How to Make Guacamole (original) (raw)
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Learn How to Make Guacamole using my very favorite recipe! I combine techniques from authentic Mexican guacamole and my mom’s legendary guac to create the most epic party starter EVER.
This is seriously the best guacamole you’ll ever have.
Maybe I’m biased because it’s based off of my mom’s recipe, which everyone FLIPS for when she brings it to a party. But I really think you’re going to love it too. Here’s why:
- Simple Ingredients. I’ve got all the standard ingredients, plus a secret ingredient pantry staple that my mom always puts in her guac.
- Perfect Texture. Not too chunky. Not too smooth. This is the goldilocks of guac.
- Properly Seasoned. No bland guacamole for us! This one uses the right amount of kosher salt to make it pop, plus citrus juice for vibrancy.
Serve it as an appetizer alongside Mexican Corn Dip, use it for tacos like Carnitas, or tuck it inside a Vegetarian Burrito. Just know this—however much of this guacamole you make, that’s how much will get eaten.
5 Star Review
“Seriously, best guac I’ve ever made. The whole group inhaled it!”
— Abby —
The Ingredients Make All the Difference
Guacamole is ALL about using the very best, freshest ingredients—but my version also has one unexpected addition that makes it extra delish.
Here are the linchpins of my guacamole recipe. (No, this isn’t the full ingredient list! That’s in the recipe card below.)
- Avocados. Use Hass avocados, which are dark, brown, and bumpy. They have a superior flavor and creamier texture compared to the sleeker green avocados with bright, shiny skin.
- Lime Juice AND Lemon Juice. Surprise! While lime juice only is traditional for guacamole, a combo is especially delicious. Be sure you are using FRESH lime juice and lemon juice. Do not use the kind in the bottle.
- Worcestershire Sauce. Mom’s secret ingredient. It adds a subtle savoriness that makes the guac even harder to stop eating than it already is (you’ve been warned).
- Hot Sauce. Because I like my guacamole a little bit spicy. Feel free to adjust the amount to suit your heat preference. Or you can use jalapeños instead. (For another spicy dip, try this Chicken Enchilada Dip.)
- Tomatoes. People are divided on whether authentic guacamole has tomatoes in it or not. Personally, I think they’re a delicious addition. They add freshness, texture, acidity, and beautiful pop of color.
How to Make Guacamole Step-By-Step
Halve and Pit. Be sure to cut the avocados on a cutting board, not directly in your hand.
Scoop. Use a spoon to scoop the flesh into a bowl.
Add the Onion, Garlic, and Seasonings. Hold off on the tomato.
Mash. Leave it a little chunky. (Leaving the guac a little chunky gives it a more satisfying texture and makes it more pleasurable to eat.)
Stir in the Tomato. Add desired toppings and ENJOY!
Topping Ideas
While you can’t go wrong with this simple guacamole recipe, every now and then, it’s fun to fancy it up. Here are some toppings to make your guacamole stand out among the rest.
- Crumbled feta or cotija cheese
- Pomegranates (great for holidays! Especially combined with the feta.)
- Toasted pumpkin seeds (a.k.a. pepitas)
- Bacon (see Baked Bacon and Air Fryer Bacon for easy ways to cook it)
- Diced cherry tomatoes
- Diced mango, peaches, or pineapple
- Grilled Corn kernels
- Fresh cilantro or green onions
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. Try these Air Fryer Tortilla Chips!
- Carrots. Serve it with fresh carrot sticksor 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.
- Tacos, Burritos, Quesadillas. Who doesn’t love guacamole when you take a bite of Ground Beef Burritos or even Ground Beef Quesadillas?
More of My Best Tips and Tricks for Perfect Guac
- Know How to Pick a Ripe Avocado. Choose a Hass avocado that is deep dark green, brown, or black in color, with bumpy skin instead of smooth. When you squeeze it, it should feel soft but firm.
- Ripen Your Avocados Faster. To speed up your avocados’ ripening, place them in a sealed paper bag. Adding a banana to the bag along with them speeds things up even more.
- Keep Your 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). Acid helps keep guacamole from turning brown, and when storing it, use the smallest container possible and press a piece of plastic wrap against the surface to keep the air out.
- Troubleshooting Brown Guacamole. 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. Adding additional fresh avocado helps too.
- Season to Taste. First, before you begin tinkering with your guacamole, if you will be serving it with chips, use those chips for taste-testing. If you taste your guac and it is bland, start with more salt. Next, add lime juice. Often an additional pop of citrus is all guac needs to come alive and taste better. If you still aren’t happy with the taste, you can rely on mix-ins to jazz it up. Try adding cilantro, salsa, a diced jalapeño, feta, or a few dashes of hot sauce.
Here's how to make guacamole with an unexpected ingredient that makes it EPIC. Readers say this is the best guacamole they've ever had!
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- 4 large ripe Hass avocados
- ½ 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
- ¼ teaspoon freshly ground black pepper
- 1 large roma tomato diced (optional)
TOPPINGS (optional):
- Crumbled feta
- Cooked and crumbled bacon*
- Chopped fresh cilantro
- Toasted pepitas
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 or chips, about 1/4 cupCalories: 113kcalCarbohydrates: 7gProtein: 1gFat: 10gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gPotassium: 357mgFiber: 5gSugar: 1gVitamin A: 143IUVitamin C: 10mgCalcium: 12mgIron: 1mg
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Hi, I’m Erin Clarke, cookbook author and the home cook behind Well Plated. I’ve helped millions of people cook healthier meals that actually taste amazing and sold over 200,000 books! I’m here to help you save time, dirty fewer dishes, and feel great about what you’re eating, without overthinking it. Welcome!