This Guacamole recipe will ruin you for store-bought guac. It’s smooth and creamy with chunks of tomato and a hint of garlic and lime – absolutely delicious!
Table Of Contents
Guacamole Recipe details
I love this recipe because it reminds me of the guacamole I ate while in Mexico. The taste, texture, and convenience make it well worth the (minimal) effort.
- Taste- These flavors are so authentic and rich, from the sweet tomatoes to the pungent garlic, to the tangy lime.
- Texture- You can make this guacamole recipe chunky or smooth, it’s up to you. But either way, the creamy avocado and crunch of onion make it so appealing.
- Ease- You can make this ahead for easy serving, and even freeze it! Plus, there’s almost no dish that can’t be improved by the addition of tasty guacamole, like burgers, omelets, tacos, and more.
- Time- This recipe is quick and simple. Everyone will be dipping chips into this delicious guac in just 20 minutes!
What you’ll need
- Main ingredients- Avocado, Tomato, and White onion
- Flavor boosters- Salt, Garlic clove, and Lime juice
How to make guacamole
- Dice and soak the onion. With a knife or chopper, dice up the onion and soak it in a bowl of cold water to reduce the strong oniony taste. After about 20 minutes, strain out the water using a mesh strainer and set aside.
- Core and dice the tomatoes. Using a tomato corer or knife, remove all the cores from the tomatoes. Cut the tomatoes in half and dice.
- Mash the avocado. In a bowl, mash the avocados with a potato masher.
- Zest the garlic. Using a zester, grate a small clove of garlic and add it to the avocados. If you don’t have a zester, a garlic press works, too.
- Season and mix. Add the salt and freshly squeezed lime juice to the mashed avocados and mix. Then add in the tomatoes and onions. Mix again and serve.
- Chop everything but the avocados. You want them to be the last thing you prep so that they have less time to brown.
- Don’t skip the lime juice. It keep the avocados from browning and ads delicious tang.
- Soak the onion in water. it reduces the onion taste which stops if from overpowering the guacamole.
- Store with plastic wrap directly on the guac. This creates less air flow and longer preservation time.
Add-ins and Substitutions
- Cilantro– For a fresher flavor
- Cayenne pepper or Jalapenos– To add a little kick of heat
- Sour Cream- This makes it more creamy and rich
- Corn- Adds a nice texture and sweet flavor
- Bacon- To make this guacamole recipe a little savory
The best way to keep your guacamole from browning is to cover the surface with citrus juice, like lime or lemon, to keep the enzymes that cause the discoloration from forming. Then cover it with plastic wrap, pressing it directly against the surface of the guacamole to keep air out.
Use ripe avocados only, and jazz it up with fresh garlic, lime juice, diced onion, tomatoes, cilantro, and jalapeños.
Yes! Guacamole is loaded with healthy fats, fiber, and potassium which helps regulate blood sugar.
Since the main ingredient is avocados, it has a lot of nutty flavor with a buttery and sweet finish.
Since this Guacamole recipe is so versatile, you can really add it to any dish you like.
- Meats: It takes great with savory meats, so consider serving it with this Beef Chili or atop a Chicken Quesadilla.
- Salad: You can add it to salads like you would avocado slices, including a Taco Salad or Broccoli Salad Recipe with Bacon (VIDEO).
- Burgers and Sandwiches: Top your Spicy Chipotle Burgers and Turkey Sandwiches with it, too.
- Tacos and Burritos: And don’t forget the Crispy Baja Fish Tacos and Crispy Breakfast Burritos (VIDEO)!
- Chips: Classic tortilla chips are perfect but plantain chips are a whole other level of yumminess!
Make This Guacamole in Advance
Make ahead: Guacamole taste best fresh, but it can be prepared about a day ahead of time for best flavor. Just make sure to wrap it tightly and keep it in the fridge.
Storing: This Easy Authentic Guacamole can last for 1-2 days in the fridge in an airtight container. It will start to turn brown the longer the guacamole is in contact with the air.
Freeze: In an airtight container, you can freeze your guacamole and it will last up to 3-4 months. But if you plan on freezing it, do not add the tomatoes yet, as these do not freeze well and add too much liquid to the frozen guacamole.
More tasty Mexican-inspired dishes!
- Mexican Salsa Recipe with Roasted Corn
- Chipotle Chicken Bowl Recipe (VIDEO)
- Chicken Tortilla Soup
- Homemade Pico de Gallo Recipe
- Cheesy Chicken Enchiladas Recipe
Full Recipe Instructions
- 1/4 cup onion diced
- 2 Tomato
- 3 Avocado
- 1 tsp salt start with 1/2 tsp
- 2 tsp jalapeño diced (optional)
- 1 garlic clove
- 2 tsp lime juice
- Using a chopper or sharp knife dice up the onion and soak it in a bowl of cold water to reduce the strong oniony taste.
- After the onion has soaked for about 20 minutes, strain out the water using a mesh strainer and set aside.
- Using a tomato corer or knife, remove all the cores from each tomato. Cut the tomato in half and dice it using a chopper or sharp knife.
- Add 1 tsp salt and 2 tsp freshly squeezed lime juice and mix it into the mashed avocados.
- In the bowl of mashed avocados, mix in the tomatoes and onions. At this point you could add diced jalapeños if you like your guacamole spicy.
- How to keep guacamole from browning
- How to store it
- Can I freeze guacamole?
- Serving Suggestions
This recipe was originally posted on March 14, 2015, we have tweaked it a bit since then to better improve the recipe.