Learn how to make the best guacamole with this easy recipe. Fresh lime juice, garlic, red onion, and cilantro add lots of delicious flavor to this homemade guacamole. Serve with tortilla chips, tacos, or spread it on sandwiches – it’s tasty no matter how you eat it!
Is there ever a wrong time to serve guacamole? I think not! This is a recipe that’s perfect for a quick snack for one, or for a yummy appetizer to share.
As the weather warms up, I know we’re all thinking ahead to outdoor barbecues and picnics. This super fresh and bright guacamole is just the thing to make and bring!
I’ve made this guacamole so many times for birthday parties and other gatherings, and everyone always raves about it. This recipe has just the right amount of cilantro, lime, and red onion, and goes so well with chili, tacos, and more.
Using all fresh ingredients really makes this guacamole pop and taste like it’s from your favorite Mexican restaurant! Make sure to choose fresh, ripe avocados – if they have any brown streaks inside they are over ripe and won’t taste great.
You can help avocados ripen up a little quicker by storing them in a brown paper bag.
Why is this the best guacamole recipe?
- the flavors are fresh and bright
- it’s easy to throw together in just minutes
- it’s naturally gluten free and vegan
- it tastes just like the kind at the restaurant!
Is this recipe spicy?
Guacamole often contains finely chopped jalapeno, and I have included it in the recipe as an optional ingredient. Since we are usually serving this to children, I leave the jalapeno out, and this recipe is not spicy. It does have a little zip from the fresh garlic and red onion, though.
What can I use instead of cilantro?
If you hate cilantro, you can leave it out! You could add some fresh parsley instead, but this would still be very flavorful without the cilantro. The lime juice, garlic, and onion add a lot of flavor.
How to make guacamole:
- Slice the avocados in half and remove the pits. Scoop out the flesh with a spoon and place in a bowl with the chopped onion, garlic, cilantro, lime juice, salt, and pepper.
- Use a potato masher to mash it up. Leave some chunks, or make it very smooth, it’s up to you!
- Taste and add more lime, salt, or pepper. You can add chopped jalapeno if you like.
How long can you store guacamole?
If you cover the guacamole the right way, you can store it in the refrigerator for up to two days. Just place the guacamole in a bowl and press plastic wrap over it, making sure no air can get in. This will help prevent the dip from turning brown.
If it does turn a little brown on the edges, you can just scrape that part off with a spoon.
Ideas for add-ins:
- chopped fresh tomato
- lemon instead of lime
- fresh chives
- chopped sweet red pepper
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The Perfect Guacamole Recipe.
The easiest recipe for restaurant style guacamole - this versatile dip is full of fresh flavors from garlic, cilantro, and lime.
- 3 avocados
- 2 garlic cloves crushed
- 2 Tablespoons fresh lime juice
- ⅓ cup cilantro leaves
- 3 Tablespoons finely chopped red onion
- ½ teaspoon Kosher salt Or coarse sea salt. If you use fine salt, use less.
- ¼ teaspoon pepper
- 1 Tablespoon jalapeno finely chopped, optional
Slice the avocados in half and remove the pit. Scoop out the flesh with a spoon.
Put the avocados, crushed garlic, lime juice, cilantro, and red onion in a bowl and mash it all up using a potato masher. I like to leave some bigger chunks of avocado, but you can make this as smooth or chunky as you like.
Add the sea salt and black pepper. Adjust according to taste.
The finely chopped jalapeno is optional. I usually don't add it because my children don't like spicy things. You can leave it out or add more according to your taste.
Serve immediately with tortilla chips.
If you are not serving this immediately, cover the guacamole with plastic wrap, pressing it down so that there is no air between the guacamole and the plastic wrap. This will prevent it from turning brown.
You can store it in the refrigerator for 2 days, but I really feel that the flavor is best when it's freshly made.
This recipe was originally published in May 2012. It has been updated.