Learn how to make guacamole with restaurant quality and flavor, using fresh ingredients and a simple technique that makes it the best you'll ever have.
Homemade Guacamole Recipe
Do you want to make guacamole at home that tastes just like your favorite Mexican restaurant? The best guacamole is made with fresh, simple ingredients, and this is how you do it.
The key to making great guacamole is a simple technique - a base of chili-onion-garlic paste that permeates the whole dish, adding flavor to every bite.
Your guests will rave and wonder how you got so much extra flavor into your guacamole.
This recipe is meant to show you how you can make guacamole your own way. There are only 8 ingredients, and they are all variables. You can add as much or as little as you prefer to taste, even omit ingredients.
I hope you love it as much as we do.
Let's talk about how to make guacamole, shall we? You might also enjoy my classic salsa recipe, too.
Guacamole Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- White Onion. Red onion is good, too.
- Serrano Peppers. Use jalapeno for milder, or omit for very mild guacamole.
- Garlic.
- Avocados.
- Fresh Lime Juice.
- Tomato.
- Cilantro.
- Salt.
How to Make Guacamole - the Recipe Method
The full instructions are listed in the printable recipe card at the bottom of the post.
Awesome guacamole is easy to make with this simple technique of making a past with onion, serrano, and garlic.
Use a molcajete or a food processor and mash the garlic, half of the finely chopped onion and half of the serrano into a paste. This paste is the key to extra flavor.
Add the avocados, lime juice, and salt. Mash the avocado until you have a mix of creamy and chunky. You can do this in the molcajete or in a large bowl.
Gently stir in diced tomato, fresh cilantro, and remaining diced onion and serranos.
Taste and adjust for lime and salt.
Boom! Done! Your simple guacamole is ready to serve. Easy enough to make, isn't it? Serve with tortilla chips. This is the best guacamole you'll ever have, truly classic, always delicious. Taco nights will never be the same.
Recipe Tips & Notes
- Choose the Best Avocados. Select avocados that are not too bright green or too dark green and soft. The ideal avocado is ripe but still a bit firm, with just a bit of give to it, resulting in a creamy, custard-like texture while also maintaining a bit of chunkiness.
- It is best to under salt your guacamole if serving with salty tortilla chips or scooping onto other salty food.
- Add Ons. There are so many ways to change up this recipe. Additional ingredients include olive oil (to help with the initial paste), habanero pepper, tomatillos for a saucy version, sour cream or Mexican crema for extra creamy, other spices like cayenne or ancho powder. Add pineapple, mango, or papaya for a delicious and fruity twist. For serving, top with queso fresco or chili flakes.
Storage Tips for Guacamole
Add your guacamole to a sealable container and flatten it smooth. Pour enough water over it to cover by ¼-1/2 inch to prevent browning. Cover the top and refrigerate for 2-3 days. You can cover with plastic wrap or a tight fitting lid.
This will prevent oxidation, which makes guacamole turn brown.
Pour off excess water, then mix and enjoy again. If any browning occurs, you can easily scoop off the brown top, or mix in fresh lime juice to freshen it up.
I do not recommend freezing guacamole.
That's it, my friends. I hope you enjoy this easy guacamole recipe. Let me know if you make it. I'd love to hear how it turned out for you, and if you decided to spice it up!
Cookbook Recommendation
If you enjoy spicy cooking, I hope you'll check out my cookbook! 75 easy recipes with big, bold flavor.
- The Spicy Food Lovers' Cookbook, by Mike Hultquist (affiliate link, my friends!)
Recommended Tools
Handmade Mexican Molcajete - The best tool for your authentic guacamole recipe.
Amazon Affiliate links, my friends! As an Amazon Associate I earn from qualifying purchases.
Try Some of My Other Popular Recipes
Got any questions? Ask away! I’m happy to help. 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.
Guacamole Recipe
Ingredients
- ½ small white onion finely diced (soaked in water to remove the bite)
- 1-2 serrano peppers finely diced (use 1 jalapeno for milder, or omit – remove seeds and innards for milder)
- 2 garlic cloves minced
- 3 medium ripe avocados
- Juice of 1 small lime
- ½ teaspoon salt + more to taste
- 1 medium tomato cored and diced
- 2 tablespoons fresh cilantro chopped
Instructions
- Add half of the diced onion, serrano, and all of the garlic to a molcajete. Mash into a paste. Alternatively, you can use a food processor, then add to a large bowl.
- Slice the avocados in half lengthwise and remove the pits. Scoop the ripe avocados into the molcajete or bowl.
- Squeeze in the juice from ½ a small lime and ½ teaspoon salt. Mash and mix to your preferred consistency. It is best when a mix of creamy and chunky.
- Gently stir in diced tomato, fresh cilantro, and remaining diced onion and serranos.
- Taste and adjust for lime and salt. Serve with tortilla chips.
Video
Nutrition Information
Ted Williams says
Mike, wanting to know if I can use all freeze-dried ingredients to make my Gourmet Hot Sauces. They say the peppers are hotter, and everything would have to be reduced because of the fluid missing. But what fluid would you use to build the sauce? Water, Broth??
Mike Hultquist says
Ted, check out my post on How to Make Hot Sauce with Dried Peppers: https://www.chilipeppermadness.com/recipes/how-to-make-hot-sauce-from-dried-peppers/. This should help. There is a video as well.
Jeff Totman says
Mike, you knocked this out of the park. Best I've ever made and as good as any that I have had in a restaurant.
Thanks for the recipe.
Mike Hultquist says
Thanks so much, Jeff!
Anne Tooley says
Hey Mike, the recipe calls for juice of 1 lime, but instructions say 1/2 lime. Did I miss something?
Mike Hultquist says
Anne, start with 1/2 a lime, then add more later if you want to adjust. Some people think 1/2 is plenty enough for their taste. Enjoy!
Patrice M Zelinsky says
Hi Mike: I have never added diced onions to my guacomole but an excellent idea - can't wait to try it! Always enjoy your recipes and stories with them. I will have good fortune to visit Thailand next month - if you have been there or have any good suggestions re: Thai food ( or anything about the country) please advise! Thanks again, Patrice
Mike Hultquist says
Thanks, Patrice! I'm jealous! I have never been to Thailand, but I LOVE Thai Food! I would want to try everything! Especially Panang Curry. Have fun! I'd love to hear about your culinary adventures.
Marcia says
I love that bowl! "It's five-o-guac somewhere." I'm a guac-a-holic, don't even need chips, a spoon works for me. Like, make a taco burger and spread guac on insides of bun.
Mike Hultquist says
Yes!! Perfect, Marcia! I LOVE guac on my burgers. The best!
Scott Swanbery says
This is pretty close to my Sonoran (Mexico) American wife's recipe. The differences are we use pickled jalapenos (chopped) and add some Mexican Fiesta style shredded cheese. Some people may not like this version we deviate from the traditonal standard like Mike's recipe, but it is the first to get finished at every gathering.
P.S. - Mike, my son's favorite dish is still your Pollo Guisado. We are now starting to delve into your curry recipes as he starting to like curry flavors also. Keep up the great work !!
Mike Hultquist says
Thanks so much, Scott! I think guacamole is PERFECT for experimentation and making it your own. Glad you're enjoying the recipes!
Damien C. says
Another winner here. A new family favorite.
Mike Hultquist says
Thanks, Damien! Glad everyone enjoyed it!
Ramya says
Cant wait to make this soon for me i never had classic guacamole before perfect for snacks love your recipes as always brightens up my day everyday after work
Mike Hultquist says
Enjoy, Ramya.