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This simple guacamole recipe has been a staple recipe in my house forever! In fact, anytime I have any ripe avocados, it’s just a given that it becomes guacamole. Over years of making guacamole, I’ve perfected the ratio of all the ingredients so it comes out perfect every time!
Ingredients to make guacamole
- Avocados: Use ripe avocados for this recipe so that they are easier to mash and have the best flavor. When you squeeze the avocado gently it should give a little.
- Red onions: Red onion has a milder flavor when compared to white onions and you can easily eat them raw, Finely dice the onion so that it doesn’t overpower the guac.
- Cilantro: Chopped cilantro adds a wonderful freshness to the dip. If you don’t like the taste of cilantro, you can substitute it with parsley so that you still get that fresh flavor.
- Jalapeño: Jalapeños are very mild peppers and the guacamole balances out the heat so this is not spicy at all especially when seeded. If you are very sensitive to heat you can omit this, but I urge you to try it!
- Lime juice: Always use fresh lime juice, it is so much more flavorful than bottled. The acid from the lime cuts through the creamy avocado and adds a wonderful zing.
- Salt: Salt helps to bring all the flavors in this dip alive. Taste the guacamole before serving and adjust as needed. You can also add black pepper, but I usually don’t.
Guacamole tutorial video
How to make simple guacamole
- Cut the avocados in half and remove the flesh using a spoon. Be sure to check out my post on how to cut an avocado to help you cut it safely and limit any waste.
- In a medium bowl, mash the avocado halves with a fork or potato masher until it’s as smooth or as chunky as you like it. It like a little somewhere in between.
- Add the the red onions, cilantro, jalapeño peppers, garlic, lime juice and salt on top.
- Stir together with a spoon, being careful not to over-stir. Then taste and adjust to your liking as necessary. This is important for making sure the salt and lime juice work for the size of avocados you’re using.
You’re ready to serve this simple guacamole now. If you’d like, you can chill in the fridge for up to 2 hours before serving. But don’t go beyond 2 hours for best results.
Tips for making the best guacamole
- Use ripe avocados. When you squeeze them they should give a little, this makes them much easier to mash and the flavor will be best this way.
- Don’t use a food processor to make the guacamole. It will turn it into a puree and you’ll have extra clean up to do! If the avocados are ripe, all you need is 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; plus it helps to slow down the browning of the guacamole. Always use fresh lime juice, not the bottled stuff.
- Taste the guacamole before serving and add salt and lime juice to suit your taste. Good guacamole has a generous helping of salt to boost all of the flavors.
Guacamole add-in ideas
- Chopped tomatoes: This is a very popular and common add in for guacamole which I often use. You can use red or green tomatoes, but make sure to remove the seeds and chop finely.
- Ground cumin or other seasoning: Cumin takes the flavor to another level. You can also add dried versions of ingredients already used in the recipe to highlight those flavors like garlic powder, onion powder or coriander.
- More heat: You can use chili peppers or serano peppers, or you can even stir in some hot sauce.
- Sour cream or Greek yogurt: This makes the guacamole more creamy 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.
- Grilled corn or other grilled vegetables: The smokey and sweet flavor of grilled corn with guacamole, or even grilled bell peppers, is an excellent way to complement the dip!
- Chopped fruit: Think of using pineapples or mangos to add a tropical flavor to the the guacamole that makes it really stand out. It’s also just really pretty!
Frequently asked questions
My favorite method to store guacamole is to transfer to an airtight container, place plastic wrap on top and then press down the plastic wrap until it covers the entire guacamole with no air pockets. Place the container lid on top and store in the fridge.
If you use my method for covering the guacamole and limit how often you remove it from the fridge and remove the plastic wrap, it should last for up to 5 days. You can also add a touch of lime juice between the guacamole and plastic wrap to extend the storage time.
Actually, you can let the guacamole sit (covered) in the fridge for a couple of hours before serving. This allows all of those flavors to really meld together.
We’re obsessed with this simple guacamole recipe in my house. It’s the perfect beginner recipe that is fail-proof every time you make it! You will love it and your family and guests will surely eat it up!
More dips to try
- Classic Hummus
- Guacamole Dip with Corn
- Vegan Spinach Artichoke Dip
- Avocado Hummus Dip
- Creamy Feta Dip
- Labneh Dip
- White Bean Hummus
If you’ve tried this feel good Simple Guacamole recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some shots of it, share it with me on Instagram so I can repost on my stories!
- 3 ripe avocados
- ½ cup finely chopped red onion
- ¼ cup chopped cilantro
- 1 garlic clove minced
- 1 jalapeño pepper seeded and finely minced
- Juice of 1 lime
- ½ teaspoon salt
- 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.
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
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.