My authentic Guacamole Recipe is loaded with avocados, tomato, onion, cilantro, and plenty of lime juice! I’ve probably made over a hundred batches of guacamole, and I’ve perfected the proportions in this guac recipe. Watch my video tutorial and learn how to make the BEST Guacamole – all you need is crunchy tortilla chips for dipping!

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Helpful Reader Reviews
“Didn’t have to alter this recipe at all. So perfect! Its our go-to recipe during the summer time.” – Julia ★★★★★
“Hi Natasha, my sister and I made this guacamole today. It was so good! We loved it! Our family tore it up. We topped it on top of our nachos. It was delicious! Thanks for the recipe!” – Zoie ★★★★★
Easy Guacamole
I take my guacamole very seriously, just like I do Pico de Gallo. My husband and I make it on our regular rotation (at least once a week), and after making hundreds of batches, it has been perfected over the years. I use this guacamole as an appetizer, a topping, and a side dish for so many Mexican dishes! I’m convinced this is the only guacamole recipe you’ll need. It’s creamy, chunky, fresh, and has just the right amount of lime zing. It’s so satisfying that it’s hard to stop eating it.
Guacamole is the perfect appetizer with tortilla chips, but it’s also amazing as a topping for Taco Salad, it’s delicious on Tostadas, Beef Burritos, and so good on Chicken Fajitas – yum!
Guacamole Video
If you love guacamole recipes, this classic one is the base for so many awesome variations like Corn Guacamole, or even Spicy Guacamole if you want to add some heat. It’s so easy to master guacamole and once you have this basic recipe down, you can experiment with adding your favorite flavors.
Ingredients for Authentic Guacamole
Once you have selected your perfectly ripe avocados, getting the ratio of ingredients is important for the most authentic-tasting guacamole. Here’s what you will need for homemade guacamole:
- Avocados are the star of the show. Make sure you pick ripe ones (see my tips for selecting avocados below).
- Lime Juice – Lime juice is the key to keeping guacamole green! Here’s the correct ratio: use 1 Tbsp of FRESH lime juice for every 1 large avocado. It helps prevent browning, and the right amount will make your guacamole come alive (but not literally, don’t worry). You can substitute for equal parts lemon juice if needed.
- Onion – Authentic guacamole is made with white onion because of its crisp, fresh, and clean flavor profile, but you can substitute whichever onion (yellow, or purple) that you have on hand.
- Tomato – not everyone adds tomatoes, but I love the color and juicy sweetness it adds to guacamole. Tomatoes should be firm and not overripe. To prevent a watery guac, you can seed your tomatoes if desired, and if your tomato is very juicy when diced, strain off the juices before adding them.
- Cilantro – I don’t think you can have a proper batch of guacamole without the freshness of cilantro. That said, I also recognize some people don’t like cilantro. In that case, you might try parsley, basil, dill, chives or green onions.
- Salt and Pepper – Salt enhances the flavor of avocado and tomato and balances the acidity of lime juice, while freshly ground black pepper adds a subtle heat. You can add both to taste.

How to Pick Ripe Avocados
When you are buying avocados, consider when you will be making your guacamole and if they need time to ripen. If you want guacamole tonight, select perfectly ripe avocados. If you are shopping ahead, you can get firm avocados and follow my tips below for faster ripening.
- Select Ripe Avocados – the stems should be attached and you should be able to push the sides in slightly with your fingertips.
- Avoid overripe avocados – very soft, squishy, or hollow-feeling avocados are more likely to be browned on the inside.
How To Soften Hard Avocados
Place underripe avocados in a paper bag with an apple or banana (which releases ethylene gases to speed up ripening) and leave at room temperature for 2-3 days. If your avocados are getting ripe and you aren’t ready to use them, you can slow down the ripening process by placing whole avocados in the refrigerator.
How to Prevent Guacamole from Browning?
For my fellow science nerds: Once avocados are cut and exposed to air, the oxidation process begins, which causes the avocados to turn brown or grey. Once the guacamole is made, place a sheet of plastic wrap directly over the surface to keep the air away; this will help prevent discoloration.

How to Make Guacamole
This is the same basic process for making every guacamole recipe and you will have it memorized in no time.
- Prep avocados – Start by cutting the avocado in half lengthwise to remove the pit, then use a spoon to scoop out the flesh, and transfer it to a mixing bowl. Coarsely mash with a potato masher or a fork to a chunky consistency.
- Add lime juice – Squeeze lime juice directly over the top to prevent browning.
- Add remaining ingredients – add diced tomatoes, chopped cilantro, and onion.
- Season – add salt and pepper to taste, and stir just to combine.

