How to Make the Best Guacamole
How to Make the Best Guacamole

The best guacamole keeps it simple: just ripe avocados and a handful of flavorful mix-ins. Serve as a dip at your next party or spoon it onto tacos for an easy dinner upgrade.

In this recipe

  • ingredients
  • picking avocados
  • Slicing an avocado
  • Used for guacamole
  • Save guacamole
  • Guacamole Variations

Guacamole! Did you know that over 2 billion pounds of avocados are consumed in the US every year? (Google it.) That’s over £7 per person. I’m guessing most of these avocados go in America’s most popular dip: guacamole.

The word “guacamole” and the dip both originated in Mexico, where avocados have been grown for thousands of years. The name derives from two Aztec Nahuatl words:ahuacatl (avocado) and Molly (Sauce).

Ingredients for Easy Guacamole

All you really need to make guacamole is ripe avocados and salt. Afterward, a little lime or lemon juice—a squeeze of tartness—helps balance out the richness of the avocado. If you like, add chopped coriander, chilies, onions and/or tomatoes.

How to choose perfectly ripe avocados

The trick to making a perfect guacamole is to use avocados that have just the right amount of ripeness. Not ripe enough and the avocado will be hard and tasteless. Too ripe and the flavor will be gone.

Check ripeness by gently squeezing the outside of the avocado. If there is no yielding, the avocado is not yet ripe. If there is a little yielding, the avocado is ripe. If there is a lot of yielding, the avocado may be overripe and not good. In this case, do a taste test first before using.

To cut open an avocado, use a sharp chef’s knife to cut it in half lengthwise and twist it apart. One side will have the pit. To remove them, you can gently tap and twist the pit with your chef’s knife to loosen it (protect your hand with a towel), or you can cut the avocado into quarters and remove the pit with your fingers or a spoon .

Still curious? Read more about slicing and peeling an avocado

Other ways to use guacamole

Guacamole has a role in the kitchen that goes beyond a party dip. It’s great on nachos and also makes a great topping or side dish for enchiladas, tacos, grilled salmon, or oven-baked chicken.

Guacamole is great in also groceries. Try mixing some of this into a tuna sandwich or your next batch of deviled eggs.

How to store guacamole

The best way to eat guacamole is right after you make it. Like apples, avocados begin to oxidize and turn brown once cut. However, the acidity in the lime juice that you add to guacamole can help slow this process. And if you store the guacamole properly, you can easily make it a few hours in advance when preparing for a party.

The trick to keeping guacamole green is to make sure no air gets in contact with it! Transfer it to a container, cover with plastic wrap and Press on the plastic wrap to squeeze out any trapped air. Make sure all exposed surfaces of the guacamole are touching the plastic wrap and not the air. This reduces tanning to a minimum.

You can keep the guacamole in the fridge this way for up to three days. If the guacamole develops discoloration, you can either scrape off the brown bits and discard them, or stir into the remaining guacamole before serving.

Guacamole Variations

Once you have a basic guacamole, you can experiment with variations by adding strawberries, peaches, pineapple, mangoes, or even watermelon. A classic Mexican guacamole contains pomegranate seeds and peach chunks (a favorite of Diana Kennedy). You can get creative with your homemade guacamole!

  • Easy Guacamole: The simplest version of guacamole is simply mashed avocados with salt. Don’t let the lack of other ingredients put you off making guacamole.
  • Quick Guacamole: For a super quick guacamole, just take a 1/4 cup of salsa and mix it with your mashed avocados.
  • Don’t have enough avocados? To expand a limited supply of avocados, add either sour cream or cottage cheese to your guacamole dip. Purists may be appalled, but so what? It still tastes great.

Here are a few other guacamole recipes to try

  • Spicy Three Chile Guacamole
  • Strawberry Guacamole
  • Guacamole with charred sweetcorn, bacon and tomato
  • Copycat Chipotle Guacamole
  • Guacamole with bacon and blue cheese

Video: How to make perfect guacamole



How to make the best guacamole

preparation time
10 mins

total time
10 mins

up to 4 servings

Be careful when handling chillies! It is best to wear food-safe gloves when applying. If gloves are not available, wash your hands thoroughly after handling and avoid touching your eyes or the area near your eyes for several hours afterwards.


  • 2 ripe avocados

  • 1/4 teaspoon kosher Saltplus more to taste

  • 1 tablespoon fresh lime or lemon juice

  • 2 to 4 tablespoon chopped red onion or thinly sliced ​​spring onions

  • 1 to 2 serrano (or jalapeño) chilliesStems and seeds removed, crushed

  • 2 tablespoon coriander (leaves and tender stems), finely chopped

  • prize freshly ground black pepper

  • 1/2 ripe tomatochopped (Optional)

  • radish or jicama discs for garnish (Optional)

  • tortilla chipsserve


  1. Cut avocado:

    Halve the avocados. Remove the pit. Score the inside of the avocado with a dull knife and scoop out the flesh with a spoon. (See Slicing and Peeling the Avocado.) Place in a bowl.

  2. Puree avocado flesh:

    Roughly mash the avocado with a fork. (Don’t overdo it! The guacamole should be a little chunky.)

  3. Add the remaining ingredients to taste:

    Drizzle with salt and lime (or lemon) juice. The acidity in the lime juice gives the avocado some balance and helps keep the avocados from turning brown.

    Add the chopped onion, coriander, black pepper and chilies. Chili peppers vary individually in their heat. So start with half a chili pepper and add more to the guacamole until you get the spiciness you want.

    Keep in mind that a lot of this is made to taste because of the variability of fresh ingredients. Start with this recipe and adjust to your liking.

  4. Serve immediately:

    If you’re making a few hours in advance, place plastic wrap on the top of the guacamole and press down to cover it so air can’t reach it. (The oxygen in the air causes oxidation, which turns the guacamole brown.)

    Garnish with radish slices or jigama strips. Serve with your choice of store-bought tortilla chips or make your own homemade tortilla chips.

    Refrigerate leftover guacamole for up to 3 days.

    Note: Refrigerating tomatoes harms their taste. So if you want to add chopped tomatoes to your guacamole, add them just before serving.

nutritional information (per serving)
252 calories
22g Fat
16g carbohydrates
3g protein
Previous articleOven-Fried Potato Chips
Next articleEggplant Parmesan
Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!