Guac lovers each have their definition of what makes the Best Guacamole recipe, and this is mine. It blends the tips I’ve picked up over the years from authentic guacamole in Mexico (keep the ingredients simple and high quality), my mom’s legendary guac (it’s all about seasoning!), and of course eating copious amounts of it. Learn How to Make Guacamole that will wow your friends and keep you coming back again and again!
This guacamole recipe yields perfect guac that is:
- Not too chunky. Not too smooth.
- Properly salted and seasoned (no bland guac for us!).
- A little savory (thanks to my mom’s secret ingredient).
- FRESH and vibrant.
- Tastes like a beach vacation!
This is the kind of fresh, pure, properly-seasoned guacamole documented that you’ll devour in one sitting.
You can serve it an appetizer alongside Mexican Corn Dip, use it for tacos like Carnitas, or tuck it inside a Vegetarian Burrito.
Just know this—however much of this guacamole you make, that’s how much will get eaten.
It’s too good to last!
5 Star Review
“Seriously, best guac I’ve ever made. The whole group inhaled it!”
— Abby —
How to Make The Best Guacamole EVER
You can find as many variations of guacamole as home cooks who prepare them.
- Traditional guacamole is made of avocado, salt, lime, onion, and a spicy element, such as jalapeño.
- Cilantro is also often added (I also like to add cilantro to this 7 Layer Taco Dip).
- I punctuate my guac with additional ingredients that add freshness, crunch, and punch: tomatoes and garlic, plus plenty of citrus juice and several good dashes of hot sauce to bring it to life.
You can keep this a simple guacamole recipe (it’s delish as is) or try one of the variations I’ve suggested below.
- Avocados. Looks are not everything! For the best guacamole (and Avocado Egg Salad), use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with bright, shiny skin.
- Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is even better. I discovered this happy fact one night when we didn’t have enough limes for a full batch of guacamole, so I supplemented with lemon juice. Now, we don’t make it any other way.
- Kosher Salt. Kosher salt or fine sea salt is the most important thing to add to guacamole to make it taste great. Do not use table salt, which is iodized and has a metallic flavor.
- Worcestershire Sauce. Mom’s secret ingredient (and also my secret to this Greek Yogurt Ranch Dip). While not included in authentic guacamole recipes, it adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned).
- Hot Sauce. My addition to this spicy guacamole recipe to make it the BEST guacamole recipe without jalapeños. Feel free to adjust the amount to suit your heat preference. (For another spicy dip, try this Chicken Enchilada Dip.)
- Tomatoes. Does traditional guacamole have tomatoes? It seems people are divided on whether authentic guacamole has tomatoes in it or not. Personally, I think they’re a delicious addition. They add freshness, texture, acidity, and beautiful red color.
- Red Onions. Fresh, crisp, and crunchy. I feel red onions are the best for guacamole but white onions are another nice option with a clean onion flavor.
- Garlic. For that garlicky goodness.
Top It Off
For more twists on homemade guac, try one or more of these tasting toppings:
- Crumbled feta cheese
- Pomegranates (great for holidays! Especially combined with the feta.)
- Toasted pumpkin seeds (a.k.a. pepitas)
- Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
- Diced cherry tomatoes
- Diced mango or pineapple
- Grilled Corn kernels
- Fresh cilantro or green onions
- Slice the avocados in half and remove the pits.
- Scoop the flesh into a bowl.
- Add the remaining ingredients to the bowl (minus the tomato).
- Mash until half creamy and half chunky.
- Stir in the tomato (if using). Add desired toppings and DIG IN!
For the best homemade guacamole, do not overmix. Leaving the guac a little chunky gives it a more satisfying texture and makes it more pleasurable to eat.
How to Keep Guacamole From Turning Brown
Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation).
That’s why avocado flesh doesn’t turn brown until it is peeled and exposed to air.
To deter browning, the most important tips are:
- Use acid (which in this recipe is the lemon juice and lime juice). Acid is the most important thing you can put in guacamole to keep it from turning brown. It deters oxidation.
