Guac lovers, you have your personal definition of the best guacamole recipe, and this is mine. My favorite Homemade Guacamole blends the best of tips I’ve picked up from my mom’s guac, authentic guacamole in Mexico, and a happy pantry accident that we’ve repeated ever since.
The best guacamole recipe is:
- Not too chunky. Not too smooth.
- Properly salted (no bland guac for us!).
- Savory (thanks to my mom’s secret ingredient).
- FRESH and vibrant.
- Tastes like a beach vacation!
It is well documented that Ben can devour an entire bowl of this guacamole in one sitting.
His consumption is such that, when I bring guac dip to a party he’s attending, I double it to off set his hoovering.
I can’t fault him for the lack of portion control. This simple guacamole recipe is guuuuuuuud.
5 Star Review
“Seriously, best guac I’ve ever made. The whole group inhaled it!”
— Abby —
How to Make The Best Homemade Guacamole
Traditional guacamole is made of avocado, salt, lime, onion, and a spicy element, such as jalapeño. Cilantro is also often added.
I punctuate my guac with additional ingredients that add freshness, crunch, and punch: tomatoes and garlic, plus plenty of citrus juice and several good dashes of hot sauce to bring it to life.
You can keep this a simple guacamole recipe (it’s delish as is) or try one of the variations I’ve suggested below.
- Avocados. Looks are not everything! For guacamole, use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with the bright, shiny skin.
- Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is even better. I discovered this happy fact one night when we didn’t have enough limes for a full batch of guacamole, so I supplemented with lemon juice. Now, we don’t make it any other way.
- Kosher Salt. Proper seasoning with kosher salt or fine sea salt is the most important thing to add to guacamole. Do not use table salt, which is iodized and has a metallic flavor.
- Worcestershire Sauce. Mom’s secret ingredient. While not included in authentic guacamole recipes, it adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned).
- Tomatoes. It seems people are divided on whether authentic guacamole has tomatoes in it or not, but I personally think they’re a delicious addition. They add freshness, texture, acidity, and beautiful red color.
- Red Onions. Fresh, crisp, and crunchy.
- Garlic. For that garlicky goodness.
- Slice the avocados in half and remove the pit.
- Scoop the flesh into a bowl.
- Add the remaining ingredients to the bowl (minus the tomato).
- Mash until half creamy and half chunky.
- Stir in the tomato (if using). Add desired toppings and DIG IN!
For the best homemade guacamole, do not overmix. Leaving the guac a little chunky gives it a more satisfying texture and makes it more pleasurable to eat.
How to Keep Guacamole From Turning Brown
Homemade guacamole turns brown because an enzyme in the green avocado flesh reacts with oxygen in the air (this process is called oxidation). That’s why avocado flesh doesn’t turn brown until it is peeled and exposed to air.
To deter browning, the most important tips are:
- Use acid (which in this recipe is the lemon juice and lime juice). Acid is the most important thing you can put in guacamole to keep it from turning brown. It deters oxidation.
- Keep it air tight. When storing the guacamole, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air away from the guacamole as much as possible.
Brown Guac is The Pits!
A popular theory to how restaurants keep guacamole from turning brown is adding the avocado pit to the guacamole bowl.
Honestly, I have tested setting out a bowl of guacamole with and without the pit, and I found zero difference. Both bowls turned brown in about the same amount of time. If you’d like to include the pit for presentation purposes though, feel free.
What to Dip with Guacamole
- Tortilla Chips. The classic! Make sure your chips are sturdy enough to stand up to those yummy chunks. I like scoop-style chips.
- Carrots. To make this an extra healthy guacamole recipe, serve it with fresh carrot sticks or baby carrots.
- Pita Chips. A similarly crunchy alternative to tortilla chips.
- Thinly Sliced Red Bell Peppers. Nutritious and delightfully crisp.
- Thinly Sliced Radishes. Their pungent sharpness contrasts deliciously with the cooling, creamy guacamole.
Top It Off
Use this simple guacamole recipe as a base for yummy toppings you can vary based on your mood and the season, such as:
- Pomegranates (great for holidays! Especially combined with the feta.)
- Toasted pumpkin seeds
- Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
- Diced cherry tomatoes
- Diced mango
- Grilled Corn kernels
Ways To Use Homemade Guacamole
- To Store. Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.
Use leftover guacamole to make a flavorful spin on avocado toast. Top a slice of toasted bread (like this no-knead Oatmeal Bread) with guacamole and a sprinkle of feta.
Recommended Tools to Make this Recipe
The Best Cutting Board
Whether you’re chopping vegetables or fruit, cutting meat, or mincing garlic, a non-slip cutting board like this one is invaluable.
This homemade guacamole has become a household signature for us.
Grab a few extra avocados the next time you are at the store and make it a signature dish in your home too.
If you’d like to take this guacamole dip to a party, you’re sure to be popular, but be prepared: once your friends try it, they might not let you bring anything else!
Frequently Asked Questions
Yes, you can prep homemade guacamole ahead of time. Up to 1 day in advance, chop the red onion, mince the garlic, and dice the tomato. Refrigerate. I recommend waiting to pit the avocados and stir the guac together until no earlier than 1 to 2 hours before, as browning is inevitable. Store it in fridge with plastic pressed firmly over the top until ready to serve.
Yes, you can omit the hot sauce from the recipe if you prefer. I think a little hot sauce is delicious and helps wake all the flavors up, but if you need the guacamole to be completely spice-free, you can leave it out.
If your guacamole is a few hours or a day old and is starting to get a brown hue, give it a good stir. The brown parts will seemingly disappear into the green, making the guacamole appear almost brand new.
- 4 large ripe Hass avocados
- 1/2 cup finely chopped red onion about 1 small
- 2 tablespoons freshly squeezed lemon juice about 1/2 medium lemon
- 1 tablespoon freshly squeezed lime juice about 1/2 small lime
- 6 to 8 dashes hot sauce depending upon how spicy you like your guacamole
- 1 teaspoon Worcestershire sauce
- 1 clove garlic minced (about 1 teaspoon)
- 1 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 large roma tomato diced (optional)
- Crumbled feta
- Cooked and crumbled bacon*
- Chopped fresh cilantro
- Toasted pepitas
- Salty tortilla chips
- Fresh veggies such as carrots, snap peas, bell peppers, thinly sliced radishes, or jicama
Halve the avocados lengthwise and remove their pits (be sure to cut them on the cutting board, not in your hand).
Scoop the flesh into a large mixing bowl.
Add the red onion, lemon juice, lime juice, hot sauce, Worcestershire sauce, garlic, salt, and pepper.
With a fork, mash together until the mixture is half chunky and half creamy.
Gently stir in the diced tomato. Don’t overmix! Chunky guac is happy guac.
Taste and add additional salt, pepper, hot sauce, and lemon or lime juice to taste. Serve with salty tortilla chips and veggies.
- *To easily cook bacon, try this Oven Baked Bacon or Air Fryer Bacon.
- TO STORE: Tightly pack leftover guacamole into an airtight storage container, cover with plastic wrap, and seal with the lid. Refrigerate for 1 to 2 days.
Serving: 1(of 12) without toppings, about 1/4 cupCalories: 112kcalCarbohydrates: 7gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gPotassium: 345mgFiber: 5gSugar: 1gVitamin A: 100IUVitamin C: 9mgCalcium: 11mgIron: 1mg
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