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Easy Guacamole Recipe

This is the best guacamole recipe made from chunky mashed avocado, fresh lime, and a few flavorful add-ins. It’s authentic, creamy, and perfect for dipping chips or dressing up tacos!

A tortilla chip stuck into fresh guacamole in a blue bowl next to one half of a lime, with a bowl of chips in the background.

Chunky Homemade Guacamole

Guacamole is a dip, originating in Mexico and it’s made from mashed avocado, lime, and simple seasonings. Everyone always claims their recipe is the best, so I’m throwing my hat in the ring with my all-time favorite homemade guacamole! With creamy avocado, zesty lime, and salt, this classic guacamole recipe is bulked up with fresh diced veggies and herbs. The flavors are buttery, bright, a little spicy, and so delicious! 

Why You’ll Love This Easy Guacamole Recipe

  • Better than store-bought. Once you’ve made your own guacamole, there’s no going back. This recipe rivals anything you’ll find in your favorite Tex-Mex restaurant, and it’s miles better than store-bought guac.
  • Simple ingredients. The beauty of homemade guacamole is that you don’t need anything fancy to make it. This recipe combines chunky avocado with lime, easy seasonings, and a touch of heat from jalapeño peppers.
  • Quick to make. Prepare this recipe at the last minute, or get a headstart by prepping some of the ingredients the day before. Either way, your guacamole turns out delicious.
  • Versatile. Guacamole is a tasty dip to serve with tortilla chips at parties. It’s also a classic topping for all your Tex-Mex favorites, from tacos to chili.
Overhead view of ingredients for guacamole scattered over a grey countertop, including avocado halves, limes, diced jalapenos, and tomatoes.

Ingredient Notes

You only need a handful of ingredients to make authentic and fresh homemade guacamole. I’ve included some notes here. Scroll down to the recipe card for a printable list of ingredients.

  • Avocado – Ripe avocados are dark green and firm, with a little give when they’re squeezed. I like Hass avocados when they’re in season, but you can use any kind.
  • Onion – White onion, diced up finely. Another mild variety, like red onion or yellow onion, also works. 
  • Lime – Fresh lime juice is a must for guacamole. Skip the bottled stuff!
  • Herbs and Seasonings – Salt is essential, while fresh chopped cilantro is optional but recommended.
  • Add-Ins – Fresh diced tomatoes and jalapeño peppers add a burst of sweetness and kick to this guacamole recipe. Serrano peppers are a good substitute for jalapeños, or you can leave out the spicy peppers altogether for milder guac.
Fresh guacamole in a blue bowl topped with diced tomatoes and jalapenos, with two avocado halves in the background.

How to Make the Best Guacamole

Making this guacamole from scratch doesn’t take a lot of effort, and you’ll seriously taste the difference! Follow the short steps below and scroll to the recipe card for printable recipe instructions.

  • Season the onions. Start by adding finely chopped onion to a bowl with salt. Squeeze about 1 ½ of your limes over the onions. Save the last half a lime for squeezing over the finished guac.
  • Mash the avocado. Slice your avocados in half, remove the pits, and then dice and scoop out the green flesh into a bowl. Use a fork or a potato masher to mash the avocado. I like to leave some larger chunks remaining.
  • Combine. Stir the mashed avocado together with the onions and lime juice, then add diced tomatoes, jalapeños, and cilantro. Give the guacamole a final stir, and then refrigerate and serve! Squeeze the remaining lime over the guacamole just before serving.

Recipe Tips

Not all guacs are created equal, and I can say with confidence that this recipe is the BEST. Here are my final tips that make this guacamole a success every time:

  • Choose ripe avocados. The #1 trick to the best guacamole is to choose ripe avocados. Underripe avocados tend to lack flavor, while overripe avocados overpower the guac. Look for avocados with dark skins that are soft to the touch, but not mushy. 
  • Adapt the seasonings to taste. You can adjust the amount of salt and lime juice to taste. Remember that you can always add more but can’t take away.
  • For chunky guacamole, leave some of the diced avocado unmashed. Feel free to mash it all up if you prefer.
  • Scale the recipe. An easy way to scale your guacamole for a crowd is to budget 1 lime for every 2 avocados.
  • Serve fresh. Guacamole is best served right away. Just in case, however, you’ll find make-ahead and storage instructions further down in the post.
  • Make it extra creamy. This guacamole recipe is creamy as is, but if you’re after an even creamier texture, stir in a spoonful (or two) of sour cream or plain Greek yogurt.

