy game day! :)

  9. WAY too much lime… I used 4 avocados and it was extremely sour!!! I’m so disappointed after working so hard on this. Please do not use a whole lime. Lowkey wish i used a different recipe but other than the lime it was good3 stars

    1. Hi Nat – it sounds like you may have used one of those oversized supermarket limes, and not a Mexican lime. An average Mexican lime will give about 1 to 2 tablespoons of juice. Those oversized limes can give up to 1/4 cup of lime juice. Thanks for the note and I’ll add that tip to the recipe card!

  10. All I have on hand are canned pickled sliced much will that alter the taste of the recipe? 😄 My 25 yo son bought these instead of regular jalapenos when I sent him to the store for me. 🙄

    1. Pickled jalapenos will definitely alter the flavor, but you could make that version and then the authentic version and compare! Haha.

      1. Why I’ve never made my own is a mystery. Had to google how to choose a ripe avocado and cut it open (HaHaHa), then got to work. Absolutely delicious and simple to prepare. As good and fresh as any I’ve ever had made at the table in a restaurant!5 stars

    2. I don’t like avocados generally as mostly eaten on its own or with soy sauce at home. And I have 9 trees! This is the most delicious recipe ever and we all thoroughly enjoyed it.. I will hold on to some avocados from now on! Thanks ever so much!5 stars

      1. 9 trees? Wow! I’m envious! Growing up in the pacific I never had guacamole until I was in my 20s. My mom used to dice the avocados and put out a bowl of white sugar. We’d use a fork to stab a piece of avocado and swirl it in the sugar. It was a tasty treat. Another friend mashed it sprinkled it with sugar and ate it on toast. Speaking of toast, you could always mash it then season/mix with salt, pepper, garlic powder (or whatever spice combination you like) for a savory avocado toast.

  11. Very easy compared to other guacamoles and the flavor was amazing! I doubled the recipe and served it before dinner with chips, thinking we’d have plenty left over for our shrimp tacos. Nope! Ha ha ha. A keeper!5 stars

  12. I have this on hand to make avocado toast almost every day! So quick, easy and delicious. The video was very helpful and enjoyed the added tips for storing.5 stars

  13. The guacamole tasted fantastic! That is, before I added the water.
    I made the guacamole, put it in a air tight container with the layer of water, but the next morning, the water had been absorbed into the guac.

    So it is ironic that this recipe emphasized “no one wants watery guac” because that’s exactly what happened to my beautiful not-meant-to-be guacamole.

    1. Hi Sarah – it sounds like the guac may not have been compacted down enough. You can also use plastic wrap on top if you prefer that method.

  14. Awesome. Just like mine.

    But, if you pat cling wrap down over the dip, seal out the air. Don’t have to use water. Keeps it green.5 stars

  15. Hi Lisa,
    I love your receipes, They are so delicious, and easy to follow the instructions. You are a true food artist!
    I wonder if it is ok to use a blender on the guacamole to make it more kid friendly (no lumps)? :)5 stars

    1. Hi Anette – I would not recommend a blender for this recipe (as it won’t blend properly), but you could use a food processor to make the avocados extra smooth before adding the other ingredients.

  16. This really is the most amazing guac recipe I have found. I always add extra lime juice because that’s how we like it but even if you follow the recipe exactly it will knock your socks off. I found this recipie earlier this year and have made it probably 10-15 times so I figured it was time to leave a review. Thank you for sharing!5 stars

      1. Store cut avocado in an airtight container with a little water on the bottom. It won’t turn brown.5 stars

  17. We recently spend a week in Mexico south of Cancun and ate their great guacamole every chance we got. We make it here in Texas all the time but theirs was different because it had LOTS of lime juice in it. You could taste it. And everywhere we had it, it was the same heavy lime juice. So we’ve made that change and the guac is better for it.

    1. There are no black ingredients in the guacamole, and you can reference the ingredient list and photo to see what’s in this :)

  18. Actually, yellow onions are not the most popular in Mexico or Mexican dishes. White onions are the preferred onions, especially in Mexican street food. Having said that I think your recipe is right on!

  19. Instead of pouring the water directly on the guacamole, I put plastic wrap on top first, then the water so I don’t have to worry about the water seeping into the guac.

    I’d love a measurement for the onion. What’s small for one person may not be small for someone else. The one you cut in the video I would consider pretty large.5 stars

  20. I just made this and it is fantastic!! I did read reviews and I charred the jalapeños first. I doubled my recipe but only used 1 lime. The flavors are amazing! Definitely a keeper.5 stars

  21. It really is the BEST EVER. Alot of recipes say that – but this one truly is. I loved it so much I went and bought the Meal Prep book. I am new to the “gluten-free” world so this is refreshing view.5 stars

  22. This is one I have put together that works well also:
    Gary’s Guacamole Recipe
    2 lb of Avocado (no skin no pits, just the meat)
    3/4 cup Toasted Sesame Seed Oil
    3 Teaspoons Garlic powder
    2 teaspoon Salt
    1/2 Teaspoon black pepper
    1/2 Teaspoon Smoked Paprika
    1 Tablespoon Lime Juice
    Tobasco Sauce or Jalapeno/Chili pepper powder (optional) to taste

  23. I was fortunate enough to be given a bag of Avocados some had just ripened so needed to use up fairly quickly .
    This Recipe for Guacamole is so easy & very tasty , sorry no photos as it was almost all gone for afternoon snacks , I  didn’t have a big enough red chilli so added some hot Sriracha  sauce to taste 
    It was so delicious 

  24. Very good and simple recipe! It was delicious. I didn’t have any jalapeños, so I added a little sprinkle of ground red pepper and it turned out excellent. Once, I was out of tomatoes, so I substituted a bit of salsa I had in the fridge and it was still perfect. I use this on burgers, or for dipping corn chips and it is very popular. Yesterday’s batch was gone before I got much, so make lots!5 stars

    1. This is definitely one where you’ll want to double the batch! Glad everyone enjoyed this guacamole recipe, John.

  25. Very tasty, thank you. I do have a problem with recipe. Maybe I am being picky but why did coriander suddenly start getting called cilantro? In English it is coriander, in Spanish it is cilantro. Look it up. Thank, great recipe.5 stars

    1. In America we generally call the seeds coriander and the leaves cilantro. It wasn’t sudden at all, it’s been that way for as long as I’ve been aware of it. Possibly because here we rarely use the leaves in anything but Mexican cuisine, so it seems appropriate to use the Spanish word, whereas the seeds are a relatively common kitchen spice used in a variety of dishes, so we stick to the English.

      American English has a lot of Spanish language influence and loan words, being right next to Mexico and with a large Spanish speaking immigrant population.

      Language is a living thing. It develops and changes with time; it varies by region, or class, or culture; it influences and is influenced by other languages. So there’s no absolute correct usage, rather it’s a matter of how it’s used by particular people, in a particular place and at a particular time. Language isn’t black and white but many and varied colors. As long as it fulfills its function of communication with the people you need to communicate with, it’s all good.4 stars

    1. This is the best guacamole recipe out there. People who comment reviews on other recipes telling you what they added or left out and also how to use a word such as Cilantro vs coriander is ridiculous. Review THIS recipe. The Op doesn’t need to know you prefer tobacco sauce in your guacamole. Then find another recipe. If you hate Avocado, maybe don’t make guacamole and then review the recipe sayong you don’t like the recipe 🤣 maybe make something else.