Name: Guacamole Recipe
Prep time: 5 min
Cook time: 5 min
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)

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Learn how to make guacamole using only fresh ingredients and a simple chili-onion-garlic paste that permeates the whole dish and makes it better than any restaurant. Ready in minutes.

Do you want to make guacamole at home that tastes just like your favorite Mexican restaurant? Or even better? 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

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.

The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.

How to Make Guacamole

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.

Mike mashing onions, chilies, and garlic in a molcajete to make Homemade Guacamole

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.

Homemade Guacamole in a molcajete with garnish

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.

Serving Guacamole

Guacamole is classically served with crispy tortilla chips at the table as an appetizer or starter. It's also perfect for topping tacos, burritos, sandwiches, burgers, and so much more.

Here are a few of my favorite recipes that scream out for guacamole.

I love a scoop of guacamole with my huevos rancheros recipe. So good.

Storage Tips for Guacamole

Transfer leftover guacamole to a container. Press plastic wrap (or beeswax wrap) directly onto the surface of the guacamole so no air is touching it, then cover and refrigerate. This helps prevent oxidation, which is what causes guacamole to turn brown.

Extra Tips

Use a shallow container to reduce exposed surface area.
A thin layer of lime juice on top can help, but keeping air away is the most important step.
Water-on-top methods can work, but direct-contact wrap is usually the easiest and most reliable.

If any browning occurs, simply scoop off the top layer or stir in a little fresh lime juice to brighten it up.

I don’t recommend freezing guacamole, as the texture can become watery and mushy after thawing.

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!

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

Learn how to make guacamole using only fresh ingredients and a simple technique that makes it better than any restaurant, ready in minutes, the best ever.

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Course: Appetizer

Cuisine: Mexican

Keyword: authentic guacamole, best guacamole, guacamole, guacamole recipe

Prep Time: 5

Cook Time: 5

Calories: 255kcal

Author: Mike Hultquist

Servings:

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5 from 6 ratings

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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

Notes

Storage: Transfer leftover guacamole to a container and press plastic wrap directly onto the surface (no air touching), then cover and refrigerate to prevent browning. A thin layer of lime juice can help, but keeping air out is most important. If the top browns slightly, scoop it off or stir in fresh lime juice.

Nutrition Information

Calories: 255kcal Carbohydrates: 16g Protein: 4g Fat: 22g Saturated Fat: 3g Polyunsaturated Fat: 3g Monounsaturated Fat: 15g Sodium: 304mg Potassium: 836mg Fiber: 11g Sugar: 2g Vitamin A: 504IU Vitamin C: 22mg Calcium: 28mg Iron: 1mg

Did You Enjoy This Recipe?I love hearing how you like it and how you made it your own. Leave a comment below and tag @ChiliPepperMadness on social media.

NOTE: This post was updated on 2/25/26 to include new information and video review. Comment or email with questions so I can keep this post up-to-date with helpful information.

Classic Guacamole Recipe (Restaurant Style)

Guacamole Ingredients

How to Make Guacamole

Recipe Tips & Notes

Serving Guacamole