Best Guacamole Recipe

This is the best guacamole recipe. It's authentic, restaurant-quality, and uses fresh ingredients. Enjoy it with chips, tacos, salads, and more.

Ingredients

To make guacamole, you'll need the following ingredients. Refer to the recipe card for the full list of ingredients and measurements.

Hass avocados: Ripe Hass avocados are the key. They have a rich, buttery texture. They're also characterized by dark green, bumpy skin. See my tips for picking a ripe avocado, so you get the best flavor when making guacamole.

Roma tomato: Not all tomatoes will work well. I like to use Roma tomatoes because they're meaty and have less moisture than other types. I also remove the seeds to ensure they don't make my guacamole watery.

Onion: I use a white onion, but yellow and red work, too. White and yellow onions have a crisp texture and lighter flavor. Red onions will give it a sharper bite with more kick.

Lime: The tanginess from the lime balances the creaminess of the avocado. Lime juice is essential because it's an acid that provides a zesty flavor. It also serves as a natural preservative. I use ½ of a lime, but you may need to use less if you have a larger one. The best way to decide how much to use is to do a taste test. Start with less and squeeze more if needed.

Jalapeño: I enjoy adding jalapeño because it provides crunch and heat. Also, I removed the seeds to make it less spicy. If you want more heat, leave in the seeds or use a serrano pepper.

Cilantro: It adds flavor and is a staple in Mexican cooking. I love the taste of cilantro in guacamole, but it's not essential. If you don't like cilantro, it's fine to leave it out.

Garlic: While it's not a traditional ingredient, it does add good flavor. I find that it balances the richness of the avocado and the acidity of the lime very well. Garlic is optional, so omit it if you'd like.

Salt: Avocados have a mild, creamy flavor. Salt is what brings out all the flavors of the ingredients. Undersalting is a common mistake when making guacamole, so make sure you add enough salt. I use ½ teaspoon of kosher salt and think it's perfect. If it's not salty enough, add more to taste. If it's too salty, add more avocado or lime juice to dilute it.

Picking a Ripe Avocado

Ripe avocados are the foundation of the best guacamole. To achieve the perfect taste and texture, it's important to choose the right ones.

I prefer to buy my avocados ahead of time while they're still hard. I want them to ripen in the comfort of my home, where I know they're safe. This prevents them from getting bruises. Once it's dark green, and almost black, and yields to gentle pressure without being mushy, it's ripe.

If you're going to the grocery store to pick avocados to use today, the following are my best tips:

• Make sure the stem is intact. The stem prevents air from entering the avocados. If the stems are missing, they are likely to have browned due to excess oxidation.
• Remove the stem. When you remove the stem, it should be green. If it's brown, it's overripe.
• Dark green exterior. If it's bright green, it's not ready yet. If it's black, it's overripe. A dark green color is ideal.
• Firm, but yielding to slight pressure. Press gently on the top or sides of the avocado. It should be firm with a little give.

Avoid overripe avocados at all costs. If it's really soft and squishy, it's likely to be brown and bruised inside.

How to Make Guacamole

The following are the steps and process images to make guacamole. Refer to the recipe card for the complete set of instructions.

1. Use a fork to mash the avocados. Slice the avocados in half. Then, remove the peels and pits. Place them in a bowl and use a fork or a potato masher to mash the avocados. I like to aim for a texture that's creamy with chunks. Mash less if you want more chunks, and keep mashing if you want a smoother texture.

2. Add the remaining ingredients. After achieving your desired guacamole texture, add the diced ingredients, chopped cilantro, lime juice, and salt. When dicing the Roma tomatoes, cut them into four pieces. Then, use a spoon or paring knife to remove the seed pockets. This will keep your guacamole from getting watery.

3. Mix gently to combine. Stir it all together without mashing it further. Do a taste test and adjust the salt or lime juice as desired.

Variations

Classic guacamole is delicious, but there are several ways to mix it up. The following are different variations to try.

Without cilantro. If you don't like the flavor of cilantro, omit it. It'll still taste amazing.

Add hot sauce. While it's not traditional, hot sauce will give it heat. Habanero hot sauce is a popular choice. I recommend adding it to taste.

Use roasted peppers. Give the guacamole a smoky flavor with roasted bell, serrano, poblano, or jalapeño peppers.

