This authentic guacamole recipe is a true crowd-pleaser! Serve it as a dip with warm tortilla chips or spooned on top of tacos or fajitas. It’s a flavor-loaded and oddly satisfying dip. You only need ripe avocados and a handful of mix-ins.

Guacamole ingredients

ingredients for guac — To make guacamole you will need avocados, onion, garlic, lime juice, cilantro, and (not pictured) a serrano pepper. Tomato is optional.

You’ll only need 7 simple ingredients to make this irresistible dip:

Avocados: Using ripe avocados is the key. I prefer Hass avocados as they are super creamy.
Onion: I’m using a regular yellow onion. You’ll need about ¼ of a medium onion, which is about 2-3 tablespoons finely diced.
Cilantro: Cilantro is an authentic ingredient in guacamole and I love it. However, if making guacamole for a crowd, be sure everybody thinks this way. (Still suspicious of those cilantro-haters ...)
Serrano pepper: I prefer a small Serrano pepper, seeds removed. The fatty avocado coats a lot of the spiciness so I don’t consider it hot. You can also use a jalapeno pepper for even less heat.
Garlic: I only add a small clove, which doesn’t overpower the avocado. I prefer it pressed or grated since it distributes evenly, but you can also finely mince it.
Lime: Only use freshly squeezed lime juice. I usually need ½ to 1 lime (about 1-2 tablespoons). Do not replace with lemon juice. You will taste the difference.
Salt: Using fine salt is a must for me. It distributes evenly and dissolves quickly. The guac will need more salt than you’d think!
Optional: Tomato: Some Mexican recipes omit it, some add it. I use a very small Roma tomato including seeds to add a hint of freshness. Any kind of tomato will do. Do not use too many tomatoes, which could make the guac watery. Dice very finely!

guacamole in bowl — Simple guacamole also tastes great without tomatoes.

Tips for the perfect guacamole

Chop the onion very finely. Nobody likes big junks of onion just because you were too lazy to dice them finely.
Do not over-season by using too much onion, garlic, lime juice, or cilantro. This can quickly overpower the avocado flavor. And we all want to be able to taste the avocado in the guac.
Wait a few minutes after seasoning and before tasting because the guac's flavor changes as it sits. The flavors take some time to leach into the avocado. Only then adjust the seasoning (more salt, lime juice).
Perfectly ripe avocados are the key ingredient – the taste of unripe avocados is awful and nobody wants brown strings of overripe avocados in guacamole.
Do not blend the avocado, we are not making baby food. Mash avocados using a fork or potato masher. Leave some smaller junks that you can easily scoop up on a tortilla chip. Potato mashers with wire heads are preferred; do not use perforated mashers with small holes.

Btw, Bon Appetit has published an article about the most common guacamole mistakes, which is worth reading.

Extra creamy guacamole

So here is a tip to make your guacamole even creamier without adding mayonnaise or sour cream, as some recipe suggest: add some chopped tomatoes.

Ripe tomatoes not only add a subtle acidity and freshness, they also add a tiny bit of liquid, which will make the guacamole even creamier! A lot of authentic Mexican guacamole recipes list tomatoes as ingredients. They are not a must though.

How to keep guacamole green?

How to keep guacamole green when preparing it in advance or storing leftovers? Guacamole turns brown pretty quickly due to oxidation. The lime juice slows this process, but leftovers will eventually start to brown anyways.

I have tried lots of so called kitchen hacks to keep guacamole green – most of them failed. The only two methods to keep the guacamole green that worked for me are those:

Method 1: Place a piece of plastic wrap directly on the guacamole to cover the surface and to prevent oxidation (not over the bowl but directly onto the guac). Store in the fridge.

Method 2: My preferred way is to cover the guac with a layer of cold water. This may sound strange but it works really well and it doesn’t make the guacamole watery.

Simply place the guacamole in a small jar or container. I prefer to use a jar with a small surface area like an empty salsa or jam jar. Smooth the surface with a spoon and gently pour cold water on top. It should cover the guac by ¼ to ½ inch. Place the lid on the jar and store in the fridge. Before using, pour off the water, stir, and enjoy!

Recipe for authentic guacamole

mashing avocado in bowl — Mash avocado with a fork. Leave it a bit chunky.

Cut the avocados in half and remove the pit. Scoop it in a bowl. Mash the avocado with a fork or wire head potato masher. The guacamole should be a little chunky. 3 avocados will make about 6 servings.

preparing guacamole — Add diced onion, serrano pepper, cilantro, lime juice, and salt.

Add onion (2-3 tablespoons), garlic, cilantro, Serrano pepper, 1 tablespoon lime juice and a scant ½ teaspoon salt (you might not need the entire ½ tsp), and stir.

Add tomato, if using. Let sit for 5 minutes to give the flavors time to meld together. Taste and add a pinch more salt or a squeeze of lime juice, if needed.

Serve the guacamole immediately with warm tortilla chips (microwave tortilla chips in a bowl for 30-45 seconds). Enjoy!

If you love cremy dips, you might like this smooth and creamy hummus (5 minutes), too.

If you make this authentic guacamole, be sure to leave a comment and/or give this recipe a rating! I hope that you’ll love it as much as I do!

Print Recipe

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Perfect Guacamole (easy, creamy, satisfying)

Author: carbgirl.com

Total Time10

Yield: 6 servings

Ingredients

3 ripe Hass avocados (each about 190 g/7oz)
¼ medium yellow onion, finely diced
1 small garlic clove, finely grated or pressed
3 tablespoons fresh cilantro, finely chopped
1 small Serrano pepper, deseeded and finely diced (for less heat use 1 jalapeno pepper)
1 lime, juiced
½ teaspoon fine salt
1 small Roma tomato, finely diced (optional)

Instructions

Cut the avocados in half and remove the pit. Scoop out the flesh with a spoon. Place in a bowl.
Mash the avocado with a fork or wire head potato masher. The guacamole should be a little chunky.
Add onion (2-3 tablespoons), garlic, cilantro, Serrano pepper, 1 tablespoon lime juice and a scant ½ teaspoon salt (you might not need the entire ½ tsp), and stir. Add tomato, if using. Let sit for 5 minutes to give the flavors time to meld together. Taste and add a pinch more salt or a squeeze of lime juice, if needed.
Serve the guacamole immediately with warm tortilla chips (microwave tortilla chips in a bowl for 30-45 seconds).

Notes

Make ahead (and keep green): Guacamole is best enjoyed fresh! But if you want to make it ahead, store guacamole in a jar, flatten the surface, and gently cover with ¼ to ½ inch of cold water. Place the lid on the jar and store in the fridge. Before using, pour off the water, stir, and enjoy! Alternatively, store guac in a container/bowl, and place a piece of plastic wrap directly on the surface of the guacamole to prevent it from browning.

Both methods: Refrigerate guacamole up to 2 days.