Perfect Guacamole

Classic guacamole recipe, made with ripe avocados, Serrano chiles, cilantro and lime. Garnish with red radishes or jicama. Serve with tortilla chips.

  • Prep time: 10 minutes
  • Yield: Serves 2-4.

Ingredients

  • 2 ripe avocados
  • 1/2 teaspoon Kosher salt
  • 1 Tbsp of fresh lime juice or lemon juice
  • 2 Tbsp to 1/4 cup of minced red onion or thinly sliced green onion
  • 1-2 serrano chiles, stems and seeds removed, minced
  • 2 tablespoons cilantro (leaves and tender stems), finely chopped
  • A dash of freshly grated black pepper
  • 1/2 ripe tomato, seeds and pulp removed, chopped

Garnish with red radishes or jicama. Serve with tortilla chips.

Method

1 Cut the avocados in half. Remove seed. Scoop out avocado from the peel, put in a mixing bowl. (I find it easiest to score the inside of the avocado with a blunt knife and scoop out the flesh with a spoon. See How to Cut and Peel an Avocado.)

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2 Using a fork, roughly mash the avocado. (Don't overdo it! The guacamole should be a little chunky.) Sprinkle with salt and lime (or lemon) juice. The acid in the lime juice will help delay the avocados from turning brown. Add the chopped onion, cilantro, black pepper, and chiles.

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Chili peppers vary individually in their hotness. So, start with a half of one chili pepper and add to the guacamole to your desired degree of hotness. Be careful handling the peppers; wash your hands thoroughly after handling and do not touch your eyes or the area near your eyes with your hands for several hours.

Remember that much of this is done to taste because of the variability in the fresh ingredients. Start with this recipe and adjust to your taste.

3 Cover with plastic wrap directly on the surface of the guacamole to prevent oxidation from the air reaching it. Refrigerate until ready to serve.

4 Chilling tomatoes hurts their flavor, so if you want to add chopped tomato to your guacamole, add it just before serving.

Variations

For a very quick guacamole just take a 1/4 cup of salsa and mix it in with your mashed avocados.

The simplest version of guacamole is just mashed avocados with salt. Don't let the lack of availability of other ingredients stop you from making guacamole.

To extend a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be horrified, but so what? It tastes great. In fact, guacamole with a little cottage cheese added to it is my favorite.

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Comments

  1. Daphne

    This is the best guacamole recipe ever. Make it! Everyone will love it, but go easy on the serrano chiles if you have people who are spicy-sensitive. Again, it’s delicious. I’m about to make some right now.

  2. Martha

    Southern California girl here and I agree, add the garlic and for some reason a splash, and I mean a splash, of vinegar adds something, not sure why but my college roommate taught that and her people were from (no kidding) Chihuahua Mexico…
    Don’t forget to save a pit from the avocado for any leftovers. If you put it in the leftovers, they don’t seem to brown as bad…

    • JFM

      Funny that you mention garlic and vinegar. I love to add Sriracha sauce, which contains both. I use it in lieu of hot peppers when they’re not in my garden… short growing season here in Wisconsin! And I occasionally start yet another avocado tree from one of the pits.

  3. Rita

    Your Guac recipe is about the same is mine. I use green onions instead of the red onion and I use jalopenos vs. the serrano chiles.

    I’m a purist when it comes to good Guacamole. You will never find mayo, sour cream or anything else like that in mine. I also use Haas avocados for the best flavor.

  4. dksbook

    Also, an nice variation is to use the juice from a half of an orange. This is my favorite guacamole in the world, but I add a bit more orange juice when I make it at home.

  5. Michael

    Your recipe for guacamole is one of the most classic and best tasting that I also recommend to customers who ask. I have been processing and selling guacamole direct from the source in Mexico for the past 18 years so we know a bit about good guacamole. I also love cottage cheese yet would never mix it or sour cream with avocado. I would rather make a bit less than attempt to stretch it. Pure Hass Avocado, tomato, onion, serrano peppers, cilantro, lime, salt, garlic, and spices make the best Guacamole. Thanks, Michael

  6. Troels

    Nice recipe!

    I added these ingredients with a great result:
    - 1 clove of fresh garlic (Squeeze through press and add)
    - 5 drops of Green Tabasco Sauce
    - 1 teaspoon of ground Cumin. Adds even more mexican flavor!

  7. tribecatexan

    The tip about the pit is absolutely true. I even keep it in my mixture during the entire prep process all the way through serving.

    Having grown up in texas, I’ve had a lot of guac. One variation has semi-ripe bananas (right about the time it stops being slimy) diced up in it. It’s a small surpise of sweetness that balances well against the tomato, cilantro, and peppers well.

  8. jesse

    Re: cutting avocado, just use a large kitchen spoon to scoop the avocado out. Also, if you want to keep the guac from spoling quickly, leave the seed in the middle of the serving bowl. Funny trick, but it works.

  9. tj

    Thanks for your recipe – I’ve been looking for one for ages and yours just takes the cake. Living in New Zealand we don’t have much guacamole but now I make it almost every week! Thanks.

  10. Christina

    Thank you for this guacamole recipe! I have been looking for a simple, pure guacamole for almost two months, since we discovered my husband has a severe sensitivity (delayed reaction allergy) to all dairy! He will be so happy to have a “legal” condiment besides ketchup & mustard (which sometimes have other ingredients he shouldn’t consume). I’d love to see more wheat-free/gluten-free/dairy-free recipes on here!

