Everyone loves guacamole, right? I mean, what’s not to love? It’s creamy, tangy, salty, and addictively delicious. Well, fun fact – my husband Jack, of all people, does not like guacamole! Rather, he used to not like it until he started eating this guacamole. Everyone has their own guac preferences, but the key to this recipe (that’s even Jack approved) is that it’s somewhat chunky so that you can taste the texture in the avocado without it being all mushy.
The Best Guacamole Recipe (so easy!)
Perfect guacamole doesn’t have to come from a restaurant! It’s ridiculously easy to make with just a handful of ingredients – all you need is a few limes, a little diced red onion & cilantro, a jalapeño, and, of course, some perfectly ripe avocados. Put everything in a bowl, mix, and mash (but not too much!), and voila! You’ve made THE BEST guacamole in minutes.
How to Make Guacamole
- Start by dicing your mix-ins – the best guacamole I know uses red onion, cilantro, and jalapeño for a little heat.
- Next, zest one lime, and juice two.
- Now you’re ready for the key ingredient: avocados! Slice three in half lengthwise, making one long, oval-shaped cut around the pit. Separate the halves and remove and discard the pits.
- Without cutting through the peels, score the avocado flesh into a grid with a knife. Scoop it out of the peels and into a bowl along with the onion, cilantro, jalapeño, lime juice & zest, and salt.
- Mash and stir everything together, until the components are well combined but the avocado retains a slightly chunky texture.
- Get out the chips, and dig in!
- Taste and adjust. The key to making great guacamole is making it suit your own taste. Everyone has different guac preferences, so be sure to create something that matches yours! If you like it tangier, add more lime. If you want more spice, toss in extra jalapeño. And always, always salt to taste.
- Make it just before serving. No one likes brown guacamole, so mix yours up just before serving. It’s so easy, there’s no need to make it ahead. In the unlikely event that you end up with some left over, press a layer of plastic wrap over its surface before sealing it in an airtight container and storing it in the fridge.
- Use ripe avocados. We all know that avocados can be fickle. The ones you want for perfect guac will be just a hair overripe, with a slight give when you squeeze them. If they’re mushy, they’ve gone too far. If you can’t find ripe avocados at the store, let them ripen on your counter for a few days and transfer them to the fridge when they soften.
- Try coarse salt. The best guac is chunky guac, and I like chunky salt to go with it. I use flaky Maldon salt in place of my usual fine grain sea salt for extra texture and salty bites. If you don’t have it on hand, that’s ok – regular salt will work just fine.
Easy Guacamole Recipe Variations
You’ve made some simple guacamole, but you want to dress it up! Try stirring in any of the following:
- Roasted jalapeño or poblano peppers
- Grilled corn
- Cotija or feta cheese
- Diced mango or pineapple
- Dollops of adobo sauce from a can of chipotles (my favorite variation!)
What to Serve with Guacamole
Obviously, tortilla chips are a must. But guac is also great with sliced veggies! For more of a meal, try making a DIY taco bar with mango salsa and guacamole as toppings, or dollop it into these veggie tacos or onto a burrito bowl with cauliflower rice. And of course, don’t skip the margaritas! I love these recipes:
The Best Guacamole
Author: Jeanine Donofrio
Recipe type: appetizer
- 3 ripe avocados
- ¼ cup diced red onion
- ¼ cup finely chopped cilantro
- Zest and juice of 2 limes
- 1 small diced jalapeño
- ½ teaspoon coarse sea salt, more to taste
- ½ teaspoon cumin, optional
- Tortilla chips, for serving
- Add the avocados, onion, cilantro, lime zest, lime juice, jalapeno, salt, and cumin to a large bowl. Mash until the ingredients are combined but still a bit chunky. Season to taste.
- Serve with tortilla chips!