Frequently Asked Questions

What is the best tool to smash an avocado?

I’ve found that a potato masher works great when smashing avocados for guacamole. Another option is to use 1-2 forks to mash the avocado against the side of the bowl.

Why is my avocado hard to mash?

Underripe avocados are bright green and hard, and difficult to mash. Make sure to choose ripe avocados (see the Ingredient Notes and Tips sections above). 

A tortilla chip stuck into a bowl of guacamole.

What to Serve With Guacamole

Fresh guacamole is a classic party dip served with crispy tortilla chips and corn chips. It’s the perfect easy appetizer next to a taco salad, cheesy chicken empanadas, and baked chicken taquitos. This creamy guacamole is also great to whip up as a topping on taco night, or savory beef chili along with sour cream.

Close up of a hand holding a tortilla chip dipped in guacamole, with a bowl of guacamole in the background next to one half of a lime.

Can I Make This In Advance?

Yes. If you’re preparing your guacamole in advance, dice and season the onions with lime juice and salt, and store them in an airtight container. You can also dice up the tomatoes and jalapeños and store them separately. Refrigerate your add-ins overnight, until you’re ready to make your guac, and then combine them with freshly mashed avocado.

I do not recommend assembling the guacamole too far in advance as the avocado will turn brown.

How to Store Leftover Guacamole

  • Refrigerate. Store any leftovers in an airtight container in the fridge for up to 2 days. You might notice that the surface turns brown after a while, so give the guacamole a good stir (and a fresh squeeze of lime if you have one) before serving.
  • Freeze. Fresh guacamole isn’t suitable for freezing. Luckily, it’s easy to prep ahead (see above), and quick to make on the spot!

More Easy Appetizer Ideas

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Fresh guacamole in a blue bowl topped with diced tomatoes and jalapenos, with two avocado halves in the background.

Easy Guacamole Recipe

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  • Author: Julianne Dell
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 10 minutes
  • Yield: 8 servings
  • Category: Appetizer
  • Cuisine: Mexican

Description

This is the best guacamole made with ripe avocados, fresh lime, and a few flavorful add-ins! Homemade guac is perfect as a party dip or as a topping for tacos.


Ingredients

  • ½  cup diced white onion
  • ½ to 1 teaspoon salt
  • 2 limes, juiced
  • 2 Roma tomatoes, diced
  • 1 medium jalapeño, diced (optional, for a spicy guacamole)
  • 4 medium to large avocado
  • 12 tablespoons cilantro (optional)

Instructions

  • Dice the onion into finally chopped pieces and top with salt and stir. Note: If you do not like a salty guacamole, start with ½ teaspoon salt. You can always add salt later but you cannot take it away.
  • Squeeze 1 1/2 limes over the onions, extracting as much juice as possible. Save half a lime for later. Note: If you do not like a lot of lime, start with one whole lime and add juice to taste.
  • Dice the tomatoes and the jalapeño and set aside.
  • Cut avocados in half and remove the pits. Using your knife, score the avocados length and width wise, about the size of a dime or smaller. Spoon the avocado into your bowl.
  • Use a small masher, or two spoons/forks to mash half of the chunks of avocados, leaving about of the them as larger chunks. Stir together with the onions & lime juice.
  • Finally, top with tomatoes, jalapeños and cilantro and stir it into the guacamole. Keep refrigerated.
  • Add additional salt or lime juice to taste as needed.

Notes

  • To prepare in advance, dice the onions and store in an airtight container together with the lime juice and salt. Dice the tomatoes and jalapeño and store separately (or together). This way you only need to throw your ingredients together when you’re ready. I always come prepared with an extra lime and some salt just in case.
  • Store the prepared guacamole in an airtight container in the refrigerator. Guacamole is best served fresh but leftover can be store for up to 2 days.

Nutrition

  • Serving Size: 1
  • Calories: 123
  • Sugar: 1.3g
  • Sodium: 297.6mg
  • Fat: 10.5g
  • Carbohydrates: 8.2g
  • Fiber: 5.1g
  • Protein: 1.6g
  • Cholesterol: 0mg

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3 thoughts on “Easy Guacamole Recipe”

  1. Avatar photo
    Lindsay @ Life, Love and Sugar

    I️ know from personal experience that your guacamole is bomb! Can’t wait to make it!