Make-Ahead
Guacamole tastes best when enjoyed within a day or so of making it, but there is a better way to store leftovers to prevent discoloring:
- To Refrigerate: you can whip up a batch of guacamole a day ahead. To prevent browning, set plastic wrap directly over the surface of the guacamole, pushing out all extra air. Even if stored in closed Tupperware, placing plastic wrap directly over the guacamole first will keep it looking green and vibrant.
- Freezing: I do not recommend freezing since the veggies can get soggy and mealy when thawed.
Serve Guacamole With
From a stand-alone appetizer to a topping, dip, or garnish, there are so many great ways to serve guacamole. It’s great for Cinco de Mayo or any time of year. Here are some of my favorite ways to serve it:
- Appetizer – serve with tortilla chips, Pita Chips, or Tostadas
- Taco Night – spoon onto Breakfast Tacos or Shrimp Tacos
- Toast – Spread onto crisp breakfast toast
- Salmon – Serve it on Grilled Salmon or Pan-Seared Salmon
- Burgers – Try guacamole inside juicy Burgers
- Nachos – Scoop guacamole over servings of Baked Nachos

I can’t get enough of this homemade guacamole. I’d love to hear about your favorite guacamole ingredients. Is there anything special that you love to add?
Authentic Guacamole Recipe

Ingredients
- 3 large avocados, ripe
- 1 Roma tomato, seeded and diced, optional
- 1/2 medium white onion, diced
- 1/2 cup cilantro, (1/3 bunch) finely chopped
- 3 Tbsp lime juice*
- 1/2 tsp sea salt
- 1/4 tsp black pepper, freshly ground
Instructions
- Cut 3 avocados in half lengthwise, remove pits, scrape the flesh of the avocado out with a spoon. Place in a medium bowl with a flat bottom and mash avocados with a potato masher or a fork to a chunky consistency.
- Squeeze 3 Tbsp of fresh lime juice directly over avocados while prepping the rest of your ingredients.
- Add diced tomatoes, onion, and chopped cilantro. Season with 1/2 tsp salt and 1/4 tsp black pepper. Stir just until combined and serve.
Notes
Nutrition Per Serving
Filed Under
More Appetizer Recipes
If you are looking for more appetizer ideas for your next party, these are some of my best-loved, crowd-pleasing appetizers:
- Buffalo Wings
- Spinach and Artichoke Dip
- Shrimp Cocktail Recipe
- Stuffed Mushrooms
- Ceviche
- Cheeseburger Sliders
- Jalapeno Poppers
Love guacamole and love your recipe!! I will be making a batch soon!
I’m so happy to hear that, Magda! Aren’t you so glad the warmer weather is back to enjoy these more and more?!
Need some assistance please!…I do not like Guacamole and have never made it, but need to make it for a friend’s baby shower, per request. Trying to
“test drives” prior to event. How do you pick an avocado and how do I know it tastes “right” when I dislike it so much? My husband brought some home and they were like rocks. I tossed them and was hoping someone could help me. Thank you!
Hi Christy! See my notes above for how to pick an avocado and how to ripen hard avocados. If you follow those instructions, you’ll have good avocados to use for this recipe.
I would suggest when dealing with the cilantro to remove all stems before chopping and just use the leaves. The stems hold most the soapy flavor that some people complain about and make cilantro unpalatable for some people who have specific genes that cause this. My girl can’t stand Guac cause of this. But when i make it and leave out the stems She doesn’t have the same issue.
I always go back to this recipe when craving guacamole or saving my avocados:)
We have this on repeat! Truly the best and I’m so glad you loved it too!
Simply perfect! I’m obsessed with avocados, so I can eat this entire batch by myself! (Side note: I added a few dashes of Tajin seasoning to it for a little extra zest.) Muy Bueno! Thank you Natasha! 🥑🌶️😋
Can I triple the recipe or will that be hard to get the portions right?
HI Valerie, you can triple the recipe but add the lime and salt to taste.
Yummy 😋 I love quac !!
Thanks for sharing sweetheart!
Karen Camp
You’re so welcome. I’m glad you enjoyed it.
Love your guacamole recipe! Don’t like cilantro so what can I use instead of? Thank you ❤️
Glad you love this recipe! You can try it with parsley, basil, dill, chives or green onions.
Love this Guacamole recipe! Thanks. I make it frequently for Sunday dinner. The grandkids love it.
That’s just awesome! Thank you for sharing your wonderful review, Katherine!
Natasha I love your recipes and your animated ways. I have a twist to the guacamole. It’s from my childhood in Honduras. Add hard boil eggs and dry cheese such of Parmesan or feta. It’s DELICIOSO
Thanks a lot for sharing that with us! I’m glad that you’re enjoying my recipes!
You have great recipes! I especially like the videos!!! You have such a quarry since of humor (That is a good thing. I know because I just made that word up!).I enjoy the cameos by your husband and children. Only one suggest for improvement. the tips in you web page included in the printout. Things like variations, etc.
Gary
Hi Gary! I’m so glad you’re enjoying the recipes. Thank you for the suggestion. Unfortunately there isn’t an easy way to do that, some of the recipes have way more info than we could put into a print-friendly version on the recipe card. You can print the blog post, but that also means printing multiple pages.
Love everyone of your recipes!!! Do you have a hardback cookbook I could purchase? Thanks,
Nita
Hi Nita! Yes, I sure do. You can find details for Natasha’s Kitchen Cookbook here.
Similar to how I learned to make it, except I use pico de gallo instead. Only difference is that Pico de Gallo has jalapenos.