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Smooth and creamy guacamole, made fresh with ripe avocado and zesty lime, is an essential side dish with Mexican food and the perfect snack to keep hunger at bay. Use my easy recipe for perfect, flavourful guacamole you’ll come back to time and again!
Looking for something to serve at game night? Make this guacamole and black bean and corn salsa or pico de gallo to go with nachos supreme!
I confess, there are few things I love more than fresh, homemade guacamole. It just hits so right, every time, in every mood. I’ve never eaten guacamole and regretted it.
Made with simple, fresh ingredients like perfectly ripe avocados, fresh lime juice, crushed garlic and sweet tomato, it’s easy to make the perfect guacamole. Serve it the next time you have a movie night, game night or on taco nights.
Once upon a time, I would buy my guacamole from a grocery store but tasting the real thing in Mexico made me realise how much I was missing. Since then I have been playing around with my own versions until I came up with what I feel is the best guacamole recipe.
Easy guacamole recipe
Some people seem to get a thrill out of making simple things complicated, but that’s just not my style. I think dishes like this should be easy, quick and convenient.
Good guacamole can be made simply while still doing everything you want, bringing creamy texture and fresh flavour without a lot of fuss.
The key is to start with ripe, fresh avocados. The other flavours, like cilantro/coriander, tomato and lots of lime juice, get layered on, but they can’t make up for unripe avocados.
All you need to do to make this simple guacamole recipe is to add the flesh of the avocado to a bowl with the other ingredients and mash. Use a fork or potato masher and go to work until you are happy with the consistency.
To make things even easier, I often use a spoonful of my 5-minute blender salsa to flavour the avocados. Homemade salsa has all the flavours you need, so all you need to do is add some of the salsa with salt.
Recipe Tips and Notes
- I like my guacamole with chunks of avocado, so prefer not to crush them too thoroughly. If you prefer smooth guacamole, simply mash it a bit more with a fork or This is an affiliate link.potato masher.
- It’s important to taste test your guacamole before serving. Adjust the flavour with salt, lime juice or cilantro as needed until you get it where you want it.
- Table salt isn’t the best option for guacamole. Kosher salt or sea salt are ideal. You may need a generous amount to balance out the fatty avocado.
- Lime juice is so good in guac, and to me it’s important to getting the flavour right. But in a pinch, lemon juice will do a creditable job as well.
- It’s easy to adjust the taste of this homemade guacamole recipe, using mine as the base. For spicier guacamole try red chili peppers or jalapeño pepper, or add chopped red onions and even pomegranate seeds to vary the taste.
Serving suggestions
Guacamole is so legendary because it works as a side dish for pretty much any Mexican or Tex-Mex recipe you can think of. It adds rich and buttery texture and somehow matches an amazingly diverse range of flavours, from smoky to spicy to savoury to more than I can think of.
The best way to serve it is at room temperature, which really lets the flavour pop. Add some on top of nachos, with tacos or burritos or just with your favourite tortilla chips and you have it made. Perfect as a snack, side dish, appetiser or as part of a full party spread!
Want some for breakfast? Sure, no one will stop you! Spread it thickly onto crusty bread for flavourful avocado toast.
Just remember that the browning process for an avocado can start once it is exposed to the air. Although the addition of lime juice will help delay this, it’s best to make it fresh right before you plan to serve.
If you must make it a few hours ahead, place plastic wrap directly on the surface of guacamole and push out any air bubbles to prevent any exposure to the air. I found this to be the most successful trick for keeping that beautiful green colour!
Storage and leftovers
Avocado flesh doesn’t do well when removed from its skin, which means that it’s best to eat it fresh. But no one likes waste and it is possible to keep it for a couple of days if stored correctly.
The trick is to create a barrier between the surface of the guacamole and the air before adding to a refrigerator. Do this by storing under plastic wrap placed tightly on the surface of the guacamole. Try to avoid any air pockets if at all possible. Adding a thin layer of water or lime juice on top may also help but I don’t find that it’s necessary.
The key is to prevent the guacamole from being exposed to air any longer than is needed. Because browning can happen fairly quickly, it’s best to put any leftover guacamole away without a lot of delay.
More Mexican recipes
- Best Taco Meat
- Chicken Chilaquiles with Warm Corn Salsa
- Chicken Fajita Bowl
- Pulled Lamb Birria Tacos
Perfect Homemade Guacamole
Ingredients
- 4 avocados
- 1/2 tomato, seeded and diced
- 2-3 cilantro sprigs
- 1 garlic clove, small, finely minced
- 1 lime, juiced
- Salt and pepper to taste, kosher or sea salt preferred
- Dried chilli, optional
Instructions
- Cut avocados in half and remove the pits. In a medium bowl mash avocados with a fork. I like it a little bit chunky.
- Add freshly squeezed lime juice, chopped tomatoes, chopped cilantro, minced garlic and season with salt and pepper.
- Leave it for about 10 minutes for the flavours to blend. Sprinkle with a pinch of chilli flakes for added heat, if desired.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Delicious and fresh!
I’ve been enjoying guacamole for over 55 years. I was raised in Texas and grew up on Tex-Mex. My husband uses salsa as a measure of how good a Tex-Mex restaurant is. I use Guacamole. Cilantro is a fairly new addition to the recipe. You need to be careful with it because a lot of people had a gene that makes Cilantro taste like soap – my mother and younger brother. Garlic is a must and I’m glad you have it here. You’re missing Cumin – it adds brightness and a bit of spice to remind you that you are eating Tex Mex food.
Hi Cathy, thanks for your tip. I think guacamole is a very personal recipe. I am glad you enjoy cumin in yours but I never saw that being added in Mexico. That being said there is no right or wrong way to make it as long as the essential ingredients are there and they are avocados, salt, lime and cilantro. Some people add tomatoes and I am one of them, some add jalapeno or serrano, which I do from time to time. While it’s true that cilantro can taste like soap to some people it is an essential ingredient in the authentic Mexican guacamole recipe, and because of that should be included. I trust people with the aversion can safely omit it.
beautuful reading the story about Lydia.
I’ll be making this guacamole for melbourne cup day 🙂
Thanks for sharing from your heart. I think I’m going to have to make some guac tonight. 🙂
Thank you for sharing your recipe.
Once again, food brings people together. This was a very beautiful post.
A truly beautiful and fitting post, Julia.
Julia, as usual amazing photos and great recipe!