Best Guacamole EVER

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. Eat it as a dip with chips or add it to my favorite bean and cheese burritos, and all the bowls!!

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 order to make the Best Guacamole EVER. 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. This really goes on everything, and makes it better- load it on some shrimp skewers or a burrito bowl!

You can take Best Guacamole base 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 the guacamole immediately with homemade tortilla chips.

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

Similar Recipes

Best Guacamole Recipe

Author: Gaby Dalkin

4.8 from 12 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!

Print Recipe Pin Recipe Review Recipe

Prep Time 10 minutes mins

Total Time 10 minutes mins

Course Appetizer, Snack

Cuisine Mexican, Tex Mex

Servings 6 people

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• ▢ 4 large ripe avocados
• ▢ ⅓ 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

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