  11. Rebecca

    I love guacamole, it’s one of my favorite foods. I use a simple recipe of avocado, sweet yellow onion, chopped tomatoes, cilantro, garlic salt and olive oil. I mash it all up with a potato masher, it’s always a big hit. A tiny bit of lemon adds some mild zip to it.

    I think I’m going to try this recipe next time, I love roasted serrano chilies.

  12. James

    You can say what you want about guacamole purists.

    My secret ingredient is a tbsp of miracle whip per avocado.

    For 10 years I’ve never had a single person tell me that it wasn’t the best guacamole they’d ever had.

  13. rebecca

    I was never a big fan of guacamole, but my mom LOVES it, and said your recipe was amazing. However, she did vary it a little (purists beware!) She mixed in cream cheese with it, and even I was in love! thanks for all your wonderful recipes!

  14. Kyleen

    I’m a purist, too, when it comes to guac (fellow Texan here!), but your recipe is fairly similar to mine, although I add garlic to taste, and cumin, and WHITE pepper, which I think has a better flavor. (Though, admittedly, it may just be an appearance preference.) Also, as for keeping the guac green in the fridge, along with putting the pit back in, instead of putting it in a tupperware container with air inevitably at the top, try either putting it into a zip-seal baggie and pressing out all the air, or putting a layer of plastic wrap directly touching the entire top surface of the bowl of guac (air being what makes the avocado go brown quickly).

  15. Twisted Humor

    One time I tried a guacamole recipe with garlic. But I didn’t know how much a “clove” was. So I minced the entire huge bulb of garlic.

    I made it for my girlfriend. She was very polite as she said, “I love it!” but the tears streaming from her eyes and the steam shooting out of her ears betrayed her :)

  16. Sam Levy

    To keep your guacamole from EVER turning brown, add some chopped or pureed tomatillos. Works fantabulously better than citrus juice, vinegar or the seed! (though you probably still want lime juice for flavor)

  17. Betsy

    There is a great little restaurent in San Antonio that makes the guacomole right at your table and it is sooo good .. one thing they do that I started to add when I make it is to squeeze some fresh orange juice into it .. it adds something just perfect!

  18. Briana

    I made this for a party on Saturday. It was a big hit and the best guacamole I think I have ever made.
    I tripled the recipe and it was eaten up by the party goers in a flash. I am going to make some more for my family this week. I think the cilantro makes it! Thanks for the yummy recipe!

  19. caseydeg

    Great recipe. Keeping it simple allows the taste of the avocados and cilantro shine through. Nothing ruins a great guacamole like chili powder or garlic.

  20. CMK

    For you guacamole purists, I also make an avacado dip with cream cheese, but not to confuse it with the real deal, I call it avacado mash and eat it plain on tortillas — just take a block of well softened cream cheese, mash it up with several large avacados until the texture looks right, then add salsa to taste. Mix it all up, serve it on a tortilla and you have a perfect summer snack that doesn’t involve many dishes or crumbs! (warning, it looks a lot more like baby poo than guacamole, so your visual eaters might be afraid!)

  21. Candice Dueck

    Thanks for this wonderful recipe! I made it for some friends and it was thoroughly enjoyed. Garlic does make an nice addition and adds lots to the flavour however, next time I’m going to try orange juice in the guacamole like someone suggested.
    Can’t wait to eat this again!

  22. Molly

    I wanted to add that I have found using a potato masher to mash the avocados creates a very nice and creamy texture (while still leaving some lumps) and is easier than doing it with a fork. I’m a guac purist as well and make mine almost the same as this, except I add garlic powder (used to use fresh garlic, the powder permeates the dish better) and use jalapenos.

  23. El C.Loco

    Molli is a Spanish congnate for the English word Milled. aka. Molido & Semolina.

    Aguacate is the Spanish word for Avocado. It’s probably derived from the Central American word.

  24. Brian

    This is almost the same recipe ive used for years! like some others, I also add a little garlic, and sometimes I even add a little crumbled bacon. Thanks~

  25. Hawk

    I always put in some garlic. I often put in chipotle pepper powder and cumin. Garlic’s tricky. roasted is best, fresh is sometimes too sharp, and powder is cheap but works.

    I also sometimes use cider vinegar instead of lime, which is surprisingly good (even though different.) I do this because I have no limes :) Lemon also offers a different, slightly brighter flavor.. not as musky as lime.

  26. Hawk

    Molly, I’m with you 120% on your potato masher comment. I prefer the ‘wire zigzag’ kind. You hit the avocados with that thing and in seconds, done. It helps keep the chunks in there along with all the creamy puree.

  27. Karen

    My mother’s friend taught me to make guacamole when I was a teenager, and my family loves it. They often find an excuse for me to make it when I visit home. I’ve discovered after a bad day at work, beating up some avacados and then eating a bowl of this with some corn chips is a guilty pleasure.

    I’ve never known guacamole any other way. From readng here, I realize my recipe would horrify purists. Whoops! So I guess I’ll also have to start calling mine “avacado dip” or something like that…

    Mash avacados, mix in a generous tablespoon of mayonaise per avacado. A good squirt of bottled lemon juice, a generous teaspoon of powered garlic salt, a dash of tabasco, salt and pepper (white seems to be better). Mix well.

