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.
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.
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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
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
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
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
We 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.
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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
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 tutorial. Try not to over mash or puree avocados when making guacamole. You want a chunky avocado dip, not smooth.
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, de-flamed onions, 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
- Nutrition facts: The nutrition facts provided below are estimates. We have used the USDA Supertracker recipe calculator to calculate approximate values.