Easy Guacamole Recipe

Ingredients & Substitutions

Here I explain the best ingredients for my homemade guacamole recipe, what each one does, and substitution options. For measurements, see the recipe card.

• Avocados – The main ingredient! No substitutes here.
• Lime Juice – For tangy flavor and to slow down browning. I highly recommend fresh lime juice here, but lemon juice works in a pinch. I’ve also used bottled lime juice, but it’s much less flavorful.
• Sea Salt – My go-to ratio is 1/8 teaspoon per avocado, but you can adjust to your taste.
• Red Onions, Jalapenos, and Cilantro – These are the classics that I think are must-haves. You can swap in white or yellow onions if you prefer, and see my tips below for adjusting the jalapeno heat. If you’re not a cilantro fan, parsley will work, but personally it’s not for me.

Optional Add-Ins

I use the simple guacamole ingredients above most often, but here are some ways to change it up:

• Tomatoes – To stretch how much dip you get, fold in a diced, seeded roma tomato. Restaurants often add them to their guacamole recipes to cut costs, but the most authentic quality ones I’ve visited do not. Tomatoes do add a hint of sweetness and juiciness, so feel free to add them if you like that.
• Roasted Garlic – One of my favorite Mexican places adds this and it’s incredible! When I make it at home, I just roast garlic in the oven, then mash a few cloves and fold in.
• Salsa – I love this cross of homemade guacamole and salsa! Just add 1/4 cup of salsa with fresh tomatoes, my classic homemade salsa, or your favorite store-bought version.
• Tropical Fruit – Mix in diced pineapple or mango for sweet contrast. I recommend dicing these fairly small.
• Spices – Some people I know add garlic powder, onion powder, cayenne pepper, or ground cumin for extra flavor. I usually skip these.

How To Make Guacamole

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

1. Prep the avocados. Slice the avocados in half with a sharp knife. Remove the pits and use a spoon to scoop out the flesh into a medium bowl.
2. Mash the avocado flesh with lime juice and salt. I usually just use a fork, but a potato masher or even mortar and pestle can make it faster for a big batch.
3. Fold in the minced onions, jalapenos, and cilantro. If you’re using any of my optional add-ins, fold those in at this time, too. This guacamole recipe, like most, is best enjoyed right away!

How To Keep Guacamole From Turning Brown

I definitely prefer making this fresh and have yet to find a flawless way to prevent guacamole from browning. But I’ve used these tricks to make it last a bit longer:

• Plastic wrap – Scoop into an airtight container, press plastic flush against the surface, then cover with a lid. It’s the easiest but not super effective, since the plastic wrap is not airtight.
• Guacamole container – This special container actually does an amazing job and pushes the air out. I hate cleaning it, though.
• Oil barrier – Pour a thin layer of avocado oil on top before covering, then drain and stir before eating. Some people do this with water, but I don’t like that because it makes the guac… well, watery. A reader told me she did this with lime juice and it worked well, so that’s on my list to try!
• Extra lime juice – This only helps for an extra hour or two, but I add a little more than my base recipe if I’m making this for a party.
• Just scoop off the top – Honestly, I do this most often if it’s just a day or so. Guac browns where it’s in contact with air, so if I remove the top layer, I find green underneath.
• Freeze – I don’t like eating thawed guacamole by itself, but it works okay mixed into another dish. It’ll keep for up to 3 months. It browns less if you blend it before freezing, and of course, make sure to push every last air bubble out of the freezer bag.

Serving Ideas

My easy guacamole recipe goes with anything Mexican! Here some ways I like to eat it:

• Chips – My faves are my homemade tortilla chips, but for these pictures I cut cheese crisps into triangles! You can even use zucchini chips for scooping.
• Fresh Vegetables – Mini bell pepper halves, cucumber slices, jicama sticks, thinly sliced radishes, and celery sticks are all great for dipping or topping. I love when restaurants offer this!
• Tacos & Fajitas – I love a dollop of homemade guacamole over my taco salad! You can also stuff it into actual tacos (so good on my barbacoa tacos, chicken tacos, or with my carne asada), or serve it with chicken fajitas.
• Other Mexican & Tex-Mex Dishes – I’ve enjoyed it over classic chili, on my burgers, and even over Mexican street corn.