The Best Guacamole
Learn how to make the best guacamole! This authentic guacamole recipe turns out perfectly every time thanks to a few simple tricks. It's so easy!
Updated by Kathryne Taylor on August 28, 2024
Here is my fool-proof, authentic guacamole recipe. It’s creamy, fresh and completely irresistible. I’m sharing it with you today because my friends keep asking for the recipe!
You’ll only need six basic ingredients to make the best guacamole:
- Avocado
- Onion
- Cilantro
- Jalapeño
- Lime
- Salt, and optional ground coriander (that’s my secret ingredient)
You won’t find any funny business in this guacamole recipe. No sour cream or mayonnaise. No peas or preservatives. Just fresh and healthy ingredients!
I knew I nailed my guacamole recipe when my friends would not stop gushing about it at our latest gathering. “I wish I could make guacamole this good,” was exactly what I wanted to hear.
Are you ready to make the best guacamole you’ve ever had? Here we go!
Watch How to Make Guacamole
How to Make Guacamole
1) Start with great avocados.
You want ripe but not over-ripe Hass avocados, which are the standard grocery store variety with slightly bumpy skin. Look for avocados that yield a bit to a gentle squeeze, but avoid using avocados that are mushy or stringy on the inside (yuck!).
If you have to choose between hard or mushy avocados, choose the hard ones and place them in a paper bag with a couple of bananas. The ethylene gas released by the bananas will ripen them up faster, but you still might have to wait overnight or up to a couple of days.
If you come home with perfect avocados but won’t be turning them into guac right away, store them in the refrigerator to slow their ripening.
2) Texture is key.
For the best guacamole texture, you want slightly chunky avocado and finely chopped onion, cilantro and jalapeño.
Here’s the easiest way to prepare your avocados: Cut each avocado in half around the pit, carefully remove the pit, and scoop the avocado flesh into your bowl with a spoon. Other recipes will tell you to dice the avocado, but diced avocado pieces are slippery devils!
You can mash the avocado quickly and easily with a potato masher, pastry cutter (shown below) or large serving fork. A regular fork will also work, but requires more effort. Stop mashing when the guac is still a little chunky.
3) Skip the tomato (maybe) and garlic (definitely).
Tomato is notably missing from my recipe because mealy, watery, out-of-season pink tomatoes have no business in anything, ever.
If you have a gorgeous red summer tomato, though, go right ahead. Chop it up and stir it in, leaving out as much liquid as possible.
I also skipped garlic, because its flavor is distracting. If you want your guacamole to taste like Chipotle’s, don’t add garlic.
4) Get your lime-to-avocado ratio just right.
I’ve discovered that just over 2 teaspoons lime juice per mashed avocado is the perfect ratio for flavor and browning prevention. You might need a splash more lime juice if your avocados are particularly large.
5) Season sufficiently.
Don’t be stingy with the salt. It’s amazing what another pinch can do to bring out guacamole’s best.
I also added 1/4 teaspoon ground coriander, which offers a little je ne sais quoi and ups the irresistibility factor. Coriander is a little trick that I learned from Tessa via her mom.
If coriander seems like a strange addition, consider that coriander is made of ground cilantro seeds, and cilantro is a key component in guacamole. That said, you can skip it if you don’t have it or don’t like it.
How long does guacamole last?
Guacamole can keep for several days if you store it properly. Without any help, avocado flesh will turn brown when exposed to air. To prevent that from happening, place a chunk of onion on top of leftover guacamole. Yes, really! Then, cover the top of the bowl with plastic wrap. Conveniently, you’ll have half of one onion leftover from this recipe.
Onion works better than pressing plastic wrap against the surface of the guacamole or covering it with water and pouring it off later. (I’ve tried both methods.)
Onion is also the best way to keep leftover avocado good—just place an avocado halve in a container with a chunk of onion, seal it with a lid, and it’ll stay good for a couple of days. This trick works because onions contain sulfur, and sulfur prevents the avocado’s browning enzyme from interacting with the air.
