Guacamole

This 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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Prep Time: 10

Total Time: 10

Course: Dips, Side Dish

Cuisine: Mexican

Keyword: guacamole

Servings:

Calories: 335kcal

Author: Mandy Applegate

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)

US Customary - Metric

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

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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

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