Here’s the recipe for the creamiest, authentic, and fail-proof guacamole! The best guacamole recipe is made with just a few simple ingredients and the creamiest avocados.
I can’t resist good guacamole, or even avocados in general. I learned how to make authentic guacamole, and I really love the fact that it uses just a few simple ingredients to create a creamy avocado dip. It’s so simple, yet so delicious!
Call it guacamole, guac, a dip, or a salad, this thing is good, and you have to try this simple recipe. You’re gonna love it!
Watch the best ever guacamole recipe video!
Oh, and if you love avocados as much as I do, check out my avocado hummus, it’s to die for!
What you’ll need:
- Ripe avocados. When you buy avocados, always check if they’re ripe and ready to eat, or ripen at home avocados that you can only consume a few days later.
- White, yellow, or red onion. You can use any type of onion, just dice it finely.
- Jalapeno or Serrano chili. You can skip if you don’t like a bit of spiciness, but I wouldn’t.
- Cilantro. Go for fresh cilantro leaves, and leave out the stalks.
How to Make Guacamole
Start by choosing your avocados. I usually buy ripe and ready to eat Hass Avocados, their texture is creamy and excellent for guacamole. Make sure that the avocados are fresh with no brown patches.
Slice the avocados in halves on a cutting board, then twist and open each fruit. Safely remove the pit with a knife, then with a spoon scoop out the avocado pulp into a bowl. Here’s a great tutorial on how to cut avocados.
To mash an avocado, you can either use a potato masher or a fork. It’s easier to mash with a potato masher, but a fork also works. Mash until the pulp is a bit chunky, you don’t want it super smooth.
To the mashed avocados, add the finely diced onion, diced jalapeno, chopped cilantro, and lime juice. Mix everything with a fork, then season well with salt (you can also add ground black pepper).
How to Stop Guacamole From Going Brown?
When avocados are exposed to air, they turn brown. I’ve tried so many “hacks” posted on the Internet, most didn’t work, but here’s what worked for me:
- The lime juice prevents the avocados from oxidizing and turning brown, so you have to use enough lime juice that tastes good and does its job at keeping the bright green color. I suggest 1 tablespoon of lime juice per 1 large avocado.
- Cover with cling film and push it against the guacamole so it’s not exposed to air (see image below). This is great and can keep your guacamole green for up to 3 days if stored in the fridge.
- Cover the top layer with water. Store the guacamole in a container, and smooth out the top with the back of a spoon. Cover with cold water (about 1/2 an inch), cover with the lid and store in the fridge. When you’re ready to eat it, just drain off the water and enjoy it. You can store the guacamole this way for up to 3 days.
- Use an onion. Cut an onion in half, and use a half to store the guacamole. Simply place it on top of the guacamole and cover it with the lid. The reason why store the guac with an onion works, is because onion contains sulfur which prevents the browning enzyme from interacting with air and causing the avocado to go brown.
What to Serve Guacamole With
- You can totally serve this on a slice of toasted sourdough, instead of smashed avocado you can make guacamole toast!
- Add a dollop over your baked chicken fajitas, air fryer chicken fajitas, chickpea fajitas, quesadillas, grilled shrimp tacos, or cauliflower tacos.
More Mexican Dips/Salsa for Your Next Mexican Inspired Feast
I don’t feel like I say this often enough, or that I could ever thank you enough. But THANK YOU for all of your support, for visiting my blog, commenting, and sharing my recipes with your friends and family. I am SO thankful for you!
If you make this recipe or any of my recipes, then don’t forget to rate it and leave a comment below. I would LOVE to hear about your experience and your comments just make my day!
I hope that you love every recipe that you make! – Diana x
Best Guacamole Recipe
- 4 medium ripe avocados or 3 large ones
- 1 small onion about ½ cup diced
- ¼ cup cilantro chopped
- 1 jalapeno or serrano chili deseeded and diced
- 3 tablespoons lime juice
- ½ teaspoon salt
- Slice the avocados on a cutting board, starting from the top to bottom, then twist and open the avocado. Using a knife, remove the pit.
- With a spoon scoop out the creamy flesh, and put into a bowl.
- Mash the avocados with a fork or a potato masher until smooth but with some chunks left.
- Add the rest of the ingredients, and stir until combined.
- Use 3 large avocados or 3 smaller ones.
- Add 1 tablespoon of lime juice per each large avocado or 2 teaspoons per medium avocado.
- You can add 1 diced fresh tomato to the guacamole but make sure that it’s not too watery.
- Choose fresh lime juice instead of bottled lime juice, it makes a huge difference.
- Season the guacamole well.