Guacamole
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Learn to make the ultimate chip-worthy guacamole, rivaling the irresistibly scoopable guac made tableside at the best Mexican restaurants.
If the sheer number of Mexican recipes on this site is any indication, you’ve probably guessed that I absolutely love Mexican food. (Fun fact: I actually got married on Cinco de Mayo. It wasn’t planned, but it certainly makes for a fun anniversary!) Guacamole is a must-have for any Mexican meal, perfect as a creamy dip for tortilla chips or as a delicious topping for chicken fajitas or beef nachos.
This recipe mirrors the fresh guacamole made tableside at the best Mexican restaurants. It’s incredibly easy to whip up—just 20 minutes and a few simple ingredients are all you need. Bring this to your next party, and I promise, you’ll be everyone’s favorite guest!
Table of Contents
“Easy to make and tastes like our favorite Mexican restaurant’s guacamole.”
What You’ll Need To Make Guacamole
- Avocados: The base of guacamole, providing a creamy texture. Look for avocados that are dark green to nearly black and yield slightly to gentle pressure, indicating they’re ripe and ready for use. Avoid avocados that feel mushy or have deep indentations.
- Lime Juice: Adds brightness and acidity, balancing the richness of the avocados and preventing them from browning too quickly.
- Salt and Cumin: Salt enhances the overall flavors, while cumin adds a warm, earthy note. When seasoning your guac, taste it with the chips you’re serving as they can vary in saltiness.
- Scallions and Garlic: Scallions bring a mild oniony crunch, and garlic contributes a subtle pungency.
- Jalapeño Pepper: Introduces a spicy kick. Adjust the amount to suit your heat preference, and consider removing the seeds for less heat.
- Tomato: Offers a juicy, sweet contrast. Seed the tomato to prevent the guacamole from becoming too watery.
- Fresh Cilantro: Provides a burst of herbal freshness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
Begin by cutting the avocados in half lengthwise. There are two ways to remove the pits. You can carefully strike them with the edge of a sharp knife, then twist and loosen (this is how I do it but please bear in mind that this is very dangerous if you miss; I have heard of people ending up with stitches using this method!). Alternatively, a safer way is to scoop the pits out with a spoon.
Holding each avocado half in the palm of your hand, use a butter knife to cut a grid in the flesh.
Use a spoon to scoop the cubes of flesh out of the skin and into a medium bowl.
Add the lime juice. The easiest way to juice a lime is to cut it in half, then holding the lime in your hand, pierce the center with the tines of a fork. Squeeze the lime and turn the fork back and forth to release the juice.
Add the salt, cumin, scallions, garlic, and jalapeño.
Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix; you want the guacamole to be chunky.
Frequently Asked Questions
You will find all sorts of suggestions online for the best way to store guacamole and prevent it from turning brown, but the reality is that none of them work well. Guacamole needs to be made fresh or just a few hours ahead of time. If you’re not planning to serve it immediately, press a piece of plastic wrap directly over the dip and refrigerate for up to two hours; after that, it will start to deteriorate. Be sure to bring it to room temperature before serving.
Yes, you can make guacamole without cilantro if you’re not a fan or if you’re serving someone with a sensitivity to it.
Yes, to speed up the ripening process, place the the avocados in a brown paper bag and store them at room temperature. If you’re really in a hurry, place an apple or a kiwi fruit in the bag; these fruits give off a natural hormone that promotes ripening. You’ll know they’re ready to go when they are dark in color and firm, but yield to gentle pressure when you press them.
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Guacamole
Learn to make the ultimate chip-worthy guacamole, rivaling the irresistibly scoopable guac made tableside at the best Mexican restaurants.
Ingredients
- 3 large avocados, halved and pitted
- 1½ tablespoons lime juice, from 1 lime, plus more to taste
- heaping ½ teaspoon salt
- ½ teaspoon ground cumin
- 3 scallions, white and light green parts only, very thinly sliced
- ¼ teaspoon minced garlic, from 1 clove (optional)
- 1 jalapeño pepper, seeded and minced (about 2½ tablespoons; see note)
- 1 small tomato, seeded and diced
- 3 tablespoons fresh chopped cilantro
Instructions
- Hold an avocado half in the palm of your hand and, using a butter knife, cut a grid into the flesh. Use a spoon to scoop the flesh into a mixing bowl. Repeat with the remaining avocado halves. Add the lime juice, salt, cumin, scallions, garlic (if using), and jalapeño. Using a fork, mash the mixture until blended but still very chunky. Add the tomatoes and cilantro and fold until combined, being careful not to overmix (you want the guacamole to be chunky). Taste and adjust seasoning with more salt, lime, or jalapeño, if desired. Transfer to a bowl and serve with tortilla chips. If not serving immediately, place a piece of plastic wrap directly over the surface of the guacamole and refrigerate until ready to serve (preferably no longer than a few hours; bring to room temperature before serving).
- Note: To prepare the jalapeño, use a small knife to slice straight down along one side, removing just the flesh. Turn the pepper and repeat with the remaining sides. All of the seeds and most of the veins -- the extra hot stuff -- should remain in the core. Mince the flesh and reserve the core in case you want to add more heat to your guacamole. Try to minimize contact with the seeds and be sure to wash your hands well after cutting the pepper; definitely do not touch your eyes.
Nutrition Information
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- Per serving (6 servings)
- Calories: 210
- Fat: 19 g
- Saturated fat: 3 g
- Carbohydrates: 13 g
- Sugar: 2 g
- Fiber: 9 g
- Protein: 3 g
- Sodium: 206 mg
- Cholesterol: 0 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Amazing recipe.Loved how you make the chunky guacamole.It was easy and the results very good!! 5 stars!
Prema Jacob
Another delicious recipe, Jenn! I also appreciate the tip on how to pit the avocados!
Happy Anniversary! How does one have a not planned wedding on Cinco?
Eating guac for any occasion is always yum.
And yes, this is a great recipe. I only use a half or quarter of jalapeño though.
Making this today for “Cinco de Mayo”. I usually use red onions, but I’m going to give your version a try with green onions. Also, I wanted to drop by and wish you a Happy Anniversary! Thanks for all of the wonderful recipes!!!
💗
I use all the same ingredients, beside the onions. I like the purple onions, but I’ll try the green ones for sure. I’m definitely using the minced garlic next time, though. I’ve been using garlic salt in the past. You’ve never led me astray or steered me wrong in a recipe. Thanks for doing what you do and sharing it with us!
I love this recipe. So simple and easy to make and delicious, I served it with your Crispy Pan Fried Tilapia Fingers and Fries and everyone gobbled them down. Another great recipe. Thanks Jenn for making me look good every time!
To keep guacamole from turning brownish in color, if you want to eat it over the course of a couple of days. Flatten the guacamole in a container. Whatever size that might fit what’s left of the guacamole. Make sure the guacamole is spread out evenly in the container. Next, pour a small amount of cool water over the guacamole, then cover with lid or plastic wrap and refrigerate. The water will not absorb into the guacamole. When ready to enjoy, pour out the water and stir the guacamole and serve. Still have some guac left over? Repeat the process for storing and you’re all set.
To keep guacamole from turning brownish in color if you want to eat it over the course of a couple of days. Flatten the guacamole in a container. Whatever size that might fit what’s left of the guacamole. Make sure the guacamole is spread out evenly in the container. Next, pour a small amount of cool water over the guacamole, then cover with lid or plastic wrap and refrigerate. The water will not absorb into the guacamole. When ready to enjoy, pour out the water and stir the guacamole and serve. Still have some guac left over? Repeat the process for storing and you’re all set.