    Now that I’m slowly learning to use fresh herbs and other ingredients that never showed up in my mom’s kitchen, I’m going to have to try some variations. The cilantro, lime joice, and finely diced onions all sound like delicious additions.

    Elise, I think I say this anytime I leave a comment, but thank you soo much for this site! You inspire my fledglng cooking skills, your gorgeous pictures tempt me, your recipes are easy to follow, with lots of great commentary from you, and input from so many wonderful people. Every recipe I try from this site, or the other food blogs you recommend, I get many wonderful encourging compliments. My friends had despaired I would starve if packaged dinners didn’t exist, but now they begin to have hope for me in the kitchen!

  28. Leah

    Just a little tip about guacamole. If you keep the avocado pits in the guacamole either until right before you serve it (or while you are storing it) it will keep it from becoming brown. My friends have gotten used to the pits in my guacamole so they have stopped asking what or why they are there and have started stealing my idea! :) I usually take them out though if I am taking it somewhere for the first time.

  29. Saritha

    Hi! I just wanted to mention that another great ingredient to add to guacamole is a little bit of garlic. For the recipe you provided, 1 clove (or 2 for garlic lovers) should do. It would need to be minced finely. I usually blend all ingredients (minus the avocados) together before mixing it in with the avocado.

    Another fun thing to do is to squeeze some fresh orange juice into the dip.

    Thanks for sharing your wonderful recipes!!

  30. Elise

    A note on keeping the guacamole from turning brown. That’s actually an oxidation process and occurs when the guacamole is exposed to the oxygen in the air. An acid like lime or lemon juice or tomato/tomatillo will slow down this process. The very best way to keep the guacamole from discoloration is to put plastic wrap directly on it to keep it from contact from air. This is the thing to do if you are making it in advance. I think the pits only help if you have made a huge batch of it and it stays out for a while. The pits on the surface of the serving bowl will protect the guacamole underneath from the oxygen in the air. Once the guacamole is being served, enough lemon or lime juice should help a lot in keeping it from turning brown quickly.

  31. Cory

    Yet another Texas girl’s opinion: I include garlic powder (which is a bit milder than fresh garlic), cumin/comino, and white pepper in my guacamole, but the seasoning I consider most essential is coriander.

  32. UMSean24

    “ahuacatl” is not the aztec word for avocado*, it is the aztec word for testicle, which they also used to describe what we call avocados because of their testicle-like shape. That’ll make you think twice when chopping into one with a knife, eh guys?

  33. Katie P.

    Hi, I’ve been following your blog for a while now on my Google homepage, and we tried the HMO and the guacamole tonight (we waited a bit in between, no worries). It was so yummy! Mom used onion powder for the HMO, and it worked just fine. While she was making that, I was at the store buying the guacamole ingredients and more pasta because we had nearly run out. Whoops. For the guacamole, we used just a little onion, no pepper, and half the cilantro. I put a bit extra lime juice in my little bowl once I dished it up. We’ll probably use all the suggested cilantro next time, but other than that, it was awesome! Next time Mom says to make a double batch. ^_^ Which means I’ll have more practice getting the pit out of the avacado…can’t quite seem to get it right, so ended up using a spoon. Not bad for a first try though.

    Thanks for sharing! I love your pictures too, they make my day!
    ~Katie P.

  34. John

    I just whipped up a batch of guacamole and thought to see what recipes can be found on the web. I’m a purist (avacado, salt, lemon, and garlic (blush)) but I want to try some of the variations….cottage cheese and the orange juice sound very good. Avacodos are a healthy snack but when you make guacamole go easy on the salt, and I would recommend low-fat cottage cheese instead of mayo. If you are doing the low carb thing, you can eat this stuff with a spoon or put it on your open-face sandwich.

  35. Christine

    Your recipe closely resembles what I had in Northern Mexico as a child. One common addition is a teaspoon or so of Knorr Suissa Caldo de Pollo, a powdered chicken bouillon used ubiquitously in Mexico. Also, I use key limes, which again are much more common in Mexico than lemons.

    Regarding testing for ripeness, an elderly gentleman in a grocery store once showed me a trick for testing avocados that doesn’t damage them in the way that poking at them does. He said to gently test the stem and see if it wiggled. If so, the avocado is ready to eat. It has never failed me…and it’s also a good way to tell if they are overripe. If that is the case, the stem will be completely wobbly and possibly break off.

  36. Linda

    Your blog is so addictive, particularly for a newbie cook like myself. This is the first (and definitely not the last) item I cooked from your blog for a bridal shower. It was a total hit and I was so proud of my final product!

    Some notes on what I did: every ingredient I used, I tried to buy an organic version of it. I think it gave it a fresh taste. I also added garlic (one clove per 2 avocados) because I love it so much, so that also added another layer of taste. And lastly, I would recommend adding more cilantro if you love it. I love it and used exactly how much you recommended, but I wish that I had used more because it’s my fave ingredient in guacamole.

    Thank you!

  37. Scott

    We recently returned from a trip to Cabo San Lucas Mexico. Fresh Pico De Gallo was served at most all the resturants we ate at. We also ordered guacamole many afternoons with chips while enjoying a cocktail or two. We had been to Mexico before but stayed at an All-Inclusive resort. We never were able to sample many different resturants. Anyway upon returning home to the Midwest I longed for the fresh Pico and Guac. I have now made both your recipes twice…I love them, Thank You!!!

