We call this the BEST Guacamole recipe because every time we serve it at a party or potluck, that’s what others tell us.
This tried and true recipe has been updated to help you select the best avocados, as well as how to store guacamole, so it keeps a little longer too.
When the kids were young, it didn’t take long for the prodding to begin once the avocados were on the counter … “When are you gonna make the guacamole?!” It’s still a thing around our house to gather around a big bowl of guac—no special occasion required.
This appetizer recipe is super easy, but with so few ingredients, it’s essential to select the best avocados you can find (and wait for that perfect moment of ripeness, right?!).
How to Select Avocados for Guacamole
The flavor of guacamole hinges on selecting ripe delicious avocados. Hass avocados are the best-tasting for guacamole because they are higher in fat than other varieties, giving them a rich, nutty taste and smooth, creamy texture.
Hass avocados turn a dark purple-black color when ripe. Look for avocados with rough and bumpy skin as opposed to smooth. In my experience, avocados with smooth skin are not as creamy and have a weaker flavor.
Ripe fruit should have taut skin and a slight give when gently pressed with the tip of your thumb. Never buy avocados with wrinkled, dry skin or overly soft flesh.
Which Onions are Best for Guac?
There is debate over which kind of onion to use for guacamole—green or red—and this recipe is not intended to end it. But I am firmly in the camp of green onion, not red (or purple), because I don’t care for the texture of red onions.
I think green onions are best for guacamole because of their soft texture and mild flavor, simple as that. If you prefer red onion, go for it, it’s an easy sub.
Tomatoes—If you can’t find Ro*Tel brand tomatoes, add 3/4 cup fresh chopped tomatoes and 2 tablespoons chopped (canned) green chile.
Lime juice—Only use fresh-squeezed lime juice, not bottled. Bottled lime juice is too harsh tasting.
Fresh garlic—Fresh is best; jarred garlic can be too strong and overpower the delicate flavor.
Cilantro—It brings a bright, fresh flavor, but if you don’t like it, leave it out.
The BEST way to Store Fresh Guacamole
Store leftover guacamole in an airtight dish close to the size of the amount leftover and press plastic wrap directly on the surface; smooth the plastic out over the guacamole to remove any air pockets. Place the lid on the dish over the wrap and refrigerate for up to two days.
Freezing Guacamole: Leftover guacamole can be frozen, but the texture is compromised and best for layered dips or burrito filling where the texture doesn’t stand out.
Step by Step
- Slice the avocado in half around the seed; twist to open. Using a sharp knife, tap the seed and twist it to remove the large seed. Scoop out the flesh into a medium-sized mixing bowl.
- Sprinkle salt and pepper over the avocados.
- Add onions, cilantro, garlic, and lime juice. Stir to combine while mashing the avocados gently, leaving some chunks.
- Strain the liquid off the tomatoes in the strainer to remove excess liquid. Gently mix in. Taste and adjust seasoning for salt, pepper, lime juice, and spice.
- Add crushed red pepper to increase spice, as desired. Allow it to sit at room temperature for 15 minutes (if you can wait that long) before serving for flavors to meld.
- Serve with tortilla chips.
- 4 large avocados , Hass is ideal
- 3/4 teaspoon sea salt
- 1/2 teaspoon black pepper
- 6 single green onions (from a bunch — 6 if they are bigger, 8 if small) — white and light green part, chopped fine
- 1/3 cup chopped cilantro (a small handful of leaves and tender stems)
- 1 clove minced garlic
- 1 teaspoon lime juice
- 10 ounces canned Rotel tomatoes , drained
- 1/4 teaspoon crushed red pepper
- Peel avocados, remove large seed in the center and scoop out flesh into a medium-size mixing bowl. Sprinkle salt and pepper over avocados then add onions, cilantro, garlic, and lime juice. Stir to combine while mashing the avocados gently, leaving some chunks.
- Lightly press the tomatoes in the strainer to remove excess liquid and gently mix-in to the guacamole. Taste and adjust seasoning for salt, pepper, lime juice, and spice. Add crushed red pepper to increase spice, as desired. Allow to sit at room temperature for 15 minutes (if you can wait that long) before serving for flavors to meld.
- Serve with tortilla chips.