This is the best guacamole I have ever eaten! It has the perfect texture, not too mushy and not too chunky, and a wonderfully balanced combination of flavors. Avocados are lightly mashed and mixed with fresh lime juice, jalapeño, white onion, tomatoes, and cilantro.
I have tried an absurd number of guacamoles, both out at restaurants (I always order it) and homemade versions using different combinations of ingredients.
Everyone seems to have their own way of making it, but I believe the best guacamole is one that’s kept in the classic flavor profile.
The richness of the avocado should be the star of this classic dip, balanced by fresh and bright lime juice, and accented by bits of onion, cilantro, tomato, and jalapeño.
No cumin, peas, strawberries, or other weird things, please. LOL.
But even more important than the ingredients might be how the avocados are mashed. I’ve seen recipes where the avocado is pureed, which to me is a travesty.
Having bits and chunks of avocado gives the guacamole a fantastic texture, and also aligns it better with the bits of vegetables that are mixed in.
Tips for the Best Results
Do not overmash the avocado – The texture matters just as much as the ingredients when it comes to making the best homemade guacamole. You can’t “unmash” the avocado once it’s done, and keep in mind that mixing in the ingredients will break down the texture.
Use the freshest ingredients – Because this is an uncooked recipe, and ingredients start to lose their flavor as they age, it’s really important to use fresh and vibrant ingredients to make the best guacamole recipe.
Have the lime juice ready to prevent browning – The acid of the lime juice is how to keep guacamole fresh and prevent the avocados from browning, so have the lime juice squeezed before all of the other ingredients so you can add it right away.
Ingredients You’ll Need:
The Guacamole ingredients you’ll need are:
- ripe avocados
- white onion
- lime juice
How to pick perfectly ripe avocados:
I like to buy rock hard bright green avocados from the store a few days before I plan to make the guacamole, if I can plan ahead. Too often when I’d buy ripe avocados from the store, they’d be bruised and yucky inside because they got banged up at the grocery from handling. Buying them completely firm and then letting them ripen on your own counter ensures that they won’t get mishandled or bruised.
How to tell when an avocado is ripe: If the nub at the top is still there, give it a little wiggle. If it comes off easily, then the avocado should be ripe. Also press your thumb gently into the side of the avocado and check that it’s soft. Avocados also tend to darken on the outside when they’re ready, going from a bright green color to a light black.
What kind of onion should you use?
Guacamole is the only instance where I use white onion, as I mostly cook with red onion and yellow onion. But the clean flavor of a white onion is really optimal and important for the best guacamole. Red onion is a close second choice, if that’s what you have on hand.
What kind of tomatoes are best?
I like vine-ripened tomatoes the most, with roma tomatoes as a second choice. No matter what tomato you choose, make sure to push the seeds out with your finger or a spoon, so you don’t water down the recipe. Because of that, I stay away from little tomatoes because pushing the seeds out becomes too tedious.
How to Make It Step by Step:
Since we are not doing any actual cooking here, this is mostly about mixing the ingredients together in the proper way. Here’s how to make guacamole:
Cut each avocado in half, remove the pits, and scoop the flesh into a large bowl. Mash it gently with a fork:
Make sure to leave it far more chunky than you ultimately want it to end up, as mixing in the other ingredients will break it down further.
This is where I stop:
Add chopped tomato, chopped onion, minced jalapeno, salt, and freshly squeezed lime juice to the mix:
Give that a quick stir, then fold in fresh cilantro at the end:
Your homemade guacamole can be enjoyed immediately, but is usually a little better after 15 minutes, to allow the flavors to meld.
Storing Leftovers Without Browning
How to keep guacamole from turning brown: Press plastic wrap directly on the surface, and store in the fridge for up to 2 days. I have tried other ways of storing it, like with a layer of water on top, oil on top, or with the pits, and the plastic wrap method is the best by far because you’re not diluting the avocado.
I try to plan for making only as much guacamole as I think I’ll eat for the meal I make it for, but if you have leftovers, here are some great ways to use it up.
Here are my favorite ways to enjoy my homemade guacamole:
Serve with corn chips – The classic way. If you’re avoiding corn, try Siete chips or other paleo chips.
Serve with cut veggies – I have dipped carrot sticks, celery sticks, and cut red bell pepper strips into guacamole.
Add to Ground Beef Tacos – Dollop some into each one.
Serve with Carne Asada – The lime and cilantro in the beef welcome the flavors of this recipe.
Yes! It’s one of the most commonly agreed upon health foods. It’s full of healthy, satiating fats from the avocados, and is gluten-free, keto friendly, whole30 friendly, vegan, and low carb.
No, it does not freeze well. Because everything is raw and uncooked, the texture gets really weird and unappetizing.
Guacamole should be enjoyed at room temperature, so do not reheat. If you’re taking it out of the fridge, just let it come up to room temperature by sitting out for 20 minutes or so. Homemade guacamole can be left at room temperature for a few hours, but then it should be stored in the fridge.
Up to 2 days in the refrigerator. Store with plastic wrap pressed into the surface.
Did you enjoy the recipe? Please leave a 5-star rating in the recipe card below and/or a review in the comments section further down the page.
- 3 ripe avocados
- 1/4 cup seeded and diced tomato
- 2 tbsp finely chopped white onion
- 2 tbsp minced jalapeno
- 1 tbsp freshly squeezed lime juice
- 1/2 tsp salt or to taste
- 2 tbsp chopped cilantro
- Cut the avocados in half and remove the pits.
- Scoop the avocado flesh out into a bowl, and mash the avocado with a fork, leaving plenty of chunky, unmashed bits of avocado.
- Add the tomato, onion, jalapeno, lime juice, and salt, then gently stir to combine.
- Gently fold in the cilantro.
- Taste the guacamole and adjust to your tastes (you may desire more salt, or more acidity), then serve. Enjoy!
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
Post updated in March 2019. Originally published June 2013.