  38. Larissa

    Another TX girl here. I love guacamole, but am a bit lazy in making it. I use a pastry cutter to do the mashing and mixing all at the same time. I just add some lime pepper (a blend I found at Sam’s Club) and a few spoonfuls of salsa (homemade and canned each summer). Lime is my favorite flavor to have with guac, so sometimes I’ll serve it with lime flavored tortilla chips. Yum!

  39. Christina

    Guacamole … I could eat it everyday — on everything. Such a simple thing, yet so delicious. I’m going to smash up some avocado now and try your recipe.

  40. beyonduplication

    I want to second a couple of these comments, I guess. I love guacamole, and make it all the time. Similar recipe, but I add cumin, coriander, and fresh garlic. I squeeze the garlic through a press. I use jalepenos instead of serrano, and leave out the cilantro.

    I agree with the other Texas girl up there, the coriander is very important :) My favorite spice.

  41. Tin

    Hi

    The guacamole is excellent! spicy but flavorful. Love the texture of the avocados. However, I noticed that almost all recipes with avocados here are on the savory side. Here in the Philippines, we make avocadoes into ice cream, smoothies or a simple chilled dessert. Here’s how:

    Cube or slice avocadoes into bite size pieces, let macerate with sugar for a few minutes – depends on how sweet you want it to be. Then pour in a generous amount of evaporated or fresh milk. Chill. You can eat this as it is or you can puree everything to make a nice smoothie or run it in the ice cream maker. Delicious.

  42. Karen

    This recipe is very close to my own and it’s delicious! I like to use plum tomatoes because they are a bit meatier with less pulp. I also think the lime juice gives it a more plesing flavor than lemon juice, but as you pointed out, that’s personal preference.

  43. ataraxy

    Your recipe is pretty much identical to mine, although like many of the other readers I do like to add garlic every once in a while (but not tonight; I’ve just made guacamole for dinner). But I do have two tips to share.

    First, when preparing guacamole, I always chop/dice/squeeze all ingredients — except for the avocados — first. This is an especially useful tip when you are taking the guac to a party; prepare everything else in advance and then whip out the avocados and add them to the mix when you arrive at the party (or your guests arrive at your party).

    Second, if you don’t have a potato masher or other tool, the best way to mash the avocados is by hand (or with the back of a wooden spoon if you don’t want to get your hands messy). I prefer using my hands, and I think I got that from some cookbook or suggestion. This way you get an uneven mash with some chunks, but you get a good feel for the mixture. Basically, prepare all the ingredients and then wash your hands. Cut apart your avocados and pull out the pits. Peel the avocado skin off and break the avocados into pieces into your mixture, then turn on the warm water. Now you can rather quickly mush everything together – this is the most fun part of making guacamole to me. When you have a mostly creamy texture with some lumps of avocado remaining, scrape the remnants off your hands, lick the extra (a must for taste-testing) and then wash your hands. You turned on the water in advance so you didn’t have to get your faucet handles dirty. :)

    In Mexican restaurants where they mix the guac at the table, they have all the ingredients ready and then they open the avocados and mush them with the mixture with the back of a spoon. This also keeps the smooth/chunky consistency that people seem to like so much.

    Buen provecho!

  44. Indigo

    Elise, I made this quacamole last weekend and got RAVES. It is hands down the best I’ve ever had. I did add a couple of garlic cloves and a tiny splash of vinegar per Martha’s suggestion above. Fantastic!

  45. Bai Kailin

    Something I discovered–you CAN freeze guacamole as long as you use a food processor or chopper to make it very smooth. If there are any chunks in it, it won’t defrost well. I’ve tried it after someone gave me a whole box of beautiful avacadoes that I couldn’t possibly eat in time. I was very happy with the results.

  46. Julie

    Awesome! Your recipe for guac is almost ingredient-for-ingredient like mine, and mine gets raves whenever anyone tries it. There was one exception though. I add a bit of fresh or powdered garlic to mine.

    Also when I’m lazy or out of fresh ingredients, I will make a quick guac with my fav salsa, garlic powder, and onion salt (not a lot of the powders, and to taste). Its still very good.

    I love guacamole, its my fav thing to snack on.

  47. lynne kistoo

    Help! Okay all you guac lovers, question here: August to mid-September is avocado season, so much so that lots of it end up being thrown out. After mid September you have to buy the imported ones which are very expensive! I want to be able to do a hugh batch for my party 6th October, how could I store this without it getting brown and squashy?
    Signed: Desperately in need of help for Mexican theme party

  48. Rosie

    My parents are both Mexican, and I’ve lived along the Texas/Mexico border my whole life, and our version of the guacamole is a lot different.

    First, White onion instead of red, jalapenos instead of serranos, no lime (it takes away the flavor of the avocado), and the only garnish is the tortilla chips.

  49. John

    Austin, Texas, here:

    I agree, use the best avocados, go easy on the salt, use white onion instead of red (you really don’t have to use tomatoes, but if you do, add only at the last minute, sparingly and drained of juice).

    My ‘secret’ ingredient, besides the onion, is a dollop of mayonnaise (never Miracle Whip). How much depends on how large a batch of guacamole you’re making: it gives a texture and sheen that people can’t identify, but love.

  50. Maris

    I am thrilled to have found this recipe. As I am preparing to ring in the new year, I have decided to go all out and prepare this quacamole recipe since I have some avacados on my counter that are just ripe. I will let you know how I make out. Happy New Year Guacamole Fans!!

