The Guacamole is something I’ve made so many times that I don’t really think about it anymore. Which is usually how I know it’s good. It’s the thing I throw together when friends are coming over, when I need a quick snack, or when dinner somehow turned into “chips and vibes.”
I didn’t grow up making guacamole, but once I learned how easy it is, I stopped buying the store-bought stuff immediately. There’s something very satisfying about mashing avocados, tasting as you go, and adjusting it until it feels right. No rules, no stress. Just good ingredients doing their thing.
This is the recipe I always come back to. Fresh, simple, and forgiving. If you mess it up a little, it’s still guacamole. And that’s a pretty great safety net.
Why I Keep Making This Dish (The Real Reasons)
- Hard to Mess Up: Even when it’s not perfect, it’s still good.
- Fast Comfort Food: Ten minutes and I’m already eating.
- Always a Hit: No one has ever complained about guacamole.
- No Cooking Required: Just chopping, mashing, and tasting.
- Flexible Texture: Chunky, smooth, or somewhere in between.
- Fresh Flavor: It tastes alive. That’s the best way I can explain it.
- Snack or Side: Works with almost anything.
- Feels Homemade: In a good, relaxed way.
Tips I Learned the Hard Way
- Use Ripe Avocados: If they’re hard, you’re going to be mad.
- Fresh Lime Matters: Bottled lime juice just isn’t the same.
- Dice Small: Big chunks of onion can take over.
- Salt Slowly: You can add more. You can’t take it out.
- Seed the Jalapeño: Unless you’re really in the mood for heat.
- Taste As You Go: Don’t wait until the end to adjust.
- Big Avocados Help: If yours are small, add one more.
- Mix Gently: You don’t want avocado soup.
Variations You Can Mess Around With
- Extra Heat: Leave some jalapeño seeds in.
- No Cilantro: Skip it if you’re not a fan.
- Garlic Boost: Add another clove if you love garlic.
- Citrus Twist: Mix in a little lemon juice with the lime.
- Chunky Style: Mash less and keep big avocado pieces.
- Smooth Style: Mash more and stir longer.
- Add-ins: Corn or diced mango if you’re feeling adventurous.
How To Make The Best Guacamole?
Ingredients
- 3 ripe avocados
- 1/2 small yellow onion, finely diced
- 2 Roma tomatoes, diced
- 3 tablespoons fresh cilantro, finely chopped
- 1 jalapeño pepper, seeds removed and finely diced
- 2 garlic cloves, minced
- Juice of 1 fresh lime
- 1/2 teaspoon sea salt
Instructions
Step 1:
Slice the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
Step 2:
Use a fork to mash the avocado. Make it chunky, smooth, or somewhere in between.
Step 3:
Add the onion, tomatoes, cilantro, jalapeño, garlic, lime juice, and salt to the bowl.
Step 4:
Stir everything together until combined. Give it a taste. Add more salt or lime juice if it needs it. Trust your mouth more than the measurements.
Step 5:
Serve right away with tortilla chips, or honestly, whatever you have nearby.
The Best Guacamole Recipe
Ingredients
Method
- Slice the avocados in half, remove the pits, and scoop the flesh into a mixing bowl.
- Use a fork to mash the avocado. Make it chunky, smooth, or somewhere in between. This part is personal. There’s no wrong answer.
- Add the onion, tomatoes, cilantro, jalapeño, garlic, lime juice, and salt to the bowl.
- Stir everything together until combined. Give it a taste. Add more salt or lime juice if it needs it. Trust your mouth more than the measurements.
- Serve right away with tortilla chips, or honestly, whatever you have nearby.
Notes
Nutritional Information
| Nutrition | Value |
| Calories | 185 kcal |
| Carbohydrates | 12 gm |
| Fat | 02 gm |
| Protein | 2.5 gm |
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
How I Like to Serve This
- Chips and Dip: The classic, always.
- Taco Night: On top of everything.
- Toast Upgrade: Spread thick on toast.
- Side Dish: With grilled chicken or steak.
- Snack Dinner: Chips, guacamole, and zero regrets.
- Party Bowl: Placed in the center, gone fast.
Storage, Leftovers, and Next-Day Thoughts
- Best Fresh: Day one is unbeatable.
- Cover Tightly: Press plastic wrap directly onto the surface.
- Lime Helps: Extra lime slows browning.
- Fridge Friendly: Keeps for about a day if stored right.
- Color Change Happens: Still safe to eat.
- Stir Before Serving: Brightens it back up a bit.
FAQs (Real Questions People Actually Ask)
How do I keep guacamole from turning brown?: Press plastic wrap right onto the surface and add extra lime.
Can I make this ahead of time?: Yes, but it’s best the same day.
What if my avocados aren’t ripe?: Wait. Or buy better avocados next time.
Is it spicy?: Mild, unless you add more jalapeño.
Can I skip tomatoes?: Absolutely. It still works.
What if it tastes bland?: Add salt or lime, not more avocado.
Can I use red onion instead?: Yes, just dice it small.
Is it okay if it’s chunky?: It’s more than okay.
