Authentic Guacamole Recipe
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Learn how to make the ultimate guacamole recipe, packed with fresh flavors and perfectly scoopable—just like the tableside guac at your favorite Mexican restaurant!
Nothing is better than guacamole and chips! It’s a must-have for any Mexican meal, perfect as a creamy dip appetizer or as a delicious topping for chicken fajitas or beef nachos. You can even spread it on a sandwich or burger for extra flavor!
This recipe mirrors the fresh guacamole recipe made tableside at the best Mexican restaurants. It’s incredibly easy to whip up—just 20 minutes and a few simple ingredients are all you need. Bring it to your next party, and I promise, you’ll be everyone’s favorite guest!
I absolutely love Mexican food, which you can tell by the sheer number of Mexican recipes I’ve shared on this site! (Fun fact: I actually got married on Cinco de Mayo. It wasn’t planned, but it certainly makes for a fun anniversary!) If you have adventurous tastebuds, try some of my guacamole variations. My green pea guacamole recipe and roasted garlic guacamole recipe are both crowd-pleasers!
“Outstanding! This is a fresh, lively guacamole!”
What You’ll Need To Make classic Guacamole
- Avocados: Provides the creamy texture so choosing the best avocados is key! To make the best guacamole, look for avocados that are dark green to nearly black and yield slightly to gentle pressure, indicating they’re ripe and ready for use. Avoid avocados that feel mushy, have deep indentations, or any dark spots.
- Lime Juice: Adds brightness and acidity which balances the richness of the avocados. The acidity also prevents the avocado from browning too quickly. Use freshly squeezed lime juice for the best flavor!
- Salt and Cumin: Salt enhances the overall flavors, while cumin adds a warm, earthy note. When seasoning your guac, taste it with the chips you’re serving as they can vary in saltiness.
- Scallions and Garlic: Scallions bring a mild oniony crunch and garlic contributes a subtle pungency.
- Jalapeño Pepper: Introduces a spicy kick to your guacamole. Feel free to adjust the amount to suit your heat preference. If you want less heat, consider removing the seeds.
- Tomato: Ripe tomato offers a juicy, sweet contrast. Seed the tomato to prevent the guacamole from becoming too watery.
- Fresh Cilantro: Provides a burst of herbal freshness. You can also make guacamole without cilantro if you’re not a fan or if you’re serving someone with a sensitivity to it.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
If you’ve ever wondered how to make guacamole that everyone will love — here’s my method!
Step 1: Cut the avocado. Cut the the avocados in half lengthwise. There are two ways to remove the pits. The safest way to do this is to scoop the pits out with a spoon. My method is to carefully strike the pit with the edge of a sharp knife, then twist and loosen. Please bear in mind that this is very dangerous if you miss the pit, and I have heard of people ending up with stitches using this method—if you’re going to try it, place a dishtowel over your hand for extra protection.
Step 2: Cut into cubes: Cut a grid pattern in the avocado using a butter knife. Don’t use a sharp knife here to prevent any cuts to yourself. Your avocado should be soft enough for a butter knife to cut through it.
Step 3: Scoop. Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl.
Step 4: Add the lime juice. The easiest way to juice a lime is to cut it in half, then holding the lime in your hand, and pierce the center with the tines of a fork. Squeeze the lime and turn the fork back and forth to release the juice.
Step 5: Season. Add the salt, cumin, scallions, garlic, and jalapeño to the bowl of avocado.
Step 6: Mix the guacamole. Mash the mixture using a fork until blended but still very chunky. Add the tomatoes and cilantro and fold until combined. This is a chunky guacamole recipe so be careful not to overmix or mash too much. You want to keep those chunks!
Pro tips
- Ripe Avocados: These are really essential to making the best guacamole. If you’re avocados aren’t ripe or overly ripe they will not yield good results. Ripe avocados should give slightly when squeezed.
- Spicier Flavor: If you like spicy guacamole, you can leave some of the seeds in the jalapenos or you can swap in serrano chilies which are bit hotter.
- Final Taste: Always give your guacamole a taste test after adding all the ingredients. Feel free to add more lime juice, jalapeno, or seasonings you prefer. If you are serving with chips, I like to taste it with them before adding the salt as different brands of chips or homemade tortilla chips may be seasoned differently.
- Using Guacamole Dip: There’s no end to the ways you can enjoy it! Add them to turkey burgers or a fried chicken sandwich or keep things traditional with a Mexican themed meal including baja fish tacos, chipotle chicken quesadillas, and beef enchiladas.
