Fresh and flavorful Guacamole made with just a few classic ingredients in minutes. Get all the tips, tricks and variations to make the BEST guac!
Guacamole is the quintessential Mexican appetizer – it goes well with everything including tacos, quesadillas, fajitas and more!
You can make restaurant quality Guacamole at home – in minutes! These tips and tricks will take your guac up a notch!
I looooooove guacamole. Maybe a little too much, honestly! Luckily it can be a healthy dip option, too! Check out my guacamole bites and my mango guacamole for more incredible avocado love!
I make it just about every time we have friends over because it’s quick, easy and always a crowd pleaser. There’s never a bite left. Fortunately, it’s easy to scale up (or down) using the slider in the recipe card or simply doubling, because it’s not just a dip!
While I love serving it with tortilla chips or veggies, it’s also a great topping to so many of our favorite dishes. I love when a recipe multi-tasks to save time – especially when entertaining!
Table of Contents
What Makes this Guacamole Great
- Classic
- Customizable
- Quick
- Fresh
- Packed with Protein
It’s naturally gluten free, dairy free, vegan, Whole30, and keto friendly!
I like to give a lot of detail in my recipe posts to guide readers through any questions. If you’re just here for the printable recipe, feel free to click “jump to recipe” right under the title of this post and you’ll head straight there!
Guacamole Ingredients
- Avocado – (how to select ripe, how to ripen)
- Onion – Red or white, your preference.
- Jalapeño – Substitute with serrano chili if you prefer.
- Cilantro – Omit if you don’t care for it.
- Tomato – Roma or heirloom tomatoes are preferable. In the winter, grape tomatoes work well, too.
- Salt and Pepper – To taste. For best results, use a grinder set to the largest setting for thick flakes of sea salt and fresh cracked pepper.
Variations and Optional Add Ins
- Fruits – Diced mango, pineapple, apple, peaches or pomegranate seeds.
- Cheese – Crumble on top or mix in cojita, chihuahua cheese, queso fresco, monterey jack, or cheddar.
- Vegetables – Corn, black beans, even roasted vegetables!
- Spices – Cumin, red pepper, paprika, cayenne and garlic.
- Nuts – Pistachios, almonds or walnuts.
- Meat – Bacon and chorizo are delicious protein packed additions.
- Sour Cream or Greek Yogurt – Make it creamy by folding in sour cream.
Guacamole Recipe Tips
- Use Ripe Avocado – A quick squeeze of the avocado while you’re shopping can tell you about ripeness. Soft to the touch? Just right for guac.
- Keep it Green – You cannot prevent guacamole from browning, but you can slow the process. Add lime to guacamole. Cover it with plastic to prevent air from coming in contact (directly on the guac), and keep it cold. Refrigerate until serving (best served immediately). Consider filling a larger bowl with ice and placing the bowl of guacamole in it to serve to keep it chilled.
- Find Your Texture – Chunky or smooth? Mix it up to your favorite consistency.
- Shortcut – Skip the tomato, onion and cilantro and substitute with Pico de Gallo, Watermelon Salsa or Pineapple Salsa
Quick tip: If you need ripe avocados for guacamole, check the organic section! I’ve found that often if the “regular” avocados are too hard, the organic ones are just right!
How to Dice a Jalapeño
A lot of the heat in jalapeños is in the membrane and seeds….
- Slice the stem off.
- Cut the jalapeño in half, longways.
- Scoop the membrane with a knife.
- Cut into strips.
- Dice.
How to Slice Avocado
- Slice the avocado in half longways. When you feel the knife reach the pit, rotate to cut all the way around it.
- Twist the two halves apart.
- Stab your knife into the pit and twist to remove.
- Using a spoon, scoop the avocado out of the flesh.
- Slice, dice or cube with flat side facing down.
To Store
- Refrigerate – Add to an airtight container. Cover in a thin, visible layer of lime juice or water. Press plastic wrap onto the surface to cover. Refrigerate up to 3 days.
- Freeze – Guacamole without tomatoes and onion, freezes well. Store in a ziplock bag removing air, up to 3 months. Thaw overnight in the refrigerator or by running cold water over the bag.
