Classic Guacamole

Guacamole is rooted in Mexico’s history. It was originally created by the Aztecs, who enjoyed it over tortillas much like we do today. Mexico currently produces 30% of avocados worldwide and they are primarily found in the state of Michoacan. 

In Mexico, we make several versions. I’ll walk you through how to make a classic guacamole with ripe avocados, onion, lime, jalapeño pepper, tomato, and cilantro. It’s so good that the recipe tester exclaimed that this will be their “house” guacamole recipe from now on!

If you’re not a fan of cilantro, you can use mint in its place, and you can even top the guacamole with pepitas. Enjoy it over your favorite tacos (if you’re looking for a new recipe, we have you covered with more than 30 of our best tacos recipes), on top of grilled meats, or as a dip with tortilla chips. 

With only six ingredients, you can make a guacamole that is full of flavor and freshness. 

• Ripe avocados. To pick the best avocados, look for fruit that is dark black and shiny, but with some bumps on the skin. When you touch it, you should feel a gentle pressure. If your finger sinks down too fast, then it’s overripe, which is great for baking, but not for guacamole. If it’s too hard, here’s the best way to ripen avocados quickly. (We’re also written a handy guide for figuring out if an avocado is ripe.) 
• Tomatoes and onion: Contribute to a pico de gallo-style salsa that’s folded in with the mashed avocado. 
• Jalapeño pepper: Adds a subtle heat, but won’t make the guacamole too spicy. For a spicier guacamole, keep the seeds in the jalapeño, or substitute a serrano pepper.
• Lime: Adding lime juice to the onion gives it a pickling effect and makes it milder. Also, it will help prevent the guacamole from browning.

 Making this homemade guacamole recipe is easy. Here’s a quick step-by-step guide. 

1. Make a pico de gallo-style salsa. Combine the prepared onion, lime juice, tomato, jalapeño pepper, and cilantro in a bowl. Preparing it separately from the avocados prevents the tomatoes from getting mushy.  
2. Prep the avocados. Halve, pit, and mash the avocados. 
3. Combine the salsa and avocados. Once you’re ready, fold the salsa into the mashed avocado. This will yield a fluffy and delicious guacamole. 

To keep guacamole from turning brown, add a half teaspoon of lime juice or white vinegar on the top layer. Then, cover the guacamole tightly with plastic wrap or store in an airtight container. Reducing air exposure is key to preventing its oxidation. (You can also read up on other methods we’ve tested to prevent guacamole from turning brown.) 

While avocados are available year-round, their peak and most flavorful season is from January to March. (We’ve also got you covered with other avocado basics.) If you want to save some of those flavor-packed avocados for future guacamole, you can freeze it! 

Simply mash ripe avocados and place them in a freezer bag, carefully removing any air from the bag. Place in the freezer for up to 3 months. To thaw out, place the bag in the refrigerator for 8 hours (alternatively, you can place the bag in water). 

Once it has thawed out, add the salsa or desired flavorings. If you freeze guacamole with tomatoes and onions, they will release water as they thaw, so for the best outcome, it’s best to just freeze the mashed avocado all by itself.