The Best Guacamole Recipe

Still, to this day, my guacamole recipe is the best I’ve tasted, with a simply added ingredient that takes this dip to the next level. You will be blown away at just how tasty this is.

If you love dips, salsas, and different toppings to add to or serve alongside your favorite Latin-inspired dishes, then also check out my Pico de Gallo or Mango Salsa

Guacamole

Guacamole is a popular Mexican recipe consisting of mashed avocados with lemon or lime juice and other ingredients, including chiles, spices, onions, and cilantro. This is commonly used as a dip, sauce, topping, or side dish. It is sensitive to oxidation, so enough acid and proper storage are essential to its life span.

You can alter this recipe with other ingredients to make it work for you and your family. This is also an excellent recipe for tacos, quesadillas, or burritos.

How do You Know when an Avocado is Ripe?

You will know when an avocado is ripe when it yields to the pressure while gently squeezing it. Another way to tell is if the top stem removes with ease using your fingers. 

Ingredients and Substitutions

• Avocado – You will need ripe avocados. They will be ripe when it is gently firm to a light squeeze or if the stem on top removes with ease.
• Tomatoes – Use fresh in-season tomatoes.
• Onions – You can use a yellow, white, red, or sweet onion in this recipe. It is optional, but I do like to add a little bit of minced garlic into my guacamole.
• Peppers – I prefer to use jalapeño peppers. However, you can use serrano peppers.
• Cilantro – These will add some lemon-lime flavors to the pico de gallo.
• Cumin – This is optional, but a little bit of ground cumin will enhance the flavor of this recipe.
• Lemon – believe it or not lemon is classically used. However, you can of course use lime.

How to Make Guacamole from Scratch

Holding the avocado in one hand, use a chef knife in the other hand and press down into the avocado until you reach the seed in the center and roll it around the knife until the two cuts meet.

Twist the avocado to separate it in half, and using your knife, gently chop into the avocado seed while holding it with a towel underneath it with your other hand. Twist it and remove it.

Scoop the avocado out away from the shell.

Smash the avocado with lemon juice in a large bowl until smooth but still has a few small chunks.

Add tomatoes, onions, jalapeños, lemon juice, cumin, salt, and pepper.

Fold everything together using a rubber spatula. Adjust any seasonings with more lemon juice, cumin, salt, or pepper.

Make-Ahead and Storage

Make-Ahead: This is best served as soon as it is done being made.

How to Store: Add the guacamole to an air-tight container and flatten it with a spoon. Next, add 1 to 2 tablespoons of lemon juice overtop, ensuring it covers the guacamole completely. Doing this will prevent it from turning brown. Cover and keep it in the refrigerator for up to 3 days. This will not freeze well.

Chef Notes + Tips

• Feel free to use any breed of fresh tomatoes, like Roma, heirloom, or even cherry tomatoes.
• Try using a habanero pepper if you want more spice in this recipe.
• You do not have to add tomatoes to this recipe.

More Mexican Food Recipes

• Huevos Rancheros
• Baja Fish Tacos
• Corn Tortillas
• Birria Tacos
• Elote

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The Best Guacamole Recipe

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5 from 22 votes

Still, to this day, my guacamole recipe is the best I’ve tasted, with a simply added ingredient that takes this dip to the next level.

Servings: 8

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Ingredients 

US CustomaryMetric

• 4 ripe avocados
• Juice of 1 lemon, or about 3 tablespoons
• 2 seeded small diced vine ripe tomatoes
• ½ peeled small diced large yellow onion
• 1 finely minced garlic clove
• 1 seeded small diced jalapeño pepper
• 1/4 cup finely miniced fresh cilantro
• 1 teaspoon ground cumin
• sea salt and pepper to taste

Instructions

• Holding the avocado in one hand, use a chef knife in the other hand and press down into the avocado until you reach the seed in the center and roll it around the knife until the two cuts meet.
• Twist the avocado to separate it in half, and using your knife gently chop into the avocado seed while holding it with a towel underneath it with your other hand. Twist it and remove it.
• Scoop the avocado out away from the shell.
• Smash the avocado with lemon juice in a large bowl until smooth but still has a few small chunks.
• Add tomatoes, onions, garlic, jalapeños, lemon juice, cilantro, cumin, salt, and pepper.
• Fold everything together using a rubber spatula. Adjust any seasonings with more lemon juice, cumin, salt, or pepper.

Notes

Make-Ahead: This is best served as soon as it is done being made.

How to Store: Add the guacamole to an air-tight container and flatten it with a spoon. Next, add 1 to 2 tablespoons of lemon juice overtop, ensuring it covers the guacamole completely. Doing this will prevent it from turning brown. Cover and keep it in the refrigerator for up to 3 days. This will not freeze well.

Feel free to use any breed of fresh tomatoes, like Roma, heirloom, or even cherry tomatoes.

Try using a habanero pepper if you want more spice in this recipe.

You do not have to add tomatoes to this recipe.

Nutrition

Calories: 171kcalCarbohydrates: 11gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 9mgPotassium: 579mgFiber: 7gSugar: 2gVitamin A: 425IUVitamin C: 17mgCalcium: 19mgIron: 1mg

Course: Appetizer, side

Cuisine: Mexican

Author: Chef Billy Parisi