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Best Guacamole Recipe — made fresh, just like you’d have in Mexico, with ripe avocados, white onion, lime juice, jalapeño, garlic, and a big handful of chopped cilantro.
Whether you’re making it for tacos, parties, or just scooping it straight with chips (no judgment), this guac is chunky, zesty, and so simple. No weird add-ins, no filler — just the classics done right.
If you love Mexican dips like this, pair it with my Homemade Pico de Gallo or Easy Tortilla Chips — they’re the perfect match for any fiesta spread.
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Watch how to make it
What you’ll need
- Ripe avocados: for that creamy, rich base
- White onion: adds a sharp bite and balances the richness
- Jalapeño pepper: for a little kick (remove the seeds for less heat)
- Garlic: optional, but gives a subtle depth
- Fresh cilantro: bright, herby flavor that makes guac sing
- Lime juice: zesty, fresh, and helps slow browning
- Salt: ties everything together
See printable recipe card below for the full ingredients list and quantities.
How to make it
Finely chop the onion, jalapeño, garlic, and cilantro, and set them aside.
Slice the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork or potato masher until you reach your desired texture — chunky or smooth.
Add the chopped ingredients to the bowl. Squeeze in the lime juice, sprinkle with salt, and stir until everything is well combined. Give it a taste and adjust the lime or salt, if needed.
Serve immediately with tortilla chips, tacos, or your favorite dishes! I especially love using guacamole as a topping for chicken fajitas, steak fajitas, or shrimp fajitas — it adds a fresh, creamy boost that takes them to the next level.
To store leftovers, transfer the guacamole to an airtight container, press a piece of plastic wrap directly over the surface, and seal with the lid. It should keep in the fridge for 1–2 days. A thin layer of browning is normal — just scrape it off before serving.
💡 Recipe tips
- Use ripe avocados — they should give slightly when pressed but not feel mushy
- Don’t over-mash — leave a bit of texture for the best mouthfeel
- Chop finely — especially the onion and jalapeño for even distribution
- Season last — lime and salt can be adjusted after everything’s mixed
- Serve fresh — guacamole is best right after it’s made, before it browns
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If you try this guacamole recipe, I’d love to hear your thoughts/questions below. Also, I’d appreciate a recipe card rating below. Feel free to tag me in your recipe recreations on Instagram @Alphafoodie!
Best Guacamole Recipe
Ingredients
- 3 avocados ripe
- 1/2 white onion medium, finely chopped
- 1 jalapeno pepper small, finely chopped
- 1 garlic clove
- 1/4 cup fresh cilantro leaves finely chopped
- 1 lime juiced
- 1/2 tsp salt
Instructions
- If not already chopped, finely chop the onion, jalapeño, garlic, and cilantro; set them aside.
- Slice the avocados in half, remove the pits, and scoop into a bowl.
- Mash the avocado to your desired consistency.
- Add the chopped ingredients, lime juice, and salt. Mix well, taste, and adjust seasoning if needed.
- Serve immediately.
Video
Notes
- Use ripe avocados for best flavor and texture
- Don’t over-mash — a little chunk is good
- Adjust lime and salt at the end, to taste.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This is the best guacamole recipe indeed. I love it so much!
Thank you! Glad you like it!