I perfected my Homemade Guacamole Recipe and I’m sharing the single small trick that makes the ripe avocado, lime, cilantro, onion and tomato sing with authentic Mexican flavor.

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I swear this is THE BEST Guacamole Recipe! I keep tinkering but every time the creamy ripe Hass avocados make me stop and smile, and the way fresh cilantro pops is just addictive.

I don’t pretend it’s fancy, it’s honest fresh and somehow feels like the kind you’d get in a tiny Mexican kitchen. I call it my Best Guacamole Recipe and friends swear it’s an Authentic Guacamole Recipe, they cant get enough.

If you like real flavor without fuss youll want to taste it and then try to figure out why it disappeared so fast.

Ingredients

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THE BEST Guacamole Recipe!

Avocado: Creamy, rich in monounsaturated fats and fiber, keeps you full and good for your heart.
Lime: Bright acidic vitamin C punch that stops browning and adds fresh tang.
Red onion: Sharp crunch, some natural sugars and antioxidants, balances creaminess with bite.
Tomato: Juicy, adds acidity and sweetness, gives lycopene and fresh summery flavor.
Cilantro: Herbaceous, little leafy vitamin boost, brightens everything though some people hate it.
Jalapeño: Gives heat from capsaicin, a tiny metabolism kick, use more if you like.
Garlic: Adds pungent depth and aroma, small health perks like allicin, but use sparingly.
Salt: Essential flavor booster, enhances all tastes, but watch sodium if you care.

Ingredient Quantities

3 ripe Hass avocados about 1 1/2 lb (700 g), peeled and pitted

1 lime juiced (about 1 to 2 tbsp)

1/4 cup finely chopped red onion (about 40 g)

1 medium Roma tomato, seeded and finely diced (about 3/4 cup)

1/4 cup packed fresh cilantro roughly chopped (about 15 g)

1 small jalapeño, seeded and finely chopped (optional for heat)

1 small garlic clove, minced (optional)

1 tsp kosher salt, plus more to taste

1/4 tsp freshly ground black pepper

How to Make this

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1. Prep everything first: finely chop the red onion, seed and dice the Roma tomato, roughly chop the cilantro, seed and finely chop the jalapeño if you want heat (leave a few seeds in for more kick), mince the garlic if using, and juice the lime.

2. Halve the avocados, remove the pits, scoop the flesh into a medium bowl and immediately squeeze the lime over them so they dont brown.

3. With a fork mash the avocados to your preferred texture, a few chunks are good so it still feels fresh.

4. Add the chopped red onion, diced tomato, cilantro, jalapeño and garlic to the bowl, then sprinkle in the kosher salt and black pepper.

5. Gently fold everything together with a fork or spoon until combined, but dont overwork it or it gets pasty.

6. Taste and adjust: add more salt or lime juice if it needs brightness, or more jalapeño for heat.

7. Let it sit 5 to 10 minutes at room temp so the flavors marry. If you need to save it, press plastic wrap directly onto the surface or leave an avocado pit on top then refrigerate.

8. Before serving give it one last stir, tweak seasoning if needed, and serve with tortilla chips or use as a topping.

Equipment Needed

1. Cutting board — sturdy and roomy
2. Sharp chef’s knife for chopping and slicing
3. Paring knife for pitting and detail work
4. Medium mixing bowl to mash and combine
5. Fork or potato masher to mash the avocados
6. Spoon or spatula to fold and scrape the bowl
7. Citrus juicer or reamer (or just a hand, works fine)
8. Measuring spoons for salt and pepper, plus plastic wrap for storage

FAQ

Q: How do I know my avocados are ripe? A: Ripe avocados yield to gentle pressure without feeling mushy, and the stem area should come off easily. If it’s hard they need more time.

Q: Can I make this ahead of time? A: You can make it a few hours ahead, press plastic wrap onto the surface and refrigerate, but guac is best fresh within 24 hours.

Q: My guacamole turned brown, is it ruined? A: Not ruined, just oxidized on the surface. Scrape off the top layer and the green guac underneath is fine and safe to eat.

