The Best Homemade Guacamole Recipe

I learned this Authentic Guacamole Recipe from a friend in Mexico, and I’m sharing the simple, unexpected ingredient that makes it reliably perfect every time.

I call this The Best Homemade Guacamole because it tastes like something from a tiny Mexico City stand, yet you can whip it up in your kitchen. It’s made with ripe Hass avocados and fresh lime juice and somehow manages to be creamy, bright, and a little wild all at once.

Folks always try to guess my secret, they get close but never exactly right. I screw it up sometimes, too tangy or not enough bite, and then somehow it’s better the next day.

There’s a tiny tweak I won’t spoil here, try it and tell me what you think. Best Guacamole Recipe

Ingredients

• Avocados: Creamy avocados give healthy fats and fiber, make guac rich and silky, not sweet.
• Lime: Fresh lime juice adds bright acidity, vitamin C, keeps avocado from turning brown.
• Red onion: Sharp red onion adds crunch and bite, small amount adds savory depth.
• Jalapeño: Jalapeño brings heat and green flavor, seeds make it hotter, use less if timid.
• Cilantro: Cilantro gives fresh herb zing, some love it some hate it, brightens everything.
• Tomato: Roma tomato adds mild sweetness and juiciness, seeds removed stop watery guac.
• Garlic: Tiny garlic clove adds savory punch, use sparingly, it can overpower quick.

Ingredient Quantities

• 3 ripe Hass avocados, about 1 1/2 lb total, room temp (soft but not mushy)
• 1 large lime, juiced, about 1 to 1 1/2 tbsp fresh juice
• 3/4 teaspoon kosher salt, plus more to taste
• 1/4 cup finely chopped red onion or white onion
• 1 small jalapeño or serrano chile, seeded if desired and finely minced
• 2 tablespoons chopped fresh cilantro (stems trimmed)
• 1 medium Roma tomato, seeded and diced (optional but recommended)
• 1 small garlic clove, minced (optional)
• Freshly ground black pepper, a pinch or two (optional)

How to Make this

1. Check the avocados for ripeness: they should give to gentle pressure but not be mushy. Cut 3 ripe Hass avocados in half, twist to separate, scoop out flesh and put into a medium bowl.

2. Squeeze 1 large lime (about 1 to 1 1/2 tbsp) over the avocados and sprinkle in 3/4 teaspoon kosher salt; this seasons and helps slow browning.

3. Mash the avocados with a fork to your liking—leave some chunks, dont make it a puree unless you want to. Taste once, you can always add more lime or salt later.

4. Finely chop 1/4 cup red or white onion and add to the bowl. Mince 1 small jalapeño or serrano (seed it if you want less heat) and add that too.

5. Add 2 tablespoons chopped fresh cilantro (stems trimmed) and 1 small garlic clove, minced, if using. Fold gently so the herbs and aromatics are evenly distributed.

6. Seed and dice 1 medium Roma tomato (pat dry if it’s watery) and gently fold it in at the end so the guac doesnt get too mushy.

7. Season with a pinch or two of freshly ground black pepper if you like, then taste and adjust salt and lime to balance brightness and saltiness.

8. Let the guacamole rest 5 to 10 minutes at room temp so the flavors meld. If you need to wait longer, press plastic wrap directly onto the surface to limit air and refrigerate up to a day. Leaving one avocado pit in the bowl helps a little with browning for short storage.

9. Serve immediately with chips or veggies, and offer extra lime wedges and cilantro on the side.

Equipment Needed

1. Cutting board, sturdy for chopping onions, tomato and chiles
2. Sharp chef’s knife (or a paring knife for finer trimming)
3. Medium mixing bowl to mash and mix the guac
4. Fork for mashing and tasting the texture
5. Spoon or rubber spatula to fold in tomato, cilantro and jalapeño gently
6. Citrus juicer or handheld reamer to get the lime juice with fewer seeds
7. Measuring spoons (you’ll need at least 1/4 tsp and 3/4 tsp for the salt)
8. Plastic wrap or an airtight container to press onto the surface and slow browning

FAQ

The Best Homemade Guacamole Recipe Substitutions and Variations

• Lime juice: fresh lemon juice is the easiest swap, use the same amount (about 1 to 1 1/2 tbsp); bottled citrus will work in a pinch but it usually tastes a bit flat.
• Red onion: finely minced shallot or the white part of a scallion gives a milder, sweeter bite and won’t overpower the avocado.
• Jalapeño: use serrano if you want more heat, or for less heat try 1 to 2 tbsp canned mild diced green chiles or a pinch of cayenne.
• Cilantro: if you cant stand cilantro, flat leaf parsley is the closest fresh substitute, or try a combo of parsley plus a little extra lime for brightness.

Pro Tips

1) Let avocados warm up to room temp before you mash them, cold avocados taste flat. A quick stem check helps pick the right ones: if the little cap pops off and the flesh underneath is green, youre good.

2) Soak chopped onion in very cold water for 5 to 10 minutes to take the sharp bite out, then drain well. Same with tomatoes, press them gently on paper towel after seeding so you dont water down the guac.

3) Add most of your lime and salt, then wait and taste after a few minutes, you can always add more but you cant take it away. Zest a tiny bit of lime for extra brightness if you like that pop.

4) Keep guac room temp while serving, cold hides flavors. If you must store it press plastic right onto the surface and refrigerate, that plus leaving one pit in the bowl will slow browning a little.