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Easy Guacamole Recipe

by on January 13, 2013 · 26 comments

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.

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

Our Favorite Guacamole Recipe with Video

Guacamole Recipe Secrets

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

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.

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.

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 GuacamoleWe 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.

Our Favorite GuacamoleDid you like our Guacamole Recipe? If so, we bet you’ll love these:

4.5 from 2 reviews
Our Favorite Guacamole Recipe
Prep time
Cook time
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This recipe is very simple to make and is one of our favorites. 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. (For more about how to buy, cut and store avocados see our tutorial). Try not to over mash or puree avocados when making guacamole. You want a chunky dip, not smooth. So, when you’re making the guacamole, gently mash things together and leave some texture. For serving, try adding tortilla chips, baked pita chips or simple cheese quesadilla wedges on the side.
Created By:
Yield: 4
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 (1/2 cup)
  • 1 tablespoon chopped cilantro leaves, optional
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt
  • 1 to 2 teaspoons minced jalapeño or Serrano pepper, optional
  1. Add finely diced onion to a small bowl then cover with warm water, set aside.
  2. Cut avocados in half, lengthwise and use a spoon to scoop out the seed. Then, use the same spoon to scoop out each avocado’s flesh and add to a medium bowl.
  3. Scatter lime juice over avocado then use a fork to gently mash until creamy, but still chunky. (Keep some texture).
  4. Add diced tomato, chopped cilantro, cumin, salt and the diced peppers (if using) to the avocado and stir to combine.Guacamole Recipe Step 1
  5. Serve immediately or cover with plastic wrap by pushing the plastic wrap down onto the guacamole and refrigerate up to one day.
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About the Author


I'm Joanne Gallagher and alongside my husband, Adam, I develop, test and share favorite recipes from our kitchen. I'm completely in love with food and you'll most likely find me covered in flour, chocolate or both.

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1 Albert Einstein January 13, 2013 at 12:37 pm

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


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

This looks like a fabulous recipe! I looove guacamole!


3 Fiona Maclean January 14, 2013 at 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!


4 David jones April 5, 2013 at 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.


5 Ryan February 4, 2013 at 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!


6 Joanne February 4, 2013 at 9:40 am

Ryan, Of course you can make it :)


7 Michelle @ Taste As You Go February 11, 2013 at 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


8 Joanne @ Fifteen Spatulas February 26, 2013 at 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!


9 Joanne February 27, 2013 at 10:37 am

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


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

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


11 Leslie April 27, 2013 at 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!


12 Renee Ward May 22, 2013 at 1:58 pm

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


13 JulieD May 24, 2013 at 3:09 pm

I love avocado and I love your videos too!! :)


14 Adam May 24, 2013 at 4:35 pm

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


15 joanna May 30, 2013 at 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 :)


16 Lynnette June 2, 2013 at 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.


17 sean October 29, 2013 at 6:49 pm

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


18 Joanne October 30, 2013 at 9:30 am

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


19 Aqiyl Aniys March 31, 2014 at 8:57 pm

I love guacamole and yours looks incredible and easy.


20 Joanne April 3, 2014 at 10:44 am



21 Heidi May 30, 2014 at 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!


22 DanGeo July 25, 2014 at 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!!!


23 Kurt August 7, 2014 at 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.


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