Real guacamole is about great avocados and restraint — lime and salt to season, onion, cilantro and chile for freshness and bite. Tomato is optional. Skip the gimmicks; let the avocado shine.
Ingredients
- 3 ripe avocados
- ½ white onion, finely chopped
- 1 serrano or jalapeño, minced (seeds out for less heat)
- ¼ cup cilantro, chopped
- 1 small tomato, diced (optional)
- Juice of 1–2 limes
- Salt to taste
Method
- Halve and pit the avocados, scoop the flesh into a bowl (a molcajete if you have one).
- Mash to your liking — chunky is traditional.
- Fold in the onion, chile, cilantro and tomato.
- Season with lime juice and salt. Taste and adjust — it should be bright and well-salted.
- Serve right away with tortilla chips, tacos or alongside tacos al pastor.
🥑 Keep it green
Guac is best fresh. To hold it briefly, press plastic wrap directly onto the surface and add extra lime — air is what turns it brown.
The Aztec original
Guacamole goes back to the Aztecs, who mashed avocado (āhuacatl) into a sauce they called āhuacamolli. Centuries later it's the world's favourite dip — but the best version is still the simplest: ripe avocado, lime, salt, and just enough onion, chile and cilantro to wake it up.
It lives or dies on one thing: perfectly ripe avocados.
Ingredient notes & substitutions
- Avocado — ripe Hass, which gives slightly when pressed, is the whole show.
- Lime — fresh juice for brightness, and it slows browning.
- Aromatics — white onion, cilantro, serrano or jalapeño to taste, and a little garlic.
- Optional — diced tomato and a pinch of cumin.
🔥 Pro tips
Use properly ripe avocados — under-ripe won't mash creamy and over-ripe turns brown and stringy. Mash to the texture you like (chunky is traditional). Season aggressively with lime and salt, then taste and adjust. To store, press plastic wrap directly onto the surface so no air reaches it.
Common mistakes to avoid
- Wrong-ripeness avocados. Too firm won't mash; too soft goes brown and stringy.
- Under-salting. Guacamole needs a confident amount of salt and lime.
- Too many add-ins. Don't bury the avocado — keep it the star.
- Making it too far ahead. It browns; make it close to serving.
What to serve with guacamole
- With tacos al pastor or birria.
- With warm tortilla chips as a dip.
- Spooned over eggs, toast or grilled meat.
Storage & reheating
Guacamole is best fresh. It keeps for about a day with plastic wrap pressed directly onto the surface and an extra squeeze of lime. It doesn't freeze well.
Guacamole FAQ
How do I keep guacamole from browning?
Press plastic wrap directly onto the surface so no air touches it, and add extra lime juice. Browning is oxidation, so the goal is to block air.
How do I know an avocado is ripe?
It should yield to gentle pressure without feeling mushy. Under the stem cap, ripe fruit is green; brown means overripe.
Should I add tomato?
It's optional and regional. Purists keep it out; many love the freshness it adds. Your call.
How spicy should guacamole be?
As spicy as you like — control it with the amount of serrano or jalapeño, and remove the seeds for less heat.
Can I make guacamole ahead?
Only a few hours ahead, well sealed with plastic on the surface. It's really a make-fresh dish.