The Best Homemade Guacamole Recipe

I developed an Authentic Guacamole Recipe using ripe avocados, fresh tomatoes, onions, chiles, cilantro and lime juice that keeps the texture creamy while staying delightfully simple.

I chase a guacamole that hits both creamy and bright, and this Authentic Guacamole Recipe does that for me. It started when I messed up a batch and realized the fight between ripe avocados and fresh lime juice was the whole point, not the problem.

I still mess up sometimes, choosing avocados that are too soft, or squeezing too little lime and ending with blah blandness, but those screw ups taught me tiny habits that matter. It’s weird how small changes make it sing, and if you like surprises, you’ll want to see what I learned.

Ingredients

• Avocado: Creamy base, heart healthy monounsaturated fats, fiber rich, adds silky texture and mild nuttiness.
• Lime: Bright citrusy acid, vitamin C, stops browning, keeps flavors lively and tangy.
• Cilantro: Herbaceous, fresh flavor, vitamin K, brings green brightness, some people find it soapy.
• Red onion: Sharp crunch, sulfur compounds add bite, slightly sweet when finely chopped and soaked.
• Tomato: Juicy, mild sweetness, adds acidity and texture, source of vitamin C and lycopene.
• Jalapeño: Gives green heat and a kick, capsaicin boosts warmth, remove seeds for milder.
• Garlic: Pungent punch, small amount lifts savory depth, contains allicin with health perks.

Ingredient Quantities

• 3 ripe avocados, about 1 1/2 pounds total
• 1 small red onion, finely chopped
• 1 large Roma tomato, seeded and diced
• 1 jalapeño or serrano chile, seeds removed and finely chopped (use less for milder heat)
• 2 tablespoons fresh lime juice (about 1 large lime)
• 1/3 cup fresh cilantro, roughly chopped
• 1 teaspoon kosher salt, plus more to taste
• 1 small garlic clove, minced (optional)
• freshly ground black pepper, pinch or to taste (optional)

How to Make this

1. Check the avocados for ripeness they should give a little when you press the skin; if they’re hard wait a few days. Cut 3 ripe avocados in half, remove the pits and scoop the flesh into a medium bowl.

2. Finely chop 1 small red onion, mince 1 small garlic clove if using, seed and dice 1 large Roma tomato so it isn’t too watery, and remove seeds from 1 jalapeño or serrano then finely chop it. Roughly chop 1/3 cup fresh cilantro.

3. Sprinkle 1 teaspoon kosher salt over the avocado and mash with a fork for a chunky guacamole or use a potato masher for smoother texture. Don’t overwork it, leave some little chunks for good mouthfeel.

4. Add 2 tablespoons fresh lime juice right after mashing to brighten flavor and help slow browning. Mix in the chopped onion, tomato, chopped chile, cilantro and the minced garlic if you like garlic.

5. Season with a pinch of freshly ground black pepper if using, then taste and add more salt or lime juice as needed. If you want more heat add a bit more chopped chile, if milder scoop out the seeds first.

6. Let the guacamole sit about 5 to 15 minutes at room temperature to let the flavors marry. If you’re in a rush you can serve it right away but it tastes better after a short rest.

7. Keep the tomato from making it watery by draining excess juice before adding. For extra smooth guac add a drizzle of olive oil and mash more, but that’s optional.

8. To store cover the surface tightly with plastic wrap pressing the wrap onto the guacamole to minimize air contact, or place the pit back in the bowl which helps a little. Refrigerate up to 24 to 48 hours but it’s best fresh.

9. Serve with tortilla chips, on tacos, or with grilled meats. Taste one last time before serving and adjust salt or lime if needed, because flavors change after chilling.

Equipment Needed

1. Cutting board (big enough for 3 avocados)
2. Chef’s knife (for halving, pitting and chopping)
3. Large spoon (to scoop the avocado flesh)
4. Medium mixing bowl (where you mash and mix everything)
5. Fork or potato masher (fork for chunky, masher for smoother)
6. Measuring spoons (1 tsp salt, 2 tbsp lime juice)
7. Citrus juicer or reamer (or just squeeze the lime by hand)
8. Plastic wrap or airtight container (press on surface to slow browning)

FAQ

The Best Homemade Guacamole Recipe Substitutions and Variations

• 3 ripe avocados -> Try: stretch with 1/2 cup plain Greek yogurt (keeps it creamy, milder taste), or swap for mashed cooked green peas (similar color & texture but sweeter), or 2 cups mashed shelled edamame with a splash of olive oil (higher protein, different flavor)
• 1 small red onion, finely chopped -> Try: shallot (milder, use 1-2), or green onions/scallions (use both white and green parts), or chopped chives for a lighter onion note
• 1 large Roma tomato, seeded and diced -> Try: cherry or grape tomatoes halved (sweeter), or 1/2 cup drained canned diced tomatoes if out of season, or finely diced red bell pepper for color and crunch
• 1/3 cup fresh cilantro, roughly chopped -> Try: flat leaf parsley (milder, similar look), or fresh basil for a fruity twist, or swap with extra lime juice plus chopped green onion if you hate cilantro

Pro Tips

1. For better texture, mash most of the avocados then fold in one small diced avocado at the end so you get creamy base with real chunks, not just mush. it feels nicer to bite into.

2. If your red onion is too sharp, soak the chopped pieces in cold water for 5 to 10 minutes then drain and pat dry, that cuts the bite but keeps the crunch.

3. Stop the tomato from watering your guac by putting the diced tomato in a sieve, sprinkling a little salt, and letting it drain for a few minutes, or pat it dry on paper towels before you add it.

4. Keep it bright and green longer by smoothing the surface, pouring a thin layer of cold water over the top and covering the bowl, refrigerate like that. When you serve, pour off the water, stir in a squeeze of lime and taste for salt.