Q: How do I make it less watery if my tomato is juicy? A: Seed the tomato and pat the dice dry on paper towels before adding, and fold in gently at the end.

Q: Want it spicier or milder? A: For milder, remove jalapeño seeds and membrane. For hotter, keep seeds or add a pinch of cayenne or serrano pepper.

Q: Can I use other types of avocados? A: Hass are best for creaminess and flavor, other varieties work but texture and taste can change a lot.

THE BEST Guacamole Recipe! Substitutions and Variations

Avocados: if Hass aren’t available mash cooked green peas or shelled edamame 1:1 by volume for color and texture, add 1 tsp olive oil and extra lime and salt to brighten it up.
Lime juice: substitute with fresh lemon juice 1:1 for the same acidity, or use 1 tsp white wine vinegar if you need a pantry swap.
Cilantro: use flat leaf parsley 1:1 (add a pinch of ground coriander if you want a hint of cilantro flavor), or try a mix of parsley and a few chopped mint leaves.
Jalapeño: swap with a serrano for more heat (use less), a poblano for milder flavor, or 1/8 to 1/4 tsp cayenne flakes if you only have dried spice.

Pro Tips

1. Pick the avocados by feel, not color: squeeze gently near the stem, it should give a little but not be mushy, and pop the tiny stem cap off if youre not sure, green under the cap means perfect, brown means overripe.

2. Tame harsh onion and keep crunch by rinsing the chopped red onion in cold water for 5 minutes then drain well, it makes the bite milder and stops the guac from tasting too sharp.

3. Texture matters so mash with a fork and stop when you still have little chunks, dont use a blender unless you want baby food, and fold the mix gently so it stays creamy not pasty.

4. To slow browning and save leftovers press plastic wrap directly onto the surface and refrigerate, if any browning shows up just scrape it off and add a little extra lime and salt to freshen it up.

THE BEST Guacamole Recipe!

Recipe by Dan Coroni

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I perfected my Homemade Guacamole Recipe and I’m sharing the single small trick that makes the ripe avocado, lime, cilantro, onion and tomato sing with authentic Mexican flavor.

Servings

servings

Calories

195

kcal

Equipment: 1. Cutting board — sturdy and roomy
2. Sharp chef’s knife for chopping and slicing
3. Paring knife for pitting and detail work
4. Medium mixing bowl to mash and combine
5. Fork or potato masher to mash the avocados
6. Spoon or spatula to fold and scrape the bowl
7. Citrus juicer or reamer (or just a hand, works fine)
8. Measuring spoons for salt and pepper, plus plastic wrap for storage

Ingredients

3 ripe Hass avocados about 1 1/2 lb (700 g), peeled and pitted
1 lime juiced (about 1 to 2 tbsp)
1/4 cup finely chopped red onion (about 40 g)
1 medium Roma tomato, seeded and finely diced (about 3/4 cup)
1/4 cup packed fresh cilantro roughly chopped (about 15 g)
1 small jalapeño, seeded and finely chopped (optional for heat)
1 small garlic clove, minced (optional)
1 tsp kosher salt, plus more to taste
1/4 tsp freshly ground black pepper

Directions

Prep everything first: finely chop the red onion, seed and dice the Roma tomato, roughly chop the cilantro, seed and finely chop the jalapeño if you want heat (leave a few seeds in for more kick), mince the garlic if using, and juice the lime.
Halve the avocados, remove the pits, scoop the flesh into a medium bowl and immediately squeeze the lime over them so they dont brown.
With a fork mash the avocados to your preferred texture, a few chunks are good so it still feels fresh.
Add the chopped red onion, diced tomato, cilantro, jalapeño and garlic to the bowl, then sprinkle in the kosher salt and black pepper.
Gently fold everything together with a fork or spoon until combined, but dont overwork it or it gets pasty.
Taste and adjust: add more salt or lime juice if it needs brightness, or more jalapeño for heat.
Let it sit 5 to 10 minutes at room temp so the flavors marry. If you need to save it, press plastic wrap directly onto the surface or leave an avocado pit on top then refrigerate.
Before serving give it one last stir, tweak seasoning if needed, and serve with tortilla chips or use as a topping.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.