Guacamole

Tested & Perfected Recipes

Easy to make and good for you, this classic guacamole is the ticket to wild popularity at any party you bring it to.

Guacamole

I don’t know if it’s the time of year or just my obsession with Mexican food, but Cinco de Mayo is hands down my favorite food holiday of the year. (I even got married on Cinco de Mayo, although not on purpose — that would have been a little overboard!) So, to my already disproportionate collection of Mexican recipes on the site, I’m happy to add this classic guacamole. Not only is it easy to make and good for you, it’s also the ticket to wild popularity at any party you bring it to.

So, if you’re asked to make a dish for a summer gathering and don’t want to fuss, offer to bring the chips and guac. You can throw it together in 20 minutes with just a handful of ingredients, and you’ll be hailed as a hero for showing up with everyone’s favorite party dip.

What You’ll Need To Make Guacamole

ingredients for guacamole

The key to making good guacamole is to start with perfectly ripe avocados. Look for avocados that are dark in color and firm, but yield to gentle pressure when you press them (they shouldn’t feel soft or mushy). To speed up the ripening process, place the fruit in a brown paper bag and store it at room temperature. If you’re really in a hurry, place an apple or a kiwi fruit in the bag; these fruits give off a natural hormone that promotes ripening.

The other key to guacamole is to season adequately — don’t skimp on the salt! Also important: when seasoning your guac, taste it with the chips you’re serving as they can vary in saltiness. This recipe calls for cumin, which adds a nice earthy undertone, as well as scallions, which are a milder option than the more traditional white onions. A hint of garlic adds even more flavor.

How To Make Guacamole

how to pit an avocado -- removing the pit

Begin by cutting the avocados in half lengthwise. There are two ways to remove the pits. You can carefully strike them with the edge of a sharp knife, then twist and loosen (this is how I do it but please bear in mind that this is very dangerous if you miss; I have heard of people ending up with stitches using this method!). Alternatively, a safer way is to scoop the pits out with a spoon.

Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh.

cutting a grid in the avocado flesh

Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl.

scooping the avocado flesh into the mixing bowl

Add the lime juice. The easiest way to juice a lime is to cut it in half, then holding the lime in your hand, pierce the center with the tines of a fork. Squeeze the lime and turn the fork back and forth to release the juice.

squeezing lime over avocado

Add the salt, cumin, scallions, garlic, and jalapeño.

avocado, jalapeno, scallions and cumin added to mixing bowl

Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix; you want the guacamole to be chunky.

folding in tomatoes and cilantro

How To Store Guacamole

You will find lots of suggestions online for the best way to store guacamole and prevent it from turning brown, but the reality is that none of them work well. Guacamole needs to be made fresh or just a few hours ahead of time. If you’re not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.

Guacamole

How To Serve Guacamole

Guacamole doesn’t just make a great dip. It can also be used as a garnish for:

For some fun variations on traditional guacamole, try my roasted garlic guacamole and green pea guacamole (I know, I know…peas don’t belong in guac but don’t knock it ’til you try it!).

Guacamole

Easy to make and good for you, this classic guacamole is the ticket to wild popularity at any party you bring it to.

Servings: 4 to 6
Prep Time: 20 Minutes
Total Time: 20 Minutes

Ingredients

  • 3 large avocados, halved and pitted
  • 1-1/2 tablespoons lime juice, from 1 lime, plus more to taste
  • heaping 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 3 scallions, white and light green parts only, very thinly sliced
  • 1/4 teaspoon minced garlic, from 1 clove (optional)
  • 1 jalapeño pepper, seeded and minced (about 2-1/2 tablespoons; see note)
  • 1 small tomato, seeded and diced
  • 3 tablespoons fresh chopped cilantro

Instructions

  1. Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).
  2. Note: To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins -- the extra hot stuff -- should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.

Nutrition Information

Powered by Edamam

  • Per serving (6 servings)
  • Calories: 210
  • Fat: 19 g
  • Saturated fat: 3 g
  • Carbohydrates: 13 g
  • Sugar: 2 g
  • Fiber: 9 g
  • Protein: 3 g
  • Sodium: 206 mg
  • Cholesterol: 0 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • I once tried a spicy mango guac and it was swoon worthy. Any suggestions you can offer if I wanted to make that? Is it as simple as just adding mango to this recipe or should I make some adjustments?

    • — Kia on August 10, 2019
    • Reply
    • Hi Kia, It’s as simple as adding mango. I’d love to know how it turns out!

      • — Jenn on August 11, 2019
      • Reply
  • I have found one and only one method to keeping avocados from turning….lay a slice of purple onion on the top of it in a closed container. Yes, it really works!!

    • — linda on July 22, 2019
    • Reply
  • I’ve made it more than a dozen times and the whole family loves it! Perfect for July 4th dinner 🙂

    • — Sara on July 4, 2019
    • Reply
  • Here’s a foolproof way to keep guacamole from turning brown when storing, without using plastic wrap: after placing it in a container, pour a shallow layer of water on top, cover, and store in fridge. When ready to serve, carefully pour the water out, then stir.

    • — Ray R on June 28, 2019
    • Reply
  • To remove pit using knife, place avocado half on cutting board— definitely do NOT hold in hand while striking. (I know someone who cut her hand badly.) Another tip: hold jalapeño under running water while seeding. I cut corners by using garlic powder instead of fresh. Finally, I concur that lime, not lemon, is traditional. Great recipe!

    • — Ray R on June 27, 2019
    • Reply
  • I love this super simple, classic guacamole recipe. Even my 8 month old grandson was gobbling it up by the spoonful. Thanks Jenn – another 5 star recipe!

    • — Cindy Bryson on May 5, 2019
    • Reply
  • I’m popular with my guacamole…I also top mine with freshly cooked bacon (broken into pieces after the freezer for 10 min.) Friends gave me the nickname Glenn-Mole.

    • — Glenn on May 3, 2019
    • Reply
  • Best guacamole ever! I worked at the Houston’s in Georgetown back in the 80s and stole their recipe, which has been my standby. This just replaced it! Happy May 5!!!!

    • — Michael on May 2, 2019
    • Reply
  • Could you purée it. I do not like chunky guac 😞

    • — Sandra on May 2, 2019
    • Reply
    • Sure, Sandra – you can mash it up as much as you like.

      • — Jenn on May 3, 2019
      • Reply
  • This guacamole is so tasty. Your seasoning game is always on point! The scallions instead of the white onion is brilliant. Thank you Chef for another tasty recipe!!

    • — Santiago on May 2, 2019
    • Reply
    • Use lemon and lemon zest instead of lime. No garlic at all. The avacado flavor is too delicate for garlic

      • — Ruda anderson on May 2, 2019
      • Reply
      • Oh sounds like a personal preference on the lemon and garlic. I thought it was perfect as is!🙂

        • — Santiago on June 6, 2019
        • Reply

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