Easy Guacamole
Add Preferred SourceThis easy guacamole recipe is creamy, chunky, and full of fresh flavors. It’s perfect for dipping tortilla chips, spooning onto burritos, or serving with tacos at your next party. With ripe avocados, garlic, lime juice, and fresh cilantro, it’s a guac you’ll want to scoop by the spoonful.
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This guacamole recipe never gets old. I love making it for summer cookouts or movie nights with a big bowl of crispy tortilla chips. The lime juice brings brightness, the garlic adds a kick, and the red onion gives it just the right amount of crunch.
It’s one of those dips that feels fresh every time, and I think you’ll love how easy it is to make and customize. Sometimes I even sneak in mangoes or pineapple for a fun, sweet variation!
Ingredients You’ll Need
You’ll need all the ingredients in the photograph below.
How to Make Guacamole
A complete printable recipe and the measurements in both US customary and metric are available in the recipe card below.
I keep this guacamole simple but full of flavor. Here’s how I like to make it step-by-step:
Make a garlic paste
Start by mincing the garlic cloves, sprinkle with salt, and crush it with the flat side of a knife until it turn into a paste.
This brings out the flavor and makes it blend better into the guac. Mince the onion and chop the cilantro.
Mash the avocados
Cut the ripe avocados in half. Remove the pit with a spoon and scoop the flesh into a bowl. Use a fork or potato masher to mash it gently—leave a few chunks if you like texture (I do!).
Add flavor
Stir in the garlic paste, minced red onion, and chopped cilantro. You’ll already start smelling those fresh, bold flavors coming together.
Add the juice
Squeeze fresh lime juice over the mix. This adds brightness and helps prevent oxidation (aka browning). You can use fresh limes or even lemon juice if that’s what you have on hand.
Season and stir
Sprinkle with more salt and a little pepper to taste. Gently stir it all together—don’t overmix or you’ll lose that lovely texture.
Taste and tweak
Taste your guacamole! Add a little more lime, salt, or cilantro if you like. Want heat? Toss in minced jalapeño or a splash of hot sauce.
Serve
Scoop into a bowl and serve with tortilla chips, or use it as a topping for tacos, burrito bowls, or baked potatoes.
Recipe Notes and Tips
I keep this guacamole recipe flexible, and you should too. Here are a few extra tips to help you nail it every time:
- Ripe avocados: They should feel slightly soft when you gently squeeze them—no mushy ones, no rock-hard ones.
- Juicy limes: Roll them on the counter before slicing to get the most juice out of every squeeze.
- Texture choice: Like it chunky? Don’t mash too much. Want it smooth? Keep mashing till creamy.
- Spice it up: Add diced jalapeño or a pinch of crushed red pepper if you like a little heat.
- Sweeten it up: Toss in chopped mangoes or pineapple for a fun guacamole variation.
- Mexican mortar and pestle: A molcajete is great for an authentic feel, but a bowl and fork work perfectly too.
- No browning: Press plastic wrap directly on the guac’s surface to slow down oxidation if you’re not serving it immediately.
How to Store Leftover Guacamole
To keep it green and fresh, scoop it into an airtight container and smooth the top with the back of a spoon. Squeeze a little extra fresh lime juice over the surface, then press plastic wrap directly onto the guacamole before sealing the lid.
This helps reduce air exposure and slows down oxidation. Store it in the fridge and enjoy within 1–2 days for the best taste and texture.
What to Serve With Guacamole
Of course, guac is perfect with tortilla chips (store-bought or homemade), but don’t stop there. Scoop it onto tacos, load up your burrito bowls, or smear it on toast with a sprinkle of cheese.
It’s also great with roasted potatoes, grilled corn, or even as a creamy topping for spicy burritos.
More Mexican-Inspired Recipes You Will Love
I always keep a few easy, flavor-packed recipes on hand, and if you love guac, you’ll love these too:
- Homemade Breakfast Burritos
- Sheet Pan Quesadilla Recipe
- Easy Huevos Rancheros
- Spicy Shrimp Tacos
- Beef Chili Recipe
Ingredients
- 4 ripe hass avocados
- 3 cloves garlic
- Salt and pepper
- ½ cup red onion minced
- ¼ cup chopped cilantro
- 2 tablespoons fresh lime juice
- Tortilla chips to serve (store-bought or homemade)
Instructions
- Mince the garlic, then sprinkle it with salt and use the flat side of a knife to crush it into a paste-like consistency. This should take about 1 to 2 minutes.3 cloves garlic, Salt and pepper
- Cut the avocados in half, remove the pits, and scoop the flesh into a large mixing bowl. Lightly mash with a fork, keeping some chunks for texture.4 ripe hass avocados
- Add the garlic paste, minced red onion, and chopped cilantro to the bowl.½ cup red onion, ¼ cup chopped cilantro
- Drizzle in the lime juice and gently stir everything together. Taste and adjust the seasoning with more salt if needed.2 tablespoons fresh lime juice
- Serve immediately with tortilla chips and enjoy!Tortilla chips
Video
Notes
- Ripe avocados: They should feel slightly soft when you gently squeeze them—no mushy ones, no rock-hard ones.
- Juicy limes: Roll them on the counter before slicing to get the most juice out of every squeeze.
- Texture choice: Like it chunky? Don’t mash too much. Want it smooth? Keep mashing till creamy.
- Spice it up: Add diced jalapeño or a pinch of crushed red pepper if you like a little heat.
- Sweeten it up: Toss in chopped mangoes or pineapple for a fun guacamole variation.
- Mexican mortar and pestle: A molcajete is great for an authentic feel, but a bowl and fork work perfectly too.
- No browning: Press plastic wrap directly on the guac’s surface to slow down oxidation if you’re not serving it immediately.
Storage Instructions
To keep it green and fresh, scoop it into an airtight container and smooth the top with the back of a spoon. Squeeze a little extra fresh lime juice over the surface, then press plastic wrap directly onto the guacamole before sealing the lid. This helps reduce air exposure and slows down oxidation. Store it in the fridge and enjoy within 1–2 days for the best taste and texture.Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
