This easy homemade Guacamole is fresh, flavorful, and light. This authentic recipe is quick and easy to make at home with just a few simple ingredients and 5 minutes of time. It's no surprise that guac is such a popular Mexican dip! Serve this total crowd-pleaser as a healthy appetizer with tortilla chips for dipping, as a topping in tacos or fajitas, or as a side with your favorite Mexican dishes.
Once you make guacamole from scratch, it is going to be really hard to go back to store-bought dip. The depth of flavour just doesn't compare, and the store-bought version usually has fillers, preservatives, and unrecognizable ingredients. This is how we feel about most quick and easy 5-minute dips that just taste so much better homemade, like Pico de Gallo, Creamy Hummus, or Tzatziki Sauce.
Why You'll Love This Guacamole
- Ready in just 5 minutes. Yes, really, just 5 minutes! The best homemade guacamole requires a handful of minutes and just a few simple ingredients. It's so much easier than you'd think!
- Customizable. When you make your own guac at home, you can tailor every bite to your preferences. Make it extra chunky or super smooth, kick up the heat or mellow it out, etc. Make it your own!
- Completely from scratch. This easy guacamole recipe is made entirely from fresh ingredients, like perfectly ripe avocado, red onion, cilantro, and more. All that fresh produce gives your homemade guacamole an equally fresh flavor and helps you avoid any preservatives or unnecessary additives.
Ingredients
To make this delicious authentic guacamole, you will need the following ingredients (full measurements in recipe card below):
- avocados - choose two large and ripe avocados. Check for ripeness by gently pressing yor finger near the stem. It should yield slightly and not be overly soft.
- red onion - finely diced.
- cilantro - use fresh cilantro and discard any tough stems.
- lime juice - it's best to use freshly squeezed lime juice for the most potent flavor. You can also add more to taste, as needed.
- sea salt - we add some salt but you will want to taste the guac and add more if needed, to taste.
- jalapeño pepper - this is optional for a spicy kick. You can add as much or as little as you would like.
You will also need measuring spoons and a medium mixing bowl.
How to Make the Best Easy Guacamole
- Mash the avocado. Place avocado into a medium mixing bowl and mash with a fork. Don't over mash because you want the guacamole to be a little chunky.
- Add remaining ingredients. Add red onion, cilantro, lime juice, salt, and jalapeño (if using). Stir to combine. Give it a taste and add more salt or lime juice if needed.
- Serve. Serve with tortilla chips, as a topping on tacos or quesadillas, or on the side of other Mexican dishes.
Recipe Variations
- Add tomatoes. Adding in some diced tomatoes is actually quite common as well. It gives it a nice texture and flavor.
- Make it spicy. If you love spicy food, try using a spicy jalapeno or 1-2 serrano peppers. You can also add some red pepper flakes or a few dashes of your favorite hot sauce.
- Add some smokiness. Add a tablespoon or two of chopped chipotles in adobo sauce for a spicy, smoky flavor that will balance the creamy avocado.
- Add bacon. This is definitely not traditional, but I love adding some crumbled crispy bacon! It adds the most amazing crunch and salty, savory flavor.
- Make it extra creamy. If you like a really thick, creamy guacamole, try stirring in a little sour cream or Greek yogurt.
- Season to taste. Feel free to add extra seasonings, like garlic powder, onion powder, or even a little smoked paprika, for an extra kick of flavor. Any dry spices should sit for at least 20-30 minutes to rehydrate before serving.
How to Serve
Guacamole is a classic Mexican dip that can be served with all sorts of authentic dishes. Some of my favorites to serve guac with are:
- Cheese Quesadilla
- Mexican Ground Beef Tacos
- Sheet Pan Nachos
- Skillet Chicken Fajitas
- Crispy Refried Bean Tacos
- Beef and Bean Burritos
For more recipes, see our 30 Mexican Recipes for Cinco de Mayo.
Recipe Tips and Tricks
- Keep it chunky. The best guacamole dip has a little texture and bite. It's good to leave the avocados still a little chunky!
- Find the right tool. I usually use a medium bowl and a fork, but you can also use a potato masher or a pastry cutter. The best way is whichever method works best for you!
- Use ripe avocados. This can't be understated. If your avocados are still firm, they won't mash down and have that creamy texture you're looking for. Only use perfectly ripe avocados.
- Ripen your avocados quickly. If you only have under-ripe avocados, store them in a paper bag on the counter for a day or two until they ripen all the way. This will trap the ethylene gas and speed up the ripening process.
Storing and Freezing Instructions
How to Store Leftover Guacamole
How to store leftover guacamole and keeping it green is this is the number one question that I get asked when it comes to guacamole, since we know how avocados can turn brown pretty quickly. I've search the internet and tried a few different methods on how to keep guacamole green. Adding the avocado pit or covering the guacamole with avocado skins just doesn't work. Sealing the guacamole with plastic cling wrap directly on the guacamole doesn't work that well either.
The method that I found to work the best is to cover it with ½-inch of water. It sounds weird but it works! Smooth out the guacamole using the back of a spoon so that it is flat. Carefully add cold water from a cup to cover about ½ inch on top. Do not place your guacamole directly under the tap as the water pressure will cause the guacamole to cloud and mix in with the water layer. Place the lid on your container or wrap with plastic cling wrap and refrigerate. When ready to use, carefully dump out the layer of water from the top, and stir. Give it a taste and add more salt as needed.
