Authentic Guacamole Recipe

4.67 from 3 votes
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This homemade guacamole recipe has a subtle spicy kick and a delicious citrusy kick thanks to plenty of fresh lime juice. Learn how to make the best guacamole with fresh ingredients that will keep you coming back for more and more!

Authentic Guacamole Recipe

It’s hard to beat chips and guac, but this recipe goes especially well with my flank steak fajitas, carne asada tacos, chicken enchiladas, and my stuffed peppers recipe!


  • Perfectly ripe avocados. You want to be able to manipulate the avocado with firm but gentle pressure without being overly soft.
  • Fresh lime juice (I use 2 limes for lots of citrusy flavor)
  • yellow or white onion
  • Diced tomatoes
  • Fresh cilantro (I love cilantro and think it takes avocado up a notch in terms of flavor
  • Fresh minced garlic or garlic powder. Garlic powder is easier, fresh garlic tastes better.
  • Salt and pepper, to taste. Bland guac can be dressed up with a pinch of salt.
  • Fresh chopped jalapeno or hot sauce. Fresh jalapeno is the BEST. I usually exclude the seeds and mince them into very small pieces. A few teaspoons are prob the amount to shoot for but always test the jalapeno before adding.

Tips for Making Guacamole

  • Mash avocados until creamy with small chunks — you don’t want a paste. A potato masher or pastry cutter works really well at mashing avocados if you don’t have a mortar and pestle because who does?
  • finely chopped or diced onions and tomatoes are better than larger chopped ones. You don’t want massive chunks of onion and tomato in your guac. The smaller pieces will also spread throughout more evenly.
  • Wait and add tomatoes at the very end and fold them into the guac. Otherwise, they will turn to mush when mashing your avocados.

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Authentic Guacamole Recipe
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4.67 from 3 votes

Authentic Guacamole Recipe

Servings: 8
Prep: 10 minutes
Total: 10 minutes
Our favorite authentic guacamole recipe made with a subtle spicy kick and a profound lime twist.


  • 4 ripe avocados
  • 2 limes, squeezed
  • 2-3 tablespoons fresh cilantro, chopped
  • 1/2 white onion, diced
  • 1 cup tomato, diced
  • 1 teaspoon garlic powder
  • 1/2 teaspoon of salt
  • 1 teaspoon hot sauce, or to taste
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  • Cut avocados in half lengthwise, remove the pits and scoop into a bowl. Mash until creamy and smooth. Add all ingredients except for the tomatoes and mix well.
  • Fold in tomatoes last until mixed. Serve immediately.


Be sure to get avocados to desired texture before adding tomatoes. Otherwise they will turn to mush.


Calories: 218kcalCarbohydrates: 12.2gProtein: 2.4gFat: 19.7gSaturated Fat: 4.1gSodium: 171mgFiber: 7.7gSugar: 1.8g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Appetizer
Cuisine: Mexican
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!

About Shawn Williams

My name is Shawn, author behind Kitchen Swagger. I'm a food & drink enthusiast bringing you my own simple and delicious restaurant-inspired recipes.

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Recipe Rating


  1. Nice recipe but I prefer jalapeños to hot sauce. Also – key to really good
    Guac is to mash onion (and garlic if using) with jalapeños and a little cilantro to make a paste before you add the avocado. The Mexicans use a molcahete (which is a mortar and pestle made from volcanic rock) to do this. Then you mix in Avocado, lime, salt and tomatoes. My kids love guacamole and I make it all the time.

  2. If you need to make your guacamole the day before just put water on it and take water off before serving it. Your guacamole will be perfect. It was something on the food network. They tested all these methods of keeping the guacamole green this was the best. Just my two cents.

  3. 4 stars
    a friend swears by putting the pit of the avocado back inside your container with the leftover guac. when you store it. she says it helps keep the avocado fresh.

  4. I prefer fresh minced garlic and chopped jalapeño. I always try to make this a day ahead, cover tightly with plastic wrap, to allow time for the flavors to meld. Tips: go easy on the salt, cilantro and jalapeño, adding more to taste. I often keep one avocado out just in case I overdid something and need to dilute the flavor.

    1. I would make it fresh to serve. Avocados brown very easily once cut. If you must store for a day, squeeze a little extra lime juice on top and seal very tight with plastic wrap. I usually make it air tight by pressing it right up against the guacamole so there is no air exposure.

      1. a friend swears by putting the pit of the avocado back inside your container with the leftover guac. when you store it. she says it helps keep the avocado fresh.

  5. Spent the weekend here a few years ago. Stumbled upon Papagayo’s by accident. So thankful for this recipe! Now, if I could just recreate those fabulous margaritas we had…….❤️

  6. I love classic guacamole anytime and I am loving the addition of hot sauce here!! Sounds divine!