How to Make Guacamole
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This easy Guacamole recipe, made with fresh ingredients like avocados, lime juice, cilantro, onions, and tomatoes is authentic and delicious! Fresh and tasty guacamole you’ll love with chips and more!
Really good, authentic, and fresh guacamole is one of my favorite foods! While I enjoy eating it after it is freshly made at a Mexican restaurant, I love it so much that I’d rather make my own homemade guacamole any time I want it (which is often). This recipe is so good it will quickly become a favorite due to how delicious it is and how simple it is to make. You can have this ready to enjoy in about 5 minutes! It’s perfect as a dip with chips, with all kinds of Tex Mex dishes like my steak fajitas and even as a topping on a simple salad or grilled meat.
How to Pick the Best Avocados
One of the keys to great guacamole is fresh, delicious avocados. Years ago, I asked the produce manager at my local grocery store to help me select the very best avocadoes during a shopping trip.
Here’s how he taught me to pick the best avocados, no matter the variety.
1. Check the Navel
The navel of the avocado is where the avocado separates from the stem of the avocado plant. When the avocado is ripe, the covering of the navel will easily pop off of the avocado just by lifting it gently with your thumb. If you have resistance when trying to check the navel, then the avocado isn’t ripe. Move along to another.
2. Feel It
Place the avocado in the palm of your hand and then gently feel the avocado with the other hand.
- Too Ripe: If the skin feels as if it has pulled away from the fruit of the avocado, then the avocado is most likely overripe.
- Not Ripe: If the skin feels hard and doesn’t have any give, then the avocado is most likely green or underripe.
- Perfectly Ripe: A perfectly ripe avocado will have a slight give to the fruit when applying gentle pressure but won’t feel squishy. The skin will feel supple.
Ingredients
Be sure to see the recipe card below for the full listing of ingredients, instructions, notes, and estimated nutritional information.
I use simple and fresh ingredients for this Guacamole recipe, with the avocados taking center stage. Other ingredients like lime juice, chopped fresh cilantro, Roma tomatoes, diced onion, garlic and salt. If you choose, you can substitute my Stone House Seasoning for the garlic and the salt. If you do not like garlic in yours, omit it. I sometimes add a sprinkle of cumin to mine, but it’s optional.
Additional Ingredient Options: Grilled corn, sliced off of the cob, adds a bit of crunch and a touch of sweetness. Peppers, such as diced jalapeños or serrano chilis add heat.
Tips for the Best Guacamole
- Pick perfectly ripe, not overripe or underripe, avocados. See How to Pick the Best Avocados above.
- Use fresh ingredients, and don’t skip the lime juice.
- Eat it when you make it, or follow Storage Tips to prevent it from turning brown, but still eat within 2 days.
- Just use a fork to mash it to your desired consistency. Quick and simple!
How to Make Guacamole
You only need a few simple, but fresh, ingredients for this tasty guacamole. Here’s how to make some of the best guacamole ever.
- Slice the avocados in half, remove the pits, and scoop them into a mixing bowl.
- Mash the avocado with a fork or potato masher to the consistency you desire – chunky or smooth.
- Add the lime juice and salt (or Stone House Seasoning if using it) and mix well. Gently stir in the remaining ingredients.
- Serve with chips or your favorite recipes.
Storage Tips
Guacamole can turn brown fairly quickly, even though the lime juice in it does slow that oxidation process a bit. Once you slice the avocado, the oxidation process begins.
Guacamole is always best enjoyed fresly made, but in case you have any leftover, there are a few methods you can use to save it and try to prevent it from turning brown.
To store: Place any leftover guacamole in an airtight container.
Press it down firmly with the back of a spoon to make sure there are no air pockets.
Option 1: Return pit of the avocado to the airtight container that you’ve pressed down to remove air pockets, cover with plastic wrap, making sure to press the plastic wrap firmly onto the guacamole to keep as much air out. Then, cover the with an airtight lid and refrigerate for up to 1-2 days until ready to serve.
Option 2: After pressing the down with the spoon to remove any air, cover the guacamole with a 1/2 inch of cool water, making sure the water covers all the entire surface all the way to the edges. The water keeps oxygen from reaching the guac, thereby halting any oxidation. Then seal with the lid of the container. Store in the refrigerator for 1-2 days.
*You can also use lemon or lime juice to cover the entire surface of the guacamole and follow the same steps in covering it as you did with the water, making sure it covers the edges too. Then pour off the citrus juice and mix well when ready to eat within 1-2 days. Just know it could have a bit more zesty citrus taste using this storage method.
To use: Pour off the water (or citrus juice) topping the guacamole, stir well, and enjoy.
What to Serve with Guacamole
Of course, this is perfect with tortilla chips and great with Mexican foods and Tex-Mex dishes! It’s a tasty topping to grilled chicken or barbacoa. Pair this guacamole with Tacos, Chicken Fajitas, and my Sheet Pan Nachos.
For a casual gathering, serve a your choice of these dishes along with this fresh guacamole, my Restaurant Style Salsa and some queso.
Frequently Asked Questions
Oxygen will eventually cause the guacamole to brown, but lime juice, proper storage, and then eating within a couple of days of making it will help prevent as much oxidation.
No, just use a fork or a potato masher to mash the avocado to the consistency you like!
If you tried this Easy Guacamole Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the comments below. Thanks for visiting!
Guacamole Recipe
Ingredients
- 2 avocados, halved, seeded, and peeled
- 1 tablespoon lime juice
- 1/2 teaspoon sea salt
- 1 clove garlic, minced
- 2 Roma tomatoes, seeded and diced
- 1 onion, diced
- 1 tablespoon cilantro
- pinch ground cumin, optional
Instructions
- Mash avocado with a fork or potato masher in a bowl until the consistency you prefer. Add lime juice and salt and mix well with fork. Stir in tomatoes, onion, and chopped cilantro. If using cumin, add at this point.
- Pour into a serving bowl and serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Enjoy!
Robyn xo
Hi Robyn
Just wanted to know about black marks on avocados. Sometimes when I get them most of the avocado has little round dark dots or black stuff so I throw the whole thing away. I can’t tell from outside so not sure what to do.. Someone told me it’s ok, but I’m not sure. Please help.
PS love your cookbook, when are you doing another? Would love bigger sections with spices/rubs/sauces.
Thank You
If your avocados have little dark dots on the outside skin, it means they have been exposed to cold temperatures for a long time before ripening. They are safe to eat. However, if there are dark spots on the inside of the avocado, it needs to be thrown away. That indicates it has started to spoil. I’m so thrilled you loved the cookbook and thanks so much for your suggestions. I will try to add more spices, rubs, and sauces to the recipes on this site. Thanks so much!
Love this guacamole recipe! It is so easy to make and I make it all the time – and have for years! I usually do not use the cumin in mine, since you list cumin as optional.
My family loves this stuff and I could personally eat it every day. 🙂
I just wanted to urge others to give it a try soon – it’s so easy and so good! Thank you!
This is the exact recipe I have used for years. One addition though, red pepper flakes. It gives it a little kick!
I made Guacamole for the first time last month, i surfed the net and your recipe was the easiest to work with. I didn’t include the cumin in mine recipe. Everyone loved it, so i’ll be making it again soon. I’m going to try the “strawberry Cake” recipe. I like that you recipes are simple and easy to follow. Most of the items on the ingredient list are things that most Ppl have at home already. Thanks for keeping the recipes fun & simple.
Shawna