Published April 18, 2023.This post may contain affiliate links. Please read my disclosure policy.
Still, to this day, my guacamole recipe is the best I’ve tasted, with a simply added ingredient that takes this dip to the next level. You will be blown away at just how tasty this is.
If you love dips, salsas, and different toppings to add to or serve alongside your favorite Latin-inspired dishes, then also check out my Pico de Gallo or Mango Salsa
Guacamole
Guacamole is a popular Mexican recipe consisting of mashed avocados with lemon or lime juice and other ingredients, including chiles, spices, onions, and cilantro. This is commonly used as a dip, sauce, topping, or side dish. It is sensitive to oxidation, so enough acid and proper storage are essential to its life span.
You can alter this recipe with other ingredients to make it work for you and your family. This is also an excellent recipe for tacos, quesadillas, or burritos.
How do You Know when an Avocado is Ripe?
You will know when an avocado is ripe when it yields to the pressure while gently squeezing it. Another way to tell is if the top stem removes with ease using your fingers.
Ingredients and Substitutions
- Avocado – You will need ripe avocados. They will be ripe when it is gently firm to a light squeeze or if the stem on top removes with ease.
- Tomatoes – Use fresh in-season tomatoes.
- Onions – You can use a yellow, white, red, or sweet onion in this recipe. It is optional, but I do like to add a little bit of minced garlic into my guacamole.
- Peppers – I prefer to use jalapeño peppers. However, you can use serrano peppers.
- Cilantro – These will add some lemon-lime flavors to the pico de gallo.
- Cumin – This is optional, but a little bit of ground cumin will enhance the flavor of this recipe.
- Lemon – believe it or not lemon is classically used. However, you can of course use lime.
How to Make Guacamole from Scratch
Holding the avocado in one hand, use a chef knife in the other hand and press down into the avocado until you reach the seed in the center and roll it around the knife until the two cuts meet.
Twist the avocado to separate it in half, and using your knife, gently chop into the avocado seed while holding it with a towel underneath it with your other hand. Twist it and remove it.
Scoop the avocado out away from the shell.
Smash the avocado with lemon juice in a large bowl until smooth but still has a few small chunks.
Add tomatoes, onions, jalapeños, lemon juice, cumin, salt, and pepper.
Fold everything together using a rubber spatula. Adjust any seasonings with more lemon juice, cumin, salt, or pepper.
Make-Ahead and Storage
Make-Ahead: This is best served as soon as it is done being made.
How to Store: Add the guacamole to an air-tight container and flatten it with a spoon. Next, add 1 to 2 tablespoons of lemon juice overtop, ensuring it covers the guacamole completely. Doing this will prevent it from turning brown. Cover and keep it in the refrigerator for up to 3 days. This will not freeze well.
Chef Notes + Tips
- Feel free to use any breed of fresh tomatoes, like Roma, heirloom, or even cherry tomatoes.
- Try using a habanero pepper if you want more spice in this recipe.
- You do not have to add tomatoes to this recipe.
More Mexican Food Recipes
- Huevos Rancheros
- Baja Fish Tacos
- Corn Tortillas
- Birria Tacos
- Elote
Save
The Best Guacamole Recipe
5 from 18 votes
Still, to this day, my guacamole recipe is the best I’ve tasted, with a simply added ingredient that takes this dip to the next level.
Servings: 8
Prep Time: 20 minutes minutes
Total Time: 20 minutes minutes
Ingredients
- 4 ripe avocados
- Juice of 1 lemon, or about 3 tablespoons
- 2 seeded small diced vine ripe tomatoes
- ½ peeled small diced large yellow onion
- 1 finely minced garlic clove
- 1 seeded small diced jalapeño pepper
- 1/4 cup finely miniced fresh cilantro
- 1 teaspoon ground cumin
- sea salt and pepper to taste
Instructions
Holding the avocado in one hand, use a chef knife in the other hand and press down into the avocado until you reach the seed in the center and roll it around the knife until the two cuts meet.
Twist the avocado to separate it in half, and using your knife gently chop into the avocado seed while holding it with a towel underneath it with your other hand. Twist it and remove it.
Scoop the avocado out away from the shell.
Smash the avocado with lemon juice in a large bowl until smooth but still has a few small chunks.
Add tomatoes, onions, garlic, jalapeños, lemon juice, cilantro, cumin, salt, and pepper.
Fold everything together using a rubber spatula. Adjust any seasonings with more lemon juice, cumin, salt, or pepper.
Notes
Make-Ahead: This is best served as soon as it is done being made.