  51. Cody

    This recipe sounds just like mine, only I add a couple splashes of worchestershire sauce and 5 or 6 drops of Tobasco Habenero Sauce to it, I like spicey foods, I just try not to over do it for my guests.

  52. Amal

    Elise –

    I’ve been using this great recipe for awhile and I think it works better with a lot more onion, a little more lime, and a tad more salt. Then again, I’m Indian, so I have an unusual fondness for onions.

  53. donna

    I feel like such a virgin but this is the first time I have tried guacamole! YUM! Who Knew? Thanks for the simple recipe. I am just a simple Kiwi girl Stil trying to work out how to work her computer!

    Cheers from New Zealand

  54. Badtrak

    In Mexico we used to leave the avocado seeds in the mixture once is done to slow the oxidation process and trust me, it works. The lemon or lime juice gives the guacamole a different flavor so you can try and avoid it from time to time if you want to taste another version.

  55. Alex

    I eat the avocados directly with bread (it does matter for the bread to have a really good taste, normal white bread doesn’t work here, unless you are very hungry).

    I will try your version! Thanks!

  56. Eric

    As a southern cal native I have eaten a lot of good and bad (well- its pretty hard to make bad guacamole: bland for sure) This is a good “restaurant style” guac recipe- sure to please. I agree with the users who suggest a splash of vinegar or orange juice- the little acidity gives it a unique zing that stands out and will make guests say “What is in this – it’s so good!” Other additions to kick it up – a little garlic and onion powder.

  57. jingle man

    Hi

    Wanted to share experience in the trek for perfect Guac. First of all it is not possible since there are too many things wich affect the taste overall. It can happen but rarely. Here are my experiences;

    1) Onions become bitter if you shred, chop or slice whatever the case sinceonion by nature have a very bitter taste. four things affect the taste for the better, Lemon, salt, vinegar and sugar. You could try cooking it for a short time and thi will also help.

    2) A Cheese also can seriously alter the taste of the Guac. This being cottage or ricotta. If you want to seriously tone down the taste of Guac,in case it comes out to strong add ricotta or cottage or a nice soft cheese of some kind. This also makes the guac lighter in color along with giving it a good tase. Use a little just for color and taste.

    3) Recommend strongly in using a little orange juice. if you do use some, do not add any sweetners(sugar, honey or other) of any kind. Also will blend away the taste of lemon and onion bitterness.

    4) If using vinegar, recommend adding a little olive oil to reduce the acidic taste of the vinegar. I use apple cider vinegar.

    5) I add a little evaporated milk after shaking the can. Just enough to have all the flavors blend. You can also add a little green healthy taco mix wich contains tomatillo and jalapeno.

    6) If you mash the avocado then you must increase the ingredients since all the fat in the avocado will dilute the other ingredients. If you leave it in cubes then you can go easyon the ingredients. 2-3 garlics and 2-3 green onions chopped very very fine and mashed together goes well with 3 medium avocados mashed. You can forgo the cilantro if you put all the green onion into the mixture which includes the stem.

    Mix the blend and leave it in the fridge a few hours. Before you add the Avicado leave it at room temp for 30 minutes. Add any chees after you add the avocado or better yet add avocado and let it stand for 30 minutes. Then add any cheeses if taste is too strong. I have added so much lemon without tasting of lemon and left it overnight in fridge without turning black at all. Only very very slight discoloration resulted yet did not taste of lemon or vinegar.

    good luck in your trek for the perfect Guac

    my two cents

  58. Kyle

    Your recipie is delicious, some variations that I sometimes add include garlic, liquid smoke (just a couple drops), or a 1/2 teaspoon of worchestershire sauce. Also if your avocados are not entirely ripe and still a bit hard a tablespoon of olive oil can make the mashing process much easier.

  59. Katie Smith Milway, author

    Elise told me about her recipe site at our college reunion this fall, and our worlds collided again at my daughter’s Girl Scout Encampment on Cape Cod last weekend. We made burritos over the campfire and one of the patrol leaders brought the most amazing guacamole. We all wanted the recipe. Where did it come from? Simply Recipes, Elise’s website. Muchas gracias. Katie

  60. deb

    Made this recipe over the weekend.Sooo good! I especially liked the cilantro. Does anyone know how many calories are in like 1/2 cup? Also- how long will this guacamole stay fresh?

    If you put some plastic wrap over it, so that there is no air touching the surface of the guacamole, it should last a day or two in the fridge. ~Elise

  61. tpm

    What a delicious recipe! Simple and to the point. I used 3 tbsps of pico de gallo instead of peppers and tomatoes, but kept the onions and fresh cilantro. I have to say, I prefer chunky guac (like this one with a fork) to the more mushy kind. My parents loved it. It probably would have been an added touch with the serranos, but I didn’t think of them at the store. I’ll do that next time. Your recipes are always perfect and natural. You have great taste!

  62. Angela

    Good Guacamole recipe! Although I don’t know what people are talking about as far as leaving the pit in the guacamole – it’s a scientific fact that it just keeps the area underneath the pit from browning because it doesn’t have contact with air – all the rest of the guacamole that has contact with air will eventually brown, regardless of the pit being in it.

  63. Sera

    Great recipe but I’d say 1/2 a red onion is far too much, it’s a bit eye-wateringly oniony, and I only used a half a small one. I’d use 1/4 next time. Also, add some natural greek yogurt to make it even creamier…

  64. eric gross

    Love the site and the recipes!

