This classic Guacamole recipe is simple to make, and uses all fresh ingredients. Serve it with tortilla chips, or as a compliment to any Mexican-inspired dish.
**Plus, check out my pro tip below for keeping guacamole fresh longer (and not turning brown!). =)
Why this recipe works:
This guacamole is my GO-TO guac recipe, with no extra frills or anything crazy.
It honestly doesn’t need anything extra- because it’s just THAT GOOD. It’s…
- easy to add to/omit ingredients
- so freaking delicious
I swear, every single time my husband tries this guacamole he says “This is the BEST guacamole I’ve EVER had. Seriously.” I’ve heard him say this at least a dozen times and it never gets old. So let’s get to making it!
What You’ll Need:
- Avocados– ripe avocados will yield to firm, gentle pressure. They won’t feel mushy or too hard.
- Tomatoes– Tomatoes are on the Environmental Working Group’s ‘Dirty Dozen’ list, meaning it is on the list of produce most affected by pesticides/herbicides. =( So it’s always best to buy organic tomatoes.
- Lime/Lemon Juice– for this recipe, fresh citrus is key!
- Salt– it’s highly recommend NOT to omit the salt for this recipe. We’ve found it’s often the missing ingredient and can make your guac tastes bland. We love fleur de sel salt, which is a finishing salt and has an amazing taste.
- Additions– we like to add cumin and a dash of crushed red pepper (or cayenne pepper), but feel free to add additional spices like onion powder. Or maybe even a seeded, chopped jalapeño if you feel like a little extra kick.
1. Prepare and Mash the avocados:
To make this guacamole, first cut the avocados in half lengthwise and scoop out the seeds. Scoop out the avocado flesh with a spoon (or special avocado tool) and add to a medium sized bowl (I use this stainless steel bowl).
Mash it a little with a potato masher. Don’t mash too much (unless you prefer); leave it a little chunky; see below.
2. Add remaining ingredients and stir.
Next add the remaining ingredients: chopped white onion, diced tomatoes, chopped cilantro, minced garlic, lime juice, lemon juice, salt, cumin, black pepper, and crushed red pepper and/or cayenne pepper (optional).
Stir well with your spoon until blended.
That’s it! Serve immediately for freshest taste, or refrigerate until ready (see pro tip below). This recipe makes roughly 2 cups guacamole.
Pro Tip: How to keep your guacamole from turning brown!
If you’re like me, you’ve experienced guacamole turning brown within a day or even a few hours. Ick.
Avocados do not like being exposed to air, so you want to make sure this fruit is exposed to as little air as possible.
To keep the avocado from turning brown:
- Add the guacamole to a glass or plastic sealable container.
- Before you put the lid on, place some wax paper, parchment paper, or plastic wrap over the container and (*this is the important part) press down onto the surface of the guacamole until it’s flat and no air is exposed to the guacamole.
- Place the lid on over the wax paper/plastic wrap. It works like a charm.
EXPERT TIPS & FAQ’S:
Yes of course! The cilantro IS a great addition to the recipe, but if cilantro tastes “soapy” to you (like it does for a small percentage of the population), feel free to omit!
Scroll up to see a step by step process to making your guacamole last longer in the fridge.
Looking for more Mexican-inspired “dips”?! Try one of these…
If you try this guacamole recipe, please let me know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. I just love to see my recipes being made in YOUR kitchen!
Classic Guacamole (+ pro tip so it lasts longer)Pin Rate
- Masher (optional- can also use fork)
- 3 medium avocados
- 1/2 white onion - finely diced (about 1/3 cup)
- 2 organic medium tomatoes - seeded and diced
- 1/4 cup fresh cilantro - finely chopped
- 2 garlic cloves - minced
- 1 1/2 tablespoons fresh lime juice - roughly 1 lime
- 1 tablespoon fresh lemon juice - roughly 1/2 lemon
- 1/4 to 1/2 teaspoon ground sea salt
- 1/2 teaspoon ground cumin
- 1/8 teaspoon freshly ground black pepper
- dash of crushed red pepper and/or cayenne pepper - optional
- Cut avocados in half lengthwise; remove seeds. Scoop out avocado flesh from the peel; add to a medium mixing bowl (I use this stainless steel bowl). Using a fork or masher, mash the avocados (not too much; it should be a little chunky).
- Add the onion, tomatoes, cilantro, garlic cloves, lime juice, lemon juice, ground sea salt, cumin, black pepper, crushed red pepper and/or cayenne pepper (optional) and mix with a large spoon until blended.
- Serve immediately for freshest taste, or refrigerate until ready (see storage tip in Notes section below). Makes roughly 2 cups guacamole.
Update Notes: This post was originally published in July of 2019, but was republished in May of 2021 with additional info and video.