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Best guacamole recipe

Best guacamole recipe

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The trick to great guacamole is - of course - good avocados. Serve this dip with tortilla crisps or an array of fresh vegetables.

717 people made this

IngredientsServes: 16

  • 2 avocados
  • 1/2 lemon, juiced
  • 2 tablespoons chopped onion
  • 1/2 teaspoon salt
  • 2 tablespoons extra virgin olive oil

MethodPrep:5min ›Ready in:5min

  1. Cut the avocados into halves. Remove the stones, and scoop out the pulp into a small bowl. Use a fork to mash the avocado. Stir in lemon juice, onion, salt and olive oil. Cover the bowl, and refrigerate for up to 1 hour before serving.


Avocados have loads of protein, beta carotene and vitamin E. They are also high in monounsaturated fat - a 'good' fat! Combined with the olive oil in this dip, which is about 75% monounsaturated fat, it's clear that you'll definitely benefit from a lot of dipping!

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Reviews & ratingsAverage global rating:(683)

Reviews in English (483)

by Barb A.

My son and a friend wanted to have Guacamole for a snack, and I had never made it. I read the reviews of others for this recipe, and the version I prepared won rave reviews from the guys. I used fresh lime juice instead of lemon, decreased the olive oil to 1 tsp and added 1 clove minced garlic, 1 tbsp chopped cilantro and 1/4 cup chopped tomato to the rest of the ingredients. It sat for less than 5 minutes as it got eaten too fast! My son says it's the best Guacamole he has ever tasted.-20 May 2007


This is a good base recipe, but for really good guac, you have to add some fresh cilantro. I would also omit the olive oil, and add a little cumin and a tomato. Or even roasted tomatillos if you have the time. I'd also use lime juice instead of lemon.-17 Jul 2002


This is a good base recipe, but for really good guac, you have to add some fresh cilantro, garlic powder & tomatoe. I would also omit the olive oil, Makes it oily & slimy.-14 Oct 2004

The Best Guacamole Recipe

The Best Guacamole Recipe, with tips for how to make guacamole that turns out perfect every time. Making authentic guacamole doesn’t have to be complicated! My easy guacamole recipe requires just a few simple, fresh ingredients.

Homemade guacamole is one of my favorite appetizers. The best guacamole lets the flavor and creaminess of ripe avocados shine. It’s seasoned to taste and contains only real, fresh ingredients.

Guacamole should be simple to make, and it should also be fun! From mashing the avocados and tasting as you go, to serving it up with a platter of chips or crunchy veggies, this easy guacamole recipe is one that you’ll want to keep in your recipe collection.

The best part about making your own guacamole is that you can make it just the way you like it. Whether you like your guac spicy or mild, with or without tomatoes and cilantro, I’ll give you the tips you need to make your perfect bowl of guacamole dip!

  1. Combine the cilantro and garlic on a cutting board and use the back of a chef's knife to work them into a fine paste a pinch of coarse salt helps this process. (If you own a mortar and pestle, there's never been a better time to use it.)
  2. Transfer the paste to a bowl and add the avocado.
  3. Use a fork to mash the avocado into a mostly smooth—but still slightly chunky—purée.
  4. Stir in the onion, jalapeño, lemon juice, and salt.
  5. Serve with tortilla chips or warm corn tortillas.

Eat This, Not That! Tip

We mentioned a mortar and pestle, so here's what you need to know about this secret-weapon kitchen tool. The mortar and pestle is a critical tool for unlocking the flavors behind many of the world's most thrilling culinary creations—from pesto from Italy to curries from Thailand and salsa and guacamole from Mexico. By pounding ingredients like herbs, spices, garlic cloves, and chiles, you release their essential oils, infusing dishes with an intense flavor that's impossible to achieve with a knife or a food processor.

While ceramic mortars are good-looking, look for a volcanic or granite base with a slightly rough exterior. It's abrasion you're looking for to unlock those essential oils, and this tool does it the best.

Best Guacamole

You'll LOVE this easy guacamole recipe! With just 6 simple ingredients you'll have creamy, zesty, spicy guacamole in no time - pass the chips!

Everyone loves guacamole, right? I mean, what’s not to love? It’s creamy, tangy, salty, and addictively delicious. Well, fun fact – my husband Jack, of all people, does not like guacamole! Rather, he used to not like it until he started eating this guacamole. Everyone has their own guac preferences, but the key to this recipe (that’s even Jack approved) is that it’s somewhat chunky so that you can taste the texture in the avocado without it being all mushy.

The Best Guacamole Recipe (so easy!)

