Perfect Guacamole

updated Sep 26, 2022
Guacamole Recipe

Here's how to make the best loaded guacamole.


Makes2 cups

Prep15 minutes

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Photo of guacamole with tortilla chips.
Credit: Maria Do

The perfect food pairing (in my eyes, at least) is the combination of tortilla chips and loaded guacamole. The shattering crack of a salty fried corn chip carrying creamy avocado brightened with lime and studded with cilantro, garlic, tomato, and chiles with every bite is pure bliss.

Making guacamole from scratch is always worth it. If you can dice an onion, you can make a bowl of guacamole that is better than anything you can buy. Here’s how to make the best loaded guacamole.

Credit: Maria Do

What Goes Into Guacamole

Ripe avocados, salt, and fresh lime juice are all you need to get a bowl of guacamole started. If the best loaded guac is what you are looking for, you will want to add a few extra ingredients.

  • Garlic
  • Chile peppers (jalapeños or serrano)
  • Red or white onion
  • Tomato
  • Cilantro

What Can I Add to Guacamole to Make It Taste Better?

The culprit behind bland guacamole is rarely the type or quantity of the mix-ins. Instead, look to the salt. Begin by adjusting the amount of salt and lime juice to bring out the avocado’s mild green flavor. Add these ingredients slowly and taste frequently until the right balance is reached for your personal taste.

Do You Use Cilantro Stems in Guacamole?

Cilantro stems are edible, and you can include the thin, tender stems close to the leaves in the guacamole.

How Long Does Homemade Guacamole Last?

Homemade guacamole has a shorter shelf life than the preservative-packed store-bought variety. You can still keep guacamole as green as the day it was made for up to four days if it is stored properly. If you’ve been disappointed by the avocado pit method, here is a fool-proof way to keep guacamole from turning brown.

  • Double sealed. Smooth the top of the guacamole, then press a layer (or two!) of plastic wrap directly over the dip. Seal the lid of an airtight container to keep excess air out.

Guacamole Recipe

Here's how to make the best loaded guacamole.

Prep time 15 minutes

Makes2 cups


Nutritional Info


  • 1 pound

    ripe avocados (2 large or 3 medium)

  • 1/2 teaspoon

    kosher salt, plus more as needed

  • 1 to 2

    medium limes

  • 2 medium cloves


  • 1

    small plum or Roma tomato

  • 1

    small jalapeño or serrano pepper

  • 1/4

    small white or red onion

  • 1/2 medium bunch

    fresh cilantro


  1. Halve 1 pound ripe avocados lengthwise and remove and discard the pits. Scoop the avocado flesh into a medium bowl. Add 1/2 teaspoon kosher salt. Juice 1 to 2 medium limes until you have 2 tablespoons juice and add to the avocado. Use a fork or potato masher to mash to your desired consistency.

  2. Prepare the following, adding each to the bowl of avocado as you complete it: Mince 2 medium garlic cloves. Halve, seed, and finely dice 1 small plum or Roma tomato. Halve, remove the white membranes and seeds, and finely chop 1 small jalapeño or serrano pepper. Finely chop 1/4 small white or red onion until you have 1/4 cup. Pick the leaves from 1/2 medium bunch fresh cilantro until you have 1/4 cup, then finely chop.

  3. Stir to gently combine. Taste and season with more kosher salt as needed.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container covered with a thin layer of water or with a sheet of plastic wrap pressed directly onto the surface of the guacamole for up to 4 days.

Garlic substitution: 1/2 teaspoon garlic powder may be substituted for the fresh garlic cloves.

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