    To everyone who thinks leaving the pit in there reduces browning, I think you are incorrect. From what I have read scientific proof is that there is no effect. Just cover and browning will not occur because no oxidation is possible.

    Yep, I find covering with plastic wrap (so that the plastic wrap is touching the top of the guac, and there is no air reaching the guac) works well. ~Elise

  65. Linda

    This is BY FAR the best guacamole I’ve ever had:) My husband was really impressed. Unfortunately we didn’t have any to save. I will definately make this again, and again!!!

  66. Sheila

    I found this site by accident, I tried the recipe, and its just delish! I tried it on my guests (I live in Hungary, in the supermarkets we can get all the ingredients), and in minutes, it was gone. Thank You, I’ll make guacamole again.

  67. Nashall

    Just wanted to add that if you squeeze a little extra lemon juice on top of the guacamole it will not brown as fast! I’ve tried the seed “in” and the air tight container, but found that just adding a little more lemon juice on top works best for me.

  68. Fcmonge

    I did not like the red onions in this recipe. They are too strong and bitter. It ruined the guac. I wil probably try white onions or scallions next time.

  69. Maarte Stewart

    Perfect, indeed! This one is so spot on and I’ve lived in Southern California all my life where avocados are always abundant and everyone has their version of guacamole.

  70. Norma

    This is an awesome guacamole recipe. I didn’t have cilantro on hand and substituted hot banana peppers for the serrano peppers, but it was every bit as good. I think the fresh lime juice gives it a special zing. I served it on New Year’s eve and my Spanish friend ate it with a fork, he liked it that much. Thanks for the recipe!

  71. dee

    OMG, this recipe is great. I was in Mexico in 98 and a family there made me real guacamole. I’ve been looking for an equivalent since then, and this one is the kicker. I have made it 3 times now, and I have learned something: you have to have GOOD avacados! The first 2 batches I made were for serving at parties and they came out fine. I had used large avacados in thinking there would be more fruit to go around. This morning I made some for me with some tiny ones my grocer had, and it was amazing! Small avacados are the way to go!!!

  72. Tammy

    Hi Elise,

    I have enjoyed your site for about 2 yrs now, and I am finally commenting.

    This is my one and only guacamole recipe. I never realized how bad other (store) guacamole’s were until I made this. I now consider myself a self proclaimed “guacamole snob” LOL

    I came back again to make this for superbowl and the only thing I have to remember when I make this is to at least double the recipe because I can eat a ton of it before I actually get to serve it :)

    Thanks for your great recipes. I am also trying your Dad’s chicken wings and I can’t wait to see how they turn out.

  73. Irene

    Hey Elise!
    This guacamole recipe is simply fantastic!! I was reading through the comments to see if other people also like to put cheese into their guacamole, as I do. Although all I saw were people saying cottage and cream cheese!
    These people absolutely must try queso fresco. I don’t know what it’s called in English… but it directly translates to fresh cheese. Either way, try it. It’s fantastic.

    Thanks again for the great recipe!

    We can get queso fresco at most markets in California and I imagine the Southwest. Thanks for the suggestion! ~Elise

  74. Jen

    This should be called onionmole. I followed the directions exactly and the onion just over-powers all other flavor. It does have promise though. I will give this recipe another try with less onion, maybe more cilantro and some garlic added to it.

  75. Kee

    It’s fascinating to see everyone’s different recipes for something as simple as guacamole. I’m a purist that doesn’t like the taste of the avocado to be overpowered, but I usually end up with at least a bit of lime juice, cumin, and cilantro if I have it. If I add onion I prefer yellow or white, as the red onion often seems too sharp. It really depends on the quality of the avocado. I think the best guacamole I’ve ever had was just mashed avocado with a bit of lime juice sprinkled over and cilantro on the side. Those particular avocados were so perfect that it would have been a crime to cover the taste and texture with onion and tomato.

    Why do people risk their fingers pitting their avocados? You don’t need a knife. Hold the avocado half in the palm of your hand and squeeze gently. If the avocado is ripe, the pit will pop right out.

  76. Marilyn

    This recipe is great! Just like I’m used to. Althogh, I often include minced garlic (fresh) or use garlic salt instead of regular salt. It’s great with or without!

  77. Sarah

    Wow, that looks delicious. I love Avocado and had almost forgotten about wonderful Guacamole. Thanks for reminding me of it.

  78. Micjiffy

    Sam Levy mentioned “add some chopped or pureed tomatillos and it won’t turn brow” Does it make a difference if it is canned verses fresh?

    Makes no difference, it is the acidity in the tomatillos that is doing the trick. Much like adding lemon juice. Still the best way to keep guacamole from going brown is to keep air away from it. Cover surface with plastic wrap when storing. ~Elise

  79. mareza

    Loved to eat avocado growing up, not as a dip, mash the avocado
    just add milk and sugar and it’s yummy. You could also make
    it like ice cream.

  80. Ares

    I tried this guacamole recipe last night! It was delicious, and the serrano chiles were just the right touch. I would agree that going crazy with the chiles would be a BAD idea:). Have fun with it, we did!

  81. Linda In Washington State

    Hi Elise,

    I love avocados, I had my version of “Guacamole” and rice crackers today for lunch.