Add corn. It's a great spin on classic guacamole. A cup of corn is all you need. It can be grilled, canned, or frozen. Depending on how you prepare it, corn can add sweetness and smokiness.

Make it festive with pomegranates. Fresh, sweet, and juicy pomegranates give it a festive twist. The green and red are perfect together. It's a burst of flavor and color.

Add crunch with seeds. Garnish it with pumpkin or sunflower seeds to add crunch.

Storage Tips to Prevent Browning

Enzymatic browning is the process that causes some fruits to oxidize. It occurs in avocados, apples, bananas, pears, and peaches. It happens quickly, making storage a challenge. The lime juice helps, but it's not enough.

So, what's the best way to store guacamole to keep it from browning? There are two methods, one with plastic wrap and the other utilizing water. Both keep oxygen out, which extends the shelf life and keeps it green.

With plastic wrap, press it onto the guacamole and store it in an airtight container in the fridge. It'll last 1-2 days.

With the water method, place the leftovers in a storage container with an airtight lid. Then, use a spoon to press out all the air. Once it's compact and flat on top, slowly add ½ inch of warm water. Then, cover it with the airtight lid. It'll last 2-3 days in the refrigerator. When you're ready to eat it, drain the water.

These are the two best techniques, and I've tried several others. Let's take the avocado pit method as an example. Leaving the pit in the guacamole only keeps one part from turning brown, the area beneath it. It's not effective, and I don't recommend it.

Another popular method is to add a lot of lime or lemon juice. This can change the flavor profile of your guacamole. The sour taste ends up overpowering the rest.

With that said, the best way to keep it from turning brown is to keep air out. You can achieve that with water or plastic wrap.

Serving Suggestions

Guacamole is delicious as a dip, topping, or filling. It's an excellent way to add creaminess and healthy fats to your meals. The following are different ways to serve it:

• Tortilla chips. A classic choice for serving guacamole.
• Mexican dishes. Tacos, burritos, enchiladas, nachos, and quesadillas are delicious options.
• Vegetable dip. Use it to dip cucumber, bell peppers, carrots, celery, or broccoli.
• Burgers and sandwiches. It's the perfect substitute for mayonnaise in a sandwich. It's also great in a burger because it adds creaminess and flavor.
• Avocado toast. It's tasty and simple to make. You can enjoy it at any time of the day.
• Eggs. You can use it to top an omelette or scrambled eggs. It also tastes good on deviled eggs. Mash the yolks with some guacamole.
• Salads. The classics are a Southwest salad or a taco salad, but it goes well with many other types. Try it with your favorite salad.
• Potatoes. Add it to baked potatoes, fries, or smashed potatoes.

Frequently Asked Questions

What are common guacamole mistakes?

To make the best guacamole, avoid the common mistakes. Examples include not using ripe avocados, over-processing, underseasoning, and not removing blemishes. Ripe Hass avocados are richer and creamier than other varieties. Underripe and overripe avocados will ruin the flavor and texture. Over-processing creates a purée, lacking chunks. It's not the result you want. Underseasoning makes it bland, so make sure you put enough salt. Using the brown and mushy spots on your avocado won't deliver on the fresh, green color.

Can you freeze guacamole?

You can freeze guacamole by mashing ripe Hass avocados and combining them with lime juice. Then, place it in an airtight, freezer-safe bag. It'll last up to 3 months in the freezer. When you're ready to use it, allow it to thaw overnight in the refrigerator.

How do you quickly soften an avocado?

The best way to quickly ripen an unripe avocado is to place it in a paper bag with a ripe banana. It releases ethylene gas, speeding up the process. It'll take 3-5 days for the avocado to ripen. You can soften an avocado in 30-60 minutes with the oven method. Please note that this doesn't ripen it or boost the flavor. It'll only soften it. Wrap the whole avocado in foil and bake it at 200°F.

What are the ingredients in Chipotle guacamole?

Chipotle has one of the most popular guacamoles. They use 7 ingredients: avocado, cilantro, jalapeño, lemon juice, lime juice, red onion, and salt.

More Mouthwatering Mexican-Inspired Recipes

• Black Bean Dip: Warm and bursting with flavor. It's a game day must.
• Cauliflower Tacos: Crispy roasted cauliflower topped with a creamy chipotle sauce. It's delicious and easy to prepare.
• Classic Margarita: Three ingredients are all you need for a good, classic margarita.

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