How to Store: Add the guacamole to an air-tight container and flatten it with a spoon. Next, add 1 to 2 tablespoons of lemon juice overtop, ensuring it covers the guacamole completely. Doing this will prevent it from turning brown. Cover and keep it in the refrigerator for up to 3 days. This will not freeze well.
Feel free to use any breed of fresh tomatoes, like Roma, heirloom, or even cherry tomatoes.
Try using a habanero pepper if you want more spice in this recipe.
You do not have to add tomatoes to this recipe.
Nutrition
Calories: 171kcalCarbohydrates: 11gProtein: 2gFat: 15gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 9mgPotassium: 579mgFiber: 7gSugar: 2gVitamin A: 425IUVitamin C: 17mgCalcium: 19mgIron: 1mg
Course: Appetizer, side
Cuisine: Mexican
Author: Chef Billy Parisi
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40 comments
- Jen
Wonderful!! I think using lemon juice instead of lime is a game changer!
- Reply
- Gloria Mason
Made this for my Superbowl party today and it was a hit!
- Reply
- See AlsoThe Best Easy Party Appetizers, Hors D’oeuvres, Delicious Dips and Finger Foods Recipes – Quick family friendly tapas and snacks for Holidays, Tailgating, New Year’s Eve and Super Bowl Parties!Torchy's Tacos Copycat Queso Dip RecipeKeto BACON CHIPS Recipe + BONUS Keto Guacamole! - MomDotGreen Goddess Dip Recipe with Avocado | Cook's Hideout
thanks for giving it a shot!!
- Reply
- Margie
My company just loved this guacamole. Thanks for making it easy to make, great recipe
- Reply
- Edwin Davis
Best? Very close. I might need to back the lemon off a bit and add a it more heat. It made the perfect complement to fajitas. We pigged with chips for apps and then in the fajitas. Just to die for.
- Reply
- Chef Billy Parisi
appreciate you trying this!
- Reply
- Benadine Allen
This truly is THE BEST guacamole! I grew up in South Texas and still live in Texas. I have eaten, I thought, every kind of guacamole, be it in private homes and restaurants. I always thought my own was good until I ate Billy’s. You can’t go wrong with this outstanding recipe. Best thing is we always have the ingredients on hand at our casa.
- Reply
thank you so kindly!!
- Reply
- Mary
We loved this guacamole and it was
A hit with the family. I give it 5 stars- Reply
Thank you!
- Reply
- Debbie
A great recipe, I like tomatoes in mine!
- Reply
nice
- Reply
- Lori Anzine
Terrific
- Reply
Excellent!
- Reply
- Mark Spiller
I used sour orange juice instead of lemon juice. It was delicious. I also use them to make sour orange pie.
- Reply
- Carla
Loved this….. so good!
- Reply
delicious!
- Reply
- Lynn
Super easy and delicious!
- Reply
so good!!
- Reply
- Charlotte
Great recipe. Tastes wonderful.
- Reply
Thank you!
- Reply
- Jacqueline
Yum delicious Chef Billy…I was using lime juice,much better with lemon juice 😊💖🍋
- Reply
so good!!
- Reply
- Buddy Lucero
Darn good I did Change out the jalapeños for hatch green chili and it’s just a touch of garlic with salt and pepper dang was it good don’t forget those blue corn tortillas thanks Billy
- Reply
Great job on making it work for you!
- Reply
- Kris Trobaugh
Yummy!
- Reply
so good!!
- Reply
- Maryjane Lanza
Made this and it was delicious
- Reply
so good!!
- Reply
- Jacqueline
Loved this recipe,I was using Limes,much better with Lemons 🍋 Thanks Chef Billy 😊
- Reply
Makes it brighter!
- Reply
- MH Jobes
Great!!! ❤️
- Reply
thank you so kindly!!
- Reply
- Wendy Obrien
Fabulous recipe. So far I’ve made several things and loved them all. I have to remember to rate them. Thank you chef for sharing your recipes and talent. It’s much appreciated.
- Reply
My pleasure!
- Reply
- Manon
Replaced cilantro by parsley as I don’t like cilantro
Did not have tomatoes so put a bit of Salsa
Put french shallots, as a personal preferenceDELICIOUS !
- Reply
- Cathy Hammond
Very easy. Also very, wonderfully, extremely, stupendously delicious. Wow! Thank you.
- Reply
- Barb Bayer
Thanks Billy, will have to try this.
- Reply
- Kimmers
This sounds incredible! (she says as she dashes to update the grocery list)
- Reply
