Learn how to make the best guacamole, step by step, with this guide, including many tips and tricks to make your taste buds shout for more.
How to Make Guacamole
We’ve all seen and most of us have tasted guacamole, that delicious, creamy, sometimes spicy green food ubiquitous to Mexican restaurants. Most people would agree that to try guacamole, is to love guacamole.
It is the ultimate appetizer dip, unlike any other.
Recipes abound with an incredible variation of ways to prepare this delicacy but just about all guacamole recipes include a variation of some very specific ingredients. If you’re a guacamole lover, but are afraid of trying your hand at a homemade recipe, you might be tempted to run out to the store and purchase a pre-made mix, but put your fears aside.
Making homemade guacamole is one of the easiest things to do with the right fresh ingredients.
Basic yet essential guacamole ingredients include but are not limited to:
- Avocados
- Lime Juice
- Cilantro
- Salt
Very common additional ingredients include:
- Chili peppers
- Tomato
- Onion (white onion, red onion)
- Sour Cream
- Chili pepper seasonings
- Other seasonings, such as pepper, garlic, etc.
How to Make Guacamole
The most basic guacamole, which is infinitely delicious, includes the first four ingredients. You’ll want to only choose ripe, soft avocados. Fresh cilantro is far superior to the dried version.
To a mixing bowl, add two peeled and pitted avocados. Add ¼ cup coarsely chopped cilantro, 1 teaspoon fresh lime juice and 2 pinches of salt. Mix thoroughly. The longer you mix the guacamole, the creamier it will be so if you like your guacamole nice and chunky, go easy on the mixing.
Give it a taste. What do you think?
It’s probably already delicious as it is but now you can adjust your seasonings to taste. Dash of salt here, bit of pepper there.
Looking for a bit of a kick? Try adding a chopped or finely diced jalapeno pepper. Keep the jalapeno innards for even greater kick.
For an even mightier kick, consider our friend the habanero pepper. Your friends will truly remember your guacamole. Tomato is always a welcomed addition to guacamole for both taste and texture. A finely chopped tomato will add a juicy burst to each bite.
The Real Key to the Best Guacamole
In the many years I have been making guacamole, the only way to achieve the very best guacamole is by starting with very fresh ingredients. Your avocados needs to be perfectly ripe and soft enough to mash. They shouldn't be overly mushy and turning brown. They should be just soft enough to the touch to become creamy when mixed with fresh lime juice, and should be a nice vibrant green in color.
The lime juice should be freshly squeezed, not from a bottle, and the cilantro should be firm and cleaned. Freshly picked cilantro is ideal.
Use a coarse sea salt for the best results, though most salts will do.
Also, I get great results by using my molcajete to mix the guacamole. However, you can mix the ingredients in a large bowl with a fork.
Let’s talk about sour cream
There is a division of opinion on the addition of sour cream to guacamole. Guacamole purists consider it a slight bastardization of the already perfect food. But sour cream does add a bit of additional creaminess to the guacamole and does affect the flavor.
It is popular and certainly worth a try but note that sour cream will also dull the heat of any chili pepper additions.
Personally, we prefer our guacamole without sour cream.
Lastly, Chili Pepper Seasonings
I sometimes like to include a splash of chili powder such as habanero powder or even habanero pepper flakes. This will add a touch of flavor and heat without the texture of raw chili peppers which I also love.
But this is only the beginning of the potential spices you might consider for guacamole variations. Consider taco seasonings, Cajun seasonings, garlic, or other favorite seasonings to make a guacamole recipe all your own.
Further Questions
Below are answers to several more questions I get about making the best guacamole.
How to Tell when an Avocado is Ripe
Unripe avocados are definitely not as tasty or guacamole friendly. You really want to use the ripest avocados for your guacamole recipe because they taste richer and are far easier to work with and have a far superior creamier texture.
If you try to make a homemade guacamole recipe with unripe avocados, the avocados will not mash properly and you will be left with guacamole that not only has a lumpy texture, but tastes too green. Also unripe avocados are more difficult to peel and remove the pit.
