Get my Cookbooks! BEST Guacamole Recipe
This is the BEST Guacamole recipe that’s easy to make with fresh avocados and authentic ingredients like fresh garlic, cilantro, onions, seasonings, and tomatoes! It’s a simple snack that pairs perfectly with tortilla chips, bean dip, and salsa!
BEST Guacamole Recipe
Nothing beats a big ol’ bowl of homemade Guacamole, and this recipe is truly the BEST! I love serving this with some homemade salsa for an easy snack that everyone always loves. The fresh ingredients in this recipe replicate the same authentic flavors that you’d find at your favorite Mexican restaurant.
I love serving this with crispy Homemade Tortilla Chips for the complete restaurant-worthy experience! Don’t miss my PRO TIPS below!
How to Make It
Note: This is an overview. See recipe card below this post for ingredient quantities and full instructions.
Slice the avocados in half and remove the pits. Scoop the pulp into a bowl and add the lime juice. Mash with a fork, leaving some texture if desired. Add the salt, cumin, and cayenne and stir until well combined.
Use a silicone spatula to incorporate the onions, garlic, cilantro, jalapeno, and tomatoes. Serve with tortilla chips, salsa, and sour cream!
Pro Tips
- How to choose RIPE Avocados:
- Ripe avocados are soft (but not mushy) on each end when you gently press it.
- They’re darker in color (vs. a brighter green.)
- The stem comes off easily and is green or yellow underneath.
- Avocados not ripe yet? Place them in a brown paper bag to speed up the ripening process.
- When my avocados are ripe and I’m not ready to use them yet, I put them in the fridge to slow down the ripening process.
- Keeping guacamole fresh/green:
- Pack the guacamole down in an airtight container and remove as much air as you can.
- Use a good, sticky plastic wrap to create a tight seal on the top with no air in between. I swear by this kind.
- Pour water over the top of the plastic wrap and then place the lid on the container to really seal it. Avocados are so dense that they don’t absorb the water if any touches the surface.
- Coating the avocados in lime juice also helps to keep them fresh and green
Storage
- Store in an airtight container as outlined in the pro tips above and refrigerate for up to 2 days.
Tools For This Recipe
(Amazon affiliate links*)- Check out all of my kitchen essentials here.
- Avocado Slicer: Optional but handy, it also helps you create thin slices of equal size.
- Avocado Masher: Much easier than using a fork!
- 2-Tier Serving Dish for serving chips and guacamole.
- Avocado Saver: To keep unused avocado fresh!
*As an Amazon Associate, I earn from qualifying purchases.
Try These Next
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- BEST Bean Dip
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- Loaded Nachos
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- White Chicken Enchiladas
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- Velveeta Queso
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- Chicken Quesadillas
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- Homemade Salsa
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BEST Guacamole Recipe
Ingredients
- 1 large Roma tomato, seeded and diced
- 3 ripe avocados
- 1 tablespoon lime juice
- ½ teaspoon EACH: salt, cumin
- ¼ teaspoon cayenne pepper
- 1/3 cup finely diced red onion
- 1 Jalapeno pepper, seeded and finely diced
- 2 cloves garlic, minced
- 2 tablespoons finely chopped cilantro
Instructions
- Place the diced tomatoes in between 2 paper towels to absorb excess moisture.
- Slice each avocado in half lengthwise. Remove the pits and scoop the pulp into a medium bowl. Add the lime juice and mash with a fork (or avocado masher), leaving some chunks for texture if preferred.
- Add the salt, cumin, and cayenne pepper and stir until well combined.
- Use a silicone spatula to incorporate the onions, jalapeno, garlic, cilantro, and tomatoes.
- Taste and season with a pinch more salt if desired.
- Serve immediately, or cover tightly with saran wrap, removing any air, and let sit for 1 hour prior to serving. This allows the flavors to meld. Be sure to serve it with some salsa!
Notes
- How to choose RIPE Avocados:
- Ripe avocados are soft (but not mushy) on each end when you gently press it. | They're darker in color (vs. a brighter green.) | The stem comes off easily and is green or yellow underneath.
- Avocados not ripe yet? Place them in a brown paper bag to speed up the ripening process.
- When my avocados are ripe and I'm not ready to use them yet, I put them in the fridge to slow down the ripening process.
- Keeping guacamole fresh/green:
- Pack the guacamole down in an airtight container and remove as much air as you can.
- Use a good, sticky plastic wrap to create a tight seal on the top with no air in between. I swear by this kind.
- Pour water over the top of the plastic wrap and then place the lid on the container to really seal it. Avocados are so dense that they don't absorb the water if any touches the surface.
- Coating the avocados in lime juice also helps to keep them fresh and green.
Storage:
- Store in an airtight container as outlined in the pro tips above and refrigerate for up to 2 days.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.
