Guacamole

This easy guacamole recipe combines ripe avocados with tomato, onion, cilantro, lime, garlic, and optional jalapeño for a fresh dip with a little tang and heat. Serve it with tortilla chips, or spoon it over tacos, burritos, fajitas, and other meals. The recipe takes about 10 minutes and makes enough for 6 people.

Table of Contents

Ingredients for this guacamole recipe

Choose ripe avocados for a creamy texture, and adjust the lime, salt, and jalapeño to suit your taste.

3 ripe avocados
¼ cup diced onion: White or yellow onion gives a mild flavor; red onion tastes more pronounced.
1–2 Roma tomatoes: Roma tomatoes are less watery, though any ripe tomato can work.
¼ cup chopped cilantro: Leave it out if you prefer guacamole without cilantro.
1 diced jalapeño pepper (optional): Remove the seeds for less heat.
2 minced garlic cloves
½ teaspoon salt, plus more to taste
½ teaspoon cumin
Juice of 1–2 limes: Fresh lime juice adds a bright, tart flavor.

How to choose ripe avocados

Gently squeeze an avocado with your palm. A ripe one should yield slightly without feeling mushy; a firm avocado needs more time to ripen. Skin color can vary, so use firmness as your main guide. Choose fruit with an intact stem when possible, and plan to buy unripe avocados a few days ahead if you need them for a particular meal.

How to make guacamole

Cut each avocado in half lengthwise, remove the pit, and scoop the flesh into a bowl.
Mash with a fork or potato masher until it reaches your preferred texture, from chunky to smooth.
Add the onion, tomatoes, cilantro, jalapeño, garlic, salt, cumin, and lime juice. Stir to combine.
Taste and adjust the salt or lime juice. Serve right away, or refrigerate until serving.

Practical tip: Freshly squeezed lime juice gives the dip a bright flavor. Add it gradually so you can balance the acidity to your liking.

Make-ahead and storage tips

Guacamole is at its best freshly made, but it can be prepared a few hours ahead. Avocado flesh browns when exposed to air, so transfer leftovers to an airtight container and press plastic wrap directly against the surface before closing the lid. Refrigerate promptly and use within 1–2 days. If the surface browns, remove the discolored layer and check the guacamole before serving.

Lime juice adds flavor and may slow browning, but it cannot prevent it completely. Avocado pits do not preserve the dip; keeping air away from the exposed surface is the more useful storage step.

Guacamole variations and serving ideas

For a different flavor or texture, mix in sour cream, Cotija cheese, mango, pineapple, black beans, corn, bacon crumbles, or cayenne pepper. Add extras in small amounts and taste as you go so they complement rather than overpower the avocado.

Serve the dip with tortilla chips or use it as a topping for tacos, burritos, and fajitas. For a simple snack, pair it with sliced vegetables or spread it on toast.

Frequently asked questions

How long does guacamole last in the fridge?

When stored in an airtight container in the refrigerator, guacamole keeps for about 1–2 days. Its color and freshness are best soon after preparation.

Can I use lemon juice instead of lime juice?

Yes. Lime is the classic choice, but lemon juice can substitute if that is what you have available. Add it a little at a time and taste as you go.

Is guacamole healthy?

Guacamole is made primarily from avocado, which contains fiber and unsaturated fats. It is not low in calories, and the nutritional content can vary depending on the ingredients and portion size.

Recipe details

Preparation time: 10 minutes
Total time: 10 minutes
Yield: 6 servings
Estimated cost: $6

Nutrition per serving: 172 calories; 15 g fat, including 2 g saturated fat, 2 g polyunsaturated fat, and 10 g monounsaturated fat; 203 mg sodium; 567 mg potassium; 11 g carbohydrates; 7 g fiber; 2 g sugar; and 2 g protein. It also contains 354 IU vitamin A, 28 mg vitamin C, 21 mg calcium, and 1 mg iron. Percent Daily Values are based on a 2,000-calorie diet. Nutrition figures are estimates.

Enjoy this fresh guacamole recipe

This guacamole recipe is easy to tailor: keep it chunky or smooth, adjust the lime and salt, and add jalapeño if you want extra heat. Serve it fresh for the best texture, or refrigerate leftovers with the surface covered to limit browning.