The way to tell when an avocado is ripe is by sight and touch. Ripe avocados have a darker green skin. Unripe avocados are typically bright green and darken as they ripen.
Also pick up an avocado and squeeze it very slightly to test its firmness. Unripe avocados are very firm to the touch while a ripe avocado is a bit soft and will give way slightly to your fingers.
Don't squeeze to hard as you'll damage the tender flesh. It's hard to tell when an avocado is over-ripe but a very over-ripe avocado will be too squishy.
The best avocados are the ones that are just slightly softened.
How to Peel an Avocado
Peeling an avocado for guacamole isn't as daunting as it may seem. While the skin is quite thick, the avocado flesh itself is soft and easily separates.
It's best to peel an avocado when it is ripe because it is softer.
The first thing you should do is slice off an 1/8 inch off the stem end. Then slice the avocado in half lengthwise all the way around the pit. Give it a twist and pull it apart into two halves. Remove the pit.
Depending on what your uses are for the avocado, there are several ways to remove the flesh. For a guacamole recipe, you'll most likely be mashing the avocado so you can scoop it out with a spoon.
Be sure the scrape all along the skin and discard any blackened pieces. If you are trying to get the entire half of the avocado for a meal or presentation of some sort, use a spoon and scrape down along the skin and arc the avocado out.
If you are looking for the long thin slices, you can easily slice them at this point. Another great way to remove the avocado is to slice a checkerboard pattern into the flesh all the way down to the peel horizontally and vertically.
Then either manually invert the skin or scoop with a spoon and the pieces will come out nice and evenly sliced.
How to Remove the Pit from an Avocado
When your avocados are very ripe, the pits will often pop right out but sometimes they can be really stuck into a fleshy avocado.
You can use a spoon to scoop it out but the best way to remove an avocado pit when it is tightly fitted, is to thump it with the dull side of a knife to thwack it loose.
Then if it still causes any issues, strike it with the sharp side of the knife and give it a little twist and it should come loose for you. Then scoop out your avocado as needed for your fresh guacamole recipe.
How to Keep an Avocado or Guacamole from Turning Brown
Sometimes you'll use only half an avocado for your guacamole recipe. If you leave the avocado half in the refrigerator it will begin to brown. The best way to keep it from browning is to use lemon juice.
Take a small piece of Tupperware or baggie. Squirt in a bit of lemon juice and set the avocado inside with the skin side up. Seal the bag or Tupperware. It helps to add a layer of plastic wrap over the very top and keep it air tight. It should last a few days this way for you.
Lemon juice also works for guacamole that has begun to brown. Just squirt a teaspoon or so of lemon juice into your guacamole and stir. The brown should magically disappear and return your guacamole to a delicious bright green state.
Guacamole Serving Suggestions
Guacamole is by far one of the ultimate dips. While it is traditionally served with tortilla chips, there are numerous other ways to serve your guacamole.
Here are some alternative guacamole serving suggestions.
- Serve your guacamole with sliced pita bread or mini whole wheat pitas
- Try basic potato chips or other small crunchy dippers like bread sticks, Fritos or pretzels
- Use guacamole as a topping for chicken or white fish. The guacamole will serve as a makeshift sauce and provide a huge flavor blast.
- Serve guacamole over burgers as an alternative to plain old catsup and mustard for a southwest style burger.
- Mix your favorite salsa recipe into your guacamole for an entirely new experience. Try a 50/50 mix of guacamole to salsa or even just a couple of spoonfuls.
How Many Calories are in Guacamole?
The best way to know for sure how many calories are in your guacamole is to make it yourself. This way, you know exactly what is going into your guacamole. Let's calculate it out:
- 1 average sized avocado: 276 calories
- 50 grams cilantro: 10 calories
- Lime Juice: 0 calories
- Salt: 0 calories
- Tomato: 15 calories (for a whole, average sized tomato)
- Jalapeno: 4 calories (for an average jalapeno pepper)
As you can see, the vast majority of the calories are in the avocado, so you can adjust accordingly if you are on a calorie restricted diet.
