If there’s one dish I never get tired of making (and eating), it’s guacamole. It’s simple, quick, fresh and goes with just about everything. Whether I’m throwing together a Mexican-style feast, grilling up meats on the barbecue, or just need something to dip into while sipping a cold beer – guacamole always hits the spot.
In this post, I’ll show you how to make guacamole the way I like it: traditional, punchy, and full of zing. No weird extras. Just real-deal guac, made in minutes.
A Quick Guac History Lesson
Guacamole goes way back – we’re talking Aztec times in what’s now Mexico. The word itself comes from āhuacamolli, meaning “avocado sauce” in Nahuatl. Simple, right? That’s what makes it so good. The base has always been the same: ripe avocados, lime juice, salt, and maybe a bit of chile and tomato.
These days you’ll see all sorts of versions – with garlic, with peas (don’t ask me why), even with yoghurt stirred in. But for me, the best guacamole sticks close to the roots. Let the avocado be the star, and build flavour around it.
Jump to:
What Makes a Great Guacamole?
There’s guac, and then there’s guac. A great one is all about balance – creamy avocado, tangy lime, a little kick of heat, and a bit of crunch from onion. Here's what I look for:
- Texture – Slightly chunky, not mashed to oblivion
- Freshness – Made just before serving for the best flavor and color
- Zing – Lime juice and salt are key to waking it all up
- Simplicity – Less is more. You don't need much.
Ingredients
Even my guacamole has a couple of ingredients that weren't in the original versions, but it's still quite simple and the avocado is the star ingredient.
- Avocados
- Tomatoes
- Onion
- Jalapeño chilies
- Lime juice
- Salt
- Cilantro
- garlic
See recipe card for quantities.
Instructions
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- Step 1: Spoon the avocado out of their skins. Retain the pits if you are not serving the guacamole right after making it.
- Step 2: Chop it all up roughly and put it in a pestle and mortar.
- Step 3: Pound the avocado to smash it to your preference.
- Step 4: I usually add the onion second. This way I can get right in there and pound the onion so that the juices get right into the guacamole.
- Step 5: Add the diced tomatoes and chillies and keep pounding to incorporate them into the guac.
- Step 6 Add the minced garlic, cilantro (coriander) and lime juice to the guacamole.
- Step 7: Season the guacamole with salt to taste. This is a good time to adjust the other flavours too. Add more lime juice for example. If not eating within the next hour or so, push the pit into the guacamole which will help preserve its bright green color.
- Step 8: Enjoy with corn chips or use as a topping for tacos, burritos or steaks. Really... this is good with most things, not just Mexican dishes.
Variations
Although I usually keep my guacamole simple, you can do other things to make it a bit different. Here are a few popular ways to do it:
- Spicy guac – Add more jalapeños or stir in some crushed red pepper.
- Garlic-lovers’ guac – Add one small minced clove (or roasted garlic for mellow depth).
- Fruit twist – Stir in chopped mango or pineapple for a tropical vibe.
- Smoky style – Mix in a bit of finely chopped chipotle in adobo.
- Crunchy version – Add toasted pepitas (pumpkin seeds) for texture.
Equipment
This recipe can be prepared in minutes and all you need is a pestle and mortar.
If you don't have a pestle and mortar, you could use a blender on pulse mode until you are happy with the consistency.
Storage
You can store your leftover guacamole in an airtight container for up to three days. It might discolor some but that does not mean it's off. If it does, stir it and see if you can get some color back.
Top Tip
For best results make the guacamole right before serving. Everyone loves to see guacamole being prepared and you can do that at the table for a bit of theater.
FAQ
Exposure to air is the issue. The lime juice helps, but the real trick is to press plastic wrap directly onto the surface—or even better, eat it straight away. I often place the pits in it if serving later as that can also help keep it fresh looking.
You can make it a couple of hours ahead, but not much more. If you do, save the lime juice until just before serving and cover it tightly.
Technically yes, but I don’t recommend it. The texture suffers, and you lose the freshness. It’s such a quick dish—better to make it fresh.
Related
Looking for other recipes like this? Try these:
Recipe
Easy Guacamole Recipe
Guacamole is good on so many things. Whether your dipping corn chips or spreading it over a taco or steak, this recipe will get you the flavor you're looking for.
Ingredients
- 3 - 4 Avocados
- 1 small onion, finely chopped
- 2 medium tomatoes, finely diced
- 2 Cloves Garlic, minced
- 1 - 2 jalapeño chilies, finely chopped
- Juice of 2 Limes
- 4 tablespoon Cilantro ( Coriander)
- Salt to taste
Instructions
- Spoon the avocado out of their skins. Retain the pits if you are not serving the guacamole right after making it.
- Chop it all up roughly and put it in a pestle and mortar and then pound the avocado to smash it to your preference.
- I usually add the onion second. This way I can get right in there and pound the onion so that the juices get right into the guacamole.
- Add the diced tomatoes and chilies and keep pounding to incorporate them into the guac.
- Add the minced garlic, cilantro (coriander) and lime juice to the guacamole.
- Season the guacamole with salt to taste. This is a good time to adjust the other flavours too. Add more lime juice for example. If not eating within the next hour or so, push the pit into the guacamole which will help preserve it's bright green color.
- If not eating immediately, press a piece of cling film right on top and then store in an airtight container in the fridge.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 260Total Fat: 20gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 16gCholesterol: 0mgSodium: 134mgCarbohydrates: 23gFiber: 11gSugar: 8gProtein: 4g