- Keep it air tight. When storing the guacamole, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air away from the guacamole as much as possible.
Brown Guac is The Pits!
A popular theory of how restaurants keep guacamole from turning brown is by adding the avocado pit to the guacamole bowl.
Honestly, I have tested setting out a bowl of guacamole with and without the pit, and I found zero difference. Both bowls turned brown in about the same amount of time. If you’d like to include the pit for presentation purposes though, feel free.
What to Dip with Guacamole
- Tortilla Chips. The classic! Make sure your chips are sturdy enough to stand up to those yummy chunks. I like scoop-style chips.
- Carrots. To make this an extra healthy guacamole recipe, serve it with fresh carrot sticks or baby carrots.
- Pita Chips. A similarly crunchy alternative to tortilla chips.
- Thinly Sliced Red Bell Peppers. Nutritious and delightfully crisp.
- Thinly Sliced Radishes. Their pungent sharpness contrasts deliciously with the cooling, creamy guacamole.
Ways To Use Homemade Guacamole
- To Store. Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.
Use leftover guacamole to make a flavorful spin on avocado toast. Top a slice of toasted bread (like this no-knead Oatmeal Bread) with guacamole and a sprinkle of feta.
What to Serve with Homemade Guacamole
The Best Cutting Board
Whether you’re chopping vegetables or fruit, cutting meat, or mincing garlic, a non-slip cutting board like this one is invaluable.
This homemade guacamole has become a household signature for us (served up with a spicy Jalapeño Margarita.)
Grab a few extra avocados the next time you are at the store and make it a signature dish in your home too.
If you’d like to take this guacamole dip to a party, you’re sure to be popular, but be prepared: once your friends try it, they might not let you bring anything else!
Frequently Asked Questions
You can make homemade guacamole 1 to 2 hours ahead, as browning is inevitable. Store it in the fridge with plastic pressed firmly over the top until ready to serve. If you’d like to get ahead further, the day before, chop the red onion, mince the garlic, and dice the tomato.
If your guacamole is a few hours or a day old and is starting to get a brown hue, give it a good stir. The brown parts will seemingly disappear into the green, making the guacamole appear almost brand new. Adding additional fresh avocado helps too.
Sure! Personally, I’m on team cilantro, however, if you are one of those folks who finds that cilantro tastes like soap (genetics!) you can certainly make the guacamole without cilantro. For freshness, you could add alternative herbs like parsley or chives if desired.
Guacamole is bad for you only if you overdo it. Avocados have numerous health benefits, including vitamins, folate, and omega-3s. They are high in fat, so as with most things in life, the key to enjoying guacamole healthfully is portion control.
- 4 large ripe Hass avocados
- 1/2 cup finely chopped red onion about 1 small
- 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
- 1 tablespoon freshly squeezed lime juice about 1/2 small lime
- 6 to 8 dashes hot sauce depending upon how spicy you like your guacamole
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced (about 1 teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large roma tomato diced (optional)
- Crumbled feta
- Cooked and crumbled bacon*
- Chopped fresh cilantro
- Toasted pepitas
- Salty tortilla chips
- Fresh veggies such as carrots, snap peas, bell peppers, thinly sliced radishes, or jicama
- Halve the avocados lengthwise and remove their pits (be sure to cut them on the cutting board, not in your hand).
- Scoop the flesh into a large mixing bowl.
- Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
- With a fork, mash together until the mixture is half chunky and half creamy.
- Gently stir in the diced tomato. Don’t overmix! Chunky guac is happy guac.
- Taste and add additional salt, pepper, hot sauce, and lemon or lime juice to taste. Serve with salty tortilla chips and veggies.
- *To easily cook bacon, try this Oven Baked Bacon or Air Fryer Bacon.
- TO STORE: Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.
Serving: 1(of 12) without toppings or chips, about 1/4 cupCalories: 113kcalCarbohydrates: 7gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gPotassium: 357mgFiber: 5gSugar: 1gVitamin A: 143IUVitamin C: 10mgCalcium: 12mgIron: 1mg