How to Make the Best Guacamole

What Makes This Homemade Guacamole So Good

• A mix of textures. IMO, the perfect guacamole isn’t completely smooth, nor is it so chunky that it falls right off the corn chip. It’s a combination of chunky-meets-creamy, with bits of avocado still left after you mash it.
• Simple ingredients. Nothing over-the-top or fancy, the ingredients in this guacamole play up the flavor without overpowering our star: Avocado!
• Quick. Making homemade guacamole couldn’t be easier. Mash up the avocado, fold in your mix-ins, and dig in. It’s ready to serve in minutes.

Homemade Guacamole Ingredients

You’ll find guacamole recipes that keep it simple with avocado and lime juice. However, I like to add a few extras to really bring out the texture and flavor in my homemade guac. Here’s what you’ll need. Scroll to the recipe card for the printable recipe details.

• Avocado – Use ripe avocados for guacamole. For the perfect consistency, I recommend using a potato masher or two forks to gently mash up the avocados.
• Tomato – I find the best tomatoes to use for guacamole are Roma tomatoes. I usually halve them and then scoop out the seeds so you use just the good part, this also helps make sure your guacamole doesn’t get liquidity. Other tomatoes you could use are vine ripe tomatoes or grape tomatoes.
• Onion – I prefer to use red onions in my guacamole because they are a little sweeter, but yellow onions are fine to use as well. Just make sure that whatever you use they are finely diced.
• Garlic – If you don’t have fresh garlic, substitute each clove with ½ teaspoon of garlic powder.
• Salt – Add as much salt as you prefer, just make sure you add it.
• Lime Juice – Fresh lime juice is best. Buy fresh limes and squeeze the juice out, it will brighten your guacamole and also helps to prevent the guac from turning brown right away.
• Cilantro – Fresh Cilantro is the best way to go. I roughly chop my herbs and then add them in last, right before serving.
• Jalapeño – I like to make sure that I finely dice the jalapeño so there aren’t any big chunks in the guacamole. If you’ve made my restaurant salsa before, remember the “heat” of a jalapeño pepper is in the membrane and seeds. If you like a spicy guacamole, leave the seed in. If you prefer a milder guacamole, remove the seeds by using a spoon to scrape them out.

The Best Guacamole Starts With Ripe Avocados

The best way to pick an avocado is to feel it (gently). I put the avocado in the palm of my hand and gently squeeze with my fingers. If the avocado gives a little bit, but not too much, you know it’s ripe and ready-to-eat. Ripe, ready to eat avocados are sometimes darker in color. However, color can vary so it’s always best to go by feel first. It will feel lightly soft but it will not feel “mushy” to the touch.

Ripe avocado is perfect to use day of or next day, longer than that and it will get brown. If you want to buy an avocado ahead of time, I would buy a hard-to-the-touch avocado that can ripen at home. Leave unripe avocados on the counter, while ripe avocados should be used right away or moved to the fridge.

Mix-ins and Variations

You can’t beat an authentic guacamole. But. If you want to jazz up it up a little bit, these are some easy ways you can do it.

• Bacon – Try my creamy bacon guacamole recipe.
• Fruit – Diced pineapple, mango, and strawberry.
• Roasted – Roast the tomatoes, jalapeños, or garlic before adding it to the dip.
• Cheese – Crumble in some queso fresco, goat cheese, or feta.
• Onions – Mince up homemade pickled onions or fresh white or red onions.
• Chipotle Peppers – I love adding a teaspoon of diced chipotle peppers in adobe sauce for extra heat. 
• Citrus – Add lemon or orange instead of lime juice.
• Spices – Cumin, smoked paprika and ancho chili powder can add another layer of flavor.
• Pepitas – Spinkle crunchy pumpkin seeds on top.

Tips to Keep Guacamole from Turning Brown

Just like cut apples, guacamole oxidizes and turns brown the longer it sits. While all leftover guacamole will eventually start to brown, there are a few ways that you can slow the process:

• Myth busting: The pit won’t prevent browning. The old wives’ tale of leaving the avocado pit in a bowl of guacamole to prevent browning is a myth! It does nothing to preserve the guacamole and there aren’t any scientific facts to back it up.
• Lime juice. Lime juice not only adds a punchy flavor to the guacamole, but the acidity helps slow down the browning process. Don’t skip it!
• Seal it with plastic wrap. The most successful way that I’ve found to keep my guacamole green is patting it down so it’s nice and flat and then pressing plastic wrap directly against the guacamole to prevent oxidization. I’ve had it work for a day or two for me. So it’s definitely worth a shot.

Ways to Serve Guacamole

Chips and guac are a classic combo, but I’m sure you’ll find plenty of ways to use your homemade guacamole. It’s the ultimate Tex-Mex condiment! Here are some serving ideas I’d recommend:

• As a dip. Enjoy homemade guacamole with crispy tortilla chips, or try these air fryer wonton chips or baked pita chips. Don’t forget a refreshing margarita on the side.
• As a topping. Serve guacamole as a topping for beef tacos, chicken tacos, or tostadas.
• As a side. Pair zesty guac with steak fajitas, beef enchiladas, or chicken burrito bowl with Mexican black beans.

More Easy Dip Recipes

• Creamy Queso Blanco 
• Avocado Salsa Verde
• Mexican Street Corn Dip
• Chile Con Queso