Guacamole Serving Suggestions
This homemade guacamole recipe makes a perfect party dip, since it’s vegan and gluten free for all to enjoy. Just add tortilla chips, or crisp raw veggies for a lighter option.
For a full party spread, add a few more dips:
Or, add a dollop (or two) of guacamole to just about any Mexican recipe. Serve it with:
- Quesadillas
- Tacos
- Burritos or burrito bowls (start with a base of cilantro-lime brown rice)
- Nachos
- Enchiladas
Easy Guacamole Variations
Here are some ideas if you want to get creative with your guacamole:
- For a colorful and fruity twist, top it with well-drained mango salsa or pineapple salsa.
- For a smoky, crunchy variation, drizzle a few spoonfuls of adobo sauce (from a can of chipotle peppers) plus toasted pepitas (green pumpkin seeds) on top. You’ll find this recipe in my cookbook, Love Real Food.
- For flavor just like Chipotle’s guacamole, add a squeeze of lemon juice (they use a lemon-lime juice blend).
- You could even mix some kale into your guacamole, for health bonus points.
Please let me know how this guacamole turns out for you in the comments! Your feedback is so important to me and your star ratings encourage other readers to make the recipe. Thank you!
Best Guacamole
Learn how to make the best guacamole! This authentic guacamole recipe turns out perfectly every time thanks to a few simple tricks. It’s so easy! Recipe yields about 2 ½ to 3 cups guacamole, depending on your avocados (divide or multiply as necessary).
Ingredients
- 4 medium ripe avocados, halved and pitted
- ½ cup finely chopped white onion (about ½ small onion)
- ¼ cup finely chopped fresh cilantro
- 1 small jalapeño, seeds and ribs removed, finely chopped
- 3 tablespoons lime juice (from about 1 ½ limes), or more if needed
- ¼ teaspoon ground coriander
- 1 teaspoon kosher salt, more to taste
Instructions
- Using a spoon, scoop the flesh of the avocados into a low serving bowl, discarding any bruised, browned areas.
- Using a pastry cutter, potato masher, or fork, mash up the avocado until it reaches your desired texture (I like my guacamole to have some texture, so I stop mashing once there are just small chunks remaining).
- Promptly add the onion, cilantro, jalapeño, lime juice, coriander, and salt. Stir to combine.
- Taste and add additional salt (I often add up to ½ teaspoon more), until the flavors really sing. If it needs more zip, add a little more lime juice (or, if it tastes too limey already, don’t worry—it will mellow out after a brief rest).
Notes
Recipe adapted from my cookbook, Love Real Food.
Change it up: This guacamole is perfect as is, but if tomatoes are in season, try adding in chopped ripe, red, seeded tomatoes. If you want to get crazy, try garnishing your guac with crumbled cotijah or feta cheese, chopped chipotle peppers in adobo sauce or sun-dried tomatoes, and/or toasted slivered almonds or pepitas.
How to store leftovers: Transfer the guacamole to a suitably sized container to reduce the surface area available for oxidizing (browning). Place a generous hunk or halve of onion on top (see photo) and cover the container with plastic wrap. Leftovers will keep well, refrigerated, for about 3 days. Just remove the onion before serving. If the top turns light brown, just scoop off the browned bits and you should find bright green guacamole underneath.
Nutrition
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. See our full nutrition disclosure here.
I use green tops of salad spring onions, also finely chopped tomato, it tastes so fresh and I like it on toast, oh not sure if you add garlic I love to add a crushed clove of garlic too x
Tried the guacamole recipe & it turned out super! Thank you!
I’m glad you loved it!
Good but way too salty! I would cut the salt by half…
Yes, adjust the salt to your tastes.
The salt on the chips is more than enough to possibly put no salt in your recipe.
The salt on the chips is more than enough to possibly put no salt in your recipe.
The best way to peel an avocado is to cut it in half and then again so it’s quartered. The pit comes out easily and you can just peel the skin back. It’s safe, quick and effective.
