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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I never really used a recipe for guacamole. Usually, after making pico de gallo, I would mash some avocados and add some pico. Not sure why I originally tried this recipe, but this is fantastic. I made some for my mother and sister today, and my sister texted me that it was the best she had ever had. All I had to say was Once Upon a Chef, and she knew where I got it. We both use so many of your recipes. I have all the ingredients here to make my husband and I a batch tomorrow for Super Bowl Sunday. We dont really watch the game, we just eat the food.
I loved this guacamole recipe! I would have never thought of adding garlic, but it’s delicious! However, I used garlic powder (I just sprinkled some) and decided to skip the cumin. I like my guacamole chunky as well, so I used the fork technique. I always save the avocado seeds and put them in the guacamole to reduce oxidation (plus the plastic wrap, of course!); it’s not perfect, but I think works well. I love to eat my guacamole with plantain chips (yum 😋).
Easy to make and tastes like our favorite Mexican Restaurant’s guacamole. I’ve always wanted to make guacamole at home and Thanks to you Jenn, I will be from now on.
This recipe is basically great. I changed it a bit the second time so that I used 1/2 teaspoon of kosher salt instead of regular salt to give it a little more zip, and added 1/4 diced yellow onion to give a bit more kick. Perhaps it’s just a personal preference for salt and spice, so I recommend you make the recipe as is the first time and doctor it to suit yourself the second time. It’s very good as is!
I love this recipe. I have tried without the cumin and jalapeno. That is tasty also. The jalapeno gets too spicy for my taste. I also added 1 T of olive oil. Just adds a little something!
I ❤️ Guacamole! I’ve made it countless times. I also love trying new recipes. So, thankfully I tried this one. The flavor over the top above any other guacamole I’ve ever made. Found my go- to, compliment receiving recipe!
And yet ANOTHER winner! This stuff is wonderful. Had a mango about to age out and you’d already approved the move for another reviewer, so I diced it and folded it in. Pretty much impossible to identify where that little hint of sweetness came from in the finished product, but from now I’ll be adding it on purpose.
In Florida, we have gigantic avocados at this time of year – almost too many to eat daily! Since we can buy frozen guacamole in the grocery store, have you ever tried to freeze this guacamole recipe? If so, do you have any tips?
I’ve never tried to freeze it so I can’t say confidently how it will impact it – I’m sorry! If you try it, please report back to let me know how it goes!
Thank you for your quick response! I will make guacamole this weekend and freeze some and will report back on the results!
Very good. Loved the addition of jalapeno. Made this and your hummus for a social distancing get together last evening. They went over quite well.
Once again your recipes are on point. I loved this and so did my hubby. The addition of the cumin is perfect. I use a lot of your recipes and have never been disappointed you are my go to chick. Thanks for all your marvellous recipes.
😊
This was fantastic. I have never really used a recipe for guacamole before. Just mashed the avocados and added some of my home made pico de gallo. Or just winged it with the lime juice, salt, cilantro and other ingredients. This was so perfect. I did not use the pepper because I forgot to buy it, but no one seemed to care. Used it to top a nacho platter, and everyone loved it. The best guacamole I ever made. I would never thought of adding the cumin, but it just rounded it out, without being overpowering.