It’s hard to believe that after a year and a half of blogging I hadn’t shared my favorite guacamole recipe. I’ve baked avocados into brownies, pureed them into chocolate pudding, and used them as a frosting on cake, but my favorite way to eat an avocado remains simple and classic: piled high on a salty chip. 
Today I’m making up for lost time and sharing the guacamole I turn to whenever a craving strikes. This is an easy, reliable guacamole recipe that highlights ripe avocados with bright lime, fresh cilantro, crunchy red onion, and a touch of jalapeño heat. It’s quick to prepare, forgiving with measurements, and versatile enough to adapt to what you have on hand.
To make this guacamole you’ll need:
Ripe Hass avocados. Choose avocados that give slightly to gentle pressure — soft but not mushy. If you can’t mash them easily with a fork they’re too firm; if they’re brown and fibrous inside they’re overripe.
Lime juice. Fresh lime brightens the flavor and helps slow browning. A squeeze of lime is essential for that fresh, tangy guacamole taste.
Red onion. Finely diced for crisp texture and a touch of sharpness. Slice small so it blends into the avocado without overpowering it.
Cilantro. Fresh cilantro gives guacamole its classic herbaceous note. If you dislike cilantro, substitute a mild fresh herb, but know the flavor will shift.
Jalapeño. Adds heat and flavor. Remove the seeds for milder guacamole or leave them in for more kick. If you prefer, substitute a pinch of red pepper flakes or a dash of hot sauce.
Salt and garlic powder. Salt is crucial — don’t skimp. Garlic powder rounds out the savory profile without introducing raw garlic sharpness.
All the ingredients are combined in a bowl and mashed with a fork until most of the avocado is creamy but still has small chunks for texture. This method produces guacamole with a fresh, slightly chunky bite rather than a smooth paste.
There are plenty of opinions about guacamole — tomatoes or no tomatoes, smooth or chunky, lots of lime or just a little. I prefer guacamole without tomatoes because they can make the dip watery and distract from the avocado’s creamy texture. That said, if you enjoy chopped tomatoes in your guac, feel free to add them to your batch; recipes are meant to be adapted to taste. 
This guacamole pairs perfectly with tortilla chips, tacos, grilled meats, or as a topping for salads and bowls. It also makes a simple, satisfying snack — on a hot day chips and guac can absolutely count as a meal when enjoyed with a cold drink and good company. 
Storage tip: Leftover guacamole keeps in the refrigerator for up to three days if you minimize its exposure to air. Press plastic wrap directly onto the surface of the guacamole or store in an airtight container with the surface smoothed flat. A light squeeze of lime over the top before sealing will also help slow browning.
My Favorite Guacamole
A simple, flavorful guacamole made with ripe avocados, lime juice, cilantro, red onion, and jalapeño. Quick to prepare and great for parties, snacks, and weeknight dinners.
Servings: 4
Ingredients
- 2 ripe Hass avocados*
- Juice from 1 lime
- 1/4 cup cilantro, finely chopped (or a small handful)
- 1/2 a small red onion, finely diced
- 1/2 a jalapeño, finely diced (seeds removed for less heat)
- 3/4 teaspoon salt, or to taste
- 1/4 teaspoon garlic powder
Instructions
- Finely dice the cilantro, red onion, and jalapeño (remove seeds for milder heat). Place them in a small mixing bowl.
- Halve and pit the avocados, scoop the flesh into the bowl, and add the lime juice, salt, and garlic powder.
- Use a fork to mash the avocados until most large chunks are broken down. Leave some small pieces for texture if you prefer a chunkier guacamole.
- Taste and adjust seasoning with more salt or lime juice as needed. Serve immediately with chips or use as a topping.
- Store leftovers covered tightly in the refrigerator for up to three days. Press plastic wrap onto the surface to limit air exposure and slow browning.
Notes
*Choose avocados that yield slightly to gentle pressure — soft but not mushy. Overripe avocados will be brown and grainy and won’t produce the best flavor or texture.
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