Perfect guacamole doesn’t have to come from a restaurant! It’s ridiculously easy to make with just a handful of ingredients – all you need is a few limes, a little diced red onion & cilantro, a jalapeño, and, of course, some perfectly ripe avocados. Put everything in a bowl, mix, and mash (but not too much!), and voila! You’ve made THE BEST guacamole in minutes.

How to Make Guacamole

  1. Start by dicing your mix-ins – the best guacamole I know uses red onion, cilantro, and jalapeño for a little heat.
  2. Next, zest one lime, and juice two.
  3. Now you’re ready for the key ingredient: avocados! Slice three in half lengthwise, making one long, oval-shaped cut around the pit. Separate the halves and remove and discard the pits.
  4. Without cutting through the peels, score the avocado flesh into a grid with a knife. Scoop it out of the peels and into a bowl along with the onion, cilantro, jalapeño, lime juice & zest, and salt.
  5. Mash and stir everything together, until the components are well combined but the avocado retains a slightly chunky texture.
  6. Get out the chips, and dig in!

Guacamole Tips

  • Taste and adjust. The key to making great guacamole is making it suit your own taste. Everyone has different guac preferences, so be sure to create something that matches yours! If you like it tangier, add more lime. If you want more spice, toss in extra jalapeño or pickled jalapeños. And always, always salt to taste.
  • Make it just before serving. No one likes brown guacamole, so mix yours up just before serving. It’s so easy, there’s no need to make it ahead. In the unlikely event that you end up with some left over, press a layer of plastic wrap over its surface before sealing it in an airtight container and storing it in the fridge.
  • Use ripe avocados. We all know that avocados can be fickle. The ones you want for perfect guac will be just a hair overripe, with a slight give when you squeeze them. If they’re mushy, they’ve gone too far. If you can’t find ripe avocados at the store, let them ripen on your counter for a few days and transfer them to the fridge when they soften.
  • Try coarse salt. The best guac is chunky guac, and I like chunky salt to go with it. I use flaky Maldon salt in place of my usual fine grain sea salt for extra texture and salty bites. If you don’t have it on hand, that’s ok – regular salt will work just fine.

Easy Guacamole Recipe Variations

You’ve made some simple guacamole, but you want to dress it up! Try stirring in any of the following:

  • Roasted jalapeño or poblano peppers
  • Cotija or feta cheese
  • Diced mango or pineapple salsa
  • Dollops of adobo sauce from a can of chipotles (my favorite variation!)

What to Serve with Guacamole

Obviously, tortilla chips are a must. But guac is also great with sliced veggies! For more of a meal, try making a DIY fajita or taco bar with mango salsa and guacamole as toppings. Dollop it onto these nachos, serve it alongside baked taquitos, or make a burrito bowl with cauliflower rice. And of course, don’t skip the margaritas!


Step 1

Smash avocados with a potato masher or fork in a medium bowl or with a molcajete (a Mexican mortar and pestle) until very coarsely mashed. Mix in onion, chile, garlic, lime juice, salt, and ¼ cup cilantro. Taste and add more lime juice, if desired. Top with pepitas (if using) and more cilantro serve with chips alongside.

How would you rate BA's Best Guacamole?

I like to take the jalapeno and put it together with some garlic and salt and mash it up with a mortar and pestle before mixing together. This helps blend the pepper and the juices distribute nicely in the avocado.

Cook garlic on low heat in olive until is nice and soft. Careful not to burn the garlic. Use kosher salt, this is a great trick for cookies too. The flakes are bigger so you taste it. Fresh ground pepper and cumin to taste. Red peppers can add a bit of color. Diced tomatoes are also great. I often make pico de gallo the day before to mix in.

Made this recipe just half an hour ago and I think it’s delicious! I was weary about the cilantro but it turned out to really add a nice flavor to the dip. This dip + a salty chip = bliss!

Made it this weekend to rave reviews and requests for the recipe. It was a real hit!

Two problems: 1) no one I know puts either cilantro or pepitas into their guacamole 2) the best recipe I’ve ever used calls for the addition of a small amount of diced tomato and black pepper along with the other ingredients listed here. Lemon juice can be used in place of lime juice. Just my experience w Tex-Mex after living in the Lone Star state for 42 years.

Looks great! I will probably make this today. Minus the cilantro. I used to like cilantro until it started appearing on everything but creme brulee. My mom has never liked it -- it tastes like soap to her. Any suggestions as to what will give Mexican food that fresh herbal note besides cilantro would be appreciated.

