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This homemade guacamole recipe has a subtle spicy kick and irresistible citrus flavor thanks to plenty of fresh lime juice. Learn how to make your best guacamole yet with fresh ingredients!
Guacamole is pretty hard to mess up right? Not exactly. I’ve had plenty of below-average guacamole, but this isn’t that. I’ve gotten numerous compliments on this recipe thanks to the abundance of fresh lime juice, fresh cilantro, and plenty of salt to make everything pop.
It’s hard to beat chips and guac, but this recipe goes especially well with my flank steak fajitas, carne asada tacos, chicken enchiladas, chimichangas, and my stuffed peppers recipe!
Ingredients Notes and Substitutions
- 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.
- white onion: white onion is my favorite onion for Mexican recipes. You can also use yellow or red onion. Just be sure to finely dice.
- Tomatoes: Roma tomatoes are best for guacamole. Use a sharp knife and cut them into diced cubes.
- Fresh cilantro: cilantro is optional however it adds fresh authentic flavor.
- Garlic powder: garlic powder works best for adding subtle garlic flavor. It’s not necessary but I usually like to add a pinch for depth of flavor.
- Salt: a big pinch of salt helps to make the guacamole pop. If your guac tastes bland, add more salt.
- Fresh chopped jalapeno or hot sauce: fresh jalapeno is the BEST. I usually exclude the seeds and mince the peppers into very small pieces. A few teaspoons is the right amount to shoot for. In a pinch, Tobasco works great.
See the recipe card for full information on ingredients and quantities below.
Expert Tips
- Mash avocados until creamy with very small chunks — you don’t want a paste but it should have a creamy consistency. A potato masher works best for this.
- 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.
- Always mash the avocados, salt, lime, and seasoning FIRST, and then fold in onion, tomato, and cilantro. This prevents pulverizing the other solid ingredients.
- If making guac ahead of time, tightly seal it with plastic wrap and press it down so the plastic comes in full contact with the top of the guacamole, eliminating any oxygen exposure. This prevents browning and keeps guacamole fresh! This works well for storing leftovers as well.
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Guacamole
Our favorite authentic guacamole recipe made with a subtle spicy kick and a profound lime twist.
Ingredients
- 4 ripe avocados, pitted and mashed
- 2 limes, fresh squeezed
- 2-3 tablespoons fresh cilantro, chopped
- 1/2 medium white onion (about 2/3 cups), diced
- 1 cup Roma or plum tomato (about 2), diced
- 1 teaspoon garlic powder, optional
- 1/2 teaspoon of salt, or to taste
- 1 teaspoon hot sauce, or to taste
Instructions
- Cut avocados in half lengthwise, remove the pits, and scoop into a bowl. Mash until creamy and smooth.
- Add lime juice, hot sauce, salt, and garlic powder and mix until incorporated. Season with more salt as needed.
- Fold in tomatoes, cilantro, and onion until fully mixed. Serve immediately.
Notes
Mash avocados until creamy with very small chunks — you don’t want a paste but it should have a creamy consistency. A potato masher works best for this.
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.
Always mash the avocados, salt, lime, and seasoning FIRST, and then fold in onion, tomato, and cilantro. This prevents pulverizing the other solid ingredients.
If making ahead of time, tightly seal with plastic wrap, pressing down so the plastic comes in full contact with the top of the guacamole, eliminating any oxygen exposure. The prevents browning and keeps guacamole fresh!
Nutrition
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.
Tried this recipe?Mention @kitchenswagger or tag #kitchenswagger!
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.
Yum! Made this today. It was so good, even without the cilantro n
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.
What do you mean by putting the water “on” it?
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.
Yep – that works
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.
easy and delicious!
What kind of hot sauce is your favorite?
I usually use Franks Red Hot or regular Tabasco.
How long does it last in the fridge before it goes bad?
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.
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.
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…….❤️
I’ll work on that 😉
I love classic guacamole anytime and I am loving the addition of hot sauce here!! Sounds divine!
Excellent! Let me know how it comes out!