Classic Guacamole
Looking for a crowd-pleasing guacamole recipe? Try this classic version with cilantro, garlic, lime juice, onions, and tomatoes.
Guacamole takes just minutes to make from scratch, and it is so much better than store-bought. This version has lively flavor from cilantro, garlic, and lime juice and extra texture from the minced onion and tomatoes.
You can make it mild or spicy, chunky or smooth, and even give it a sweet or smoky twist. Best of all, it comes together in one bowl in about 10 minutes—no blender or fancy tools needed.
What You’ll Like About This Dish
Fresh and flavorful. Bold citrus and herb flavors make this dip stand out.
Quick to make. Ready in 10 minutes or less—great for last-minute snacks or sides.
Perfectly customizable. Adjust the heat, add fruit, or make it creamy to suit your tastes.
Ingredient Notes
- Avocado: Use ripe but firm avocado for the best texture and flavor.
- Garlic: Mashing into a paste with salt gives a smooth and balanced garlic punch.
- Red onion: Adds crunch and sharpness—can substitute white or sweet onion.
- Tomatoes: Use finely chopped, deseeded tomatoes for less liquid and better texture.
- Lime juice: Freshly squeezed lime brightens the guacamole and slows browning.
- Cilantro: Adds fresh, herbal flavor—adjust to your taste.
- Salt: Start with a pinch and taste as you go.
- Cayenne (optional): Adds a hint of heat without overpowering the other flavors.
Steps to Make Classic Guacamole
- Mince the garlic, sprinkle with salt, and mash into a paste with the flat of a knife.
- In a bowl, mash the avocado to your desired consistency.
- Stir in the garlic paste, red onion, chopped tomato, lime juice, and cilantro.
- Taste and season with additional salt and cayenne if desired.
- Serve immediately or cover tightly and refrigerate briefly before serving.
Tips for Fresh Guacamole
- Use ripe avocados that give slightly when pressed but aren’t mushy.
- To reduce liquid, drain tomatoes before mixing in.
- Adjust lime juice to balance richness and brightness.
- Make just before serving for the best color and flavor.
Recipe Variations
- Spicy. Add 1 tablespoon (or more) minced jalapeño for heat.
- Smoky. Stir in a pinch of smoked paprika or chipotle powder.
- Creamy. Blend in 1–2 tablespoons sour cream for a rich, tangy version.
- Fruity. Add chopped mango, pineapple, or even pomegranate for a sweet contrast.
- Roasted. Add roasted garlic or grilled corn kernels for extra depth.
Serving Suggestions
- Serve with tortilla chips, crackers, or sliced veggies.
- Add to tacos, burritos, or nachos for extra flavor.
- Spoon onto toast or burgers as a fresh topping.
- Pair with grilled meats or fish for a cool, creamy side.
- Use as a dip for quesadillas or chicken tenders.
How to Store
Refrigerate: Press a sheet of plastic wrap directly onto the surface to minimize browning. Store in a sealed container and enjoy within 1 to 2 days.
Freeze: Not recommended—fresh guacamole changes texture and color when frozen.
To Refresh: Stir in a bit more lime juice or mash in extra fresh avocado if it begins to brown or lose texture.
Classic Guacamole
Ingredients
- 1 small clove garlic
- 1 medium avocado
- 3 tablespoons red onion, minced
- 1/4 cup tomatoes, finely chopped
- 2 to 3 teaspoons lime juice
- 1 tablespoon cilantro, chopped
- salt, to taste
- Dash cayenne pepper, optional
Instructions
- Mince the garlic clove and sprinkle with a pinch of salt. With the flat of your knife, scrape and press it to make a paste.
- Mash the avocado in a small bowl; add the garlic paste, red onion, tomatoes, lime juice, and cilantro.
- Taste the guacamole and add salt as needed.
- Add a dash of cayenne for heat, if desired.
- Enjoy immediately or cover tightly and refrigerate until serving time.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
