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Easy Guacamole

5 from 6 votes

Creamy, garlicky, herby, and oh-so-good guac is easier to make than you might think, and this easy Guacamole recipe is a winner! Serve it with crispy tortilla chips or load it into a burrito or taco and add serious flavor to your day!

Guacamole in a black dish surrounded by tortilla cihps.

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Who doesn’t love guacamole? I love it on chips, on tacos, in burritos, on tostadas…the list is endless! I even love it with smoked chicken and grilled shrimp. It adds so much flavor and texture and is good for you, too!

Guacamole is so gosh-darn-easy to make that I challenge you never to buy store-bought guac again! Most of the time, prepared guac is textureless, flavorless, and, well, it’s just not good.

But when you make it from scratch with this easy Guacamole recipe, you’ll be in for a surprise! It is chunky, well-balanced, and oh-so-good!

A bowlful of guacamole on a guacamole board with salsas and chips in the background.
Guacamole on a Big Board.

What you’ll love about Easy Guacamole


  • You can customize the spiciness!
  • It’s easy to double or triple to make as much as you need.
  • Making it from scratch is so much cheaper than buying it!

Ingredients

  • Avocados – Look for slightly soft, dark green avocados.
  • Cilantro – Fresh cilantro; chopped.
  • Red onion – Finely chopped. I use an alligator chopper to make quick work of chopping.
  • Jalapeno – Finely chopped.
  • Garlic – Fresh garlic; finely minced.
  • Lime – Fresh lime juice.
  • Salt – I use kosher salt.
Labeled ingredients to make easy guacamole.

How To Make Easy Guacamole

  1. Dice the red onion and jalapeno, chop the cilantro, and mince the garlic. I use an alligator chopper to make quick work of all the dicing.
  2. Cut the avocados in half lengthwise and pop out the seed. Use a spoon to scoop out the flesh and put the avocado into a bowl.
  3. Mash the avocado with a fork – you want some large chunks in there, so don’t pulverize it.
  4. Stir in the cilantro, diced onion, diced jalapeno, and minced garlic.
  5. Add about 1 tablespoon of lime juice and add a pinch of salt. Mix well and adjust the salt.
  6. Serve and dig in!

How To Buy The Best Avocados

Ever open up an avocado and find that the seed takes up MOST of the space inside? Avoid this by looking for long, narrow avocados. Resist the urge to buy nice fat avos–those have the big seeds inside. Long, narrow avos have small seeds!

If an avocado is bright green, it’ll need 3-4 days on the counter to ripen. If it is dark black and squishy, it is overripe and will be brown and yucky inside.

Look for avos that are either bright green, and let them ripen on your counter, or buy them dark, dark green (almost black) with a bit of give if you press your finger into it. Those make the perfect guac.

A top-down shot of guacamole in a black dish with tortilla chips.

How to Keep Guacamole From Turning Brown

Guacamole and avocados will turn brown if left to sit out too long. An enzyme in the yummy avocado flesh reacts to oxygen and turns brown, changing your emerald-green guac into something nasty-looking. You CAN eat brown guac? But who wants to? Here are my tips to keep your guac green and fabulous:

  • Make it as close to serving time as possible.
  • Ensure there’s enough lime juice in the guac. The lime slows down the oxygenation process.
  • Cover your guac by pressing plastic wrap right down onto the surface of the guacamole, and press out any air bubbles.
  • You can freeze guac! Frozen guac, if airtight, will stay nice and green.

Chef Jenn’s Tips

  • Like your guac spicy? Use serrano chilis instead of jalapeno.
  • Lime and salt are essential to guacamole. Start with the suggested amounts and add more to suit your taste buds.
  • Fresh garlic adds the best flavor!
  • You can add tomatoes, mango, sour cream, baby shrimp, and so much more to guacamole to transform the flavor.

Recommended

Serving Suggestions

Serve your guac just like it is with a big bowl of chips, or jazz it up! Add it to a guacamole snack board along with add-ins like bacon, baby shrimp, pineapple, mango, and more.

Storage

Guacamole doesn’t keep long or well. If you need to store it, cover the surface of the guac with plastic wrap, press it right down onto the guacamole and work out any air bubbles. Before serving, scrape off any discolored guac.

Guacamole in a black dish surrounded by tortilla chips.
Print Pin
5 from 6 votes

Easy Guacamole

Creamy, chunky, garlicky, herby, and a bit spicy, this easy Guacamole has it all! Pass some chips and dig in!
Course Appetizers
Cuisine Mexican
Keyword appetizers, avocado, cilantro, dips, guacamole, party food
Prep Time 10 minutes
Total Time 10 minutes
Servings 6 servings
Calories 219kcal
Author Chef Jenn

Ingredients

  • 4 avocados
  • 1/4 cup diced red onion
  • 1 jalapeno seeded and diced
  • 1 clove garlic minced
  • 1 tablespoon lime juice
  • 1/4 cup chopped cilantro
  • 1/4 teaspoon salt or to taste

Instructions

  • Dice the red onion and jalapeno, chop the cilantro, and mince the garlic. I use an alligator chopper to make quick work of all the dicing.
  • Cut the avocados in half lengthwise and pop out the seed. Use a spoon to scoop out the flesh and put the avocado into a bowl.
  • Mash the avocado with a fork – you want some large chunks in there, so don't pulverize it.
  • Stir in the cilantro, diced onion, diced jalapeno, and minced garlic.
  • Add about 1 tablespoon of lime juice and add a pinch of salt. Mix well and adjust the salt.
  • Serve and dig in!

Notes

Chef Jenn’s Tips

  • Like your guac spicy? Use serrano chilis instead of jalapeno.
  • Lime and salt are essential to guacamole. Start with the suggested amounts and add more to suit your taste buds.
  • Fresh garlic adds the best flavor!
  • You can add tomatoes, mango, sour cream, baby shrimp, and so much more to guacamole to transform the flavor.

Nutrition

Serving: 0.25cups | Calories: 219kcal | Carbohydrates: 13g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 107mg | Potassium: 674mg | Fiber: 9g | Sugar: 1g | Vitamin A: 267IU | Vitamin C: 18mg | Calcium: 20mg | Iron: 1mg

A Note on Nutritional Information

Nutritional information for this recipe is provided as a courtesy and is calculated based on available online ingredient information. It is only an approximate value. The accuracy of the nutritional information for any recipe on this site cannot be guaranteed.

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