  • 5 large ripe (but not too ripe) avocados, halved and pit removed
  • juice of 1 medium juicy lime
  • 1/2 a medium red onion, finely diced
  • 2 medium cloves fresh garlic, minced
  • 1/3 cup cilantro leaves, minced
  • kosher salt, to taste
  • tortilla chips (good quality and sturdy)
  1. In a large mixing bowl, add avocado halves, lime juice, red onion, garlic, cilantro and salt.
  2. Use a potato masher to mash all the ingredients together. If you prefer a chunky gucamole, don't over mash.
  3. Taste and add more salt as needed.
  4. Serve with tortilla chips.

Nutrition Information:


Serving Size:

Nutrition information isn’t always accurate.

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Guacamole Recipe

The best way is to get 3 or 4 large avocados that have varying degrees of ripeness from JUST ready, to ALMOST too much. This will give more texture and flavor to your end product. These avocados below were all about the same degree of ripeness. That’s fine too.

Slice your avocados in half lengthwise and then twist both halves to separate. Chop your knife into the pit and twist the knife to remove the pit from the fruit. Slice into your avocado cutting the flesh into long strips lengthwise, but not cutting through the skin. Now cut slices crosswise using the same method. You’ll basically be cubing the flesh. Use a fork or a spoon to scoop it out into a bowl.

Mash up your cubed avocado and mix in about 1/2 tsp of garlic powder, 1/4 tsp of onion powder, 1 tsp chili powder, 1/2 tsp tapatio, 1 TBSP sour cream, 1 TBSP of your favorite salsa, a squeeze of lime juice, and about 3 TBSP of chopped up cilantro. You can also toss in some finely chopped onion, tomato, and jalapeno if that is how you like it!

Guacamole Recipe


• 3-4 large avocados
• 3 Tbsp fresh cilantro, chopped
• 1/2 tsp garlic powder
• 1/4 tsp onion powder
• 1 tsp tapatio
• 1 Tbsp salsa
• 1 Tbsp sour cream
• squeeze of fresh lime juice

Cooking Directions

• Mash up avocados in a bowl with all ingredients. Serve with chip and salsa.

As mentioned previously, this best Guacamole recipe is 5 star rated and has 7000 reviews. The average rating is just under 5. Here’s what one reviewer had to say.

“I live in Arizona and my husband and I both love guacamole. We’ve eaten guacamole too many times to count and we both loved this recipe! I followed the recipe exactly and it was the best Guacamole I have ever made!

My husband is picky about salsa and guacamole, due to his grandmother who makes everything so awesome. Even he said this was the best one yet! I will only make this guacamole from now on”

Here are the steps for making the best homemade guacamole:

  1. Finely dice 1/4 cup of red onions and squeeze over enough fresh lime juice to cover. Allow to marinate for 15-30 minutes. This does two things: removes the raw flavor of the onions and mellows out the flavor of the lime juice.
  2. Scoop two ripe avocados into a bowl along with a shot of really good extra virgin olive oil and 1/4 teaspoon of salt. Use a large fork or potato mashed to gently mash into a chunky consistency. Trust me – the olive oil adds great flavor!
  3. Now add the toppings of your choice, avoiding watery items that will ruin the texture of the guacamole. If using tomatoes, remove the seeds and chop them. I like to add toasted pepitas, blistered poblano peppers, and chopped mango.
  4. If not enjoying right away, press plastic wrap directly on to the surface of the guacamole so no air is trapped between. This will prevent the top from turning brown and oxidizing.

How to Make the Ultimate Guacamole for Your Next Party

This easy recipe will beat out your favorite restaurant's dip any day.

When the weather's warm and the margaritas are flowing, there's nothing better than a plateful of chips and guac. This creamy avocado mashup is perfect for any occasion: game nights, summer parties, and obviously, Cinco de Mayo.

First things first: You need perfectly ripe avocados. To test, give the avocado a gentle squeeze &mdash it should have some give but shouldn't feel mushy. If you're still unsure, peel back the small stem at the top of the avocado. If it peels off easily and is green underneath, then the avocado is ideal for guac (or any of these delicious recipes!). If it's brown below the stem, the fruit is past its prime, and if the stem doesn't peel away at all, then it isn't ripe enough to eat.

Storing guacamole can be tricky. Sure, you can buy fancy gadgets (like this one!) but we actually recommend tightly pressing plastic wrap ($2, onto your dip to keep it fresh. Sealed guacamole lasts 1-2 days in the refrigerator.

Now, it's time for what you really came here for: our triple-tested guacamole recipe.

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