I’ve been making guacamole for most of my life. I remember preparing it with my mom when I was very young, and later I became the one in charge while she handled the rest of the meal.
What’s not to love about guacamole? It’s creamy and tangy with bright lime, savory garlic, fresh cilantro, and a touch of heat from jalapeño. Paired with crunchy tortilla chips it’s irresistible. And yes, it’s even better with a cold margarita on the side!
This recipe first appeared on the blog back in 2014. I finally updated the photos and tightened up the directions so this favorite can shine. It’s simple, fast, and consistently delicious.
We recently sampled guacamole in Mexico while on a cruise — it came with octopus tacos (true story) — and my husband declared mine better. Not to take anything away from authentic Mexican guacamole, but I’ll admit I was proud. The octopus tacos, however, were incredible and Mexico wins that round.
I haven’t changed the original recipe—just clarified the steps. I’ve made guacamole so often I could almost do it blindfolded, though I’ll keep my eyes open around knives.
Guacamole ingredients:
- ripe avocados
- fresh lime juice (adds tang and slows browning)
- minced garlic
- chopped jalapeño (optional, but recommended)
- plentiful chopped cilantro (this really lifts the flavor)
- salt to taste (don’t skip it)
Serve with tortilla chips for dipping.
This guacamole is easy to make and full of fresh flavor. It’s my go-to recipe and often becomes the main event at our dinners.
Optional add-ins: finely chopped onion, diced tomato, or a pinch of cumin for a smoky note. I usually keep it simple, but I’ll add those extras when I want a chunkier texture or need to use up ingredients.
Prep time is about 10 minutes. If I’m short on time and the guacamole isn’t the star, I make a “quick guacamole” (notes below): mash the avocados and mix in lime juice, garlic powder, salt, and a dash of hot sauce. It’s good, but the fresh garlic and cilantro in the full recipe are worth the extra effort when you’re serving chips.
I often use the quick version as a topping for salads or bowls when I need something fast.
Now’s a great time to make this recipe. I enjoy guacamole year-round, but it feels especially summery when avocados are in season and prices are lower.
Serve it as an appetizer at a party, or alongside your favorite Mexican dishes such as enchiladas or carnitas. A bowl of fresh guacamole, crunchy chips, and an ice-cold margarita on a warm evening—pure bliss.
The Best Ever Guacamole
- Author: Emily Koch
- Prep Time: 10 mins
- Total Time: 10 mins
- Yield: 4 to 6
- Category: Appetizer, Side, Snacks, Dips & Sauces
- Cuisine: Gluten Free, Vegan, Vegetarian, Dairy Free
Description
Guacamole is a simple Mexican dip made with mashed avocados, lime juice, cilantro, garlic, and jalapeños. Serve with tortilla chips for dipping. This is one of our all-time favorite recipes and pairs beautifully with a fresh margarita.
Ingredients
- Guacamole
- 2 ripe Hass avocados
- Juice of 1 to 1 1/2 limes (depending on avocado size)
- 1 garlic clove, minced
- Optional: 1 to 2 jalapeños, minced (remove ribs and seeds for less heat)
- a good handful of cilantro leaves and stems, minced
- Salt to taste
- For Serving
- tortilla chips
- Extra add-ins (optional)
- 1/4 to 1/2 teaspoon ground cumin
- 1/4 cup green or white onion, minced
- 1/4 cup tomato, chopped
Instructions
- Mash the avocados: Scoop the avocado flesh into a medium bowl, discarding skins and pits. Use a fork or potato masher and mash until mostly smooth with a few small chunks remaining if you like texture.
- Add remaining ingredients: Stir in lime juice, minced garlic, chopped jalapeño (if using), cilantro, and salt. Taste and adjust the seasoning—add more lime for tang or salt to enhance flavors.
- Optional add-ins: If you want cumin for smokiness, or prefer onion and tomato for extra texture, fold them in now. I usually keep it simple, but these additions are delicious when desired.
- Serve: Transfer to a serving bowl and enjoy with tortilla chips. Fresh margarita recommended if you’re in the mood.
- Store leftovers: Keep leftover guacamole in an airtight container in the fridge for 1–2 days. It may darken slightly as it oxidizes but will still taste fine. More lime and tomatoes can help keep it green longer; best eaten fresh.
Notes
Quick guacamole: In a rush, mash avocados with lime juice, garlic powder, salt, and a splash of hot sauce. It’s a handy shortcut when the guacamole is just a component of a larger dish.
If you don’t have limes, lemon can work in a pinch, though lime is preferred for authentic flavor.