Easy Homemade Guacamole Recipe

How to make the best Guacamole every time. Jump to the Guacamole Recipe or watch our quick recipe video showing you how to make it.

When we’re entertaining we have a few recipes we always go to. Sure we’ll also add something with a twist next to it, but we always include one of our staples. This simple guacamole recipe is one of those staples. It’s easy, it’s fresh and no matter what else we serve with it, it’s always the first to go.

Serve with tortilla chips, baked pita chips or if you want to have some fun, cheese quesadilla wedges. We definitely suggest making extra.

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How to Make the Best, Tastiest Guacamole

After making guacamole over and over again (not complaining), we’ve found a few secrets for making the very best guacamole recipe.

How to Make the Best, Tastiest Guacamole

Use Ripe Avocados

Ripe avocados are essential to great guacamole. We cannot tell you how many times we’ve come home from the store with a big bag of avocados and had to wait one, two, maybe three days before they are ripe. So, plan ahead.

Easy Guacamole Recipe

Most avocados you’ll find at the store will be under ripe or over and neither are good for this guacamole recipe. You’ll know when an avocado is ripe when it gives just slightly when squeezed. If unripe, don’t store them in the fridge. You want to keep them at room temperature until ripe. If you know friends are coming over on Sunday, buy your avocados a few days before. If you need to speed up the ripening process, throw them into a paper bag with a banana and leave for a day or two.

WATCH: How to make Quick and Easy Avocado Pasta

Leave It Chunky

Our Favorite Guacamole with Video

Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not a completely smooth one. So, when you’re making the guacamole, gently mash things together with a fork and leave some texture.

“De-Flame” The Onions

Our Favorite Guacamole

Raw onions can be overpowering, so while we love onion in our guacamole recipe, we always tone them down by adding diced onion to a bowl of warm water for 5 to 10 minutes. This way, that raw onion flavor calms down, but you’re still left with crisp onions. Try this method for fresh salsas, too.

Deseed Your Tomato

Our Favorite Guacamole

We love adding some diced tomato, but we always deseed it first. If you don’t do this, the tomato seeds and juices add too much moisture. We usually pick up a “plum” or “Roma” tomato for guacamole since it already has fewer seeds than others.

Add a Little Ground Cumin

Our Favorite Guacamole RecipeWe were skeptical at first, but after trying guacamole with a little ground cumin added, we were sold. It’s a little smokey, but mostly, the cumin just brings everything together and punches up the flavor.

Spice is Optional

Think about who you’re serving to — If everyone loves spice, add some finely diced jalapeño or Serrano pepper. Otherwise, leave it out. It’s totally up to you, though.

How to Make the Best, Tastiest Guacamole

Recipe updated, originally posted January 2013. Since posting this in 2013, we have tweaked the recipe to be more clear and added a quick recipe video. – Adam and Joanne

Easy Homemade Guacamole Recipe

  • PREP

For the best guacamole, you will need ripe avocados. You’ll know when an avocado is ripe when it gives just slightly when squeezed. Keep unripe avocados at room temperature until they are ready. For more about how to buy, cut and store avocados see our tutorialTry not to over mash or puree avocados when making guacamole. You want a chunky avocado dip, not smooth.

Makes approximately 6 servings

You Will Need

1/4 cup finely minced onion

3 ripe Haas avocados

1 1/2 tablespoons fresh lime juice (or lemon juice)

1 large Plum or Roma tomato, deseeded and diced

1/4 cup cilantro leaves and tender stems, chopped

1/2 teaspoon ground cumin

1/2 teaspoon salt, or more to taste

1 to 2 teaspoons minced jalapeño or Serrano pepper, optional


    Add diced onion to a small bowl then cover with warm water, set aside. This “de-flames” the onions, making them less intense.

    Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Scoop out the flesh and add to a bowl.

    Add lime juice then use a fork to gently mash until creamy, but still chunky. Stir in the tomato, cilantro, cumin, salt and diced peppers (if using). Taste the guacamole and adjust with additional salt, peppers, or lime juice.

    Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.

Adam and Joanne's Tips

If you make this recipe, snap a photo and hashtag it #inspiredtaste — We love to see your creations on Instagram and Facebook! Find us: @inspiredtaste

AUTHOR: Adam and Joanne Gallagher

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37 comments… Leave a Comment
  • Kristin December 3, 2016, 10:55 am

    First time ever on this site, found through Pinterest – just wanted to leave some love! Really appreciated watching the video and learning some simple but totally doable tricks! I’m really new to cooking so simplicity is a very beautiful thing right now! Keep up the good work (p.s. my guacamole turned out perfect!) <3

  • Cindy April 2, 2016, 6:43 pm

    This is my new favorite guac recipe! I appreciate the tip about deflaming the onions! Brilliant! I only added a clove of minced garlic, which I put with the onions for the deflaming and I think it toned it down a little bit too. I didn’t add the peppers.

  • jenny August 28, 2015, 3:32 pm

    Yum yum mm. Great receipt. Thanks

  • Carol July 25, 2015, 3:11 pm

    Your recipe was my first attempt at guac. It was amazing! Thanks for sharing.

  • Donna June 29, 2015, 7:15 pm

    Amazing recipe, thank you, it was easy and delicious.