Check Out Some My Other Popular Guacamole and Salsa Recipes
- Easy, Perfect Guacamole - Every Time
- Spicy Guacamole Recipe
- Extra Creamy Roasted Jalapeno Guacamole
- Guacamole with Roasted Jalapeno and Tomato
- Mexican Green Table Sauce
- Homemade Green Enchilada Sauce with Roasted Tomatillos
- Salsa Roja
- Fiery Mango Salsa
- Habanero Salsa
- Xni-Pec – Chunky Habanero Salsa
- Homemade Picante Sauce
If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
The Best Guacamole Recipe
Ingredients
- 2 avocados peeled and pitted
- 1/2 cup fresh cilantro chopped
- 2 teaspoons fresh lime juice
- 1/2 teaspoon sea salt
Instructions
- Add all ingredients to a large mixing bowl.
- Mash with a large fork until avocado becomes creamy and ingredients are combined. Taste and adjust for salt.
- Serve!
Nutrition Information
This post was updated on 7/16/19 to include new photos and information. It was originally published on 5/1/14.
Victoria Fitton says
I freeze my Guac in 125 ml canning jars and lids. I use press & seal on top, touching the guacamole. It does not brown. When I forget to take it out of the freezer, I put the jar in the microwave under defrost for a few minutes until the middle is still frozen. Then stir. This works. I have it on hand at all times and we have it on a lot of dishes. Looks the same colour and taste the same. Love this stuff!
Mike Hultquist says
Great advice, Victoria! Thanks!!
Torben says
When I make Guacamole I sometimes use the Japanese Wasabi together with Lemon, Salt, Black Grounded Pepper.
In the Spring in Denmark, from March to May I use some green Garlic Leaf called Ramsløg, in my version of Guacamole.
Mike Hultquist says
Sounds wonderful, Torben! I'd love to try this!
Paul says
Hi again Mike and Patty,
My usual recipe is:
2 or 3 ripe Avocados
2 or 3 trimmed and washed Spring Onions (Scallions)
3 or 4 large garlic cloves, crushed to a paste with salt.
Lime juice from 1 or 2 freshly squeezed Limes
Chopped Coriander/Cilantro
Optionally: burst cherry tomatoes
Chili powder of choice. If any.
Salt to taste
I have seen a recipe for “fake Guacamole” which uses Courgettes and vegetable oil blended with garlic, spring onion etc. The oil emulsifies the green vegetables as the natural fat in the avocado does in Guacamole.
Had a wonderful Mutton Koresh this evening.
Slow cooked with Quince and Indian Pumpkin. Cinnamon, Black and Green Cardomom powders, freshly grated Turmeric root, Bay leaf powder (probably Cinnamon or Cassia leaf),sour plums, lime juice and Toor/Tuvar Dal.
Mike Hultquist says
Sounds great, Paul. =)
Mary Moore says
Here is my recipe
2 Avacoda
1 tomatoe chopped
5 green onion chopped
1 tablespoon Kraft Mayonnaise
1 Lime
Garlic Salt to taste
Peel and pit Avacoda mash until creamy squeeze juice from lime add rest of the ingredients mix well chill for one hour for best taste can be used as salad dressing too I did like your recipe too thank you for sharing Life is Great
Mike Hultquist says
Sounds great!
Ed Moder says
I am sure glad you showed me how to make this when we visited. It was awesome. The most important thing I learned was how to tell when an avocado is ripe. This is the basic recipe, but it can sure be customized with extras like onions, tomatoes, peppers, etc. Since then, we have been getting many avocados. Using them on salads, toast, and of course guac.
.
Mike Hultquist says
Yes, perfect! Definitely so many ways you can change it up to make it your own. Glad to help, Ed!
Tiaré says
I had to use lemon as no limes around. Still the flavour was great! I added garlic and green chili flakes, nice rounded flavour.
