Recipe Overview
Why you’ll love it: This homemade guacamole is quick to make and far fresher than anything store-bought. A simple technique softens the onion so the flavors blend beautifully.
How long it takes: 20 minutes.
Equipment you’ll need: Mixing bowl, sharp knife, measuring utensils.
Servings: Makes about 2 cups.
I have strong guacamole opinions
Whether you like it creamy or slightly chunky, mild or spicy, guacamole is one of those foods that’s endlessly satisfying. I make it all the time and prefer a straightforward, fresh approach.
Growing an avocado tree would be a dream — but until then, I make this recipe on repeat. I tested it many times (with willing taste testers) to land on a version that’s simple and flavorful.
- Simple on purpose: No mayonnaise, sour cream, or odd spices. This keeps the avocado and fresh ingredients front and center.
- Onion trick: A little lime juice and salt mellow the onion’s bite and boost overall flavor — read on for details.
What you’ll need
- Ripe avocados: Hass or other varieties work. About 2 pounds (three large) yields roughly 2 cups of guacamole. See the ripeness tips below.
- Red onion: Finely dice so you don’t get big onion bites.
- Lime juice: Freshly squeezed from 1–2 limes. Avoid bottled lime juice when possible.
- Kosher salt: Salt brightens the flavors — don’t skimp.
- Jalapeño: Finely diced, seeds and ribs removed for mild heat and flavor.
- Fresh cilantro: Chopped to taste; fresh leaves make a big difference.
Chip Tip
For a healthier chip, bake or air-fry corn tortillas with a little oil and salt. They’re easy to make and taste great warm alongside guacamole.
How to make it
To tame the onion’s sharpness, finely mince the red onion, then toss it with the lime juice and salt in a bowl. Set this aside while you prepare the avocados, jalapeño and cilantro. The acid and salt soften and mellow the onion — almost like a quick pickle.
Peel and pit the avocados, then add the flesh to the bowl with the onion mixture. Mash with a fork, pastry cutter, or potato masher to your desired consistency — chunky or smooth.
Fold in the diced jalapeño and chopped cilantro, taste, and adjust salt or lime as needed. Serve immediately with tortilla chips.
Enjoy your homemade guacamole with warm tortilla chips.
How Do You Know An Avocado Is Ripe?
Avocados are usually picked before they ripen. Let them sit on the counter for a few days. Lightly press the skin — if it yields slightly, it’s ripe. If it’s very soft or mushy, it’s overripe. To speed ripening, place avocados in a paper bag with an apple or banana. To slow ripening, refrigerate ripe avocados for up to a week.
Make It Your Own
Here are easy variations and swaps:
- Scale the recipe to use one avocado or six — it’s flexible.
- No limes? Use fresh lemon juice instead.
- If you dislike cilantro, swap parsley (it will change the flavor).
- Add-ins: chopped tomatoes, garlic, cumin, coriander or cayenne. Crumbled cooked bacon is also delicious.
- For a non-avocado dip, try refried beans as an alternative.
Make-Ahead Ideas
Prep the lime juice, chop the onion and let it soak in the lime and salt, and wash and chop the cilantro and jalapeño. Store these components in the fridge for up to a day so you can assemble guacamole in minutes.
Storage
Guacamole darkens when exposed to air but remains safe to eat. To minimize browning, smooth the surface of leftovers and press plastic wrap directly onto the guacamole. Another method is to pour a thin layer of water over the surface, then pour it off before serving — this can slightly dilute the flavor. Stored this way, it will keep about three days in the fridge.
Guacamole Love
A bowl of guacamole is perfect with chips, but it also enhances many dishes. Try it on breakfast tostadas, tacos, nachos, wraps, sandwiches, burgers, or as a garnish for chili and soups. It adds creaminess and bright flavor wherever you use it.
More avocado recipes
I’ve collected several other avocado-forward recipes you might enjoy, from salsas and salads to dressings and stuffed mains. Experiment and find your favorites.
How to Make Guacamole
Ingredients
- ½ cup finely diced red onion (about ¼ medium onion)
- ¼ cup freshly squeezed lime juice (from 1-2 limes)
- ½ teaspoon kosher salt, more to taste
- 3 large ripe avocados (about 2 pounds)
- 1 large jalapeño, seeds and ribs removed, finely diced (about 1/4 cup)
- ½ cup minced fresh cilantro, more or less to taste
- Tortilla chips for serving
Instructions
- In a large bowl, combine the finely diced red onion, lime juice, and kosher salt. Set aside while you prepare the remaining ingredients.
- Add the avocado flesh to the bowl and mash with a fork, pastry cutter, or potato masher until you reach your preferred texture — small chunks or smooth.
- Stir in the finely diced jalapeño and minced cilantro. Taste and adjust salt or lime as needed. Serve immediately.
Notes
- Yield is about 2 cups but will vary with avocado size. This recipe scales easily.
- Substitutions: lemon juice for lime, parsley for cilantro, or green onion for red onion.
- Add-ins: chopped tomatoes, garlic, cumin, coriander, cayenne, or crumbled cooked bacon.
- Nutrition information applies to guacamole only and does not include chips.
Video
Nutrition
Nutrition information is approximate.
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