Why did I never think of this!?! No more danger of cutting through my palm as I thwack the pit with my knife.
This recipe looks great. I agree–no garlic, and coriander sounds perfect. Love the tips about buying avocados and preserving the guac.
This truly is the best guac ever! I have attempted guac many many many times before this, with mixed results. I have made this guac three times and each time my family has reported that “THIS IS THE BEST GUAC EVERRRRR, Mom!” I think the ground coriander is the secret weapon but also the method of preparation rocks! Well done and thank you soooo much for this great recipe!
Thank you, Michele! I’m so happy you love it and so does your family!!
Yum! Almost the same as my recipe, but I add cumin.
Now THIS is excellent guacamole!
Thank you, Sophie!
I will never buy pre-made guacamole again. This is THE STUFF!
I’m not usually one to leave a comment but I have to say this guacamole is all it’s billed to be. I made it and thought I’m a rock star chef:) Thanks for an easy, delicious recipe that is now my go to guac!
Thank you, Karen!
It’s really the best guacamole! Thank you for the recipe and clear instructions!
Ca n you freeze this recipe?
Supposedly, saving one of the avocado pits to store with the guac keeps it fresh. I haven’t tried it yet, but it worked well keeping the left over half of my avocado fresh for 24 hours!
Yes, that can work too!
My favorite food is guacamole and this has been the best recipe I have made at home. I have made this several times and got rave reviews. Thank you for sharing!
Wow! This is the best recipe I’ve ever had for guacamole. The only problem is that I just ruined my appetite for dinner by devouring almost half the bowl. I couldn’t stop eating it. Thank you for this keeper!
Guacamole has that effect! Thanks for sharing, Kara.
due to various reasons, mostly health, I am cutting out meat from my diet and want to add more vegetable. I am a meat eater so this is hard. I came across your website and I loved so many of your recipes. love how easy you make show how to make it. I love the guacamole,pico de gallo, tacos, enchiladas, lentil soup,black bean bowl, etc. these are actually my favorites. I think this time I will be able to stick to meatless dinners. thank you so much for your easy to use and easy to navigate website and I love the videos.
We love this so much, we make it every holiday to share. I added a dash of apole cider vinegar for extra tang ☺️
Delicious!! Great with my eggs benedict for New Years Day brunch!
My cousin added some cumin to her guac. Cumin can quickly overtake any dish so very light to taste. I will sometimes split the guac to have some of both, and the cumin works additional magic overnight as flavors get a chance to mingle. I totally agree on tomato, I used some Cherokee Purple Heirlooms that I grew in a large pot so tough to backtrack from there!
I want to cry! It tastes so good and now I have to restrain myself until dinner time! I am THRILLED with the way mine turned out even though I didn’t have a fresh jalapeño! (I used a tablespoon of jarred diced jalapeño). Every recipe I have tried from this site has been a winner! Thanks so much!
You’re welcome, Kina! I’m happy you are enjoying this recipe.
This sounds so good, and your pictures are seriously drool-worthy!
This kind of food is delicious.I tried to make this kind of recipe and it is very easy.
This was so delicious! I’ve thrown it on top of so many things. Sadly, the onion trick didn’t work for me.
Absolutely amazing….I LOVED it. I never thought leaving garlic out could be so revolutionary!! Thank you!
Thanks for passing along a REAL guacamole recipe! Hopefully, folks will see this and realize that they don’t have to add much to the great taste of avocados to make a delicious guacamole!
You’re welcome, Kim! I appreciate you taking the time to comment and review.
Hi congrats for the channel. What’s the secret ingredient? You mentioned coriander and cilantro. What’s the difference?
Hi there! In the U.S., we refer to fresh cilantro as “cilantro” and ground cilantro seeds as “coriander.” The ground seeds are the secret ingredient. Hope that clears up the confusion.