As an aside, I have been making Guacamole for forever... and sheepishly admit never used cilantro, and never knew why the flavour was off
Mike Hultquist says
Nice! Glad to be helpful, Tiaré! Glad you enjoyed it.
Ron says
I agree homemade is the best. I like to add a little cumin and very fine chopped red onion.
Mike Hultquist says
Thanks, Ron. I love it. =)
Rubye says
I just love this recipe. I am going try this for sure. And I do have say I love your chili oil recipe. I just finished making my 3rd batch.
Mike Hultquist says
Awesome! Glad you enjoy it, Rubye!
Brenda says
I really enjoy your recipes and blog. I make my guacamole similar to your recipe, with the addition of the extras — Roma tomato, garlic, bit of red onion, and jalapeño. I pulse all ingredients, except avocados, lime juice, and salt, in my Cuisinart , then drain any liquid. I use a combo of Haas and smooth Florida avocado, and mash with a pastry blender. The pulsed ingredients are added in, then the lime juice and salt. Freezes beautifully as well. Thanks for all your great ideas!
Mike Hultquist says
Sounds wonderful Brenda! Thanks for sharing!! I appreciate it!
Bernadine says
I have NEVER cared much for guacamole, but your recipe was amazing. I will keep this recipe forever. And I haven’t even added anything else yet! Thank you so much. And I will explore add-ins.
Mike Hultquist says
Awesome to hear, Bernadine! I'm glad you can finally appreciate it! Thanks!
Miska Knezevic says
Must be made at home!
Mike Hultquist says
Agreed! So much better!
Pat says
Use spice powders to keeps desired creamy or chunky texture from avos, ie
1 tsp per avo-garlic, onion flakes,
1/8 tsp per avo-cumin, coriander, red chili flakes, and
salt,pepper, and favorite Green salsa verde to taste, Light topping of lime, cover with pressed fit plastic wrap, and refrigerate to meld flavors.
Mike Hultquist says
Perfection! I love it.
Sandy Dimma says
Hi. I don’t have a pressure cooker or instant pot but I would like to use your sweet and spicy cranberry sauce or sambal bbq sauce on ribs in a slow cooker and/or oven.
Would you be able to advise how long to cook for? I appreciate your help. Sorry it’s on the guacamole recipe site lol
Mike H. says
Hi Sandy. I am not sure if you mean my Cranberry Salsa, but if you do - here is the detailed recipe. Enjoy!
Sherry Rogers says
At one time there was a Ghost Pepper Guacamole recipe on your website. I can't seem to find it anymore. Any chance you will put it back or send the recipe?
Mike Hultquist says
Sherry, I removed it as it was basically the same recipe as my Spicy Guacamole Recipe made with habanero peppers here: https://www.chilipeppermadness.com/chili-pepper-recipes/guacamole/homemade-habanero-guacamole/. You can use that recipe, but use ghost peppers instead of habaneros. Let me know if this helps.
Anita says
I have been making this style of guacamole, I normally just refer to this recipe as avocado spread and I add red pepper flakes!!!!! I love hot spicy spreads and I’m not a big fan of garlic or tomatoes, I use course sea salt also. Pretty easy to make with only lime juice, course sea salt, and red pepper flakes!!! Yummy, I put a small amount on almost everything, it helps me eat a variety of foods, like chicken and fish instead of red meat all day everyday!
Michael Hultquist - Chili Pepper Madness says
Excellent! Thanks so much, Anita! Yes, it's so good! Love it.
JodyW says
I am known for my guacamole, so I will add some of my discoveries. I love mixing in some fruit, like a finely chopped apple, or some pomegranate arils. The last one is known in my family as Christmas Guacamole, and I serve it every Christmas Day. The fruit gives an unexpected burst of sweetness that is very appealing. I also put in a splash of good olive oil and some oregano, as well as a couple of dashes of Tabasco sauce, in addition to a finely diced jalapeno. Just adding layers of flavor.
Michael Hultquist - Chili Pepper Madness says
Sounds wonderful. Thanks!
