This is it! All my secrets on how to make guacamole. But not just any guacamole recipe, the world’s BEST. Grab those ripe avocados and let’s get going.
We’ve all been there. Dipped our tortilla chip into what looks like decent guacamole. So excited for that creamy, tangy flavor we all love and with one bite, complete disappointment. It doesn’t taste at all like the authentic guacamole recipes we crave but instead like a scoop of mashed-up avocado. Wah wah. Sad face emoji, sad face emoji.
So what makes the difference? Well, ingredients are very important. A simple guacamole recipe is best. It is more about what is not added, than what is. I am a strictly, under-no-circumstances, never-ever put tomatoes in my guacamole kind of person. They are too watery, have a funky texture when mashed with the avocado, and their sweetness throws the whole thing off. You also won’t find garlic, mangoes, or pineapple in my recipe. No, six simple ingredients is all you need. (I will never call it guac either, but that’s another topic for another time).
I’m betting, if you’ve made a homemade guacamole recipe and it tasted blah, you probably didn’t add enough salt or lime juice. Or maybe you added lime juice but it wasn’t fresh-squeezed—that’s another no-no.
Never fear, I’m going to walk you step-by-step to guacamole glory and teach you how to make the best guacamole recipe using simple, fresh ingredients.
- Ripe avocado. The avocados in these images are Reed avocados. This is the variety we grow in our backyard. Use whatever variety is available to you. Just make sure they are ripe, but not mushy.
- White onion. Other acceptable option is red onion, but not yellow. White onions have a sharp, clean bite that we’re looking for.
- Jalapeno pepper. Or serrano pepper also works. Leave the seeds in if you like it spicy or remove them if you don’t.
- Fresh cilantro. Use the leaves and tender stems.
- Kosher salt. I always use Morton’s kosher salt unless otherwise specified.
- Fresh lime juice. Fresh-squeezed from the lime. Absolutely no bottled stuff.
How To Make This Recipe
Chop the onion. Cut half of a large white onion into small pieces. They don’t have to be minced, but close. Scrape into a large bowl.
Dice the jalapeño. Remove the stem and the seeds if you don’t like your guacamole spicy. If you do like it spicy, leave the seeds in and chop the jalapeño into the same size as the onion if not smaller. Add to the bowl with the onions.
Mince the cilantro. Remove the tough stems from about a half of a small bunch of cilantro and mince small. You should have about 1/2 cup after it is chopped. Place in the bowl with the onions and jalapeño.
Add the avocado. Cut the avocados in half. Remove the pit and scoop the avocado flesh into the bowl with the other ingredients.
Season with lime juice and salt. Squeeze the lime juice (start with 2 tablespoons) over the avocado and season with salt (start with 1 teaspoon kosher salt).
Mix. Mash with a potato masher or fork until it is as smooth as you like it then stir with a spoon to completely incorporate all the ingredients.
Taste. This is very important, do not skip this step. Take a couple tortilla chips and taste the guacamole. Is it sensational? Does it make you sing the high praises? If not start adding a little more lime juice and salt until it does.
Serve! Bask in the glory of everyone telling you how incredible your guacamole is. Serve as a dip with tortilla chips or add to wraps, tacos, nachos, or any other dishes you’d like.
How To Store Guacamole So It Doesn’t Turn Brown
Now that you’ve perfected this easy guacamole recipe, don’t let it go to waste. If you would like to make it ahead or if you have leftovers, place a piece of plastic wrap directly over the surface of the guacamole. Press it down so it is physically touching every available surface of the dip. Place another piece of plastic wrap over the container then refrigerate.
More Appetizer Recipes To Browse
- The Ultimate Mexican Cheese Board
- Charred Poblano Guacamole
- Blistered Garlicky Shishito Peppers
- Pico de Gallo
- Citrus Seafood Ceviche
- Easy Jalapeño Avocado Salsa
- Super Simple Salsa Verde
How To Make Guacamole
The right way! If you know you know, and now you do. Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, sign up for my weekly newsletter, lots of good stuff there too!
The Best Guacamole Recipe
This is it! All my secrets on how to make guacamole. But not just any guacamole recipe, the world's BEST. Grab those ripe avocados and let's get going.
- 1/2 medium white onion, small dice
- 1-2 jalapeños, minced (seeds removed if you like it less spicy)
- 1/2 small bunch cilantro, chopped (leaves and tender stems)
- 3 ripe avocados
- 2 tablespoons fresh lime juice, plus more to taste
- 1 teaspoon kosher salt, plus more to taste
- Combine onion, jalapeños, and cilantro in a large bowl.
- Cut each avocado in half, remove the pit and scoop the flesh into the bowl. Add the lime juice and salt and mash with a potato masher until it is the consistency you like.
- Stir until everything is well combined. Taste and add more salt or lime juice as needed.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 167Total Fat: 15gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 217mgCarbohydrates: 10gFiber: 7gSugar: 1gProtein: 2g
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