  • Nicole Graydon May 27, 2015, 9:59 pm

    I refer back to this recipe every time! Except instead of the tomato I throw in half a can of drained green and red chilies so amazing

  • Nora Yvonne Forrest March 28, 2015, 4:52 pm

    Thank you for this recipe! It is the best I’ve tasted and I make it all the time!!!

    • Joanne March 28, 2015, 7:17 pm

      Thanks so much for commenting, we are glad you loved the Guacamole!

  • Amy March 24, 2015, 5:06 pm

    This was amazing! I made it tonight and it was so delicious:)

    • Joanne March 26, 2015, 8:22 am

      That’s great, so glad you enjoyed it.

  • Karen January 9, 2015, 4:12 pm

    I made this today and put it on top of our salad! 5 STARS! This was outstanding! I was worried about the onions being over lowering but I think he soaking helped with that..will always use this recipe!

  • Kurt August 7, 2014, 1:13 am

    Instead of digging the pit out with a spoon (like in the video), just carefully whack the knife into the pit and give it a twist. The pit will stick into the blade and pop right out of the avocado. Make sure you’re careful getting the pit off the knife though. The best way is to just give the knife handle a whack on the lip of my garbage can and the pit flies off the blade and into the trash.

    Also: generous salt is the key to delicious guac.

  • DanGeo July 25, 2014, 4:11 pm

    A nice addition is about a teaspoon of olive oil. Really gives it a nice texture and I swear it helps it keep and not turn color. Oh and I totally agree about the garlic…you gotta have garlic in there!!!

  • Heidi May 30, 2014, 3:51 pm

    Loved the idea of taming your onion! I’ve also never thought to add cumin. Great tips. When I make guacamole, I add garlic and roasted mild green peppers and jalapeno to give it more of an added zing. We love guacamole!

  • Aqiyl Aniys March 31, 2014, 8:57 pm

    I love guacamole and yours looks incredible and easy.

    • Joanne April 3, 2014, 10:44 am


  • sean October 29, 2013, 6:49 pm

    you forgot the GARLIC….mmmmmmmmmm gaaarrrrrrrlic….and i thought i was the only one that used cumin in my guac.

    • Joanne October 30, 2013, 9:30 am

      We don’t usually add garlic to guacamole – we just stick with the rinsed chopped onions 🙂

  • Lynnette June 2, 2013, 9:01 am

    This was my first time making guacamole and it turned out wonderful! Thank you for the easy to follow recipe and the video.

  • joanna May 30, 2013, 3:12 pm

    what about garlic? I like to add to mine guacamole 1 or 2 garlic cloves- smashed or finely chopped. It goes really well with avocados 🙂

  • JulieD May 24, 2013, 3:09 pm

    I love avocado and I love your videos too!! 🙂

    • Adam May 24, 2013, 4:35 pm

      Thanks Julie! I’m not sure Joanne could live without avocados 🙂

  • Renee Ward May 22, 2013, 1:58 pm

    add a tiny bit of minced ginger adds a little zip too

  • Leslie April 27, 2013, 12:10 am

    I have never in my 50+ years heard your “de-flame” the onions tip – Thanks! I am the only one in my house who will eat guacamole & I think I could live on it. Unfortunately I was born w/ the defective HATE cilantro gene (it tastes like soap to me even the tiniest bit in anything) so I bypass any recipe that calls for it, but I think this will be just fine w/out it. & I’m liking Michelle’s idea about the tequila!

  • Kiran @ KiranTarun.com March 23, 2013, 9:24 am

    We are guaca-holics in our household. Tasty recipe and great tips on raw onions!!

  • Joanne @ Fifteen Spatulas February 26, 2013, 8:55 pm

    This was a really great video you two! I’ve got three avocados downstairs and despite it being 9 o’clock at night, I really want to run downstairs and make some guacamole!

    • Joanne February 27, 2013, 10:37 am

      Love it. We’re not judging … guacamole late at night is a great idea 🙂

  • Michelle @ Taste As You Go February 11, 2013, 7:29 pm

    Great tip about de-flaming the onions to take a little bit of the bite out. I’ll have to try that the next time I make a dish that calls for raw onions.

    I like to add a splash of tequila in my guacamole to give it a little unexpected kick. http://www.tasteasyougo.com/2009/06/tequila-lime-guacamole.html

  • Ryan February 4, 2013, 8:58 am

    This looks delicious and the recipe is simple enough that I could probably pull it off. I should have made this for the big game yesterday!

    • Joanne February 4, 2013, 9:40 am

      Ryan, Of course you can make it 🙂

  • Fiona Maclean January 14, 2013, 5:56 am

    Great tip to use boiling water to ‘soften’ the taste of the onion. I took to using shallots or salad onions for a similar reason but they can be expensive so I’ll be trying your way!

    • David jones April 5, 2013, 1:40 pm

      Use hot water for toning down the onions. Boiling water will make the onions soft and they will not have the crisp fresh onion texture that is needed for this recipe.

  • Katrina @ Warm Vanilla Sugar January 13, 2013, 4:03 pm

    This looks like a fabulous recipe! I looove guacamole!

  • Albert Einstein January 13, 2013, 12:37 pm

    Hi Joanne
    your recipe looks delicious, it worth a try .thanks


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