This guacamole recipe is as authentic as it gets. Simple, fresh, and packed with flavor. No fillers, just high quality ingredients. All you need are ripe avocados, onion, tomatoes, cilantro, jalapeño, lime juice, and salt. Quick, easy, and absolutely delicious.
Guacamole is a staple in Mexican cuisine and one of the most popular dips worldwide. I learned how to make this authentic guacamole recipe while living in Mexico and cooking alongside people who have perfected this dish for generations.
The avocado, known for its rich and creamy texture, originates from Mexico and is the star ingredient in guacamole. In Mexican cuisine, guacamole is more than just a dip. It is a flavorful accompaniment to tacos, eggs, and grilled meats. If ripe, seasonal tomatoes are not available, feel free to leave them out, as I often do.
There are many versions of guacamole. Some omit tomatoes entirely, while others use tomates verdes (green tomatoes) or swap jalapeños for serrano peppers. Each version reflects regional traditions and personal taste, but one thing remains constant. The best guacamole is easy to make and uses fresh, high-quality ingredients.
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Why You’ll Love This Easy Recipe
- Uses simple ingredients
- Takes less than 10 minutes to prepare
- Pairs well with so many dishes
- Best way to enjoy fresh avocados
Guacamole Ingredients
- Avocados – Choose Hass avocados with a little give when gently squeezed. Read more about how to choose a
- Jalapeño pepper – Use fresh jalapenos that add the perfect amount of heat; remove the seeds for a milder taste.
- Lime juice – Fresh lime juice enhances the flavor and helps prevent the guacamole from turning brown.
- Roma tomatoes – Provides a juicy and slightly sweet contrast.
- Green onions, red onions, or white onions – Choose based on personal preference for a mild to strong onion flavor.
- Fresh cilantro – A classic ingredient that gives guacamole its signature flavor.
- Salt – Essential for enhancing all the flavors.
How To Pick The Perfect Avocados
For good guacamole, choosing the right avocados is key. The best avocados are ripe but not overripe. Look for Hass avocados that yield slightly when given a gentle squeeze. Avoid hard avocados or those with brown spots.
If your avocados aren’t ripe yet, you can speed up the ripening process by placing them in a paper bag and let them sit at room temperature for 1-2 days until they soften.
How To Make Guacamole
Step 1. Prepare the avocados: Cut the avocados in half and remove the pit. A gentle squeeze of the avocado and the pit comes out without risking your hands with a sharp knife. Scoop out the avocado flesh into a medium-sized bowl.
Step 2. Mash the avocados: Using a fork or potato masher, mash the creamy avocados to your preferred consistency, either chunky or smooth.
Step 3. Add fresh lime juice: Pour the fresh lime juice over the avocado to enhance the fresh flavor and slow down the browning process.
Step 4. Dice the tomatoes, onions, jalapeno pepper and cilantro: Cut the Roma tomatoes in half and remove the seeds, as we do not want a watery guacamole. Dice them and add to the mixture. Finely dice the onions.
Remove the thicker stems of the cilantro and finely chop it before adding it to the guacamole mixture.Also, remove the stalk from the jalapeño pepper, slit it open, and scrape out the seeds with a small sharp knife. Finely chop the jalapeño and mix it in.
Step 5. Season and mix: Add salt and stir everything together until well combined. Taste and adjust the seasoning as needed.
Step 6. Serve and store: Serve immediately with crunchy tortilla chips or store guacamole in an airtight container. For best results, press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container to prevent brown spots.
What To Serve With Guacamole
Guacamole is usually eaten in Mexico at the beginning of a meal with a pile of hot, freshly made corn tortillas and other botanas (snacks), like crisp pork skins (chicharron) or little pieces of carnitas. However, it will also often accompany a plate of tacos. So, here are ideas of dishes you can make and serve them in tacos next to guacamole.
Also, some Authentic Pico De Gallo or Mango Salsa is all you need for a delicious, authentic Mexican meal.
- Chicken Tinga (My favorite Mexican dish)
- Mexican Picadillo (Perfect lunch or dinner)
- Bistec Encebollado (When you crave a good little steak)
- Easy Papas Con Chorizo (Breakfast, anyone?)
- Tinga Poblana (A different type of Tinga, super delicious and made with chorizo)
- Chicken Fajitas (A classic Mexican dish great for Taco Tuesday)
How To Store Guacamole And Keep It Green
To keep leftover guacamole from turning brown color, store it in an airtight container with a thin layer of lemon juiceor fresh lime juice on top. Cover it with a piece of plastic wrap pressed against the surface of the guacamole to minimize air exposure.
More Delicious Mexican Recipes To Love
- Pork In Chile Verde
- Mexican Migas
- Best Caldo Tlalpeño- Mexican Soup Recipe (Instant Pot)
- Sopa Seca De Fideos (Mexican Dry Soup)
📖 Recipe
Best Homemade Guacamole (Simple, Fresh and Authentic)
Ingredients
- 3 large avocados riped
- 1 jalapeño pepper
- 1 lime juiced
- 1-2 Roma tomatoes diced
- 3-4 green onions or substitute with ½ small red or white onion
- 3 tablespoons fresh cilantro chopped
- ½ teaspoon salt
Instructions
- Cut the avocados in half and remove the pit. Scoop out the avocado flesh into a medium-sized bowl.
- Using a fork or potato masher, mash the creamy avocados to your preferred consistency, chunky guacamole or smooth.
- Pour the fresh lime juice over the avocado to enhance the fresh flavor and slow down the browning process.
- Cut the Roma tomatoes in half and remove the seeds. Dice them into small pieces and add to the mixture.
- Finely dice the onions. Add them to the bowl.
- Remove the thicker stems and finely chop the fresh cilantro before adding it to the guacamole mixture.
- Remove the stalk from the jalapeño pepper, slit it open, and scrape out the seeds with a small sharp knife. Finely chop the jalapeño and mix it in.
- Add salt and stir everything together until well combined. Taste and adjust the seasoning as needed.
- Serve immediately with crunchy tortilla chips or store guacamole in an airtight container. For best results, press a piece of plastic wrap directly onto the surface of the guacamole before sealing the container to prevent brown spots.
Notes
- For a spicier guacamole, use serrano peppers instead of jalapeños.
- If making ahead, store the guacamole with plastic wrap directly on its surface to reduce browning.
Lorelei says
I love this recipe. It is simple, yet delicious and a true authentic Mexican guacamole.