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This is the best guacamole recipe, featuring ripe avocado, lime juice, jalapeño, and cilantro. It takes just minutes to assemble and can be made ahead of time for an easy appetizer. Or, use it as a topping for chicken tacos, enchiladas, and more!
Even if you’re not a huge avocado fan, this homemade guacamole is hard to resist. It’s loaded with fresh ingredients and avoids any fillers. Once you taste it, you’ll never be able to eat the store-bought version again!
If you have more ripe avocados to use up, be sure to try avocado brownies or my chocolate avocado smoothie.
Ingredients You’ll Need
Ripe avocados are key to a good guac. You can tell if your avocado is ripe by squeezing it with your hand; it should have a slight give, but not feel mushy.
When possible, buy firm avocados at the store and let them ripen on your counter at home for a few days. This will make them less likely to be bruised or spotted when you cut into them later. (Toss them in a paper bag with an apple or banana to speed up the ripening process.)
For an authentic guacamole recipe, pair the avocado with red onion, lime juice, cilantro, jalapeño, and salt.
You can also add a clove of finely minced garlic if you’d like, or some diced Roma tomatoes for extra color and texture. (When tomatoes aren’t in season, skip them!)
How to Make the Best Guacamole
Cut each avocado in half, remove the pit, and use a spoon to scoop the avocado flesh into a large bowl. Use a fork to mash the avocado.
Next, add in the diced red onion, lime juice, jalapeño, cilantro, and salt. Stir well, then give it a taste and make any adjustments, as needed.
You can add an extra pinch of salt or lime juice, as needed.
Serve this guacamole right away at room temperature with tortilla chips, or over your favorite nachos, chicken enchiladas, or vegan quesadillas.
If you’re not going to use it all right away, store it in an airtight container in the refrigerator for up to 3 days. (See tips below to prevent browning.)
Tips to Prevent Browning
When you want to keep guacamole fresh during a party or need to make it ahead of time, here are some tips for keeping your homemade guacamole looking fresh.
- Use enough lime juice. When you use roughly 1 tablespoon of lime juice per avocado, the acidity will prevent the avocados from turning brown overnight in the fridge. I always make this recipe the night before with no browning.
- Use a tall (not wide) storage container. Because avocados brown when they are exposed to oxygen, you want to make the surface area on top as small as possible. Store your guacamole in a tall jar, rather than a wide one, so that less of your guacamole is exposed to air. Be sure to stir the guacamole well, to eliminate any visible air bubbles that may be present in the dip. When you use a glass jar, you should be able to see any bubbles that appear on the sides and stir them away.
- Fill the container to the top. To reduce oxygen exposure, it’s helpful if you can pick a storage container that will be filled to the top with guacamole. Stir well to remove any air bubbles, then secure the lid tightly and store in the fridge.
- Cover the guacamole with water or lime juice. If you can’t fill a container to the top, you and also reduce oxygen exposure by covering the top of the guacamole with water or a squeeze of lime juice before securing the airtight lid. Or, press a piece of plastic wrap on top of the guacamole for a similar effect.
When stored using these tips, you can keep your homemade guacamole looking fresh for up to 72 hours in the fridge. But if you plan on serving this to a crowd, I would plan on serving it the next day to be on the safe side.
Have leftovers? Serve leftover guacamole with a side of peach salsa, spread it over avocado toast or sweet potato enchiladas, or use it as a layer in my Vegan 7-Layer Dip.
Ingredients
- 3 large ripe avocados (about 6 to 8 oz. each)
- 2 to 3 tablespoons lime juice , freshly squeezed
- ½ to ¾ teaspoon fine salt , to taste
- 1 garlic clove , minced (optional)
- ½ cup red onion , finely diced
- ¼ cup fresh cilantro , finely chopped
- 1 jalapeno , finely chopped (white pith and seeds removed for a milder flavor)
Instructions
- Cut the avocados in half and carefully remove the pit. Use a large spoon to scoop the avocado flesh out of the shell, then add it to a large bowl. Mash the avocado with a fork until it looks relatively smooth.
- Add in 2 tablespoons of lime juice, along with ½ teaspoon of salt, and garlic, if using, red onion, cilantro, and jalapeno. Continue to mash and stir the ingredients together. Taste the mixture and add another tablespoon of lime juice or an extra ¼ teaspoon of salt to boost the flavor. (My go-to ratio is 1 tablespoon of lime juice plus ¼ teaspoon of fine sea salt per large avocado used, but this may vary based on your taste buds and the type of salt used.)
- Serve the guacamole right away, or store it in an airtight container in the fridge for up to 72 hours. (See tips to prevent browning in the full post.)
Video
Notes
Nutrition
If you try this homemade guacamole recipe, please leave a comment and star rating below letting me know how you like it.
I make this the same way & add a bit of garlic. It’s always a hit with family, friends & at potlucks. Sooooo yummy & healthy.
Yum! I love my guacamole tasty and not plain, and this recipe doesn’t disappoint. I added fresh garlic, very delicious!
I actually like lemon juice instead of lime. Secondly, I put Saran Wrap press it tightly on top of the guacamole. Works every time.
Delicious and simple!!
You prob already know this. But you can also freeze avocados too to store them. I just bought a bag of frozen avocados. I’m planning on making shrimp tacos tomorrow. Cleaning out the freezer .
Hands down this is also my favorite dip ever, I’m exited to try this recipe. And your tips are very helpful, thank you!!!
Just made your guacamole. Loved it and loved your tips for storage.