Classic Guacamole
Making a classic guacamole recipe at home is easier than you think, and the results are miles better than anything you'd buy pre-made at the store. This authentic Mexican dip combines creamy ripe avocados, tangy lime juice, fresh cilantro, and just the right amount of heat from jalapeño peppers to create a vibrant, flavor-packed appetizer that's perfect for any gathering. Ready in under 10 minutes with no cooking required, this traditional version delivers authentic Mexican flavor with a perfect chunky texture.
Equipment
- Medium mixing bowl
- Sharp chef's knife
- Cutting board
- Fork or potato masher
- Small bowl - For mixing the onion and lime juice
- Citrus juicer - (optional)
- Molcajete - (optional) Traditional Mexican mortar and pestle
Ingredients
- 3 ripe avocados - about 1 lb / 450g, should yield slightly to gentle pressure but not feel mushy
- 1/4 cup finely diced white or red onion - about 1 small onion / 40g, red onion adds a slightly milder, sweeter flavor
- 1 Roma tomato - seeded and diced, about 1/2 cup / 100g, Roma tomatoes are ideal because they're less watery
- 2 tablespoons fresh lime juice - from 1-2 limes / 30ml, always use fresh lime juice, never bottled
- 2 tablespoons fresh cilantro - finely chopped, about 10g, use only the leaves and tender stems
- 1 jalapeño pepper - seeded and finely diced, about 1 tablespoon / 15g, remove seeds for milder heat
- 1/2 teaspoon sea salt - or to taste / 3g, helps bring all the flavors together
- 1/4 teaspoon ground cumin - (optional) / 0.5g, adds an earthy depth of flavor
- 1 small garlic clove - (optional) / 3g, minced, for those who love an extra savory note
For Serving
- tortilla chips - for serving
- extra cilantro leaves - for garnish (optional)
- lime wedges - for serving (optional)
Instructions
- Finely dice the onion and place in a small bowl with the fresh lime juice. Stir and let sit for 3-5 minutes to mellow the onion flavor.
- Cut each avocado in half, remove the pit, and scoop the flesh into a medium mixing bowl.
- Mash the avocados with a fork or potato masher to a mostly smooth consistency with some chunky pieces remaining for texture.
- Seed and dice the Roma tomato, finely chop the cilantro, and seed and finely dice the jalapeño.
- Add the onion-lime mixture, diced tomato, cilantro, jalapeño, salt, cumin (if using), and minced garlic (if using) to the mashed avocado.
- Gently fold everything together until evenly distributed. Taste and adjust seasoning with more salt, lime juice, or jalapeño as needed.
- Transfer to a serving bowl, garnish with extra cilantro if desired, and serve immediately with tortilla chips and lime wedges.
Notes
- Choose avocados that yield slightly to gentle pressure for perfect ripeness.
- Use fresh lime juice and ripe Hass avocados for the best flavor and texture.
- Leave some chunks in the guacamole for authentic rustic texture; avoid over-mashing.
- Adjust jalapeño seeds and amount for customizable heat level.
- Press plastic wrap directly onto the surface and add extra lime juice to prevent browning during storage.
- Best enjoyed fresh within a few hours; leftovers can be refrigerated up to 1-2 days.
- For make-ahead, prep ingredients separately and combine just before serving.
- Omit tomatoes for a more traditional Michoacán-style guacamole.
- Serve as a dip with chips, topping for tacos, or alongside fajitas and quesadillas.
- Store avocado pits in leftovers as an old trick that may help slow oxidation slightly.