Linda says
Hi Mike
I love Guac but I have a question. Sometimes when I open the avocado it has brown, or stringy, or the skin with the flesh shows round grey/brownish marks. Are these still ok to eat? And how do you know if it’s gone bad? Also, is it ok to still eat the guacamole or avocado next dat when it turns brown? I’ve used lime/lemon,plastic,the seed,etc but still turns. Help on these would be greatly appreciated?
Thanx and please keep bringing more recipes with all the info. It really helps.
Regards
Linda
Michael Hultquist - Chili Pepper Madness says
Hi, Linda. Thanks. The brown avocado is still edible, though it can be unappealing, and does go bad when getting very brown. I often cut out any very brown spots and toss them. Mixing with lime juice usually brightens it up, though you might still have some darker color, depending on the amount of brown. Still edible. I toss out anything stringy, though that could mean it isn't ripe enough yet. Guacamole that has turned brown is still edible, but again sometimes unappealing. Usually swirling in lime juice will brighten that up as well, though again depends on the amount of browning. Sometimes you can scoop off the top layer. I hope this helps!
Barbara says
When buying an avocado folks often make the mistake of squeezing them to find a certain softness. The fruit should be quite hard with smooth surfaces. When purchasing this was if it needs any time at all to ripen one day should do it! Squeezing only damages the fruit, causing the brown spots you mention.
Edd Jay says
Michael, your recipe hit the mark, I was using other recipes but yours was the best. I loved it, especially how you explained the step-by-step recipe, great job keep up the good work.
Michael Hultquist - Chili Pepper Madness says
Great to hear, Edd! I appreciate it! Glad you enjoyed it!
Caye Norwick says
I will have to try this! I usually add to what is in your recipe, minced garlic, a chopped jalapeño and a chopped tomato, seeds removed so it’s not runny. It does take a bit longer to make by the time I seed the jalapeño and mince the garlic. We like it spicy!
Michael Hultquist - Chili Pepper Madness says
Sounds perfect, Caye! Love it.
Mark S Bergman says
Great article that hits all the important points! I plan to hand this one out to friends as a tutorial so they stop serving the store bought crap. A hint for those who must make their guacamole earlier than they plan to consume. Save the pit. Press the pit into the guacamole and cover with plastic wrap pressed down to make an air seal. Remove the plastic wrap and the pit immediately before serving. This technique has never failed me.
Michael Hultquist - Chili Pepper Madness says
Thanks, Mark!
Linda Hutchinson says
You have reminded me of one of the BEST treats of all! I spent years trying to grow my own avocadoes, but now I leave that to the specialists.. Our seasons are just too small. Makes it even more of a treat when we find them!
Michael Hultquist - Chili Pepper Madness says
Yes! Cheers, Linda!
Chris says
I love all the variations you have here, has me playing around with my ingredients. Guacamole is delicious!
Michael Hultquist - Chili Pepper Madness says
Thanks, Chris!
Mark S Bergman says
Great recipe! Two suggestions for guac newbies:
1. A potato masher makes even quicker work of mashing the avocado.
2. If you have difficulty removing the pit (or you are afraid of cutting yourself), quarter the avocado before peeling. The slippery pit comes out more easily.
Michael Hultquist - Chili Pepper Madness says
Thanks for the tips, Mark!
The Mango Hub says
Great article and some cool advice from some great influences. Thank you so much for sharing.
John says
LOVE guacamole! One variation I've had in the past that you may want to try is adding some hard boiled eggs to it. It's good! I think it's a standard way they do it in certain places like maybe Honduras or Guatemala... you should give it a whirl some time, you might like it. 🙂
Michael Hultquist - Chili Pepper Madness says
I love that, John. I'll bet it would be great. In fact, I often include avocado in my egg salad sandwiches. It makes it nice and creamy and flavor. Great variation!
Halima says
I seriously would have died for this recipe when I was pregnant and craving literally Anything covered in Guac... Thank you!
Michael Hultquist - Chili Pepper Madness says
Thanks, Halima. Guacamole is a gift for sure! SO GOOD!