How do I keep guacamole from turning brown?
The best way to make sure your guacamole stays bright green is to make it fresh or no more than a few hours before serving. While you will find all sorts of suggestions online for the best way to store guacamole and prevent it from turning brown, the reality is that none of them work perfectly.
If you’re not planning to serve it immediately, press a piece of plastic wrap directly over the dip, cover with a lid, and refrigerate for up to two hours. By placing the plastic directly on the guacamole and then using a lid you are reducing the amount of air touching the dip. After a few hours, it starts to deteriorate. Be sure to bring it to room temperature before serving for the best flavor.
What’s the Best Way to Ripen Avocados?
If you are unable to find ripe avocados, you can speed up the ripening process by placing the avocados in a brown paper bag and storing them 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. This may take 1 to 2 additional days. You’ll know they’re ready to go when they are dark in color and firm, but yield to gentle pressure when you press them.
More Mexican Inspired Dip recipes To try
Guacamole
Whip up this authentic Mexican guacamole recipe with ripe avocados, lime, cilantro, and a hint of spice. Perfectly creamy, chunky, and irresistibly scoopable!
Ingredients
- 3 large avocados, halved and pitted
- 1½ tablespoons lime juice, from 1 lime, plus more to taste
- heaping ½ teaspoon salt
- ½ teaspoon ground cumin
- 3 scallions, white and light green parts only, very thinly sliced
- ¼ teaspoon minced garlic, from 1 clove (optional)
- 1 jalapeño pepper, seeded and minced (about 2½ tablespoons; see note)
- 1 small tomato, seeded and diced
- 3 tablespoons fresh chopped cilantro
Instructions
- 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).
- 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
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- 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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Comments
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Hi Jenn,
I grew up in South Texas and I want to pass on a tip from the chefs of the Northern Territories of Mexico for making your guacamole dip even more outstanding. Add a dash of Worcestershire sauce to the mix and it will add a mysterious tang that will make your mouth water:)
I promise you will never leave it out after tasting the difference!
Hi Jenn, any tips for making guacamole a day ahead to prevent it from browning? Thanks!
Hi Carolyn, I don’t think there’s a full proof way to keep it from browning at least a little, but I’d press a piece of plastic wrap directly against the surface to block air, then seal the container tightly and refrigerate. Hope you enjoy!
Amazing recipe.Loved how you make the chunky guacamole.It was easy and the results very good!! 5 stars!
Prema Jacob
Another delicious recipe, Jenn! I also appreciate the tip on how to pit the avocados!
Happy Anniversary! How does one have a not planned wedding on Cinco?
Eating guac for any occasion is always yum.
And yes, this is a great recipe. I only use a half or quarter of jalapeño though.
Making this today for “Cinco de Mayo”. I usually use red onions, but I’m going to give your version a try with green onions. Also, I wanted to drop by and wish you a Happy Anniversary! Thanks for all of the wonderful recipes!!!
💗
I use all the same ingredients, beside the onions. I like the purple onions, but I’ll try the green ones for sure. I’m definitely using the minced garlic next time, though. I’ve been using garlic salt in the past. You’ve never led me astray or steered me wrong in a recipe. Thanks for doing what you do and sharing it with us!
I love this recipe. So simple and easy to make and delicious, I served it with your Crispy Pan Fried Tilapia Fingers and Fries and everyone gobbled them down. Another great recipe. Thanks Jenn for making me look good every time!
To keep guacamole from turning brownish in color, if you want to eat it over the course of a couple of days. Flatten the guacamole in a container. Whatever size that might fit what’s left of the guacamole. Make sure the guacamole is spread out evenly in the container. Next, pour a small amount of cool water over the guacamole, then cover with lid or plastic wrap and refrigerate. The water will not absorb into the guacamole. When ready to enjoy, pour out the water and stir the guacamole and serve. Still have some guac left over? Repeat the process for storing and you’re all set.
To keep guacamole from turning brownish in color if you want to eat it over the course of a couple of days. Flatten the guacamole in a container. Whatever size that might fit what’s left of the guacamole. Make sure the guacamole is spread out evenly in the container. Next, pour a small amount of cool water over the guacamole, then cover with lid or plastic wrap and refrigerate. The water will not absorb into the guacamole. When ready to enjoy, pour out the water and stir the guacamole and serve. Still have some guac left over? Repeat the process for storing and you’re all set.