Best Guacamole EVER

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As someone who feels passionately about avocados (I mean, I wrote an entire cookbook on them back in 2013) my love for guacamole knows no bounds. This is hands down the best guacamole ever and I promise you'll never need another recipe / formula ever again.

Homemade guacamole with freshly fried tortilla chips on a platter


 

Why I Love This Recipe

I take my guacamole very seriously. It has to be the perfect mixture of smooth and chunky. Seasoned just the right amount. If it's lacking on salt that's a major bummer. AND.... here's the secret. You need a mix of lemon and lime juice in the guacamole. Boom. Game over. Add to that the perfect amount of finely chopped red onions, freshly chopped chives (or cilantro) and salt and pepper and a hint of spice and you're set. You'll be on your way to be best guacamole your kitchen has ever seen! Promise!

Put this on some carnitas tacos. Or, you can take this and jazz it up with any number of variations! I like to add bacon sometimes. A combo of pineapple and mango is delish and so summery. Or even throw in some roasted poblano peppers if you want extra smoke. You're welcome in advance 🙂

Ingredients & Substitutions

  • Ripe avocados
  • Red onion
  • Chives
  • Lemon
  • Lime
  • Jalapeño or Serrano Peppers
  • Kosher salt and freshly cracked black pepper
  • Homemade Tortilla Chips

How to Make

Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.

Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.

Serve immediately with homemade tortilla chips.

a close up of homemade guacamole

Tips & Tricks

Buy Avocados ahead of time: I tend to buy my avocados rock hard and let them ripen at home to prevent any bumps and bruises. Then I let them ripen on my counter at home. Once they turn a darker shade of green, gently squeeze the avocado. If it yields to pressure, it is ripe.

If you need to ripen avocados faster: there's not quick fix to ripen avocados faster but if you keep them in a brown paper bag with a banana, they'll ripen faster than just on the counter alone.

How to serve guacamole: I always serve guacamole with homemade tortilla chips, freshly made salsas and tacos!

FAQ's

How to pick a ripe avocado?

I tend to buy my avocados rock hard and let them ripen at home to prevent any bumps and bruises. Then I let them ripen on my counter at home. Once they turn a darker shade of green, gently squeeze the avocado. If it yields to pressure, it is ripe.

What is traditional guacamole made of?

Traditional guacamole is made of avocados, lime juice, herbs, onions, tomatoes, garlic, salt, and pepper.

How do I store leftover guacamole?

Place the leftover guacamole in an airtight container, ensuring that there is minimal air exposure. To be extra safe, layer a piece of plastic wrap on top of the guacamole to prevent any air exposure. Store it in the refrigerator for up to two days.

Similar Recipes

Best Guacamole Recipe

Author: Gaby Dalkin
4.7 from 11 votes
Hours and hours of intensive recipe testing (and eating) went into the crafting of the perfect guacamole recipe. This is the end all, be all guacamole recipe!
Prep Time 10 minutes
Total Time 10 minutes
Course Appetizer, Snack
Cuisine Mexican, Tex Mex
Servings 6 people

Ingredients
  

  • 4 large ripe avocados
  • cup finely chopped red onion
  • 3 tablespoons freshly chopped chives
  • ½ lemon juiced, plus more as needed
  • ½ lime juiced, plus more as needed
  • 2 teaspoons finely chopped jalapeño or finely chopped serrano
  • Kosher salt and freshly cracked black pepper to taste

Instructions
 

  • Cut the avocados in half lengthwise. Remove the pit from the avocado and discard. Remove the avocado from the skin and place the avocado flesh into a bowl.
  • Add the lemon juice, lime juice, red onion, chives, jalapeño, salt and pepper. Mash with a fork until half smooth and creamy. Taste and add more salt and pepper if desired.
  • Serve immediately with tortilla chips

Notes

I'll never not recommend frying your own chips, but you can also grab a bag from the store or use this amazing guacamole on tacos.

Nutrition Information

Calories: 222kcal | Carbohydrates: 13g | Protein: 3g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Sodium: 23mg | Potassium: 687mg | Fiber: 9g | Sugar: 2g | Vitamin A: 282IU | Vitamin C: 22mg | Calcium: 22mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe from What’s Gaby Cooking

46 Comments

    1. add a bit of extra lemon or lime and then cover with plastic wrap so the plastic touches the guac and no air touches it! Can be made 1-2 days ahead

  1. I'm going to make this for Father's Day. I bought 4 large avocados. When your recipe says "4 avocados", did you mean large or small? Just want to figure out proportions for other ingredients. Thank you

  2. I love all your recipes! I love to entertain and cook. My biggest problem is cooking different meals each night for my family. The kids are all picky‍♀️ So I end up making a dinner for me and my husband then another one or 2 for the kids.

  3. It’s perfect! The salt vs citrus with the heat of the jalapeño and onion is fantastic. Definite crowd pleaser!

  4. I'm about ready to head to bed, and now...all I want is chips and guac. Dang you!

  5. Now that the weather is slightly warmer, I've been craving avocados (and guacamole, in particular) like crazy! I love that your recipe is simple and no-nonsense, and yet it sounds like it packs in a lot of flavor. Can't wait to try this!

  6. I love guac and can't ever say that I have one too many recipes for it - keep 'em coming!! 🙂

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