Simple Guacamole
Updated Jun 20, 2025
This Simple Guacamole is made with 7 ingredients, ripe avocado, cilantro, red onion, lime juice, fresh garlic, a little salt, and optional jalapeño.
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Guacamole is a staple recipe in my house!
This Simple Guacamole has been a staple recipe in my house forever! In fact, anytime I have any ripe avocados, it’s just a given that they become guacamole. Over the years of making this homemade guacamole, I’ve perfected the ratio of all the ingredients so it comes out so good every time. When I say this is a simple guac recipe, I really mean it.
Basically, it involves mashing avocados and then adding red onions, cilantro, garlic, jalapeño pepper, lime juice, and salt. The hardest part about this guacamole recipe is smashing the avocadoes, but I find a potato masher, fork, or even a whisk is super helpful for smushing them evenly and quickly!
Happy Cooking!
– Yumna
Guacamole Ingredients
- Avocados: Use ripe avocados for this recipe! Make sure they have some give when you squeeze them.
- Red onions: Red onion has a milder flavor when compared to white onions. Finely dice the onion so that it doesn’t overpower the guac.
- Cilantro: If you don’t like the taste of cilantro, you can substitute parsley.
- Jalapeño: Jalapeños are very mild chiles! Their heat is in their seeds, which is why I call for removing them.
- Lime juice: Always use fresh lime juice. It’s so much more flavorful than bottled stuff!
- Salt: Taste the guacamole before serving and adjust as needed. You can also add black pepper, but I usually don’t.
Recipe Video Tutorial
How to Make Guacamole
Simple Guacamole Recipe
This Simple Guacamole is made with 7 ingredients, ripe avocado, cilantro, red onion, lime juice, fresh garlic, a little salt, and optional jalapeño.
Video
Ingredients
- 3 avocados
- ½ cup red onion finely chopped
- ¼ cup cilantro chopped
- 1 garlic clove minced
- 1 jalapeño seeded and finely minced
- 1 lime juiced
- ½ teaspoon salt
Instructions
- Cut the avocados in half lengthwise. Remove the pit, scoop out the avocado flesh with a spoon and place the avocado halves in a medium bowl. Mash with a fork to your desired consistency.
- Add the red onions, cilantro, garlic, jalapeño pepper, lime juice and salt. Stir to combine. Taste and adjust seasoning or lime juice as necessary.
- Serve immediately with tortilla chips, if desired.
Notes
Storage: Store any leftovers in an airtight container. They will last about 3-4 days in the fridge. Make sure to cover it with a piece of plastic wrap pressed on top of the guacamole so it is touching it. This usually prevents it from browning. If some browning does occur, just scrape the browned layer off and serve.
Make Ahead Tips: You can make chop all the ingredients and juice the lime up to a day in advance. Then you can mash the avocado and assemble before enjoying.
Nutrition
Calories: 171kcal, Carbohydrates: 11g, Protein: 2g, Fat: 15g, Saturated Fat: 2g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Sodium: 202mg, Potassium: 530mg, Fiber: 7g, Sugar: 2g, Vitamin A: 223IU, Vitamin C: 17mg, Calcium: 21mg, Iron: 1mg
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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Recipe Variations
- Chopped tomatoes: This is a popular and common add-in for guacamole. You can use red or green tomatoes, but make sure to remove the seeds and chop them finely!
- Ground cumin or other seasoning: ½ to 1 teaspoon of cumin is a great addition. You can also add dried versions of ingredients already used in the recipe to boost those flavors, such as around ¼ teaspoon of garlic powder, onion powder, or coriander.
- More heat: Try keeping the seeds in the jalapeno, using hotter serrano peppers, or stirring in some hot sauce.
- Sour cream or Greek yogurt: This makes the guacamole creamier and adds a bit of protein to it as well. It can also be a great way to mellow out the recipe if it comes out too spicy.
- Chopped fruit: Diced pineapple or mango would be delicious.
- Cheese: Try sprinkling this simple guacamole with crumbled cotija or feta cheese.
Recipe Tips
- Use ripe avocados. When you squeeze them, they should give a little. This makes them much easier to mash. Plus, ripe avocadoes have the best flavor.
- Don’t use a food processor to make the guacamole. It will turn it into a puree, and you’ll have extra cleanup to do! If the avocados are ripe, you’ll only need a fork or potato masher to get the job done.
- Don’t skip the lime. Guac needs acid to help cut through the fatty avocado. It also helps prevent the guacamole from browning too quickly.
- Taste the guacamole. Do this before serving, and add salt and lime juice, depending on your preference. Good guacamole has a generous helping of salt to boost all of the flavors.
Serving Ideas
- Chicken Burrito Bowl
- Easy Ground Beef Tacos
- Ground Beef Burritos
- Sheet Pan Chicken Fajitas
- Sheet Pan Nachos
Comments
Excellent!
Thank you!
Hello Yumna. The guacamole was so good. I took it to a party and it was gone so fast. I got lots of compliments. Next time I’ll snap a photo. Best guacamole ever. I followed the recipe and then added a bit of fresh ground black pepper. Thank you.
Thank you so much! That’s great to hear!!
Hi Yumna – Your recipes are to die for. I’m harvesting them now. We always use Cumin in our guac. And a generous amount at that. We bought one of those ‘guac savers’ that pushes out all the air and keeps it from turning yucky, and I can tell you it absolutely works. Our guac last time was good at 3 or 4 days out!
Thank you so much! Yes, cumin takes the flavor to another level! And that container sounds game changing!
I made the guacamole! Neither my husband nor I are fans of onions so I cut them really, really tiny, I didn’t want to eliminate them. It was delicious! Also we covered tightly with cling wrap, pressing out the air as suggested and the guac lasted a few days without turning brown. Used it on tacos later in the week. Lemon pasta is next!
I’m so glad to hear that! Hope you enjoy the Lemon Pasta too!
I love your tips. Pressing the plastic wrap so that it touches the guacamole is such a clever way to prevent browning. It worked like a charm.