How to Freeze
Transfer the guacamole to a freezer bag or airtight container (it is important to get any air out to keep it from browning). Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge. Then give it a good stir and serve.
FAQ
There are so many different methods out there! I like to keep things simple. First, adding fresh lime juice or lemon juice will help prevent browning, so that's a start. To really avoid browning and keep your guacamole green, you need an airtight seal. My favorite method is to flatten the top of the guacamole with the back of a spoon, then add a ½ inch of water over the guac. Cover with a piece of plastic wrap and store in the fridge. When you're ready to serve it, pour off the excess liquid and enjoy! I swear - it sounds weird, but it really works!
Mashed avocado and guacamole freeze very well and can be really handy to have on hand for taco nights or to add on top of nachos. It's important to store the guacamole in an airtight container to keep it from browning and to avoid freezer burn. I like to use small containers or even an ice cube tray to freeze single-serving portions. Thaw them in the fridge, then give it a good stir before serving like normal.
Yep, authentic guacamole is 100% vegan, exactly as it is. You only use plant-based ingredients, like avocados, jalapeno peppers, red or white onion, tomato, cilantro, and lime juice. No animal products required! However, storebought guacamole is not always vegan, as they sometimes add sour cream or other dairy products to get a smooth, creamy texture. Since this homemade guacamole recipe only takes 5 minutes, it's always best to make it from scratch whenever possible.
More Avocado Recipes
- Avocado Hummus
- Avocado Toast with Poached Egg
- Avocado Pesto Pasta
- Tomato Cucumber Avocado Salad
- Shrimp Avocado Tostadas
- Strawberry Avocado Salad
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Recipe
Guacamole
- Total Time: 5 minutes
- Yield: 4 servings
- Diet: Vegan
Description
This easy homemade Guacamole is fresh, flavorful, and light. This authentic recipe is quick and easy to make at home with just a few simple ingredients and 5 minutes of time. It's no surprise that guac is such a popular Mexican dip! Serve this total crowd-pleaser as a healthy appetizer with tortilla chips for dipping, as a topping in tacos or fajitas, or as a side with your favorite Mexican dishes.
Ingredients
- 2 large ripe avocados, peeled and pitted
- 3 tablespoons red onion, finely diced
- 2 tablespoons fresh cilantro, finely chopped
- 1 tablespoon lime juice (about juice of 1 lime), freshly squeezed
- ½ teaspoon sea salt
- 1 jalapeño pepper, seeds removed and finely chopped (optional)
Instructions
- Place avocado into a medium mixing bowl and mash with a fork. Don't over mash because you want the guacamole to be a little chunky.
- Add red onion, cilantro, lime juice, salt, and jalapeño (if using). Stir to combine. Give it a taste and add more salt or lime juice if needed.
- Serve with tortilla chips, as a topping on tacos or quesadillas, or on the side of other Mexican dishes.
Notes
How to store: To keep leftover guacamole from turning brown, cover it with ½-inch of water. It sounds weird but it works! Smooth out the guacamole using the back of a spoon so that it is flat. Carefully add cold water from a cup to cover about ½ inch on top. Do not place your guacamole directly under the tap as the water pressure will cause the guacamole to cloud and mix in with the water layer. Place the lid on your container or wrap with plastic cling wrap and refrigerate. When ready to use, carefully dump out the layer of water from the top, and stir. Give it a taste and add more salt as needed.
How to freeze: Transfer the guacamole to a freezer bag or airtight container (it is important to get any air out to keep it from browning). Freeze for up to 3 months. When ready to serve, thaw overnight in the fridge. Then give it a good stir and serve.
- Prep Time: 5 minutes
- Category: Appetizer
- Method: One bowl
- Cuisine: Mexican
This recipe was originally posted in 2016. It has been completely updated with new photographs and helpful tips.
Nellie Tracy says
Such a great, simple guacamole recipe. Love it!
Sam Hu | Ahead of Thyme says
Thanks Nellie! It's so easy but so delicious!
Liz says
I'm making some butternut squash tacos today so this guacamole is going to be the perfect side dish! Thanks for the tasty recipe!
Sam Hu | Ahead of Thyme says
Yummy! Enjoy!
Rudy Garcia says
I moved to Mexico, Cancun to be exct, from Miami, twenty years ago. I loved genuine guacamole ever since I got here and, lo and behold, learned to make it almost exactly as you describe here. The one slight change I make once in a while when they are available at my local green grocer's is to add half of a finely chopped green tomato to the guacamole. It adds just a tadge to the acidity but also to a bit of sweetness to balance the guacamole out. With or whithout the green tomato, this is a great basic guacamole that will never go wrong with whatever you serve it with. In fact, you might find that by using the green tomato you may be able to do without the sour cream when serving it with other items for those times when you are out of sour cream or it has gone past the 'use before' date.
Rudy
Sam Hu | Ahead of Thyme says
Thank you so much for the tip, Rudy. I do sometimes add regular diced tomatoes but I have to try it with green tomatoes next time! Love learning from you guys, thank you!
Shauna says
Love the simplicity - thanks! I always chop up onions, peppers, tomatoes, jalapeños etc and add them too. But gonna try this next time. Sounds fresh and simple! Would love a simple recipe for salsa too if you have one. I use same as above in my standard guac (minus avacado of course) but wonder if there’s another nummy fresh one to try 🙂