Fantastic and simple recipe! Definitely don’t need the garlic in there. Due to the current situation, I did have to make some substitutions: didn’t have cilantro so I didn’t use any and didn’t have lime so I used a lemon haha. (I also used cumin instead of coriander seed because I like the flavor better). My dad was worried about the lemon but the whole family ended up saying it was the best guacamole they’ve had! Thanks for this simple recipe :D paired very well with my homemade tortilla chips!
Thanks for sharing, Kat!
Kate is not kidding. It is the BEST quacamole I have ever had! Sometimes, I leave it “extra chunky” and eat it as a salad.
thank you for brightening my day with your wonderful recipes. I am looking forward to trying this!
You’re welcome, Karen! I hope you love it.
This really is the best guac recipe! So simple and delicious.
This is the best ever guacamole! Thank you
Delicious!!
You are right. Ive made it a couple of times and everyone raved. I agree about the tomatoes and garlic. This is the best guac.Making it for mothers day !
Can you use dry cilantro if you cant find fresh?
Hello! Fresh works best, but you can try adding dried. Checkout my Food Storage Tips on when you are out of fresh herbs.
Came across your site for the first time. Really like your style of narration and presentation. Gonna try this guacamole today!!
Thank you so much for sharing this recipe, Kate! My family is in agreement that this is the best guacamole we have ever had! We can’t wait to make it to share with company!
Yum! I just made your guacamole and now there is a fiesta happening in my mouth. Delicious! Thank you for the great recipe; its a keeper!
This is my go to guacamole recipe! Best I’ve found yet. So easy and yummy. I had never used coriander before and think this gives it something. Thank you for sharing!!!
I’m so happy you loved it, Tammy! Thank you for sharing.
hi great recipe. to keep mine fresh i put my avocado stone on top of the finished guacamole . maybe an old wives tales but seems to work
I am VERY VERY VERY particular about my guacamole. It can’t be too chunky or too mushy that it looks like baby food. I made this for the first time while in Central Florida because I couldn’t find any places with actual good guac, and missed the guacamole from back home. Hands down some of the best guacamole I’ve tasted, including the guacamole I’ve had from Mexican restaurants that are downtown. I’ve made this for friends and they all love it.
Guacamole is perfect. Used the coriander. So good. Kate, your recipes never fail me. Keep it up!
Made this recipe for a happy hour, and my friends raced. It really was perfect. My wife, however, has the dreaded cilantro/soap gene, and will not eat anything with cilantro. What do you think about subbing in fresh parsley instead?
Hi Nicole! Parsley can work too or you can omit. Thanks for your review!
1 tsp. of salt was way too much, it ruined it-had to add two more avocados and still was so salty.
I’m sorry you didn’t love this one, Cindy. Thank you for your review.
The onion trick did not work at all. My avocado halves are just as brown as if I had stored them in the Tupperware container by themselves. :-(
This has become my go-to recipe for guacamole. The descriptions and explanations have been so very useful! Thank you!
Loooove!
I was going to make this right after making your salsa verde recipe, but – based on the ingredients – I decided to just mix avocado and salsa verde with a little bit more cilantro. It was perfect.
For those who don’t like jalapeño, substitute with minced, fresh garlic cloves. Also, if adding this guacamole to already salted things like chips, enchiladas, etc., cut or eliminate the salt.
What about using red onion instead of white onion? I’ve seen recipes using both. Does using red onion overpower the recipe?
Hi, I prefer this as stated, but you can use that if that is what you have one hand. Might be a little stronger.
Excellent recipe. Felt like I was eating at a fancy Mexican restaurant as soon as I took the first bite. Thank you!
I love it! Thank you, Muni.
My first time making Guacamole but now it will be a staple , I’ve started using it instead of butter and jam on my toast !!! For brekky and look forward to top up at lunch AND thanks so much for the onion tip it’s changed so much for me … so simple and so helpful.
Thank you for sharing, Eileen! I appreciate your review.
This recipe is perfect as it is. I’ve made it many many times and it’s always a success
I’m glad you love it, PB!