    1 avocado- I slice it into 3 to 4 sections instead of 2 halves and peel the skin like I would a banana, (the pit falls right out)
    then dice it chunky or mash it.
    Next I add to taste
    diced white onion about 2 TBS
    cilantro leaves I like this herb a lot 2 TB or more for me.
    1 diced jalapeno
    diced red bell pepper for color and taste, 2TB or more instead of diced tomato because up here where it is cold, you can’t buy a true vine ripe tomato or I can’t seem to grow them either.
    Sometimes I add a bit of garlic but not too much.
    Squeeze of lime or lemon juice.
    I have mixed avocados with my homemade salsa which I have to use canned tomatoes.
    Also, I have friends who tell me avocado is good on the sweet side too. Avocado with vanilla ice cream and a bit of sugar but I can’t seem to get past thinking avocados should be eaten savory.

  82. kenny

    Rick Bayless says the essential ingredients of guac are garlic, avocado, and salt. He also teaches that Mexicans use white onion.

    Actually the essential ingredients are avocado and salt. And yes, Mexicans use white onion more often than others. But guacamole is not just Mexican, it’s Tex Mex, and SouthWestern too. Even within Mexico you will find many variations of guacamole. Diana Kennedy, considered the grande dame of Mexican Cooking, has a favorite regional guacamole that includes avocados, peaches, grapes, and pomegranate seeds. ~Elise

  83. beth

    My husband and I LOVE guacamole. Since it’s just the two of us I have a hard time using up cilantro, garlic, etc while it’s still fresh. I’ve been buying some spices in refrigerated tubes made by gourmet garden. I was skeptical at first but I’ve loved them. They have one that is chopped chile peppers, saves you from having to touch them when you chop them as well. My go to gaucamole recipe is now nothing more than mashed avocados, and a squeeze of their chile peppers, garlic, and cilantro along with a splash of lime juice. I adjust the amount of chile peppers depending on what we’re going to eat the guacamole with.

  84. Helana Brigman

    All I have to say is this is indeed properly titled, “The Perfect Guacamole Recipe.” IT IS PERFECT! I have made it 4 times in a week in a half because it’s so good and goes so quickly.

    Thanks Elise for another amazing recipe!

  85. Tess

    I can’t wait to try this, lately I have made some not so good guac and can’t pinpoint the problem, the avocado might be a slight bit unripe, but there is an off-taste (kind of a sickly sweet vaguely chemical flavor that caused me to toss the entire batch last time,)

    I usually just do the essential lime, salt and garlic with a bit of tabasco, perhaps it’s one of these that I overdo. Anybody else have this problem?

    I used trader joe’s avocados that looked perfectly fine when this occurred.

    BTW, I love your site Elise.

    If the avocados are either way too ripe (they can be too ripe) or not ripe enough (hard) they’re not going to taste good in guacamole. Taste your avocados first to check if that’s what’s causing the problem. ~Elise

    • todd

      i have never had that problem but i would say to try using a 1/2 to 1 teaspoon of sour cream to try to settle the taste down a tad…i don’t use the red onion i use a florida sweet onion and it makes all the differents in the world..

  86. Secret Hedonist

    Great recipe!
    My version is same as above but with garlic instead of the onion. And also, just for a little kick I’d add little Feta cheese cubes.
    Heavenly!!!
    Thank you.

  87. mary

    I could eat this all day long. When I first starting my guacamole I put it in the food processor. Gag. The consistency was terrible. I’ve come a long way.

  88. Rachel

    Elise — Between this recipe and your link “How to Cut and Peel an Avocado,” I am feeling brave enough to give making my own guacamole a try! The recipes you post are so well-written and easy-to-follow. I’m trying to add more dishes to my repertoire, and your Quick and Easy White Bean Salad was an immediate hit in my house! I’ve constantly had a batch in the fridge for the last couple weeks for when my husband gets a little bit hungry. So my fingers are crossed that the guacamole will be as easy and tasty! Making quesadillas for dinner…here’s to good luck! Cheers!

  89. Pete

    I make a guacamole with similar ingredients but grind the onion, salt and hot pepper together with a mortar & pestle before adding the avocado.

  90. noush cookson

    I have never made real guac before and I made it tonight with enchiladas. This recipe is awesome! it made my enchiladas so much better. I used chopped jalepenos and it wasn’t too spicy, it was great. Thanks, it is perfect guacamole :)

  91. Patrica

    Your guacamole recipe is so interesting me and my family makes it all the time . My oldest child, her children love guacamole burritos for lunch every time they come over .

  92. mai

    I just made this. So easy and soooo delicious and refreshing (I also added a bit of cumin powder). Thanks for sharing, and thanks to everyone else for sharing their comments. I find all of this so useful considering I live alone and am always running out of recipes lol!

  93. Renee S

    Its so crazy to me to see the things people add to a recipe that is perfect when made plain and simple. I’m from Texas and my mother is Mexican. I was suprised to see what other Texans add to their guac considering they should know better…I guess i’m a “purist”. All you need for perfect guacamole are avocados, onion, a little tomato, salt and pepper to taste, and sometimes if its going to be out for a while, lime juice and the avocado seed. All these other ingredients make me think of pico de gallo or ceviche, not guacamole. Anything else takes away from the avocado’s flavor, and why would you want to do that.

