This post may include affiliate links; see our disclosure policy.
The best simple guacamole recipe, with creamy avocado, fresh lime, and just the right balance of savory and tangy. Make it once and you’ll never go back to store-bought!
Guacamole is like potato salad and coleslaw: everyone has their family favorite recipe. And this simple guacamole recipe is mine. It’s a home run every time! When I serve it, a chorus of “Wow’s” fill the room. Really. Not hyperbole!
What makes it so great? It’s classic and has the perfect balanced flavor: perfectly savory, creamy, and tangy. Serve it up with tortilla chips and your guests — and you — won’t be able to stop eating it.
5 Star Reader Review
⭐ ⭐ ⭐ ⭐ ⭐ “I made this guac for a party. I should have made a double portion, it was so good we ran out almost immediately and everyone wanted the recipe! This is the best guacamole recipe I’ve ever run across and I love the note about adding a layer of water to keep the top green. So helpful.” — K.N.
What Goes Into the Best Guacamole
Alex and I created this easy guacamole recipe and man is it good! One of my favorite Mexican restaurants in town closed (sadly), and they had the best guacamole on the planet. This one reminds me of theirs! It’s just the right balance of flavors. Here’s what you need for this simple guacamole:
- 3 ripe avocados: The avocados must give when you squeeze them. If they’re firm, don’t even consider using them here!
- White onion: White onion has the most authentic Mexican flavor
- Ripe roma tomato: Again, make sure it’s fresh and ripe!
- Cilantro: Fresh cilantro is a must.
- Lime juice: You must use juice from an actual lime: no bottled juice cheating! It really makes a flavor difference.
Tip: Try serving with our homemade tortilla chips! All you need is 20 minutes, tortillas, olive oil, and salt and you can make your own chips at home.
Pro Tip: Mash It in a Molcajete
What’s a molcajete? It’s the traditional Mexican version of a mortar and pestle, used for grinding and smashing foods. (How to say molcajete? mohl-kah-HEH-teh.) Alex and I made this simple guacamole in the one you see in the photos. It’s the traditional Mexican way to make guacamole, and I must say: it really is the best tool for the job.
Here’s the granite molcajete I use. If you don’t have one, you can simply use a bowl and a spoon to mash it. But if you do decide to get one, you can use a molcajete for grinding spices, making sauces like pesto, salad dressings like cilantro lime dressing, or making salsa and guacamole. Alex and I often use it to grind down our kosher salt into popcorn salt!
How to Pit an Avocado Without Slicing Your Hand
When you make this simple guacamole, the part that involves the most technique? Pitting the avocado safely. How do you pit an avocado without slicing your hand? Alex and I have a great trick which you’ll see in the video below. Here’s the basic outline of the steps, but it makes more sence when you watch in the video:
- Using a large chef’s knife, cut lengthwise around the avocado.
- Twist the two halves to separate them.
- Place a towel in your hand and put the avocado on top. With a gentle but quick motion, tap the knife into the avocado pit.
- Don’t remove the avocado pit with your hand! Instead, pull the cutting board close to your body, then place the pit against the far edge of the cutting board and pull back to release it from the knife.
Storage: How to Keep Guacamole Bright Green
If you’re a fan, you’ll know this: guacamole turns brown when you store it. Why? When avocados are exposed to air, they oxidize and turn brown. If you have leftovers of this guacamole, here’s a trick on how to keep it bright green for up to 3 days:
- Place the guacamole in a sealable container and smooth the top so it is flat.
- Pour a ½ inch layer of room temperature water on the top. This will act as a barrier between the guacamole and the air.
- When ready to eat, pour off the water. Stir to incorporate the remaining water into the guacamole (you won’t notice a difference).
Ways To Serve This Simple Guacamole
Alex and I are excited to share this simple guacamole recipe with you because it’s a home run every time we serve it. It’s an easy vegan appetizer and plant based dip recipe that’s perfect for parties. Here are a few ways to try it:
- Warm from the oven with homemade tortilla chips alongside my best salsa.
- A round of classic margaritas or skinny margaritas, or a virgin margarita if you’re keeping it alcohol-free.
- As a filling in vegan enchiladas.
- Alongside refried bean dip or 5 minute bean dip.
- As a side dish for Veggie fajitas.
- Spooned over shrimp tacos or avocado tacos.
- Dolloped onto sheet pan nachos.
Dietary Notes
This simple guacamole recipe is vegetarian, vegan, plant based, dairy-free, and gluten-free.
Frequently Asked Questions
Yes, though it’s freshest within a few hours. Use the water-on-top trick above and it’ll hold beautifully for up to three days in the fridge.
Make sure to drain or seed your tomato before mincing, and choose avocados that yield gently but aren’t mushy.
I don’t recommend it — the texture turns grainy on thawing.
Hass avocados — the small, dark ones. They have the highest fat content and the creamiest texture. The bigger, smooth-skinned Florida avocados are too watery for this recipe.
Simple Guacamole
Here’s my best simple guacamole recipe, with creamy avocado, fresh lime, and just the right balance of savory and tangy. Make it once and you’ll never go back to store-bought!
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: 2 ½ cups (about 8 servings) 1x
- Category: Appetizer
- Method: Raw
- Cuisine: Mexican
Ingredients
- 3 ripe avocados
- ⅓ cup white onion, minced
- 1 roma tomato (about ⅓ cup minced)
- ⅓ cup cilantro leaves, lightly chopped
- 1 tablespoon fresh lime juice
- ½ teaspoon kosher salt
- Serrano or jalapeno pepper, minced (optional)
Instructions
- Remove the pit from the avocados. Mince the onion. Mince the tomato. Roughly chop the cilantro.
- Scoop the flesh from the avocados into a medium bowl or molcajete. Mash it with pestle or large fork until mostly creamy, with several chunks of avocado dispersed throughout. Stir in the remaining ingredients with a spoon. Adjust the seasoning and add minced spicy pepper of your desired quantity to taste.
- Serve immediately with tortilla chips.
Great recipes. I love avocados and should use them more. I’ve used a couple of these. I often have with nachos I make too.
arc4life.com
You have all the nutritional amounts except for sodium. That’s the one I need to know. Thanks
Hi! We omit the sodium from our card because many ingredients we use such as beans, soy sauce or broth can have vastly different amounts and we don’t want to give false information. Even different brands of kosher salt can vary. 1/2 teaspoon of Morton kosher salt has 960 mg of sodium.
I made this guac for a party (minus the cilantro as I hate the taste of it). I should have made a double portion, it was so good we ran out almost immediately and everyone wanted the recipe. This is the best guacamole recipe I’ve ever run across and I love the note about adding a layer of water to keep the top green. So helpful.
So glad you enjoyed!