Best Guacamole

A Simple, All-Purpose Recipe

Simple guacamole recipe

The Spruce / Diana Chistruga

Prep: 15 mins
Cook: 0 mins
Total: 15 mins
Servings: 8 servings
Yield: 4 cups
Nutritional Guidelines (per serving)
214 Calories
18g Fat
14g Carbs
3g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
×
Nutrition Facts
Servings: 8
Amount per serving
Calories 214
% Daily Value*
Total Fat 18g 23%
Saturated Fat 3g 17%
Cholesterol 4mg 1%
Sodium 50mg 2%
Total Carbohydrate 14g 5%
Dietary Fiber 9g 33%
Protein 3g
Calcium 35mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

The word "guacamole" comes from Nahuatl (the language spoken by the ancient Aztecs and still very much alive in Mexico today) and translates loosely as "avocado sauce." The dish has long been popular throughout Mexico and spread into the U.S. through the Southwest. There are as many versions of guacamole as there are cooks—from simple mixtures of mashed avocado with salt to more elaborate mixtures with spices, chiles, and fresh veggies.

This easy but delicious version is a great standard guacamole recipe and may very well become a classic in your kitchen. The balance of creamy avocado, sharp fresh onion, spicy chile pepper, tangy lime juice, and juicy tomato yields a flavorful dip and condiment. It's easy to customize this guacamole to suit your tastes; increase or decrease the chiles for the perfect level of heat, add more lime for a little more sour, or add a little crema for an extra creamy experience. Plus, it's ready to eat in just 15 minutes.

It makes a tasty side garnish for grilled meats or chicken, a creamy sauce on tacos or tortas, and livens up a burrito. Serve your delicious creamy-chunky guacamole with totopos (tortilla chips) for a crowd-pleasing appetizer or snack or add a big dollop to top your nachos.

Ingredients

  • 4 ripe avocados
  • 1/4 cup onion (peeled and diced)
  • 1 fresh serrano pepper (or jalapeño, seeded and diced)
  • 2 tablespoons cilantro leaves (coarsely chopped)
  • Optional: 1/4 cup Mexican crema (or sour cream)
  • 1 tablespoon lime juice (freshly squeezed)
  • Salt and pepper (to taste)
  • 1 medium tomato (seeded and diced)

Steps to Make It

  1. Gather the ingredients.

    Ingredients for simple guacamole
    The Spruce / Diana Chistruga
  2. Peel the avocados and remove their pits. Mash the flesh of two of them with the back of a fork or other mashing utensil. Dice the other two into 1/4-inch to 1/2-inch cubes.

    Mashed and dice avocados
    The Spruce / Diana Chistruga 
  3. Mix the mashed avocado with the diced onion, chile pepper, and cilantro. Fold in crema or sour cream (if using) and lime juice. Add salt and pepper to taste.

    Avocado mixed with crema and onion and peppers
    The Spruce / Diana Chistruga 
  4. Fold the diced avocado and tomato into the mashed avocado mixture.

    Tomato and diced avocado added to guacamole
    The Spruce / Diana Chistruga
  5. Use immediately or cover with plastic wrap (making sure the plastic completely touches all surfaces of the guacamole so that air exposure is minimized), refrigerate, and consume within a few hours.

    Guacamole in a bowl
    The Spruce / Diana Chistruga

How to Store and Freeze

  • Due to the raw avocado and veggies, this type of guacamole does not keep especially well. If you have leftovers that you’d like to save, eat them within a day or two.
  • Keep leftovers in an airtight container and press plastic wrap directly against the exposed surface of the guacamole to minimize discoloration. If the guacamole does turn brown on top, just scrape off the dark top layer before using.
  • Assembled guacamole with watery tomatoes and onions isn't great for freezing. You can mix the mashed avocado, salt, and lime juice and freeze that. Add it to a zip-top freezer bag, press out the air, and freeze for up to three months. Defrost in the fridge and add the other ingredients before serving.

Tips

  • Use perfectly ripe avocados when making guacamole. The fruit should yield slightly when you squeeze it. If your avocado is still hard as a rock, try sticking it in a paper bag with a cut apple or ripe banana to speed up the ripening process.
  • To safely cut an avocado, slice through the stem cavity straight down and cut around the pit. Take each side in your hands and twist to open. Using the thick end of a large knife (closest to the handle) and whack the pit, attaching it to the blade, and lift it out. Sometimes you can also use a spoon to scoop out the pit.

Recipe Variations

  • To make this recipe more authentic and vegan at the same time, leave out the optional crema/sour cream.
  • Tweak the texture of this recipe to your taste. Like even chunkier guacamole? Mash just one or none of the avocados—or none of the. Want it creamier? Mash all four avocados and dice the vegetables very small.
  • Adjust the level of spiciness in this recipe at will: Use less or no chile if you prefer milder guacamole or more if you love the heat. You can also add a few dashes of hot sauce.
  • For a little more flavor, add a few sprinkles of cumin or cayenne pepper.
  • For even quicker guacamole, combined mashed avocados with prepared tomato salsa. Add lime juice and salt to taste.

What Do You Put in Guacamole So It Doesn't Turn Brown?

Fresh lime or lemon juice is the most effective at keeping avocados from turning brown. And while mixing the juice into your guacamole will help preserve its green color (and make it taste good), it won't last forever. Enjoy the dip fresh, and when storing, press plastic wrap directly against the surface and store in an airtight container in the fridge.