The best Authentic Guacamole! Delicious taste with simple ingredients, this recipe is fabulous as a snack or appetizer. Add to tacos, tostadas, or your favorite Mexican dish!
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My guacamole is finger licking good!
Grab a bag of chips because you’re going to want to finish this guac in one sitting!
I haven’t met a person that doesn’t like guacamole. If there is one, don’t send them my way please 😆. The one thing people always ask me to make, it’s my guacamole. Well also my flour tortillas lol! I think you’ll become famous for it too once you start making it for your friends.
This recipe is the way I grew up making and was always a must for family get togethers for Carne Asada. It comes together in minutes, and it’s SUPER creamy, smooth & fresh.
It’s great to know how to make all of the classic Mexican recipes like this Guac, Mexican Red rice and Refried Pinto Beans. Now you can have a Mexican fiesta anytime you want!
Oh, and you can also check out my Fake Guacamole recipe!
***This post was originally published on Dec 2015. It has been updated to be more helpful.
The ingredients
You only need 7 basic ingredients to make this easy guacamole recipe!
- Avocados
- Fresh lime juice – Squeeze it yourself for the best bright, zingy flavor.
- Onion use white, yellow or red. Whatever you like)
- Roma tomato
- Jalapeño – if you like it spicy, you may substitute with serrano pepper.
- Fresh cilantro
- kosher salt & pepper to taste
How to make it
- Place the avocado in a bowl and smash it with the back of a fork (see photo below) until you reach desired consistency.
- Add the lime juice, salt & pepper and mix well. Then the veggies to fit your taste buds: tomatoes, onions, cilantro, and jalapeños.
- This guacamole tastes better if consumed within two days.
How to cut the avocado
- Step 1 – Place the avocado on the palm of your hand or a work surface. Make a lengthwise cut, slicing until the blade hits the pit. Hold the avocado and give it a twist to separate the two halves. They should come right apart.
- Step 2 – Pick up the half with the pit in it. Carefully whack the knife into the middle of the pit, then twist the pit and lift it out.
- Step 3 – To remove the fruit from the skin, grab a spoon and slide it between the fruit and the skin. You can cut the avocado in slices or chunks with a knife prior to separating the skin.
Select the perfect avocado!
Seems like selecting the perfect avocado is an art right? To know if the avocados are ripe and ready for immediate use is to gently squeeze the fruit in the palm of your hand. It should be firm but will yield to gentle pressure.
Chef’s Tips
- TOP TIP! I usually make Pico De Gallo when I make guacamole so instead of chopping the veggies for the guac, I just add a little bit of my pico de gallo to the smashed avocado. Just make sure you do this step prior to adding any tomato sauce to your pico de gallo to prevent the avocado from browning.
- What if my avocados are green still? Wrap unripe avocados in a paper bag or newspaper and place inside the oven overnight (oven off). Or place on kitchen counter and they’ll be ready in one or two days.
How to keep your avocados from turning brown
I’m on the camp of adding lime juice plus keeping the pit on the guacamole from delaying it on turning brown. The lime juice has relatively high acidity, along with its natural antioxidants and high vitamin C content, helps handicap PPO-driven oxidation.
Better yet, use lime juice, avocado pits and plastic wrap. Or just eat it really quickly lol!
I think no matter what you do, you’ll have some browning on the top layer. Just give your guac a quick mix again and you won’t even tell there was some brown on it.
According to the Earth Matters website “the scientific reasoning is that avocados have an enzyme called polyphenol oxidase (PPO) which causes the fruit to brown when it comes in contact with oxygen. The pit protects the guacamole only because it shields that little portion of the dip it touches from the oxygen in the air.”
Thank you for stopping by!
I hope you like this recipe! Do you have any questions I can help you with? Or if you made it, I would love it if you leave a comment or rating below.
Gracias!!!! xx, Ana
Print Recipe:
Crowd Pleaser Guacamole!
Ingredients
- 2 medium avocados
- 1 tablespoon lime juice
- ½ small onion - chopped finely (use white, yellow or red)
- 1 medium roma tomato - seeded, chopped finely
- ½ to 1 jalapeño - seeded, chopped finely
- ¼ cup chopped fresh cilantro
- kosher salt & pepper to taste
Instructions
- Cut avocado and add to a medium bowl Mash avocado with the back of a fork.
- Add the remaining ingredients and mix well.
- Season with salt and pepper taste.
- Eat within two days.
Notes
Your Private Notes
Nutrition
FAQs:
The heat on a jalapeño is in the seeds and veins. If you would like your guac spicy, you can even add some serrano pepper.
In a word, YES! Guacamole as a food category is generally classified as vegan, because it does not contain any animal products.
Classic guacamole is made with simple ingredients that are all plant-based. However, some people add mayonnaise, crema or top it with crumbled cheese so be aware of additional ingredients that may get sneaked in.
Store bought products can contain non-vegan ingredients that you have to watch out for. Be sure to read the label before you purchase.
Depending on the avocado size you may get about 2 to 2 1/2 cups. The more veggies you add, the more volume you’ll get.
Yes!! I love guacamole especially my own. I always use cumin, garlic and onion powder.
Not saying yours isn’t good! I just like my own.
Thinking about making your chamoy. Wish me luck!
Quick and easy homemade guacamole, so much better than store-bought!
Thank you, Heather!!!
Creamy and delicious guacamole recipe. Thanks alot for sharing.
Thank you, Kushi!!
This is a great guacamole recipe – simple and delicious. Thank you!
Thank you, Harriet!!
Loved this recipe, and this was the first time I followed a recipe for Guacamole to make sure all the quantities and ingredients were precise and accurate. My friend who’s spent 10 years living in Mexico said it was top-notch! I obviously think so too 🙂 Thanks for the recipe.
Thank you, Leva!!!
I served this as an appetizer to my in laws. With a little extra jalapeno! They really loved it and are convinced I’m a great cook, so thank you!
Thank you, Chenee!!! love this!!
You’re right. I finished it in one sitting! Sooooooo good!
Thank you, Kim!!!
Delicious ? ♥️
The prep pictures were very helpful. I always have trouble handling avacados. haha This is an excellent “chunky” guac recipe. Just the way I like it!
Excellent
Thanks Ramiro!
Cant wait to make this! I do love tomato on it too. Thanks for sharing!