How to Make Guacamole
- Mash
- Mix In
- Season
Serving Suggestions
- Tortilla Chips
- Pita Chips
- With Veggies – carrots, celery, julienne bell peppers, grape tomatoes, jicama sticks, broccoli, cauliflower, cucumbers
- With Fries
- Serve in a Taco Bowl
- On a Fajita Bowl
- On Soft Chicken Tacos, Carne Asada Tacos, Beef Tacos or Chorizo Tacos
- On Taco Salad
- In a Chicken Wrap
- On Cilantro Lime Chicken
- On Nachos
- On Carne Asada
- Add to a Burger Bar to top a Juicy Burger
- In a Gourmet Grilled Cheese
- On Toast
- As a Salad
With a margarita, of course!
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Margaritas and Mojitos to Serve With
- Skinny Mojito
- Watermelon Mojito
- Homemade Margarita Recipe
- Cadillac Margarita
- If you’re entertaining – set up a margarita bar or make your own margarita mix so guests can serve themselves!
Homemade Guacamole
Ingredients
- 2 avocados
- 1/2 onion chopped
- 1 jalapeño
- 1 tomato chopped, seeded
- 1/4 cup cilantro
- salt and pepper to taste
Instructions
- Mash your avocados (see notes about how, below)
- Dice remaining ingredients.
- Mix all ingredients together in a medium bowl.
- Season with salt and pepper to taste.
Video
Notes
Substitutions
- Onion – Red or white, your preference.
- Jalapeño – Substitute with serrano chili if you prefer.
- Cilantro – Omit if you don’t like cilantro.
- Tomato – Roma or heirloom tomatoes are preferable. In the winter, grape tomatoes work well, too.
Variations
- Fruits – Diced mango, pineapple, apple, peaches or pomegranate seeds.
- Cheese – Crumble on top or mix in cojita, chihuahua cheese, queso fresco, monterey jack, or cheddar.
- Vegetables – Corn, black beans, even roasted vegetables!
- Spices – Cumin, red pepper, paprika, cayenne and garlic.
- Nuts – Pistachios, almonds or walnuts.
- Meat – Bacon and chorizo are delicious protein packed additions.
- Sour Cream or Greek Yogurt – Make it creamy by folding in sour cream.
Tips
- Use Ripe Avocado – A quick squeeze of the avocado while you’re shopping can tell you about ripeness. Soft to the touch? Just right for guac.
- Keep it Green – You cannot prevent guacamole from browning, but you can slow the process. Add lime to guacamole. Cover it with plastic to prevent air from coming in contact (directly on the guac), and keep it cold. Refrigerate until serving (best served immediately). Consider filling a larger bowl with ice and placing the bowl of guacamole in it to serve to keep it chilled.
- Find Your Texture – Chunky or smooth? Mix it up to your favorite consistency.
- Shortcut – Skip the tomato, onion and cilantro and substitute with Pico de Gallo, Watermelon Salsa or Pineapple Salsa
How to Dice a Jalapeño
- Slice the stem off.
- Cut the jalapeño in half, longways.
- Scoop the membrane with a knife.
- Cut into strips.
- Dice.
How to Slice Avocado
- Slice the avocado in half longways. When you feel the knife reach the pit, rotate to cut all the way around it.
- Twist the two halves apart.
- Stab your knife into the pit and twist to remove.
- Using a spoon, scoop the avocado out of the flesh.
- Slice, dice or cube with flat side facing down.
Serving Suggestions
With chips, tortilla, vegetables as a dip or on tacos, quesadillas and salads.To Store
- Refrigerate – Add to an airtight container. Cover in a thin, visible layer of lime juice or water. Press plastic wrap onto the surface to cover. Refrigerate up to 3 days.
- Freeze – Guacamole without tomatoes and onion, freezes well. Store in a ziplock bag removing air, up to 3 months. Thaw overnight in the refrigerator or by running cold water over the bag.
This dip is so delicious and easy. I just LOVE avocados and this is my favorite!
This is so good i could eat it with a spoon
Such a delicious guacamole recipe, definitely one of my favorites!
Yes, please!! Love fresh, homemade guacamole on so many things! This is the perfect amount of smooth & chunky!