    Actually, all you need is avocado, a little salt, and maybe some lemon or lime to help cut the fat from the avocado. But there are lots of ways to make guacamole. Diana Kennedy (order of the Eagle from the Mexican govt for her contributions to documenting authentic Mexican cuisine) even has a favorite one from one small town in Mexico that includes pomegranate seeds, grapes, and peaches. Where I draw the line is with blenders and mayo. In my book they don’t belong anywhere near guacamole. But seriously, to each her own. ~Elise

  94. aNonnyMoose

    I simply mash two avacados, add some Medium Picante sauce and put it on everything: as a condiment on sandwiches, baked tortilla chips, tacos and anything else that I can find.

  95. Laurie Hildebrandt

    I like your note at the end of the guacamole recipe in which you write:
    “Purists may be horrified, but so what?”
    That’s style! Cook what you like, not what is perceived as pure.
    I have been looking over other cooking blogs but keep returning to yours. I made the White Chili (Chili Blanco, no?) recently and enjoyed it very much. I did add some lime juice right before serving and that gave it a little extra flavor. Thanks!

  96. Madeline

    This is an excellent recipe. I made it last night and just added a pinch of cumin and a small clove of minced garlic. It was absolutely delicious.

  97. Janet

    Being from San Diego and part hispanic we enjoy our Guacamole. I find the quickest way is to mash up the avocado, add some salsa (like the taco bell brand from the stores), add some sour cream, salt and pepper and you’re done. Also add some lime juice if you plan to store it, this will keep it from turning brown.

    Sometimes I just add a dash of salt and some lemon juice. ~Elise

  98. Richard BW

    A great recipe, but for us not speaking the colloquial american-english dialect; ‘cilantro’ is coriander…

    …sorry but it really confused me!

  99. starlite

    I love this recipe as it is similar to mine. One major difference and the secret to the BEST guacamole is two tablespoons of white vinegar. It sounds weird but a Columbian restaurant owner shared his secret with me. Hands down the most requested thing I make. Forget all the secrets to making the guacamole stay green, with this addition it will be eaten so fast, there is no need.

  100. John

    I just made this and added some chili powder, just a bit to taste. I did not have the cilantro or the chilis (serrano). So I winged it. I’ll have to try it with those. I loved this and it was awesome. I haven’t had fresh guacamole in forever…..Really great recipe.

  101. HP

    OMG, this was the BEST guacamole recipe ever! I’ve never liked avocados or guacamole before this but this recipe totally turned around my perspective on the fruit(?). It’s absolutely delicious. That’s that.

  102. Sarah Pontz from West Bend

    Another great tip I have learned to get my unripe avocados to ripen faster is to place them on my kitchen window or out in the sun rather then placing them in the fridge. With in the next 24 hours I have the perfectly ripen avocados to make my all time favorite dip with.

  103. Ernesto Pineyro Pineyro

    GUACAMOLE HUASTECO; This is the way guacamole is done in the Huasteca region of Mexico: Just two ingredients: Avocado and serrano chiles. Mash the avocado with what ever you want to make a coarse paste. Then in a molcajete, the Mexican stone mortar, crush the serrano chiles, being sure that you break the seeds of the chiles, because this is the secret to a really mexican guacamole. Do not use a blender!! Mix the avocado paste and the chiles paste and Listo! The real guacamole is done. The same applys to mexican sauces, you have to break the tomato seeds to obtain a unique flavor from the oils within the seeds. The only way to do so, is using the molcajete and the tejolote, that is the aztec name for the pestle. Forget about other marvelous or secret recipes.
    Ernesto Pineyro Pineyro, from Monterrey, Mexico.

  104. Kyle

    This is THE go-to guacamole recipe in our house and gets made probably at least once a week. Great as a dip or as a burrito topping.

  105. Julie

    Looks great, Elise! We eat an insane amount of guac at our house. My recipe is based off of Michael Ruhlman’s. http://ruhlman.com/2011/04/guacamole-recipe/
    He uses a mortar and pestle to help distribute the garlic and salt in the fatty avocado. Only changes I make are to add a couple of handfuls of black beans and usually skip the cilantro–I like it, but I don’t keep it in the house much. I don’t put hot peppers in either. The beans taste great, increase the batch, and add a second whack of fibre (which I like to think make up for the amount of corn chips we consume?).
    Thanks for the tomato tip. I tend to keep them in the fridge. I really have to stop.

  106. teo

    FIY regular salt works just as well. Kosher salt is an industrial type salt used for the process of koshering or other similar processes. Chefs(and me) like to use it because it sticks to the meat and doesn’t melt. Ironically,the more popular it is the more expensive this stuff gets,to the dismay of kosher butcher shops.

  107. James

    Elise,
    This is my first time on your site. I love it! I especially love all the feedback from fellow visitors. It is very helpful to have a nice place to look for family recipes. I will be trying the tapioca pudding recipe first. The cfs and graxy looks delicious!! That’s next on my list! Thanks again, and God Bless! James~

  108. ANGEL DAVID

    Hi Elise,
    Thanks for the recipe. I am writing to you from India. Am glad for the opportunity of trying out this Mexican dish in our part of the world!! We enjoyed the guacamole… for a whacky taste, I tried mixing the pulp of mangoes, mashed it into the guac and enjoyed it still… Thanks a lot once again.

  109. ShamRock

    A tip for all ya fairies mixong this magic potion of guacamole – if you realy don’t want it to turn brow – thats oxydise – add some vitamin c, or ascorbic acid as it is called in magic books and – well – close it up with a lid while storing!